7atenine,
Ascott Kuala Lumpur,
9 Jalan Pinang,
50450 Kuala Lumpur
Tel: 03-2161 7789
Business hours:
Mondays to Fridays, 4.30pm onwards
Saturdays, 6.00pm onwards.
VALENTINE’s Day is a special day for love and the team at 7atenine have concocted a special seven-course menu for couples to bond over a lingering dinner.
“Four-course dinners are quite common and we decided to come up with this menu so that people can spend more time together over servings of good food.
“This year, the focus would be enjoying each other’s company over good food and a glass of champagne. There will be no shows or gimmicks to distract the evening,” said marketing manager AD Lincoln.
The Food & Love menu is priced at RM300 nett for two persons, including a glass of Moet & Chandon Brut Imperial. There is also an exclusive package for CIMB credit card members priced at RM557 nett for two persons which comes with a bottle of limited edition Moet & Chandon Brut Imperial.
“Besides couples, we also get a lot of group bookings by friends who just want to go out and have a good time on Valentine’s Day,” he said.
The menu prepared by chef Warren Otto Rodrigues starts out with an Oyster Tempura with Grape Salsa.
“I paired a fruit with each dish to make it more interesting. The grape salsa makes for a light and sweet start to the meal,” said Rodrigues.
Healthy option: The Braised Rabbit on Vegetable Layer and Raspberry is a healthier meat option to regular red meats like lamb and beef.The second dish consists of scallops paired with grilled mango and served with a white wine butter sauce. The sweetness of the grilled mangoes was a nice contrast to the savoury scallops.
Also in the set was a surprising Braised Rabbit on Vegetable Layer and Raspberry, a meat that was not commonly found on set menus.
“Not many people take lamb and beef so many of our customers have asked for other options. Rabbit meat is a leaner and healthier option,” he said.
To add on to the fruit-themed menu, the Baked Chicken with Potato Mash was paired with some poached pears while the Baked Barramundi was served with a Banana Vanilla Foam.
Pear pieces: Baked Chicken with Potato Mas his served with pieces of poached pears.The vanilla foam was an interesting accompaniment to the baked fish instead of the usual savoury sauces.
“Foam is the best way to combine some fruit in and can be paired with many different fruits. A sauce would have been too heavy for the dish. With foam, you can taste the subtle flavours of the vanilla and banana without overpowering the fish,” he said.
To wrap up the meal, Rodrigues included a pre-dessert in the menu consisting of a ball of dark chocolate wrapped in a deep-fried skin and chocolate covered strawberries.
“The pre-dessert is perfect for winding down after the meal over a cup of coffee before the dessert is served,” he said.
Rodrigues prepared a pairing of Chocolate Mousse with Pineapple Sorbet to wrap up the romantic night.
