GRILL 582,
Best Western Premier Dua Sentral,
8 Jalan Tun Sambanthan 1,
Brickfields,
50470 Kuala Lumpur.
Tel: 03-2272 8888
Business hours: 6.30pm-10.30pm, daily.
Special promotion sees favourites on menu paired with New Zealand wines.
IF YOU are in search of an exclusive fine-dining experience, try Grill 582 at Best Western Premier Dua Sentral in Brickfields, Kuala Lumpur.
The restaurant is currently having a promotion themed Extraordinary Culinary Offering, where a selection of favourites from the menu have been paired with carefully chosen wines from New Zealand.
Have a simple yet contemporary fine dining experience at the Grill 582.
During a special preview for media members, we were given a choice of Scottish Smoked Salmon Tartare with Shallot, Creme Fraiche and Frisee Salad, or Pan Seared Scallops with Mango and Chili Salsa as appetiser, paired with the Waterfalls Road, Sauvignon Blanc The Eddy 2011.
I chose the smoked salmon dish to go with this white wine.
The salmon tartare was fresh, delicious and smooth. The dry, medium-bodied white wine played well against the Creme Fraiche and Frisee Salad.
On the palate, the wine was zesty with all the tropical touches and greenness one would expect from it — an apt choice to complement the seafood and vegetarian dishes.
Soup came next and there was a choice of Mushroom Soup with Truffle Oil or French Onion Soup with Cheese Croutons.
I decided to go for the Mushroom Soup with Truffle Oil and was delighted with its texture.
The Scottish Smoked Salmon Tartare, Shallot, Creme Fraiche and Frisee Salad is a well-known appetiser.
The soup was just right, not too thick or too thin. The mushrooms were not too chunky and the soup’s creaminess was just nice.
Moving on to the mains, I went for the Tasmanian Ocean Trout with Sauteed Spinach and Butter Sauce.
The fish was fresh and the combination of sautéed spinach and butter sauce with tinges of lemon was not only refreshing but healthy.
This dish was paired with an Ohau River, Pinot Noir 2009. This aromatic red wine was specially harvested at the Wairarapa vineyard in the North Island.
A member of the salmon family, the trout is known to pair well with medium-bodied reds, hence the choice.
The Grilled Black Angus Sirloin with Baked Potato and Sour Cream is paired with Pinot Noir, 2009 from New Zealand.
The fish’s skin was crispy and had so much flavour, and the wine it was paired with made it an extraordinary experience.
The wine was soft and well-rounded. The dark plums and raspberry flavours lingered on, with hints of spicy, smoky oak for the end notes.
Other mains available in the promotion include Grilled Black Angus Sirloin with Baked Potato and Sour Cream and the Herb-Crusted Australian Lamb Rack with Ratatouille.
Grill 582 sous chef Siti Arini Darsom said the dishes were some of her signature creations.
“We have been receiving good response from guests, who love the specially selected dishes.
“Therefore, the promotion was created for them as well as those who want that fine-dining experience,” said the petite 34-year-old, who comes with 10 years of experience in the culinary industry.
Siti Arini, who had put in so much effort and creativity in the dishes, said her passion for European cuisine was cultivated during her eight-year stint with the Renaissance Hotel Kuala Lumpur.
The promotion ends on June 30.
This is the writer’s personal observation and not an endorsement of StarMetro.
