Positioned as one of the luxurious restaurants in town, this discreetly elegant restaurant is the de-facto place for a classic but extravaganza tasting menu. To constantly entice and excite the dining obsessives in town, Farquhar Mansion has been actively rolling out new menus. For the Spring 2018 Chef's Tasting Menu, the restaurant focuses on simplicity and bringing out the natural flavors of the ingredients. The Ultimate Chef's Tasting Menu is priced at Rm 278 (excluding service charge and taxes) per pax with an option for wine pairing (additional Rm 180 per pax).
Many Thanks to Farquhar Mansion for hosting us that evening.
Tomato Tartare- Caviar/ Almond/ Creme Fraiche/ Croutons
Cauliflower Espuma- Truffle Oil/ Chestnut/ Roasted Cauliflower
Foie Gras- Apple Compote/ Compress Apple/ Port Wine Emulsion
Whet up the appetite with a refreshing start of Tomato Tartare; it uses Momotaro Tomatoes in the making, a Japanese breed of Tomato known for its delicate sweetness and tanginess, paired with Caviar, Gold Flakes, Croutons and spiced with a touch of Lemon Zest. The quality of the Tomato speaks for itself but together with Caviar, the burst of seafood essence complemented the fruit while the other condiments offered a more dimensional bite.
The next course is a good follow up to the prior, while the palate carries a slight acidity, the creamy-rich Cauliflower Espuma is there to please the palate but it is not monotonous. The crisp Chestnut flakes and crunchy roasted Cauliflower are there for the texture. For wine-pairing, Rheinhessen Riesling Classic (white wine) is used.
Foie Gras is a necessary dish to up the dining-ante, Farquhar Mansion takes the fatty liver to another level by introducing Apple Compote and Port Wine Emulsion to it. The fruity-acidic element balances the greasiness of the liver, a sip on the Castelnau de Suduiraut 2002 offers another fruity, well-spiced, sweet touch to the dish.
Chilean Cod- Yellow Capsicum Coulis/ Asparagus/ Burnt Orange
Black Angus Striploin- Mushroom Puree/ Seasonal Vegetables/ Wasabi Aioli/ Beef Jus
Jasmine- Mascarpone/ Peach/ Lemon Biscuits/ Mix Berries
Tummy-fillers are both Chilean Cod and Angus Beef Striploin; the fatty fish is beautifully seared and reasonably seasoned, together with Salmon Roe, the seafood sweetness is maximized to the brim but as it gets heavy on the palate, the tangy Orange is there to cut through the greasiness. The Black Angus Striploin would please any meat lovers, the Chef serves it with Mushroom puree so expect the dish to be a little earthy and it imparts a sleek 'umami-ness' to the red meat. We paired the mains with Mansion House Bay Marlborgouh Pinot Noir 2011 (red wine).
Ending the meal is Jasmine cake with Mascarpone and Chocolate finishing, halved Macaron with Mix Berries served over Lemon Biscuits. The Jasmine cake carries a mellow bitterness with a discernible flowery aroma while the Macaron with Berries counter-balances with bolder sweetness. It is suggested to go with The Tapas Wine Collection Moscato 2015
Amuse Bouche- Roma Tomato with Basil and Olive Oil/ Sweet Potato with Wasabi Cream and Black Olives/ Ebiko with Parmesan Biscuits and Micro Greens
Additional Information:
Pork-Free
Service Charge: Yes 10%
Government Tax: Yes 6%
Address: 33, Lebuh Farquhar, 10200, Georgetown, Penang.
Business Hours: 12 pm to 2 pm, 6 pm to 10:30 pm. Opens Daily.
Contact Number: 6019- 5288 933
Everything looks kinda small. How do you pronounce Farquhar? I saw this host in a food show featuring Melaka - he mispronounced Stadhuys! *face palm*
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