*This article was also published in the New Straits Times (Life & Times) on 6th August 2010.
Nestled within Bellisa Row in Penang’s bustling Pulau Tikus is Cassis, a fine dining restaurant. The cozy restaurant with a dining hall upstairs is decorated with a huge chandelier. Despite being only opened several months, Cassis is already drawing in the crowds and had garnered a following of diners.
Hubby and I recently enjoyed a six course set dinner in this restaurant which is helmed by the relatively young Chef Weng. His last stint was at Wino’s, Margaret River in Perth before coming back to Penang.
The six-course weekend set dinner was priced at RM188++ per pax, inclusive of a glass of California wine. Besides this glass of wine, we paired the food with two additional bottles of Villa Maria’s wine.
The meal had plenty of items that piqued our interests. We started off the meal with fresh homemade buns dipped in brand olive oil and balsamic vinegar. This was followed up by Scallops with Yuzu Vinaigrette and Shiso. The two discs of sashimi grade Hokkaido scallops were perfectly cooked and the zesty sauce complemented it well. This scallop dish was paired with the Villa Maria Sauvignon Blanc Marlborough 2009.
Scallops with Yuzu Vinaigrette and Shiso
The waiter brought in the next course, which was the Albacore tuna from Holland. The fish was cooked medium rare and drizzled with truffle cream and the fragrant chervil. The two pieces of perfectly cooked fish tasted moist and goes well with the maitake mushroom.
Albacore tuna from Holland
The Duck Breast served together with foie gras, cherry, pear puree and balsamic reduction proved to be quite delightful. The duck had the right amount of meat and fat, and the flesh was moist. The duck breast pieces was delicious eaten with the pear puree and the creamy foie gras.
Duck Breast together with foie gras
This duck dish was paired with the recommended Syrah Gimblett Gravels Hawkes Bay 2006 Cellar Selection. Displaying alluring dark fruit and peppery spicy aromas, the medium bodied wine swirled with its mouth-filling tannis.
Pacific Halibut was served alongside with smoked eel, zucchini, fennel puree and spice carrot froth. The light flavored fish contrasted nicely with the heavier taste of the smoked eel. This fish dish whetted our palates for the upcoming hearty meat dish.
This set dinner comes with a choice of main course, either the Rack of Lamb or the Grain Fed Beef Tenderloin. I had the lamb which was served with a cube of feta, wild rocket leaves, beetroot puree and mint oil. This beautiful piece of lamb from New Zealand was tender and its taste was enhanced even further with the tangy and salty taste of the feta.
The other option is the Grain Fed Beef Tenderloin. The seared piece of Australian beef with a smoky flavor was accompanied with spinach, mushroom ragout and a swirl of parsley oil. The tender beef served without much sauce was delightful paired with the woodsy flavor of the mushroom and the red Syrah wine.
With set meals, dessert is definitely on the cards. We were treated to the Dark Chocolate Panna Cotta topped with orange Pearl. The creamy, set dessert was utterly chocolaty and flavored with touch of orange pearl. I thoroughly enjoyed mine but my hubby prefers it with a lighter chocolate.
Chef Weng has working experience in many overseas restaurant, Fujiya Japanische Restaurant (Salzburg, Austria), Tanuki Japanese Restaurant and AQUA (2 Michelin Stars) in San Francisco besides his last stint in Wino. His passion for creativeness was seen in the dishes that we had.
We enjoyed the dinner, and are definitely visiting Cassis again for more of their fine cuisines!
Tel : 04 2293858
Business Hour: 12pm – 2.30pm & 7pm till late
Closed on Tuesday