Circus MIGF 2012 Menu at Pavilion KL
Circus MIGF 2012 Menu at Pavilion KL
There is a new Circus is in town! It is probably the first Circus in the world that has no tigers, no lions, no trapezes, no cages and definitely no clowns. However, you won’t be disappointed for what’s in store in this new Circus.
Circus is one of the latest food and beverages outlets in Kuala Lumpur. They are also one of the newcomers for MIGF (Malaysia International Gourmet Festival) 2012. As part of the Eatertainment Group that also brings a highly successful brand that bring you KL’s most populr Lebanese restaurant, Al-Amar, Circus is ideally located at Pavilion KL’s Fashion Avenue.
Circus is a fancy and colourful bistro and bar lounge. It has different types of brightly lit theme tables that offer different sets of messages and designs. It is a trendy setting that offers music from DJs and live bands.
Behind this new celebrating outlet is Executive Chef David Caral. Chef David hails from Barcelona Spain and with 18 years of culinary experience under his belt, he is set to cook his MIGF 2012 Menu with style. As one of the newcomers of MIGF 2012, I had no idea what I will be having.
Amuse Bouche
Parmesan Grissini with Bresaola
Parmesan Grissini with Bresaola
An amuse bouche is a single and usually bite-sized hors d’œuvre. When they served the amuse bouche of parmesan grissini with Bresaola, I could smell the strong scent of the shaved parmesan cheese. For those who are not familiar with Bresaola, it was the air-dried salted beef that wrapped the grissini, the thin bread stick. I loved the simplicity of the presentation and complexity of the taste. The fragrantly scent parmesan went well with the thin grissini and the delicious Bresalo.
French 75
French 75
The French 75 was an in-house cocktail specially made for the amuse bouche. It was the creation of gin, lemonade and topped with Chandon. It was a very yummy cocktail with a slight resemblance to Limoncello. This was enjoyable.
Appetiser
Chili Crab Cake with Organic Mixed Salad
Chili Crab Cake with Organic Mixed Salad
When I saw this, I thought they were generous with the portion. The chili crab cake was mouthful with traces of chili.
Chili Crab Cake with Organic Mixed Salad
The organic mixed salad was the “balancer” of the meaty chili crab cake. It was best taken together.
La Palma, Sauvignon Blanc (Chile)
La Palma, Sauvignon Blanc (Chile)
Starter
Crispy Wild Mushroom Risotto
Crispy Wild Mushroom Risotto
I never a big fan of risotto but Circus version of crispy wild mushroom risotto was uniquely different. At this point, it was imminent that the portions were generous. The risotto was nicely plated in rectangular shape with wild mushroom. It had a harmony blend of taste with the wild mushroom and the crispy parmesan cracker.
Terrazazs, Chardonnay (Argentina)
Terrazazs, Chardonnay (Argentina)
Lime Granite
Lime Granite
We needed a break and it came in the form of a shot of lime granite. It was shaved ice with lime and it was sweet and yet refreshing.
Mains
Cod Fish with Truffle Butter Foam
Cod Fish with Truffle Butter Foam
The cod fish had a slightly rough texture and it could be slightly overcooked. The taste was fine and the truffle butter foam did its magic on the fish.
J Lohr Painter Bridge, Chardonnay (California)
OR
Wagyu Beef Tenderloin
Wagyu Beef Tenderloin
I never had enough of Wagyu beef or Kobe beef. I always craved for it. This time around, I ordered the preparation of medium well for the beef. I wished the portion of the beef could be more generous.
The beef was cooked as I ordered, not more and not less. The beef was tender and beautifully done. The mushroom sauce did its job as a compliment and not to massacre the taste of the beef. I could taste the juicy and the goodness of the Wagyu and I would love another plate of this.
The cubes of deep fried potatoes were fun, crispy on the outer layer and soft on the inner layer.
Tyrells Moores Creek, Shiraz (Australia)
Tyrells Moores Creek, Shiraz (Australia)
Dessert
Lavender Crème Brûlée
Lavender Crème Brûlée
Lastly we had the lavender crème brulee. You can usually crack the burnt top of the caramel top of crème brulee. However, my crème brulee was not fully burnt (it may be intentional) but I still can crack it at the middle layer of the crème brulee.
Dr Loosen, Riesling Qualitatswein (Germany)
Dr Loosen, Riesling Qualitatswein (Germany)
This was my seventh MIGF 2012 menu review and it did raise my eyebrows. I enjoyed the dinner and the portions were generous. Personally I hearted the Parmesan Grissini with Bresaola, Crispy Wild Mushroom Risotto, Wagyu Beef Tenderloin and Lavender Crème Brûlée.
For the pricing of the MIGF 2012 Menu:
Full Festival Menu RM278++ per person (with wine)
Full Festival Menu RM168++ per person (without wine)
I strongly recommend the full festival menu with wine. The wine selections were impressive and it was value for money. Book early to avoid disappointment, there are only two weeks left for this menu. Circus had gave me a very good impression and I hope to visit them again for their Japanese Single Malt Whiskeys as they have a great selection of it.
Circus Address:
Level 3, Fashion Avenue,
Pavilion KL 168 Jalan Bukit Bintang
55100 Kuala Lumpur
Phone
+603-2141 6151
