Italian
cuisine lovers are in for a treat with the upcoming ‘four hands’ dinner
featuring Chef Murli Pillay (left) of Tosca at DoubleTree by Hilton KL and Chef Daniel
Yap (right) of Gooddam restaurant in Petaling Jaya.
Scheduled
for 14 & 15 July, the Tosca x Gooddam event will proffer a 5-course menu
(RM358 nett per person) prepared by both chefs. The food and wine pairing costs
RM498 nett per person.
Us
media members had an advance preview of the event one balmy evening at Tosca. The
rustic wood-stone clad setting evoked a laidback, resort-style feel although
some air-conditioning won’t be remiss IMHO in the current sweltering weather.
Chilled
Sanfeletto Prosecco Superior heralded a quartet of amuse bouche: Black Angus Short
Rib Arancino, Oyster Beignet, Liver Mousse, and Aged Hamachi Crudo.
The much-anticipated Black Angus Short Rib Arancino with Sundried Tomato Aioli
and Summer Truffle was a tad underwhelming. Coated with breadcrumbs, the deep-fried
Italian rice ball barely had any beef in it,
whilst the tomato aioli eclipsed everything in its wake.
Topped
with a bright green, savoury sauce, the crisp-fried Oyster Beignet with Green
Onion Fondue restored our faith. The mollusc’s delicate taste
remained discernible and melded well with the parmesan shavings and cheesy
green onion ‘fondue’.
Airy-light and exquisitely delicate accents
characterised the Liver Mousse, Strawberry Vinegar Caramel, Edible Weeds and Flowers
sandwiched in between wafer-thin discs. Ditto for the Aged Hamachi Crudo,
Pickled Pumpkin and Spiced Passionfruit.
Also top marks for the crusty slices of focaccia with pesto butter.
A zesty-fresh Fantini Pinot Grigio complemented Chef
Murli’s Symphony of Heirloom Tomatoes with Aged Balsamic and Goat Cheese Panna Cotta.
We loved how the soft pudding-like goat cheese creaminess harmonised with the assortment of fruity heirloom tomatoes. Tangy-sweet aged balsamic vinegar further enhanced the dish’s allure.
Chef Daniel proved his mettle with delicious Agnolotti of Wolf Herring Mousse, Red Coral and Nasturtium
Flower Butter. A type of pasta originating from Piedmont, the chef folded flattened pasta dough
over toothsomely springy fish paste. Served alongside a slab of sweet and flaky
wolf herring, the spicy flower butter added lush flavour to the whole ensemble.
Teetotallers can expect interesting mocktails such as Cucumber Gimlet and Acai Kombucha to complement their meal.
While the Rack of Lamb with Pickled Purple Carrot,
Celeriac Purée, Mâche & Thyme Jus looked promising, my portion was
unfortunately tough and sinewy. The gloppy jus didn’t help.
Fortunately, my dining partner’s serving was on-point. 
We had a medium body Cecchi Chianti DOCG brimming
with nice berry nuances which went superbly well with the lamb.
Dinner concluded on a high note with an enticing Marsala Sabayon Ice Cream, Wood-fired Fig and Fig Leaf Meringue wrapping up the evening. It was a light, mildly sweet yet slightly indulgent dessert to savour.
For reservations at Tosca, call tel: 03-2172 7272 or
email: KULDT_FB@hilton.com
