I was recently invited for dinner at I nibbled on a basket of breads while I waited for dinner to be served.First up, appetizer. There’s just something about this entire combination that worked so well together. The thin slices of aged duck ham was salty yet addictive, balanced by sweet wild berry sauce, and complimented with swirls of balsamic reduction made from brown sugar and semolina flour. On top, a parmegian cracker. What a way to kickstart my dinner!Paired with a glass of Rosato (Rm39).The mini caponato cake was plated beautifully, consisting of a medley of Mediterranean vegetables sauteed in tomato sauce, topped with a layer of asiago cheese, baked-to-melt. At the side, a line of pesto dressing. This dish strangely reminded of pie fillings.Homemade ravioli stuffed with spinach and ricotta, smothered in rich and creamy terracotta and black truffle sauce, and topped with scrapes of 48-months aged parmesan cheese. This award winning MIGF dish was good, but didn’t exactly intrigued my tastebuds, since I couldn’t take much cheese. My friend had no qualms polishing the entire plate up however, including mine.Paired with a glass of white wine (Rm39/glass).This dish exuded plenty of character and is possibly one of the best rendition I’ve had. The chunks of beef cheek that was slow-cooked in red wine for 8 hours, tasted deceptively rich and had melt in the mouth textures, served on a splatter of chick pea puree. The balsamic beetroot reduction at the side simply enhanced the overall flavors of the dish. Remember to have it all together!Paired with a glass of red wine (Rm39/glass).The chocolate lava cake with white truffle was heavenly. Made out of 80% chocolate, it was lightly crisp on the outside and had a molten soft center. The best part for me however, would be the seriously-good housemade vanilla ice cream. Give me more of that please! They call this the Meditation wine, aimed to promote digestion, especially after a hefty meal.
Overall Rating: 7.5/10. My dinner that evening featured some of the chef’s favorites, many of which I heartily enjoyed. For me, the highlight would be the beef cheek with chick pea puree. I thought the dish was interesting, gratifying and very well executed. Notwithstanding, a 4-5 day advance booking for this chef-inspired menu are essential.
Vineria is located at:Address: G133 Bangsar Shopping Centre, 289 Jalan Maarof, 59100 Kuala Lumpur.Phone: +603-2287 7889Opening Hours: 9am till late. Daily.
Food Blog by: Spicy Sharon