Cilantro Restaurant @ Micasa Hotel
Micasa Hotel, Jalan Tun Razak, Kuala Lumpur
| Quick Info | |
|---|---|
| Address | Micasa Hotel Apartments
368B Jalan Tun Razak, Kuala Lumpur 50400 Lobby Level, Micasa Hotel Apartments, 368-B, Jalan Tun Razak, 50400 Kuala Lumpur. |
| Contact | 03 2161 8833
Tel: 03-2179-8082 |
| Business Hour | Lunch – Fridays only (12.00pm-2.00pm)
Dinner – Monday-Saturday (6.00pm-10.30pm) Closed on Sundays |
| Ambience | Nice |
Description
the ambiance is very nice with the minimalistic deco, a Zen like environment.
Price
The appetizers and main dishes were priced at around RM58 to RM68 while the dessert at RM32.
4-course lunch with wine (RM100 nett)
Wagyu Tartare with Anchovy toast and Egg Mollet (RM58), duck breast with foie gras and daikon (RM68), Confit of Bamboo fish fillet with Water Cress & Clam juice (RM88)
4-course lunch with wine (RM100 nett)
Wagyu Tartare with Anchovy toast and Egg Mollet (RM58), duck breast with foie gras and daikon (RM68), Confit of Bamboo fish fillet with Water Cress & Clam juice (RM88)
Food
Bread and Truffle Butter, Tiger Prawn with Fish Roe, Wagyu Tartar (raw beef) and Foie Gras Unagi, Wagyu with Wasabi Crust and Duck Breast with Foie Gras, Chocolate Cupcake with Earl Grey Ice Cream
Artichoke Mousse with Crayfish & Consomme Jelly, Braised Oxtail with Foie Gras, Feuillatine with Mango & Strawberry, Duck Foie Gras, Seafood with Saffron Rice, Apple with Calvados Ice Cream, Unagi pan-fried with foie gras, Hokkaido scallops, chicken with truffles, Angus steak, Salmon with Truffles, chocolate cup-cake, cold Earl Grey ice-cream
truffle souffle, unagi and foie gras, Pan Seared Scallops With Rocket and Pear, Braised Ox Tongue with Pan Seared Foie Gras, Hokkaido Scallops with Pan Seared Foie Gras, Pan Seared Foie Gras
caviar with carrot mousse, scallop salad, pan seared foie gras with some special grape, red slab of salmon, prawn ravioli, lamb shank, lamb cutlet
Truffle Butter, Cold Capellini with Panaché of Seafood and Mentaiko, Hokkaido Scallop with Artichoke Soup and Truffles, Fricassée of Free Range Chicken with Maine Lobster, Pan Fried French Rouget Fillet with Baby Squid and Rouille, Roasted Plum with Vanilla Ice Cream, Cold Capellini with Panache of Seafood & Mentaiko, Hokkaido Scallop with Artichoke Soup & Truffles, Fricasse of Free Range Chicken with Maine Lobster, Panfried French Rouget Fillet with Baby Squid & Raouille, Roasted Plum with Vanilla Icecream,
Artichoke Mousse with Crayfish & Consomme Jelly, Braised Oxtail with Foie Gras, Feuillatine with Mango & Strawberry, Duck Foie Gras, Seafood with Saffron Rice, Apple with Calvados Ice Cream, Unagi pan-fried with foie gras, Hokkaido scallops, chicken with truffles, Angus steak, Salmon with Truffles, chocolate cup-cake, cold Earl Grey ice-cream
truffle souffle, unagi and foie gras, Pan Seared Scallops With Rocket and Pear, Braised Ox Tongue with Pan Seared Foie Gras, Hokkaido Scallops with Pan Seared Foie Gras, Pan Seared Foie Gras
caviar with carrot mousse, scallop salad, pan seared foie gras with some special grape, red slab of salmon, prawn ravioli, lamb shank, lamb cutlet
Truffle Butter, Cold Capellini with Panaché of Seafood and Mentaiko, Hokkaido Scallop with Artichoke Soup and Truffles, Fricassée of Free Range Chicken with Maine Lobster, Pan Fried French Rouget Fillet with Baby Squid and Rouille, Roasted Plum with Vanilla Ice Cream, Cold Capellini with Panache of Seafood & Mentaiko, Hokkaido Scallop with Artichoke Soup & Truffles, Fricasse of Free Range Chicken with Maine Lobster, Panfried French Rouget Fillet with Baby Squid & Raouille, Roasted Plum with Vanilla Icecream,
LocationsMicasa Hotel