It
was a captivating twist to the classic cocktail of John Jameson whiskey, fresh
lemon juice, gula melaka syrup and Angostura bitters crowned with frothy egg
white and a dried orange slice.
Ladies
will adore Fly with Chan (RM38) – an Insta-worthy tipple of shaken gin,
raspberry puree, limoncello, lavender syrup, lemon juice and egg white prettied
up with edible flowers.
Teetotallers
can seek solace in Curry Mama (RM18) – a creamy curry leaf-scented mocktail of coconut
milk, coconut puree, and lime juice, with a topping of pineapple juice. Such an
inventive and invigorating drink.
D’Atas
(literally a contraction of Damansara Uptown in Malay) also serves Toddy
(RM12 per glass, RM60 per bottle) – local palm wine sourced and tapped from the
restaurant’s own palm trees in Nilai. This rare albeit delightful
find tasted mildly sweet and fizzy with faint whiffs of fermented rice.
A
refreshing tweak comes in the form of Connor’s Draught Stout & Toddy (RM16).
It should go down well with those who prefer to have the palm wine tempering
the stout’s inherent bitterness.
Made
with butter roasted mushroom, the unctuous Cream of Mushroom (RM18) is one of
the curtain-raisers here. Overall, I thought it was too peppery but hey, you
should be the judge and jury of this popular mainstay.
Smoky
and tender Grilled Lamb Skewers (RM20) drizzled with mint-mayo sauce got
the thumbs up; the delectably moreish bites, well-spiced and on-point. Hardly
surprising then it’s chalked up as one of D’Atas’ crowd-pleasers.
Instead
of ho-hum tomato or mushroom bruschetta, D’Atas updates this appetiser with an
Asian slant, featuring pan-fried sardines paired with chilli shrimp paste atop
crusty slices of French bread.
The Shrimp Paste Sardines Bruschetta (RM11) were
rather salty but in a good way; a perfect accompaniment with your favourite
‘poison’ from the bar.
Ikan
Masak Lemak & Rice (RM28) stole the show with the boneless seabass fillets
immersed in robustly spicy and lemak-rich coconut cream, bird’s eye and green
chillies. The zingy-hot gravy together with white rice was a match made in
culinary heaven.
Mutton
Sub-Monster (RM32) – scrumptious mutton varuval with red onion, tomato, and
fresh lettuce slathered with mint-mayo on a slab of crusty French baguette proved
another winner in our books.
The
thin-crust Kimchi Pizza (RM23) passed muster; the tart and distinctive
pickled cabbage kicking the flavour quotient several notches up. A definite appealing option to go with boozy drinks.
Cooked
cockles, tofu puffs, long beans, and a hard-boiled egg lend substance to Curry Laksa
with Sambal Belacan (RM18). We didn’t fancy the yellow mee but it’s the only noodle option available. The aromatic curry gravy passed muster;
a dollop of the sambal helped add greater depth and flavour.
Two
grilled housemade beef patties with melted cheese, fried egg, onion rings,
sliced tomato and gherkins in-between a sesame bun form the Smoking’ Double
Beef Burger (RM33). Unfortunately, our beef patties were overcooked and dry but D'Atas promises this hiccup will be rectified.
Spice
and chilli fiends will enjoy Asian Style Chilli Chicken Pasta (RM16) –
spaghetti tossed with spicy-hot pan-fried chicken breast with chilli flakes,
wild rocket and cherry tomatoes.
Topped
with vanilla ice cream and chocolate sauce, the Molten Lava Cake (RM18) hit
our sweet spot with its airy-light chocolate cake oozing with luscious, melted
dark chocolate at its core.
Lighter
on the palate is Tri-Crepe Cakes (RM18) – soft, paper-thin crepes filled with a
choice of durian, chempedak, blueberry cheese or red velvet sponge and cream.
