7atenine ~ Billecart-Salmon Champagne & Japanese Influenced Cosmopolitan Cuisine

Being my first visit to 7atenine I was impressed by the chic & contemporary interior, I especially adored the floor-to-roof glass panel where natural light can flow in without the humidity of the outside.

Dark 400 years old railway sleeper floors,  supple accupunto chairs, turbo tables and white sofa-beds.

Neon blue lighting jazz up the whole ambiance which is perfect for those KL nightbirds who crave for that slice of chic.

Al fresco dining area on the mezzanine floor at 7atenine.

7atenine Ascott Kuala Lumpur

 

I was there for the new Seven Course Degustation Menu by Chef de cuisine of 7atenine, Kamarul Karnan who is trained in the art of Japanese cuisine. Before the dinner started the guests were served with some light bites and cocktails.

Vegetable Pakoras

 

Deep Fried Soft Shell Crab

 

A “fire show” was performed in front of the guest when Hazelnut Caipirinha was brought to our table 😛 The cinnamon stick in the cocktail was torched up before we can try on this concoction of sugar cane rum, lime and hazelnut liqueur.

I’m not a liquor person but I like the mild nutty aftertaste.

 

Rosemary Martini

 

Caribbean Mojito

 

We were ushered up to Sevenspoon dining on the mezzanine floor for the highlight of the evening, a 7 Course Degustation Dinner paired with the French Champagne Billecart-Salmon. There is no fixed menu for the degustation dinner as Chef Kamarul will craft and create the course dinner according to the ingredients available that day so being surprised is part of the degustation experience at 7atenine?

 

Wide range of the Billecart-Salmon of Champages.

 

We were served with Billecart Salmon Burt Rose throughout the dinner which is  perfect to go with the seafood.

 

Billecart Salmon Burt Rose is a blend of Chardonnay, Pinot Meunier and Pinot Noir vinifed as red wine. It had a lovely pale and  pink appearance with glints of gold and laceed with exciting rising bubbles.

 

Mr Sebastien Papin Asia/Pacific Brand Ambassador 

PS: Photo courtesy from J

 

He gave us a brief education on the champagne house in Mareuil-sur-Ay, France, founded in 1818 by Nicolas François Billecart and Elisabeth Salmon. Sebastien advised that all Billecart-Salmon champagnes are aged for 30 years, 15 years more than other famous brands.

 

Our 7 Course Degustation Menu.

 

Thedinner kick started with the spectacular plate of Sushi (Ichi) and Sashimi Moriawase (Ni).

Sushi and Sashimi Moriawase

Showcased the sashimi of salmon, tuna, yellowtail and octopus. Together in the set there was medly of sushi rolls, tamago and seared tuna sushi. The freshness of the sashimi was unquestionable, succulent and firm.

 

Somen Tanuki and Enoki Agemono (San) with Amaebi Chawan Mushi (Yon)

Our second course was presented in such visually stunning manner, featuring Japanese rice angel hair in a sweet and delicious cold soy sauce and sweet prawn chawan mushi.

Slurping up the thin Japanese rice angel hair was a delightful experience and the cold soy sauce had the right balance of sweet and savory taste which features their own character beautifully.

The taste of the silky smooth steam egg custard was delicate with mild flavor from the sweet prawn.

 

 

Salmon Daikon (Go)

The broiled salmon and the braised radish absorbed the flavor from the deep brown sweet sauce and the dollop of endamame bean puree add an extra refreshing twist on it.

 

Milky Prawn (Go)

Tempura prawns with wasabi cream sauce, enough to make me drooling by just listening to the name. Please imagine the crunchiness and the light battered tempura prawns paired with the luscious wasabi cream sauce~~

 

Butteryaki Angus Beef (Roku)

The succulent Angus beef was done in Teppanyaki style, cooked to perfection where the tenderness retained and the sauteed eryingi mushroom also perfectly executed as well

 

Crab Yakimeshi (Shichi)

The fried rice with crab meat was fluffy and fragrant; topped with deep fried soft shell crab definitely not your ordinary “yong zao chao fan”!

 

The 7 Course Degustation Menu is available on daily basis with a minimum of two person order. Billecart-Salmon Champagne is available separately from the degustation menu. For more information, please call for reservation at 603 2161 7789 or email ask@sevenatenine.com.

 

7atenine….you never know who you’ll meet~

 

  7atenine Restaurant & Supperclub

 

  Ascott Kuala Lumpur

  No.9, Jalan Pinang

  50450 Kuala Lumpur.

 

  Tel: +603 – 21617789 / +0612-2103055

 

  Website: www.sevenatenine.com

 

  Business Hours: Mon ~ Fri – 430pm till closing

                                         Sat:   6.00pm till closing

 

Photos without watermark courtesy of 7atenine.

Comments (Facebook)

comments