{Food Review} Cantaloupe Sky Dining

I’ve always had a secret dream to be a food reviewer/blogger, but often find myself failing at taking beautiful photos of food as I just can’t wait to taste it! Good eats, I’ve realised, is something that must look good for the eyes, as well as the palate. I’m always impressed with those who have taken great photos of the cuisine, but often wondered whether the servings are cold after making it pose pretty for the multiple photo angles.

I also deduce that food reviewers are armed with 3 things (which I aspire to achieve): (1) a good camera + decent photography skills (2) an eye for detail (3) a good memory to recall how certain foods apply to the taste buds, not just at present but also in comparison to others they have tasted in the past.

I’m no food reviewer, but sometimes I pretend to be one when I come across great food in a good location. It also serves as my personal recommendation for you to try out some unique cuisine which won’t create a dent in your wallet. Read on for today’s experience.

Cantaloupe Sky Dining – Scrumptious Sunday Lunch

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Cantaloupe Sky Dining offers high ceilings, a gorgeous view overlooking the city and a mini ‘canal’ that adds to the romance factor of the restaurant

For hubby’s birthday this year, I wanted to take him out for a nice meal. After hearing good reviews of Cantaloupe, a French restaurant which is part of Troika Sky Dining restaurants, I decided to give it a try. To my delight, his birthday on the 26th of March also coincided with their Scrumptious Sunday Lunch, which is held on the last Sunday of every month.

The menu and the price looked really reasonable for 2 persons, so I made a reservation without any hesitation.

(Note: As it is a French restaurant, some of the names sounded foreign to me, so I’ve had to Google for their meanings. I’ve included some of the definitions right at the bottom under the heading “New Vocabulary”. Sorry to be such a geek! I’m a writer, not a foodie… and new vocabulary fascinates me!)

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At first glance, the menu looks great doesn’t it? Our initial assumption of the menu was that we would have a choice of one item from each of the different courses, but at the restaurant, the waiter explained that we need not make a choice and we will be served everything on the menu (wow), including refills if we like! (double wow!)

I was pretty astonished at that, but I guess that’s why the alternative name for this lunch is “Big Sunday Lunch”!

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But first, Appetizer

To whet our appetite, we were served with an assortment of breads, (from left) Oatmeal Bread, Carrot Bread and Sourdough Bread. The accompaniments were (from left) Caramelised Onion Jam, Pineapple & Ginger Jam, Mango Jam and a small stick of butter.

Both hubby and I really enjoyed the delicious butter spread onto all the breads, but the surprising discovery was the Caramelised Onion Jam which is just amazing! It was my first time trying such a jam and I was motivated to make my own after tasting this. The Pineapple & Ginger Jam was also a curiously tasty combination.

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Seafood Platter and Second Course

Next, we were served with a Seafood Platter containing Poached & Grilled Prawns with Lemon Chive Mayo & Hot Paprika Sour Cream, Fresh Oysters and Smoked Eel Ceviche with Leek Cream, Aosanori (a type of seaweed), Spinach and Potato “Paysanne”.

Among all of these, I loved the eel the most as the flavours of the seaweed and leek cream balanced so well with the potato. I would have asked for a refill if not for the amount of food that was yet to come!

The oysters went really well with the condiments given, while the prawns were interesting with their different sauces.

The Second Course consisted of two salads and some hors d’oeuvre—first, a tomato salad with Buffalo Mozarella cheese, Tomato Consommé, Tomato Jelly, Pesto and Baby Basil. As a tomato-lover, I must say that I loved the refreshing and minty flavours in this, and ate it to clear the palate before tasting the next dish.

The green salad was made out of Baby Romaine leaves with Grilled Squid, Tempura White Bait, Salmon Roe, Garlic Butter, Mint Leaf and Croutons. The dressing was a light vinegar-y one and helped to balance the smoky grilled squid and the salty taste of the salmon roe. The mix of different flavours were a delight on the tastebuds. This salad was my favourite among the courses served (not including the desserts, naturally, those belong to a separate category altogether!)

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The hors d’oeuvre comprised two types: (left) Foie Gras Mousse, Sweet Pickled Onion, French Trumpet on Apricot Brioche and (right) Cured Meat, Rock Melon and Asparagus.

Both were tasty, but I preferred the rock melon with cured meat as the sweet, salty and green flavours combined into a beautiful mesh of flavours in my mouth. The brioche on the other hand was just normal and nothing much stood out for me.

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Third Course – essentially, pea soup

The Third Course was a light Minted Green Pea Soup with Pickled Mushroom and Scallop Beurre Noisette. The soup wasn’t over creamy and the few spoonfuls of green pea soup was lovingly complemented by the pickled mushroom (as seen above) and a slice of scallop in nutty butter.

After 3 rounds of appetizers (phew!) we were really looking forward to the Main Course, which were freshly sliced by the chef with a selection of sauces to go with the meats.

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Main Course

  • Tenderloin Roulade with Anchovy, Walnut and Parmesan Cheese
  • Roast Confit Lamb Rump with Rosemary and Garlic
  • Roast Cajun Chicken & Herb Cream Cheese
  • Pan Seared Fennel Marinated Salmon with Coriander Salsa

and a choice of Sauces:

  • Pistou
  • Mint Salsa Verde
  • Rocket Mustard
  • Shallot Butter
  • English Mustard Butter
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Main Course and Side Dishes

The Main Course was served with sides of Roasted Potato with Truffle, Caramelised Baby Carrot, Portobello Mushroom & Lemon Barley and Grilled Corn with Seaweed Butter.

As you may have guessed, we were already 2/3 full by this time, but the main course continued to tantalise our taste buds with their yumminess. I enjoyed the roulade which was accompanied with walnuts and parmesan, and it went well with the both the pistou and mint salsa verde.

The beef tenderloin was tender and easy to bite into; when it was accompanied by the sauces, it was a slice of heaven in your mouth.

Curiously, the chef said that the roulade was made from lamb while the tenderloin slices were beef, which differs from the menu. It did not matter to me, as I eat both lamb and beef, but if you have preferences for your meat, do double-check with the chef or the waiters.

The fennel-marinated salmon was a generous portion and went very well with the special coriander salsa, giving it an interesting, herbaceous taste overall.

The side dishes were great—I tasted the mushrooms (juicy), roasted potato (just nice) and baby carrots (crunchy goodness) but I was sorry to give the corn a miss as I do prefer to use my hands (and was already pretty stuffed up to this point already!)

The grand finale was our visit to the Desserts Totem, which was strategically placed right next to our table! (Yes, you’ve guessed right—we couldn’t keep our eyes off that totem, while waiting for the other courses to be served.)

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Desserts laid out prettily for display

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There were six desserts available and they were a sinful pleasure for both the eyes and the taste buds.

Desserts on the Totem

  • Lemon Meringue Tart
  • Opera
  • Mille Feuille
  • Mascarpone Bavarian
  • Brownies Cheesecake
  • Coffee Mousse

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I think the loveliest dessert among all of them was the Coffee Mousse which was decorated with an edible flower. So pretty to look at!

Now, I’ve got to admit that, while I like sweets, I’m pretty selective of my desserts as I dislike anything that is overpoweringly sweet and prefer to go for a balance of sweet and tarty/sour flavours.

Thankfully, everything on the desserts totem were just nice – well-balanced on the sugar scale and not over-rich. After going through 4 courses, we were full already but just couldn’t resist taking in the “icing on the cake”!

The Lemon Meringue Tart and Mascarpone Bavarian were a joy to my taste buds with sweet and sour flavours dancing on my tongue before feeding my stomach. I shared the Brownies Cheesecake with hubby as I expected it to be heavy, yet it had surprisingly light textures with a large nutty walnut accompaniment.

I also loved the Mille Feuille with the tasty vanilla custard and crunchy pastry that was like a biscuit. The curious thing was that the mille feuille was not cut into pieces and was served as a whole long piece. Different customers wanted to eat it but was wary of cutting it themselves (for fear of destroying the whole dessert). At last, the waiters asked the chef to cut it into bite-sized pieces so that everyone may enjoy it without worrying about destroying the work of art for other lunch patrons 🙂

Hubby says that the Coffee Mousse was sweet tinged with the taste of coffee; I was so overstuffed by then that I did not think I could finish the whole (tiny) bowl of it. It looked too pretty to eat anyway!

The Opera was a wonderful combination of flavours, and the heady taste of rum, evened out by the raspberry with the gold foil on top (a picture of perfection!).

After a satisfying 5-course lunch, we ended with two Long Black Coffees and some photos to commemorate the day.

I highly recommend the Scrumptious Sunday Lunch as I think that it really gave us value for money, judging from the varieties of cuisine that we were served, in sufficient portion for the two of us. I would definitely visit again, and this time with a girlfriend in tow where we could just focus on the desserts! 🙂

All in all, it was a truly satisfying lunch and afternoon day out to town, where we took in the sights of the city during our drive. Hubby was grateful for the treat and the presents I gave him and I’m overjoyed that he had a good time, after a highly stressful series of weeks.The only dampener was the rain which poured down heavily and we had to drive slowly on our way back home.

Here are more details about Cantaloupe Sky Dining if you’d like to give it a try!

Kuala Lumpur’s latest dining destination has opened at the iconic Norman Foster building, The Troika. Overlooking the KLCC park and the Twin Towers, Cantaloupe’s stunning dining room by Melbourne interior designers Hecker Guthrie offers panoramic views of the city’s skyline. Chef Christian Bauer presents a menu of beautiful dishes made with invention and integrity. 

Address: The Troika, Persiaran KLCC, Kuala Lumpur, 50450 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia

Contact: +60 3-2162 0886

Website: http://www.troikaskydining.com/cantaloupe/

GPS Coordinates: 3.158086, 101.718003

How to reserve

You may fill up the Online Reservation form at the website. Upon reservation, you will receive a confirmation e-mail from Booking Maestro that your booking has been waitlisted and that payment has to be made to confirm the reservation (for Scrumptious Sunday Lunch only). Details of the bank account for Troika Sky Dining, their e-mail as well as a map were provided.

(Note: We were really thankful for the map, because a part of the road at Persiaran KLCC has been closed for long-term construction.)

Parking

Parking in the basement carpark was a breeze on a Sunday. Follow the directions in the carpark to Tower B which leads to Troika Sky Dining. From the carpark lifts, turn right and proceed to another set of lifts (with help from the concierge) to the 24th floor (lift button: 23A). We paid RM14.00 for slightly over 3 hours. According to iParking.my, the parking charge is RM3.50 per hour.

New Food Vocabulary From Today

Beurre Noisette – a sauce of butter cooked until golden or nut brown, sometimes flavoredwith capers, vinegar, herbs, etc.

Brioche – a light, sweet bun or roll made with eggs, yeast, and butter.

Ceviche – an appetizer of small pieces of raw fish marinated in lime or lemon juice, often with onions, peppers, and spices.

Mille Feuille – a dessert made up of three layers of puff pastry, alternating with two layers of pastry cream.

Paysanne – prepared (as with diced root vegetables) in country or simple style

Pistou – a paste or sauce from Provençe made of basil, garlic, olive oil, andsometimes Parmesan cheese and tomato paste.

WORD OF THE DAY

Cantaloupe, as defined by Dictionary.com, is a variety of melon, Cucumis melo cantalupensis, of the gourd family,having a hard scaly or warty rind, grown in Europe, Asia, and the UnitedStates.

The origin of the word is French, allegedly after Cantaluppi, a papal estate near Rome where cultivation of this melon is said to have begun in Europe, though acomparable It word is not attested until much later than the French word, and Cantaloup, a village in Languedoc, has also been proposed as the source.

(Source: Dictionary.com)

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