Beyond tapas and paella

Caramelised Foie Gras Terrine with brioche.

Chef Gabriel Bonnin offers a table d’hôte dining experience at Verbena Dining Club. Housed in a spacious bungalow in Damansara Heights (Bukit Damansara), Kuala Lumpur, the warm and cozy furnished setting can accommodate groups of up to 14 persons.

In collaboration with ATR Gallery, numerous eye-catching artworks and unique sculptures are displayed at strategic nooks and corners. The artistic works are for sale, so should guests take a fancy to any of the items displayed, they can purchase the creative pieces.

“Guests can savour a five-course meal with sangria, including an up-close and personal cooking demonstration. They appreciate and revel in the exclusivity and privacy we offer,” says Bonnin.

Smoked Scallops Ceviche.

We felt right at home during our maiden visit as the chef welcomed us into his living room with glasses of chilled sangria. After relaxing in the eclectic space, we were invited to join him in the kitchen where we sat around the island kitchen counter, watching how he prepared his Spanish specialities for our meal. This interactive tapas experience was one of the highlights of Verbena.

“I invite guests into the kitchen so that I can engage with them throughout the entire cooking process. This first-hand experience not only provides them with an up-close look at the chef’s cooking techniques, but also enables them to have a greater appreciation of the artistry behind each dish.”

Our session started with a luxurious Caramelised Foie Gras Terrine, paired with house-made blackberry jam. After sprinkling some brown sugar on top of the foie gras slices, Bonnin scorched the sugar to caramelise it. The foie gras was served with a dollop of caviar accompanied by toasted brioche, garnished with edible flowers and micro sprouts.

It was an exceptional, appetite-whetting tapas; each bite delighting our palate with a harmonious combination of light, dense and creamy textures, juxtaposed against a symphony of sweet and savoury flavours.

Octopus, sous vide.

Bonnin then raised the bar on ceviche with his Smoked Scallop Ceviche.

Firstly, he lightly “cooked” the plump scallops in a mixture of seafood stock, lime, garlic and tomato. Things got a little fancy when he brought out a domed glass cloche and infused the scallops with cherry wood smoke inside it. Topping the shellfish off with garlic, onion and tomato duxelles as well as olive oil pearls, the sublime scallop ceviche beguiled us with its delicate yet complex flavours. The scallops’ inherent sweetness was imbued with the ephemeral smokiness of cherry wood and bursts of tanginess from the ceviche ingredients.

Instead of serving octopus with potato, oil and paprika the traditional Spanish way, Bonnin diverges his version with a creative twist. The octopus, sous vide for four hours to render it tender, was presented with dollops of miso mayo, blackberry jam and olive tapenade in addition to chopped chives and paprika powder. This delicious dish bore testament to Bonnin’s adroit expertise at reinterpreting classic Spanish offerings in contemporary renditions.

Inspired by his favourite Indian food, Bonnin decided to complement the main course of Spanish Grilled Lamb Ribs with red lentil salad and curry, grilled shallots with butter and rosemary and house-made pickled onion. Drizzled with rosemary and thyme oil, the delectably tender ribs reinforced his creative ingenuity at blending Spanish and local influences.

Spanish Grilled Lamb Ribs.

For a sweet conclusion to the Verbena culinary experience, he usually serves torrijas (Spanish-style French toast) with coconut milk and house-made cheesecake. Wine enthusiasts are allowed to bring their own wines with a corkage charge of RM80 per bottle, or they can choose from the curated selection of Spanish and French wines.

For an intimate Spanish experience with the chef, it costs RM350+ per person to dine here. Verbena Dining Club also hosts La Fiesta, an immersive dining event held every two months. It can accommodate up to 38 guests, based on advanced reservations. It’s a fun-filled and convivial event for new and regular guests to savour the best of Verbena’s offerings.

More than just a restaurant, it’s an experiential culinary journey that marries tradition and innovation, integrating a taste of Spain with a touch of Malaysian influence.

For dining parties up to 50 guests, Verbena will lay out a spread of tapas buffet-style, complemented by paella, priced at RM190++ upwards per person.