Exquisite works of art


Tender treat: Rich and luxurious, the Pan-Fried Rougie Foie Gras typifies the refineddining experienceat 1885.


THE epicurean cuisine of Eastern and Oriental Hotel Penang’s 1885 restaurant, entrenched in tradition yet exuding modern sophistication, encapsulates the establishment’s timeless spirit.

New executive chef Martin Becquart, a proud Frenchman, has updated its a la carte menu to feature tasty works of art packed with vibrant flavours and driven by time-honoured culinary principles.

Together with impeccable service standards and stately surroundings, one can expect a truly refined experience at the award-winning restaurant named after the historic Penang hotel’s founding year.

“Classic French-inspired creations but with contemporary elements and presentation,” described the vastly experienced chef, whose impressive career has taken him to a dozen countries across the world. 

Among his new starters are the Jumbo Crab Meat, which is a slab of flaky crustacean flesh, avocado and Granny Smith apple salad; and Bloody Mary jelly dotted with saffron sauce and wasabi mayonnaise.

The decadent Pan-Fried Rougie Foie Gras, whose rich texture contrasts nicely with mango puree, cacao crumble, beetroot jelly and micro salad, is an ethereal delight to behold.

Flavourful harmony: The classic pairing of tart berries and rich chocolate is elevated many notches with the popular Raspberry Mille Feuille.
Flavourful harmony: The classic pairing of tart berries and rich chocolate is elevated many notches with the popular Raspberry Mille Feuille.

Warm up with the Cappucino of Wild Mixed Mushrooms, drizzled with black truffle oil and roasted garlic foam. Savoury parmesan and thyme cookies accompany the smooth cuppa.

Other appetisers to whet your appetite include the Main Lobster Bisque, Duck Consomme, Foie Gras and Quail Terrine, Crispy Nori Tuna and Baby Arugula.

For mains, the juicy and succulent Pan-Fried Wagyu Fillet Mignon takes star billing. The Marbling Seven cut melts in the mouth, and is accompanied by roasted fingerling potatoes, baby vegetables and merlot-shallot reduction. 

Meat lovers would also enjoy the Roast New Zealand Lamb Loin, Braised Wagyu Beef Cheeks or Grilled Black Angus Beef Flank, while poultry options include Duck Leg Confit and Sous Vide Spring Chicken.

Try the Crispy Wrapped Norwegian Salmon, carved into chunks and wrapped with Moroccan brick leaves. Seasonal vegetables, green pea coulis and dark olive oil bring the delicately beautiful plate to life. 

Alternatively, the Grilled Chilean Cod Fish, Pan-Seared Hokkaido Scallops or Red Snapper Fillet should be equally appealing to those of a seafood persuasion.

Indulgent pleasure: The baked lime meringue and zesty orange sherbet provide a nice contrast to the rich Chocolate Cremeux.
Indulgent pleasure: The baked lime meringue and zesty orange sherbet provide a nice contrast to the rich Chocolate Cremeux.

Becquart’s Chocolate Cremeux and Raspberry Mille Feuille have been popular with diners since their debut with the new menu several months ago.

The former is paired with a baked lime meringue and citrusy orange sherbet to cut through the richness, while the latter is perked up with dark chocolate mousse and zesty raspberry sherbet instead.

Besides the new offerings, the 1885’s long-time favourites like Maine Lobster Thermidor, Australian Beef Chateaubriand and Crepe Suzette are all retained. 

The a la carte items are only served for dinner between 7pm and 10.30pm daily. There are also three and four-course degustation menus available. 

From 2pm to 5pm, guests can delight in Traditional English Afternoon Tea. Priced at RM56++ per set, it comes with a variety of sandwiches, pastries, cakes and sweets, along with one’s choice of aromatic brews.

For inquiries or reservations, call 04-2222000 ext 3170.

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