I know I know, Christmas is not even over yet and here I am blogging about New Year’s eve! The thing is, Bossa Nova at Parkroyal Hotel will be having a New Year’s Eve Dinner Set on the 31st of December 2010. And since this restaurant is usually packed during dinner, I’d suggest you to book early to avoid disappointment! Let me do a preview on what will be offered during the New Year’s Eve dinner.
Elegant red finish on the tables and chairs
Before dinner started, we were served with complimentary bread and butter, warm and soft. It’s amazing what little gestures like this does to a great dining experience.
Complimentary bread and butter
The Appetizer started with Sliced Lobster Medallion with Black Caviar served with Golden Kiwi Vinaigrette and Shiso Mix. The lobster was blanched just for a short while, so I could see that the outside had turned orange while some parts of the inside were still raw. I enjoyed the succulent and juicy texture to it but it was perhaps a little fishy in taste? But look at the caviar! It’s not everyday that I have those and I thought they were lovely!
Sliced Lobster Medallion with Black Caviar served with Golden Kiwi Vinaigrette and Shiso Mix
The next course was a bowl of Porcini Mushroom Consomme, which is actually not very common with Western restaurants. Most restaurants serve cream-based soup rather than clear soup so I was really interested to know why this was different. And the first sip of the soup cleared my doubts. A burst of flavour playfully toyed with my taste buds. It was the type of soup that made you keep drinking more while trying to figure out the spectrum of flavours within. And best of all, it’s light and healthy too.
Consomme of Canard with Porcini Mushroom
To conclude the appetizers, we had a mini glass of Strawberry Sorbet, which I thought was quite fascinating! I mean, sorbet and appetizer usually don’t appear in the same sentence but the idea of having sorbet before the main course was quite refreshing! It worked to clear our palate of the appetizer that we had, ensuring that our taste buds were fully ready for our next course, which was the mains. It also helped that the Strawberry sorbet was sweet and nice!
Loved the sorbet!
When it came to the mains, we could choose between the lamb or the fish. I had the Three Bone Lamb Rack crusted with Herbs served with William Potato, Ratatouille and Natural Jus, which came in a really pretty presentation. The Lamb was grilled medium well, with the crust still slightly crispy and the interior pink and tender. Cut a piece and soak it with the jus for optimum taste! Loved the fact that it wasn’t very fatty too.
Three Bone Lamb Rack crusted with Herbs served with William Potato, Ratatouille and Natural Jus
Saucer, on the other hand, picked the Baked US Seabass served with Apple Cider Balsamic with Potato Cake and Braised Endive. I have to say, the aroma from his fish was really quite enticing! I could smell it from across the table and it was good! Upon cutting the seabass, I could see that the skin was crispy and fragrant, while the meat was amazingly fresh, smooth and flaky. I kept asking Saucer to let me try a piece after another! *LOL* I guess if I were to choose, I’d prefer the seabass.
Baked US Seabass served with Apple Cider Balsamic with Potato Cake and Braised Endive
On normal days, Bossa Nova serves the Brazilian skewered meat on a buffet style. While waiting for desserts, we took a look at the variety of skewered meat offered and sampled some!
Skewers of meat on normal buffet dinners
Among the three types of meat we tasted (lamb, beef and chicken), it was quite clear that chicken was the winner to me. It was the one marinated with the most spices and was the most flavourful among all.
From left: Grilled Lamb, beef and chicken
Finally, our dessert was served. The Mixed berry and Creme Brulee came in quite a sizable bowl, donned with a cute gooseberry on top! It was my first time having a gooseberry and I thought it was not too bad, quite sweet with lots of seeds inside. The creme brulee was also not overly rich, but soft and smooth, making it a nice ending to a carefully planned dinner.
Mixed berry and Creme Brulee
Sous Chef of Bossa Nova
Couldn’t help taking a picture of the Christmas tree at the restaurant!
Christmas tree at Bossa Nova
For a satisfying and comfortable meal with the in-house live band playing in the background, why don’t you give Bossa Nova a try?
Bossa Nova at Parkroyal Hotel
New Year’s Eve set: RM138++ per person (without wine pairing) and RM300++ per person (with wine pairing) & RM69++ per child
Parkroyal Hotel Kuala Lumpur
Jalan Sultan Ismail,
50250 Kuala Lumpur,
Tel: +603-2147 0088