Wave Dining @ Lexis Hibiscus Port Dickson

As I mentioned previously in my last post of dining options at Lexis Hibiscus Port Dickson, today I’m going to talk about my 8 course Degustation Menu I had at Wave Dining.

Soft music played at the background and gracious greeting by the staffs, a pleasant first impression the moment I stepped into Wave Dining. The restaurant is minimalist, wooden flooring, framed by modern furniture and beautifully accentuated by the soft yellow hue.


The 8 course Degustation Menu is priced at RM238nett per person which includes one glass of red or white house pouring wine or mocktail as well as coffee or tea at the end of the meal.

Breads basket served with extra virgin olive oil & balsamic vinegar & house made spread.


house pouring red and white wine


Amuse bouche – Brie cheese with Apple Compote & Cracker


Salmon Pastrami

Thinly sliced Salmon had pleasant smoky and savory flavors, crowned with toasted sourdough and micro herbs. Both ingredients contributed a multitude of textures and flavors to the dish. Further amped up the flavors was the accompanied brown butter lemon cream, for refreshing citrusty end note.


Tuna Tataki

Presented artfully, the fresh diced sashimi grade tuna lay on a piece of roasted seaweed studded with chopped ginger and prettied up with micro herbs and curled cucumber and carrot ribbons. The fish itself tasted wonderfully sweet and the flavors is further elevated with the citrus soy dressing.


Spicy Seafood Soup

It was a satisfying soup. The broth was richly imbued with essence of seafood, full of umami taste and good dose of spiciness. The sweetness of the crustacean was apparent and I also enjoyed the fresh prawn and scallops in the soup.


Gazpacho with Scallops

This chilled raw vegetables soup, it’s either love it or hate it, nothing in between. Boasted with strong celery taste, the soup was pretty refreshing to the palate. Hidden within were pan seared scallops which added hint of oceanic to the soup. The only gripe was the scallops were overcooked rendering a slightly dry texture.


Capellini with Crab & Sea Urchin

Capellini tossed in olive oil and truffle brilliantly swirled on a fork, topped with crab meat and micro herbs. Also served on the plate was a dollop of sea urchin and balsamic reduction sauce. The thin pasta absorbed the lovey flavors of the truffle dressing and blended perfectly with the sweetness of the fresh crab meat and sea urchin as well as the delicious sour tang of the balsamic reduction. The combination works well enough to leave a positive impression.


Soft Shell Crab Spring Roll

Filled in the cylinder of crispy spring roll pastry was perfectly fried soft shell crab. Lightly battered and meticulously seasoned, the flavors of the fried soft shell crab was spot on! Paired with ikura, cucumber and wasabi mayo for a multi dimensional layers of flavors and textures.


Minced shrimp with Wakame & Crema di Balsamico

Minced shrimp was cooked just right, bouncy and firm, dressed in creamy sauce with chopped wakame and onion. The black caviars not only provided a nice contrast of colour but also an interesting popping sensation to the bite. For those who like stronger flavors, Crema di Balsamico with fruity character and tangy notes of ripe grapes definitely can awake your appetite.


Seared prawns with Smoked Chili Salsa

Sit elegantly on cucumber sticks, flavors of the pan seared prawns were certainly bold and punchy with lots of flavorful and enticing marinade. The surrounding dots of smoked chili salsa tasted slightly spicy and tangy with a good flavor of smokiness which was well complemented the crustacean.


Grouper Confit with Smoked Prawn Butter

The delicate flesh of the Grouper confit was so divine. Deftly seasoned, decently flavorsome but didn’t overshadow the sweetness of the fish. The smoked prawn butter sauce took the dish to new height of flavors, making the dish memorable.  were sauteed seasonal vegetables.


Salmon with Foie Gras and Red Wine Butter

The salmon fillet itself tasted good with crispy skin and tender flesh however the pièce de résistance of the dish was the potent sauce of Foie Gras and Red Wine Butter. The tangy buttery red wine butter countered by creamy savory notes of the goose liver, its resonant flavor is capable of raising the likes of many.


Duck Breast with Gastrique

Seared duck breast served with sweet and sour berry gastrique,  accompanied by pumpkin puree, sauteed vegetables and completed with micro herbs, mini carrot and potato balls. I like the appetizing berry gastrique which paired well with the duck meat. Seared duck breast was good but as I prefer a medium edge, the duck was a little overdone for my liking.


Braise Beef Cheek

Braised for long and slow hours under low temperature till fork-tender, the beef cheek was truly scrumptious. The meat was melt-in-the-mouth tender and interestingly infused with Asian spices such as star anise and cinnamon. Gelatinous bits in the beef cheeks provided the signature gelatinous texture that blending well with the meat.


Chocolate with Mascarpone Cream & Vanilla Ice Cream

Frozen Nougat & Red Fruit Coulis

We were full from all the courses but no meal is ever complete without a thin coat of sugar. Both desserts we had that evening were pleasurable enough to make our dining experience a satiating one.


Wave Dining

2nd floor, Lighthouse Club

Lexis Hibiscus Port Dickson

Jalan Pantai, Port Dickson, 71250 Pasir Panjang, Negeri Sembilan, Malaysia.

Tel: +606-660 2626

Website: http://lexishibiscuspd.com/



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