On a friend's birthday, I made a dinner reservation at Madisons with Peter, owner of the other four restaurants: Opus Bistro, Leonardo's and Cava along Jalan Bangkung in Bangsar.
I later also read that the head chef of Madisons was the Australian Chef Kelly Delaney who previously headed Auge Ristorante in Adelaide.
What I loved about Madisons was the service and common sense that many of the restaurants these days lack. They handled my birthday cake very well and have enough sense to call me to one side when it was time to lit the candles.
Madisons offer some delicate fancy appetizers which would not agree to patrons who were expecting a stomach satisfying starters; but thankfully they serve rather big portioned main courses so that compensated things.
cured meat platter
mediocre Waldorf salad priced at RM27, a little steep for something so light, you can find a whole sliced apple inside the salad.
lovely chicken liver parfait, fit for only one person to eat (not to share) with dollops of Chianti jelly and baby pears to tantalize the taste-buds; would do with more baguette slices though.
An unusual pasta, oxtail pappardelle sheets. Nothing beats freshly made homemade thick slices of pasta all hot and steamy dropping with oxtail meat and juices fused in your mouth.
my favourite dish of all time, risotto. Not just risotto, pork belly risotto. This must be someone's prayers answered.
Giant potato gnocchi. Carb overload but it was heavenly, creamy and a raw egg yolk in the middle made this dish a carb craver's dream come true. Is that bacon hiding in them cream?
some pork loin with cripsy bacon on it. This was rather tough but necessary for the night as it was the only meat on the table. So it was wiped clean along with all the other pastas.
We didn't order dessert because one, we were so full; two, I have a mille crepe blueberry peanut butter cake from Humble Beginnings waiting in the kitchen's fridge to be served.
The restaurant ended our night with a sweet note by lighting the candles on the cake, taking it back, cut and served them in a fancy looking stone plate with peanut and chocolate cookie crumbs and chocolate sauce. That's personalisation and good service for bonus points.
I will return for dessert another day.