Marini’s on 57 is sky high dining at its finest.
We finally reached Level 57, the highest floor of Menara 3 Petronas. The doors to the lift opened and we were ushered to our table next to the glass window with views over the city of Kuala Lumpur. It was one of the best views of the city one can get.
The complimentary Amuse Bouche was presented as an ornament, hung on the bonsai tree where kalamata olives were coated with a combination of basil leaves and parmesan cheese.
The Amuse Bouche
For the Entree, I had the Tartar D Angus. The Tartar D Angus consists of Hand Cut Raw Angus Beef and Sixteen Condiments. For this dish, the tartare was mixed with the sixteen condiments in front of your eyes by the waitperson. The tartare was very fresh and delicious.
The Tartar D Angus after being mixed with the condiments
Mum had the Fegato d’Oche which consists of a choice of Pan Fried Goose liver with Port Wine Reduction and Pan-Brioche with Salad. Dad had the Uovo which consists of caviar, 62 degrees duck egg and brioche. It was a great start to the night as my parents gave two thumbs up to their Entrees.
For the mains, I had the Baccala Trio which consists of cod fish cooked in three different ways. The dish was executed perfectly and each of the three dishes presented were delicious and complements each other well. The cod fish was seared perfectly and was fresh in flavour.
Mum had the Cappelluni All Aragosta which is an Angel Hair Pasta with Lobster Tail and Dad had the 200gm Wagyu Beef with Baked Potato. I did not try their dishes but I must admit, both of the mains my parents ordered looks really good!
Cappelluni Al Aragosta
The 200gm Wagyu Beef with Baked Potato
Before our dessert, we were given a complimentary Cotton Candy and Canele. First reaction of the cotton candy – “Woah that is HUGE!”. The cotton candy was fluffy and melt in your mouth. I am still surprised that the three of us could actually finish the whole cotton candy! The Canele was also very lovely with its caramelized crust and tender custard in the middle.
Fairy Floss and Canele
Not long after, the Artistique Dessert arrived. The Pastry Chef of Marini’s came to our table and created the edible artwork personally, going through each step and telling you what ingredients he is using to create the dessert. Looking at how the chef create the Artistique dessert was an amazing experience. With a splash of colours, a sprinkle of nuts and berries and everything nice, it was a piece of art. There may be many elements but this colourful dessert has the “WOW” factor in it. And yes, everything presented is edible. Amazing.
Pastry Chef at work
Voila! The Artistique Dessert created by the Pastry Chef
Before we left Marini’s, we were presented with a gift to take home to remind us of our dining experience at Marini’s. There were mini croissants in the little paper bag we were given and they were so oh so good! Everything at Marini’s on 57 was exceptional from the start to the finish. The food was presented beautifully with unique ingredients and the service was also very efficient, attentive and friendly.
After reading this post, some of you may question “Where are the prices?” or “I thought Mel would usually put the prices next to the dish”. If you are curious, head onto the Marini’s on 57 website and see it for yourself. No matter how much it costs, what you pay is truly worth it whether it is the service, food, drinks and atmosphere. I guarantee you that it is a foodie’s ritual to dine at Marini’s on 57.
Mel’s Rating : mmmmm (take me to foodie heaven)