Double chin don't care as long as there's wine.
Located along Jalan Cantonment, opposite the ever-busy Maybank and Public Bank,
this semi-fine dining Italian restaurant that is easily missed by many has earned its fame
for serving quality food with top-notch service. Food is carefully sourced, imported and
freshly handpicked from local markets, menus are geniusly recreated every alternate month.
Celebrated my birthday here last February and I love everything about them,
but you know, I'm not very civilized so it stressed me a little when
nobody laughs and talks loudly like I do, it's so hard to be(read:try to) a lady.
Private room on the second floor, minimum spent of RM130 per pax is required to utilize the room.
They also have a wine cellar offering an extensive selection of wine.
Visited the place again with these two ladies(unlike me, they're real ladies)
While the two ladies were busy talking about beauty and traveling,
I was scanning through the entire menu and wanting to order everything they have.
Trapiche Vineyards Malbec 2014 was served to pair with the dishes.
Complimentary focaccia bread with balsamic olive oil was served before our starter came.
Zuppetta Di Zucca Tartufata [RM20]
Not just any pumpkin soup but thick, creamy pumpkin veloute topped with crispy truffle parmesan!
Love that they added saute wild mushroom into the soup that gives a smokey after taste!
Love that they added saute wild mushroom into the soup that gives a smokey after taste!
Zuppa Di Aragosta [RM39]
I was wondering why did they serve us tea but my jaw dropped when I was told that this is a lobster bisque!
This Italian-style lobster bisque was deglazed with brandy and lobster shell,
poured over fine herbs into a bowl of lobster tails and crabmeat sitting among milk foam.
It was so rich and fresh you could almost taste the sea, we enjoyed every bit of the way they served this.
poured over fine herbs into a bowl of lobster tails and crabmeat sitting among milk foam.
It was so rich and fresh you could almost taste the sea, we enjoyed every bit of the way they served this.
Insalata Di Spinach [RM28]
Imported spinach salad with crispy parma ham, cranberry and toasted pine nuts with orange dressing.
Simply refreshing and appetizing, love that they put toasted pine nuts which gave a surprise crunch.
Fresh Air-flown Atlantic Galway Kelly Oyster [RM14/each, RM75/half dozen]
Another taste-the-sea starter, its freshness sent me to seventh heaven!
Prosciutto Di Parma Con Melone [RM39]
Finest Italian parma ham to paired with melon. I didn't really like parma ham
unless it's on pizza(with rocket leaves!) as it is usually too salty for me to handle but amazingly,
it goes so well with the sweet melon as it created a harmonious balance between sweet and salty.
unless it's on pizza(with rocket leaves!) as it is usually too salty for me to handle but amazingly,
it goes so well with the sweet melon as it created a harmonious balance between sweet and salty.
Cold Angel Hair with Japanese Hokkaido Sea Urchin topped with Lump Fish Caviar [RM40]
It was my first time eating sea urchin, surprisingly at an Italian restaurant instead of Japanese lol
Interesting dish as the angel hair was cold which went well with the caviar and slippery sea urchin.
Interesting dish as the angel hair was cold which went well with the caviar and slippery sea urchin.
Their pastas were paired by their executive chef, where the perfect pasta matches the perfect sauce
but if you would like to get creative or go your own way, choose from fettucine, gnocchi,
linguine, spaghetti, penne, squid ink spaghetti and even gluten-free pasta.
but if you would like to get creative or go your own way, choose from fettucine, gnocchi,
linguine, spaghetti, penne, squid ink spaghetti and even gluten-free pasta.
Salti in Bocca Alla Romana [RM48]
Pounded pork tenderloin with sage and parma ham pan-fried in wild mushroom red wine sauce.
Costata Di Agnello e Ciambotta [RM76]
My favorite dish of the night!
Australian lamb tenderloin with caponata, mint jelly and red wine reduction.
Tender, juicy and well executed, the saute baby potatoes with red onions were delicious too!
Tender, juicy and well executed, the saute baby potatoes with red onions were delicious too!
Let there be smoke!
Anatra Con Purea Di Patate e Zucchine [RM63]
Duck breast slices were smoked in this intriguing and mysterious dome then served on a plate with
grilled zucchini, Dutch carrot, dehydrated raspberry chips and mashed sweet potato.
grilled zucchini, Dutch carrot, dehydrated raspberry chips and mashed sweet potato.
Cioccolato [RM26]
As we thought it was time to go home after all those pampering, we got spoiled even more
with these heavenly desserts, especially this molten lava cake which made me and Winston wanted to cry!
with these heavenly desserts, especially this molten lava cake which made me and Winston wanted to cry!
I know it looked like there is nothing to shout about but trust me, it's a must try!
The cake was slightly hard on the outside, soft on the inside with not just any chocolate,
but warm valrhona dark chocolate oozing out sided with Haagen Dasz ice cream.
If this doesn't excite you I don't know what would.
The cake was slightly hard on the outside, soft on the inside with not just any chocolate,
but warm valrhona dark chocolate oozing out sided with Haagen Dasz ice cream.
If this doesn't excite you I don't know what would.
Affogato Al Caffe Con Gelato Vaniglia E Frangelico [RM28]
Affogato, the basic coffee dessert we all know too well.
Mini scoops of vanilla ice cream with Italian hazelnut liqueur and espresso poured over.
Zaboine al Marsala Wine e Fruitti Di Bosco [RM23]
I was not impressed by this at first it as it looked a little bit like a
deformed lagsana(lol!) but never judge a book by its cover, it was so good!
deformed lagsana(lol!) but never judge a book by its cover, it was so good!
Underneath the torched sabayon mousse were sweet and sour fresh mix berries
with marsala wine topped with a scoop of summer berry ice-cream.
It was smooth and delighting, or what we call it, a taste of love.
with marsala wine topped with a scoop of summer berry ice-cream.
It was smooth and delighting, or what we call it, a taste of love.
Tiramisu [RM25]
Made with amaretto liqueur with lady finger biscuits, valrhona dark chocolate chips and mascarpone cream.
What makes their tiramisu different from others would be the extra liqueur kick.
What makes their tiramisu different from others would be the extra liqueur kick.
And that's a wrap! Huge thanks to Markus for spoiling us!
Markus Italian Restaurant
Opening hours
Monday, Wednesday to Sunday
12pm - 2:30pm | 6pm - 10pm
Closed on Tuesday
37F, Jalan Cantonment, 10250 Penang
04-226 1443
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