Nestled in the concrete jungle of Kuala Lumpur is multi award-winning fine dining restaurant Marini’s on 57. As the name suggests, guests are able to experience world class dining on the 57th floor with the view of the majestic Kuala Lumpur Twin Towers.
Since its opening in June 2012, the luxury dining and entertainment establishment has become the preferred venue for numerous events and celebrations, as well as a beacon for international celebrities, tourists, and socialites.
Founded by Cavaliere Modesto Marini, Marini’s on 57 is designed to offer guests a unique dining and sensory experience. Experiencing for ourselves, we were given the pleasure to taste some of their famous dishes, specially compiled into a menu.
What to expect?
Diners can expect a tantalising 10- course menu, where each dish is a careful reinterpretation of their most famous dishes served throughout the years. Once seated, guests will then be presented with a complimentary breadbasket with a side of Truffle butter.
Then, diners will be greeted with their first dish of the night, Fegato Grasso. Fegato Grasso refers to Foie Gras and while it butters up the tongue, the fig jam and brioche bread with a sprinkle of pistachio nibs gives a sweet twist along with a contrast of texture.
This is then continued by their starter Uova E Insalata Di Feta which consist of scrambled eggs infused with truffle, covered with luxurious Parmigiano foam and shaved truffles, all delicately served in an eggshell, accompanied with a Parmigiano crisp.
This 2-part dish is then accompanied with a bed of creamy rich Feta along with mixed seasonal vegetables inspired by a tabletop garden brunch that the Marini family experienced in Italy.
A little goes a long way
Moving on, guests will then feast on a pan-seared scallop flown in from Hokkaido. The dish is served with Porcini mushroom sauce and topped with fish eggs.
It’s safe to say that diners could prepare for an umami experience as the mildly briny and sweet taste of tender scallop melds with the comforting earthy flavour of mushrooms and the occasional bursts of saltiness from the fish eggs.
As we enjoy the richness the sea has to offer, guests will then be brought back to land where they will be greeted by imported Wagyu beef that has been dry-aged in-house and then cured. The dish is served with ricotta cheese, shimeji mushrooms and cherry tomato confit.
A taste of classic Italy
After a taste of their classic aged beef, diners will then be served a bowl or rich yet light filling soup. The soup is cauliflower and kale based and is garnished with Focaccia Parmigiano Croutons for a slight crunch.
Not forgetting their classic pasta dishes, diners are given a choice of Tagliatelle Al Tartufo, which is made from 32 egg yolks which is then tossed in Sage butter giving it a light and creamy finish along with freshly shave truffles to elevate the flavours.
For some, the Cappellini All’Astice, could be appealing as it is a tomato-based pasta that is served with lobster. The best part of the dish? The lobsters are peeled and ready to be eaten as they serve, and the taste of fresh tomatoes gives it just enough tanginess.
Life of the party
Not forgetting our mains, guests will be given the pleasure of enjoying both the land and the sea with their cod fish and wagyu beef.
As expected, the cod fish gives off a buttery mouthfeel and every bite is paired with delightful saffron and caviar sauce that just tops the chart. For a change of texture, broccolini is served on the side which perfectly soaks up the caviar sauce, giving it a crunchy and earthy tone to the dish.
One of the highlights of the night, the famous Japanese A5 grade wagyu beef was served with a dollop of truffle Hollandaise sauce on the side which allows the rich flavour of the marbled meat to stand out and to top it off, a humble potato croquette was included.
Sweet endings are the best endings
All good things must come to an end and what’s better than something sweet and refreshing to refresh the tastebuds?
Ending it on a sweet note is a pre dessert dish consisting of creamy yogurt gelato and refreshing lime granita that rest atop a soft mirliton almond sponge base infused with citrus zest, with drops of tropical fruit cremeux and cointreau gel surrounding it.
The topper is a disc of sugared glass carefully stained with colours that showcase the vibrant and celebratory theme of Viva Marini. This blend of sweet and sour, acidic and alkaline is a prelude to the next dish.
As we come to an end of a night filled with unique flavours and experiences, the final dish of the night a sumptuous Truffle Tiramisu with truffle-infused ladyfingers and mascarpone cheese espuma encased in a chocolate sphere and topped with gold leaf.
The founder’s menu will be available from October 1st until the end of the year at RM1010 per person. For reservations, please contact +603 2386 6030 or email [email protected]
Thank you, Marini’s on 57 for hosting us and it’s a pleasure for us to be able to experience this wonderful night.
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