|View from Marini’s on 57|
Marini’s on 57, Valentine’s Menu
Imagine the most stunning location for a romantic date as you can… My mind conjures white linen clothed tables dressed with tall wine glasses reflecting the soft glow of warm lighting. I see a window seat far above the city opening up to the twinkling magic of the twin towers. Champagne flute in hand, it is topped by a black suited waiter and, delicious aromas from an Italian kitchen tenderly tickle my nose. This is Marini’s on 57. This is a fairy-tale setting. This is the scene for an evening of romance.
|Marini’s on 57 Restaurant|
Chef Federico and his team at Marini’s on 57 restaurant have dreamed up a luscious menu to set you and your loved one up for an unforgettable Valentine’s Day and… for RM1999++ per couple for a window seat, expectations are high.
|View from Marini’s on 57|
A glass of French bubbly, an Italian white or, red wine are the liquid choices to rouse the evening. I try the Colline Pescaresi IGT, “Jarno Bianco” Podere Castorani and find flowers and spice on the nose and a smooth round body on the palate. It finishes with a hint of vanilla, a touch of pepper and ripe fruit. The other options are a red Colline Pescaresi IGT, “Jarno Rosso” Podere Castoran or Moet et Chandon, “Brut Imperial”.
|Colline Pescaresi IGT, “Jarno Bianco” Podere Castorani|
Taking in the breathtaking views, I sip my wine and relax, dreamily caught in the bird’s eye vista of the landscape before me. The dense city centre fans out to an urban sprawl and further beyond is bordered by the ridges and low mountains heading towards the east. The sky is blue, but a storm is rolling in from afar. Natural entertainment. I smile.
I’m brought to the present again with a slight confusion. Waiters are bringing potted bonsai to the table. “An odd table adornment,” I muse. But… it’s not decoration. It’s the Amuse Bouche (literally amusing).
A ceramic pot holds a miniature plant. From its branches dangle pea green bobbles, much like Christmas decorations. Plucking one from the bough I break it open, eager to discover its contents. A Parmesan and basil crumble surrounds crushed Kalamata olives. It’s a delicious and intriguing start.
|Inside the Amuse Bouche|
Next rolls out the Intro – Oyster, Crème Fraiche and Soil. A plump Belon oyster striped with mini sea asparagus in a puddle of lemon sauce is the centrepiece. A rainbow of detail surrounds it. Petite dollops of basil crumb, carrot puree, cream, oatmeal crumb, crispy beetroot flakes, charcoal soil coated potato rolls, beetroot puree, crispy persimmon shaving and an edible flower, beg to be tried in microscopic tastings then combined with each other in an infinite number of amalgams.
|Intro – Oyster, Crème Fraiche and Soil|
Capesante comes next. Compressed Scallop, Truffle Terrine and Pickled Greens paint a masterpiece on a black slate canvas. Deliberately taking up a third of the plate and leaving the rest an empty ebony, the artist has clearly thought of the eye as well as the palate with this piece. The soft-fleshed mollusk is sliced and layered with lavish shavings of truffles. Finely chopped gherkins contribute a band of tang and this ends up being a favourite.
|Capesante – Compressed Scallop, Truffle Terrine and Pickled Greens|
|Close up of the Compressed Scallop|
A large black bowl shelters Uova e Caviale, Poached Parisi World Best Eggs, Sevruga Caviar and Fish Mayonnaise. This seemingly simple eggy breakfasty dish is a good reason the menu comes at a hefty price. The tower of toasted brioche, greens, poached egg and thick lemon butter sauce is topped with a generous blob of one of the most costly caviars in the world, Sevruga. The egg too is not your regular farm variety. The mamas of these were fed sheep’s milk alongside their corn diet to yield a more pronounced flavour and brighter yolk. It’s scrumptious and I don’t leave a crumb.
|Uova e Caviale – Poached Parisi World Best Eggs, Sevruga Caviar and Fish Mayonnaise|
|Inside the Egg Dish|
Angelic white crustacean flesh and flaxen gingko nuts sit alone in a bowl in readiness to complete the Alaskan King Crab Consomme, Granchio. A waiter pours a translucent yellow broth atop, bathing the ingredients in a golden stream. This dish is a play on contrasting flavours. Soup and crab are softly sweet and the gingko nuts bitter and firm.
|Granchio – Alaskan King Crab Consomme|
Gold slivers embellish Zucchini Fiore, Fried Zucchini Flower, Ricotta Cheese and Almond. The light fluffy parcel is crammed with ricotta cheese and tiny pieces of almonds. It’s quickly deep fried, turning out an airy bundle of deliciousness. Decadence continues with a rich burrata and almond cream lacing the bottom of the plate. By the end of this deluxe course my tummy starts to detect near fullness. It’s a good resting point to take a walk to the uncovered adjoining balcony and gaze up at the magnificently lit peaks of the Petronas twin towers. A few romantic couple photos and I’m ready for the next creation in the line-up.
|Zucchini Fiore – Fried Zucchini Flower, Ricotta Cheese and Almond|
Poached Lobster, Fine Butter, Cream and Broad Flat Pasta, Aragosta, is prettily exhibited on a bed of beige and pale green pasta stripes. Sensuous Boston lobster curves seductively across the top and glistens in the fine butter sauce it is drizzled in. Micro greens and an edible flower sprout lively colour upon the scene. The flesh is incredibly fresh. Possibly the best lobster I’ve eaten in the country. This dish is also clearly adored also by my dining companions.
|Aragosta – Poached Lobster, Fine Butter, Cream and Broad Flat Pasta|
Filetto D’Agnello, Lamb Tenderloin Wellington and Roasted Potato is at first a surprising sway from the lighter dishes leading up to this point. It’s delicate in preparation though, with feathery puff pastry encasing pink meat, and although meaty, provides the perfect apex to the ascent of savoury dishes in the set.
|Filetto D’Agnello – Lamb Tenderloin Wellington and Roasted Potato|
Canelé is not on the menu but a gift straight from the oven. A dainty French pastry bares a caramelized crust and custard middle. It’s not the only unexpected treat. A whopping ball of fairy floss arrives to the table turning our eyes into saucers and causing saliva to rise to our lips. We approach this with childhood glee, pulling sticky feathery sugar from the mound.
|Giant Ball of Fairy Floss|
A treasure box of house made chocolates is being passed around too and it has the girls gushing with delight. Each bite is a piece of art in design with unique flavour combinations capturing everyone’s interest. I can’t resist the sound of olive oil cream coated with dark chocolate and sprinkled with salt. I almost have it in my mouth before the waiter has ground the shower of salt on top. Gorgeous. I plead for another.
A carnival of colours splashes the final plate. Wafer thin chocolate hearts are blown across the top of a vanilla bean gelato, mixed berry sauce and a snaky spiral of marshmallow. It’s saccharine, but fresh berries provide bursts of tartness helping to balance the sweetness. Tu Mi Ami concludes the meal with a clear message, “You Love Me,” hoping that by this time your date truly does.
|Tu Mi Ami|
The Valentine’s set menu is priced at RM1999++ per couple for a window seat with a glass of bubbly or wine and RM1599++ per couple for a regular seat with a welcome drink. Reservations are essential.
Reason to visit: one of the most stunning locations for a romantic date in the city, beautifully presented food, unique ingredients
Marini’s on 57
Level 57 Menara
T+603 2386 6030
F +6 03 2161