Saturday, March 28, 2009

Leaves and Fishes @ Hunter Valley, Australia

If you're a fan of fish, ever in Hunter Valley, Australia; fancy wine and fine dining,

then Leaves and Fishes would be the place.

lunch leaves and fishes

I had my first lunch in Hunter Valley on my second day, it was only a stone throw away from where I stayed, which was a beautiful estate house named Lillians.

weird looking fork
Love the fork

The crispy salmon was a delight to have, the bed of creamy and soft mash potato was a definite plus point. :D

salmon and mash potatoes

The fresh vege was a compliment to the salmon, buttery and bathed in rich, fresh herbal olive oil.

My partner ordered the "real" fish and chips tapered with sea salt and sweet malt vinegar.

fish and chip

The boring name of the dish was a contrast to the taste of the food. The presentation was not only splendid, the classic dish won us over with its creativity and taste.

I also love the restaurant's personal touch on its deco.

stressed is desserts

rating: 4.5/5

Leaves and Fishes
737 Lovedale Rd,
Lovedale NSW Australia 2320


Tel: +61 (02) 49307400

Wednesday, March 25, 2009

C. Club @ Pavilion, KL

c club menu

I've always wanted to go to C. Club for a drink, since it's opening, I've heard a great deal about it.

Weeks ago I had the chance to do so, not just once, but twice.

My dining partner and I were catching up after a long break so he decided to order a whole bottle of Chardonnay from Jacob's Creek, Barossa Valley.

jacob's creek chardonnay

Fruity, crisps, slight acidic, but easy on the throat. I really like it.


Halfway through we ordered two plates (one each) of Foie Gras with Scallops but found the pairing an absolutely fail. Definitely to better go with something sweeter, like Moscato late harvest or Botrytis Semillon.

foie gras scallops top view

Personally, the dish itself was divine, but I thought scallops and foie gras together are an absolutely no go. They don't go well together, never should.

One is a seafood, chewy and blant and should be pan seared to savour the freshness and texture of the white flesh; the other, rich, fatty, creamy, pan seared to be paired with dessert wine, the combination however, form a disaster.

foie gras scallops

Also, I thought the dish on the menu appeared much bigger than in real.

rating: 4/5
(overall verdict, lovely ambiance and service, love the duck confit)

The C. Club

Level 6, Pavilion Kuala Lumpur
168 Jalan Bukit Bintang, 55100 Kuala Lumpur.

Tel: 03-2141 3160