Millesime @ Menara Kencana, Solaris Dutamas

>> Apr 11, 2011

Apologies for my long absence in KL restaurants. Anyway, I've been back for a while now. Its just that I haven't gotten round to posting up the places I've been trying out.

Millesime is opened by Max, from Max @ iHaus. He has decided to close down his other 2 restaurants to focus on Millesime. Max has a background in hotel management, until he chose to become a chef at least. He's a rather friendly guy who goes around talking to diners after he's done with the cooking in the kitchen.

Anyway, at Millesime, there is only the set menu. The menu is priced at RM180++ per person. Some main (like the US style kobe) cost an additional RM120 if selected. Every set comes with 3 appetizers, a main and dessert.

On the night we went to Millesime, we were told Max brought in fresh foie gras. The foie gras could be done as a stand alone dish, or served on top of the US style kobe. The foie gras would be an additional RM60.

Anyway, down to the food.

Fresh Warm Bread

Fresh Bread

Warm bread was served with french butter. I always liked the creaminess of french butter.

Amuse Bouche

Amuse Bouche

The amuse bouche that night was smoked salmon wrapped in a filo pastry and baked light. It was a nice start to the upcoming meal.

Spanish Manchego Gratinated Pacific Oysters

Spanish Manchego Gratinated Pacific Oysters

Portabello Mushroom, Mizuna Greens

Portabello Mushroom, Mizuna Greens

The oysters were baked with cheese and served along side a portabello mushroom salad (which was dressed in Balsamic reduction). The oysters were nicely done. In fact, I was willing to bet that even a non-oyster lover (yes, such people do exist) would enjoy it.

Roasted Cauliflower Soup

Roasted Cauliflower Soup

Roasted Cauliflower Soup

The soup was served with smoked duck breast and basil oil. The soup had a rather thick consistency, but it tasted wonderful. The small pieces of duck breast was a nice touch.

Galette of Scallops and sea prawn

Galette of Scallops and sea prawn

Galette of Scallops and sea prawn on a bed of grilled aubergine. I felt that the prawns were a little small. The accompanying sauce went rather well with the seafood. The fish roe gave the dish a nice salty feel.

US Kobe Beef Tenderloin

US Kobe Beef Tenderloin

US Kobe Beef Tenderloin with a slice of Foie Gras. The foie gras was amazing. Slightly crispy touch to the outside, rich creamy smoothness in the inside. The beef didn't have a melt in the mouth texture, but it was amazingly soft. I would say the best part of the dish was the foie gras and not the beef though.

Atlantic Black Cod Fillet

Atlantic Black Cod Fillet
Atlantic Black Cod Fillet with champagne beurre blanc, corn flan and asparagus wasn't exceptional. The cos was certainly cooked well, but the sauce didn't do justice to it. The sauce was a bit too thick and not quite flavorful enough. This dish was a mere average.

Quail Breast

Quail Breast

Quail breast with goose liver cream, truffle oil and french beans. Although a tad small in serving size, the quail was perfectly cooked. The sauce complemented the quail very well.

Valrhona Chocolate Souffle

Valrhona Chocolate Souffle

Valrhona Chocolate Souffle

The souffle was served with mixed berries and coffee ice-cream. Personally, I felt the coffee ice-cream destroyed the dish. It tasted more like coffee ice cream from a cheap commercial brand. I am not sure if it was made in house, but something wasn't right with it. The souffle was bit overcooked, but forgivable. The center-most part was still a little bit liquid.



Coffee to end the meal. The 1st cup I was served was cold, but the serving staff gladly remade it for me. The coffee was good.

All in all, I felt the appetizers were better than the mains. The mains were not that bad, but there certainly is space for improvement. I would gladly recommend Millesime over a place like Sage any day, both value wise and food quality wise.

*Opinions expressed are solely based on my personal experience

Map to Millesime


G1-01-3, Ground Floor,
Menara Kencana Petroleum,
Solaris Dutamas 1,
50480 Kuala Lumpur,

Telephone number: 03-6211 0648

Opening hours:
12pm - 12am


jfook April 11, 2011 at 10:25 AM  

omgthe fod is really.. awesome.. I'm hungry now.

Bangsar-bAbE April 12, 2011 at 4:29 PM  

Food looks good, and hopefully portions are bigger than the ones at Sage. I always walk out of Sage hungry. :(

Tummy Rumble April 12, 2011 at 6:59 PM  

@jfook: thanks for dropping by..

Tummy Rumble April 12, 2011 at 7:00 PM  

@bangsar-babe: I doubt you'll leave Millesime hungry.. If you do, you can let Max know when he does his rounds.. haha

ai wei April 14, 2011 at 11:49 AM  

Roasted Cauliflower Soup sounds really deeelicious. and the presentation for each is really pretty

Tummy Rumble April 15, 2011 at 12:27 AM  

@ai wei: thanks for dropping by..

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