Finding a restaurant serving French cuisine is never easy in Penang, one of the more famous ones being Cassis Restaurant. Cassis Restaurant is a fine dining restaurant situated at Belissa Row, Pulau Tikus that has a very cozy ambiance and sophisticated settings. They are offering weekend 6-course meal, where the menu changes every week, if you wish to check on their menu, do call the person in charge and make yourself a reservation first. The 6-course meal costs Rm188 nett, indeed, the price is very expensive in Penang standards but they will be using some exquisite and fine ingredients in their cooking, do try them out when you feel like pampering yourself with a scrumptious meal. Their attentive service was very impressive and their way of serving the food was very professional as well. Some parking spaces can be found right in front of the restaurant.
The menu or rather, the dishes on the 6-course dinner will be fixed, changing of the menu will not be compromised, so do ask them carefully before your visit. They have a wide selection of red/white wines, glass wines, beers and even fruit juices are available too. Prices vary, depending on your choices but do note that all the additional drinks/alcohols are subjected to 10% service charge and 6% government tax.
We were provided with some freshly baked home made buns to dip into this mixture of balsamic vinegar and olive oil. The buns were heavenly good in my opinion, especially when they were serving the buns hot, crispy on the outside, and fluffy in the inside. The combination of the bun with the balsamic vinegar and olive oil was okay, it was something unique that I have never tried before. We do requested for some butter as well, just to give ourselves more options and choices. Do ask for more if you feel like having more of the buns.
We started off with this Scallop Carpaccio whereby they were using Sashimi Grade Fresh Scallops, some Olive oil, Lump Fish Caviar, Dill and Chives with a touch of Lemon Custard and freshly ground Black Pepper. I was told that the correct way of eating, is to add all ingredients together and finish it in a mouthful so that all the flavors will be blended well. The fresh raw scallop has a hint of lemon flavor (from the lemon custard) and the unique flavor from caviar, together with the herbs, the combination created was refreshing and just nice to be served as starter.
We were served Smoked Pork Belly next, served with Oyster Salsa, Mint Water Melon Reduction and some Basil oil. I personally find this dish a bit disappointing while some of us find it very good. The pork belly tasted more like our local roasted pork (Siew Yok) instead, and my piece of pork belly was too fat while others were okay. As for the oyster salsa, I find the taste was a bit similar to the Scallop Carpaccio and I was surprised to know that mint actually works with watermelon, a really refreshing combination.
We had Boston Lobster for our third course, with Fennel, Creamy Clam Soup, Orange and Saffron oil and Essence of Grapefruit. The finely chopped fennel were being placed at the bottom, served with the rich and creamy clam soup. The complexity from the condiments does complemented well with the soup. However, I find the soup was more to the salty side instead. I was also told that I should combine all the ingredients and taste them at once. The succulent meat Boston Lobster were very fresh and juicy, I just do not mind to have more of these.
Next was Chilean Seabass which Chilean Cod, there were some Hon Shimeiji mushrooms, Pear, Truffle Foam, Red Wine Reduction and Parsley Puree. The pan seared Cod was divinely good, the unique texture and flavor naturally inherited from the Cod itself, together with the appetizing Red Wine Reduction and a hint of Truffle flavor, the combination was just perfect. The Hon Shimeiji mushrooms were perfectly done as well. Recommended.
The fifth course was Lamb Loin. We were given options whether to try on their Wagyu Rump Cap or Lamb Loin, and the latter one was selected. The lamb was separated into two, one being laid on a bed of Spinach, and the other one was being laid on a bed of Textures of Sweet Potato. The whole dish was garnished and complemented using Dehydrated Olives, Balsamic and Rosemary Vinaigrette and some Lamb Jus. Since the lamb was of better quality/grade, we opted for medium rare instead. The meat might seemed a bit rough at first, but when you move your knife over it, you will notice that the meat was actually very tender and juicy. Get a bite and I can assure you that you will get addicted eventually. Recommended.
As for dessert (the last/6th course), we had Peach Mousse instead, served with Passion Fruit Granite, Lemongrass Gelee, and Essence of Grapefruit. The Peach Mousse was more to the sweeter side in my opinion, it would be better if they could slightly reduce the sweetness. Although it helps a bit if savoring the Mousse together with the sourish Passion Fruit Granite but it was still too sweet to my liking. The Lemongrass Gelee serves to give the extra texture in this dessert, but at the same time, a hint of Lemongrass flavor.
Complimentary Coffee Or Tea will be served at the end of the dinner. Brown sugar and cream/milk will be provided as well. What's better than spending some quality time and enjoy a cup of coffee/tea with your love ones or friends as an ending to this scrumptious dinner ?
We had some extra orders on the beverages as well. We had a glass of Heineken Beer for Rm15 and a cup of freshly blended apple juice for Rm10.
Taste: 8.5/10 (1-3 bad, 4-7 average, 8-10 good)
Price: 4.5/10 (1-3 expensive, 4-7 average, 8-10 cheap)
Service: 9/10 (1-3 bad, 4-7 average, 8-10 good)
Parking: 6.5/10 (1-3 bad, 4-7 average, 8-10 good)
Service Charge: Yes 10%
Government Tax: Yes 6%
Address: 368-1-14, Belissa Row, Jalan Burmah, 10350 Penang.
Business Hour: 12pm to 2:30pm; 7pm to 10:30pm. Closed on every Tuesday.
Contact Number: 604- 229 3858/ 012- 402 1342
fine dine place!ReplyDelete
yea, haha *flicks hair*Delete
wow fine dining. i would rate the price at 3 :PReplyDelete
Latest: Of Latest Hit: Sesame Ramen
LOL, that's too harsh la, must somehow appreciate their efforts and expensive ingredients used also mar :PDelete
Thanks for share.ReplyDelete