Karen’s Hen’s Night

We celebrated Karen’s hen’s night at Marini’s on 57 because we heard so much about it and being the typical urbanite, we were naturally curious to check it out! As its name suggests, it is located on Level 57 of Menara 3 Petronas in KLCC. Friends had been raving about the spectacular view of the KL nightline on Facebook and it sounded like the perfect spot to wine and dine. However, the lighting was pretty dim and I had problems taking photos! I had no choice but to crank up my ISO because I preferred it without the flash.

Marini’s on 57 is split into 3 sections, namely the Italian restaurant which is helmed by Italian chefs, a chic bar as well as a cigar and whisky lounge. The glass walls and ceiling ensures that diners are able to immerse themselves in the stunning view. When you examine the menu, be prepared to hold your friend’s shoulder because to dine at such an elevated level, you are definitely going to be paying a premium!

If you’re feeling rich or if you want to impress your date, you can probably try the Autumn Set Menu which is priced at RM350 with an intro of duck prosciutto with rock melon, followed by the antipasti of roasted bone marrow with parsley and a rich red onion soup with croutons and cheese. For the main, indulge in the Tuscany veal rack roasted with grain mustard and served with truffle mashed potato. End your dinner with a sweet vanilla crème brulee.

For starters, we ordered the Hokkaido, pan-fried scallops with cauliflower puree and almonds served with herbs. For this tiny dish which only came with three scallops, it was RM98! Unfortunately, I didn’t think the price was worth it for such a small portion. We also ordered the Modena inspired, duck liver served with aged balsamic, crunched pistachio and port wine jelly.

Karen ordered the braised Wagyu beef cheeks served with stewed turnips and Chianti sauce at RM168 which she enjoyed. Other meat dishes on the menu were the roasted organic chicken with broccoletti served on pure organic quinoa and braised Australian lamb shank with truffle potatoes and vegetables. The dish I would have liked to try (if someone wanted to treat me!) would be the 500 days grain-fed, marble score 11 (yes, they actually score the fat!), “Master Kobe” Wagyu cuisine grilled sirloin served with garden vegetables at RM280.

I ordered the Orechiette Con Coniglio Alla Pugliese (I still have no idea how to pronounce this properly) which is served with stewed rabbit, fresh herbs and shaved pecorino at RM108. It was a rustic pasta dish with a slightly piquant tomato sauce as a base.

Wen Sze ordered the Un Oro Di Risotto which is Lombardy Carnaroli risotto with saffron, prawns and zucchini flower served with 24 karat gold flakes at RM138. When you have saffron and gold flakes in the same dish you can bet your bottom dollar it won’t be cheap! Saffron is the most expensive spice in the world because each flower’s stigmas need to be collected by hand. However, when both of us tried the risotto we were not entirely impressed with it. We have definitely tasted better risotto.

The others also ordered the pan-fried monk fish served with green lentils in citrus sauce and the pan-roasted Chilean cod served with green peas puree and baby vegetables.

The desserts menu with prices ranging from RM32 onwards comprised of Marini’s Tiramisu, Panna Cotta Con Lamponi (cooked cream with Madagascan Vanilla, raspberries and passion fruits), Cigliege Cotta Con Pistaccio (dark cherries with fresh cream and pistachio gelato) and the infamous Baba Au Rhum which is Baba soaked in brown sugar and Havana rum. What on earth is a Baba you may ask?! It is actually a small yeast cake which is made of eggs, milk and butter. This decadent dessert can be found in a renowned Patisserie founded by Nicolas Stohrer in Paris. The other two dishes include Marini’s Picolezze (Baba Au rum, Sicilian lemon tart, Italian meringue, Tiramisu on almond crust) priced at a whopping RM98 and the Piatto Di Formaggi (platter of air-flown cheeses from Italy served with marmalade and dried fruits). The dessert that I shared with Wen Sze was the Fondante Con Gelato All A Vaniglia with 70% pure Valrhona melted chocolate cake served with vanilla gelato that was divine. Girls will swoon over this popular dessert.

At Marini’s, no other venue can possibly challenge the impressive KL skyline that they have but perhaps you should just drop by for drinks and not for dinner if you don’t wish to bust your wallet! I’m also wondering how many proposals have been done at this venue, I’m certain there will be many!

The dinner ended with Wen Sze giving Karen a gorgeous scrapbook that contained funny notes and photos from all of us. Wen Sze is brilliant at making beautiful keepsakes and this was no exception.  Later on, we had drinks at the lounge and played some silly games for Karen’s hen’s night! Naturally, since it was a hen’s night, I can’t divulge any of the details but we sure had fun!

 

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