Cristallo Di Luna Restaurant at Pacific Regency Hotel Suites KL, a restaurant that serves as one the best destinations for romantic dinner, anniversary, wedding proposal, parties or corporate events, offering guests a great view and twinkles of Kuala Lumpur city at night, has recently revamped their menu, proudly presenting exciting new delicacies to all patrons.
Re-invented Buffalo Mozzarella stuffed in Roma Tomato, Pine Nuts, Arugula and Basil Emulsion RM15.00
Perfect re-invention of an Italian appetizer which usually layers mozzarella cheese and sliced tomato one after another, but the chef in Cristallo Di Luna Pacific Regency KL choose to stuff in thick slab of cheese into Roma tomato to result in natural juiciness of tomato oozing out once tucking through, followed by savoury cheesiness of mozzarella from the centre. Decorated with pine nuts, arugula and basil emulsion.
Warm Seared Scallops and Prawn with Ruby Red Grapefruit, Orange, Frisee Salad, Piquillo Coulis RM30.00
Highly recommend Cristallo di Luna pan seared seafood that showcases multi-flavours and textures. Juicy and plump scallop, bouncy prawns go into good marriage with ruby red grapefruit, orange, frisee salad that deliver refreshing tang.
Kaffir Scented Lobster Soup with Sea Scallop, Coconut Foam RM30.00
A bowl of tummy warming lobster bisque intense with sweetness and essence of lobster, lending a touch of sandiness as first reach the palate, yet smooth, creamy and rich enough to please. Aroma added with a faint hint of kaffir. Love this Lobster Soup from Cristallo di Luna, just a little salty for us towards the end.
Grilled tenderloin of Black Angus Beef, Pommes Au Dauphinoise, Fricassee of Wild Mushroom, Glazed by Onions, Morel Jus, Truffle Scented Oil RM80.00
One of the signature dishes in Cristallo di Luna, featuring thick, meaty cut of tenderloin carefully grilled to medium. Firm to the touch with juiciness locked within, succulent in bite and flavours heightened with rich, creamy brown wild mushroom gravy, further glazed by onions, Morel juice and truffle scented oil.
Oven Baked Cod Fillet, Mascarpone and Asparagus Orzo Risotto, Flying Fish Roe, Saffron Butter Sauce RM50.00
Well-executed cod fish, having fresh and flaky fillet off-set by a thin, crispy layer of skin dressed with a light rub of salt. Served over a bed of creamy asparagus orzo risotto, dotted with flying fish roe for tiny popping texture, so as to brighten up the overall colours. Saffron butter sauce that comes along doubling up the creaminess. overloaded? Or not? You tell.
Espresso Creme Brule with Vanilla Foam and Macadamia Ice Cream RM20.00
A brand new creation that retains the delicate creaminess of classic creme brulee with pronounced bitterness of espresso sweeps through, topped over with vanilla foam and sided with ice cream brimming with bites of macadamia nuts.
Teh Tarik Ginger Panna Cotta, Kaya Butter Toast RM15.00
When you think that kaya butter toast and teh tarik should be placed under breakfast or teatime category, the chef makes it into dessert, putting together local favourite with Western twist. Teh tarik infused panna cotta with mild ginger aroma lying in between, pair with more-than-familiar kaya butter toast. Something unique from the usual, can’t deny our local flavour always turns beautiful even pairing into seem-so-unmatched components.
Chilled Strawberries, Passion Fruit and Mango Soup in pavlova Bowl RM20.00
Airy crisp pavlova topped with Haagen Daz sorbet, showered with mango soup that draws a sharp, sourish contrast, decorated with chilled strawberries. Definitely the winning dessert to end the meal in Cristallo di Luna Restaurant.
Photography: Summerkid
Write up: Summergirl
Address:
Cristallo di Luna Restaurant
Pacific Regency Hotel Suites,
KH Tower, Level 34,
Jalan Puncak, off Jalan P.Ramlee,
50250 Kuala Lumpur.
