The romantic & cosy ambience of the trattoria-styled Villa Danieli
It seems like only a couple of weeks ago that we welcomed Chef Alessandro Graziosi to Villa Danieli. I still remember when we were invited to try Chef Alessandro’s new menu sometime in early April last year. It is now almost a year since he first arrived on our Malaysian shores and to celebrate his 1st year anniversary here, Chef Alessandro has come up with a special menu featuring his signature and some reinvented dishes in Villa Danieli at the Sheraton Imperial Kuala Lumpur.
From the tender age of 14, Chef Alessandro began his career in the 1-Michelin starred Noy Restaurant in Milan as a kitchen helper. During his time there he had many opportunities to gain knowledge and sharpen his skills, learning from many chefs who came to to work at Noy. Chef Alessandro then decided to expand his horizons by heading off to Thailand and from there he joined Le Méridien Khao Lak Beach and Spa Resort. From there, he moved to join the Sheraton Imperial Kuala Lumpur in charge off Villa Danieli with a team working under his supervision as Chef de Cuisine.
Basket of freshly baked breads that are so addictive!
We were told there are more than 40 items on that menu, which is available throughout this month, and we tried out 25 of those dishes in one sitting recently! Yes, talk about grand feasting, Chef Alessandro truly pampered us. He presented dish after dish from Antipasti to Desserts, and we were already stuffed even before the Mains came. But the Chef kept coming and as each course was presented with a great flourish, Chef Alessandro reminded us that “this is not like those fine dining restaurants where you walk away from the dinner still feeling hungry, you know!” And, on that note, we braced ourselves for one truly grand feast at Villa Danieli.
Sun-dried tomatoes & extra virgin olive oil dip… darn good with the breads!
We had 4 items from the Antipasti range, each one looking more impressive than its predecessor.
Cod Spicy Ceviche with Olive Oil Potato Emulsion, dehydrated Kalamata Olive Dust and topped with Deep-fried Calamari, Wild Garlic and Bell Pepper Volute... the first antipasti.
A perfectly-shaped Buffalo Mozzarella Burrata served on a bed of Roasted Cherry Tomatoes Salad, Mediterranean-style.
Bouncy succulent Poached King Prawns Salad Catalana style, decorated with Iced Crispy Vegetables and Black Tomato Strawberry Coulis with Sicilian Extra Virgin Olive Oil.
A stunning platter of Wagyu Beef Carpaccio with White Asparagus, Parmesan Cheese Mousse and Roasted Pine Nuts, Arugula and celeriac marinade with honey balsamic reduction and salt flakes. I can’t decide which component of this dish was my favourite – everything came together in one awesome burst of tastes and textures!
From the Zuppe category, Chef Alessandro served us 2 types:
Spicy Broccoli Cream with Saute Rock Lobster and Fried Charcoal Bread… and …
Wild Mushrooms Soup Truffle scented with crispy Shimeiji mushrooms and Ricotta Cheese Mousse
Have you ever had 7 types of pasta in one dinner? Well, it was a first for us too and although we shared the dishes with several other fellow diners, we really and truly had a good fill of pasta.
Rigatoni Pasta with Spicy creamy beef ragout Florentine style, enhanced with fresh basil and chilli extra virgin olive oil.
Seafood Spaghetti – can’t go wrong with this… a hit with my fellow diners!
Linguine with King Tiger Prawns, roasted cherry tomatoes and arugula … there was more arugula than pasta but I’m not complaining as I love arugula!
The Chef’s Fresh Egg Fettucine with pan seared Boston Lobster… very rich and decadent – what a treat!
Four Cheese Ravioli with walnut sauce – not my favourite but my dining companions devoured this!
Saffron Risotto with meltingly tender beef cheek and crispy leek… striking contrast of colours and textures melting into each other… slippery soft risotto but still with some bite and fork tender beef.
Red Mullet and broccoli squid ink Cannelloni with cauliflower and clams spicy chowder… something new and different.
From Pasta, we moved on to the Pizzas, all freshly baked in the wood fire oven in Villa Danieli.
Bufalina – tomato sauce oven roasted cherry tomatoes, fresh basil and buffalo mozzarella… very authentically Italian!
Parma – tomato sauce, mozzarella cheese, sea salt aged beef ham “Luxury Bovinus”, arugula, parmesan cheese shavings and extra virgin olive oil… such a riot of colours and flavours.
Piemontese – mascarpone cheese, toma Piedmontese cheese, parmesan cheese shavings, fresh Black Uncinato Truffles, white truffle oil. To me, this was the Star of the pizzas that night and really the Best Pizza I’ve had in quite a while. The Chef certainly didn’t stinge on the truffles and every bite of the pizza had truffles in it. We’d definitely go back for this!
After 4 AntiPastis, 3 Soups, 7 Pastas and 3 Pizzas, is it any wonder that our tummies were more than satisfied, even before the Mains came? Chef Alessandro was relentless in his generosity… the Mains must be served! A total of 6 Mains were presented: 3 red meats and 3 fishes.
Pistachio-crusted Lamb Rack stuffed with foei gras, extra virgin olive oil mash potatoes, white asparagus and rustic mashed honey lamb jus.
Fassone Beef – herbs roasted Sirloin steak, mixed mushroom saute, poached quail eggs, Alps mountain goat cheeses and truffle fondue, fresh Uncinato truffle – more truffles to spoil us but frankly, at this stage of the dinner, we were already truly stuffed to do justice to this dish.
Slow-braised Veal Ossobuco, cheesy polenta and braising jus, lemon parsley gramolada… lovely presentation and a joy to photograph!
Cod Medallion Stew with Mediterranean vegetables in tangy tomato sauce and lemon chick pea mousse… smooth sweet flaky cod in a delicious sauce!
Oven-baked Seabass Carpaccio with sea salt marinade, cherry tomatoes confit and crispy asparagus, olives and fennel leaves emulsion… simple rustic dish that’s pleasing to the eye and palate.
Turbot Fillet steamed with fresh lemon and thyme, served with bell pepper tarragon cream, sweet and sour eggplant caponatina, accompanied by crispy baby octopus and sprinkled with Maldon salt flakes.
Finally, to round off the marathon dinner, we tried 3 of the Chef’s desserts…
Look at those gorgeous layers… but I wish there was more liquer in this!
Rosemary Creme Brulee
The Chef’s Super Chocolate Combination
Chef Alessandro’s special menu is available for the whole month of February in Villa Danieli for lunch and dinner. This celebration a la carte menu is priced at RM38++ per dish onwards.
Love is in the air and if you wish to treat your loved one to a special dinner, why not at Villa Danieli? Chef Alessandro is offering a special 5-course Valentine Dinner, featuring authentic time-tested dishes served during the early days in Italy and Greece. There are 3 selections of appetizers like Duck’s Foie Gras, Port Wine & Pistachios Terrine, Chilli Honey & Strawberry Anise Shellfish Bisque Volute. Proceed to clear your palate with Chef’s tangy Herbs Marinated Steamed Cod Medallion, Mediterranean Vegetables Panzanella and Vegetables Ash’s Extra Virgin Olive Oil & crunchy Red Indive. The mains is Pink Pepper seared Wagyu Beef Striploin with White Asparagus and Honey Truffle Glazed Beef Jus, aged Parmesan Cheese Shavings. End your meal on a sweet lovely note with the Chef’s signature dessert: Spicy Raspberry Chocolate Experience with Ricotta Cheese & Berries Salad.
This 5-course dinner is priced at RM360++ per couple inclusive of 2 glasses of Prosecco. This special menu is only available from 7pm onwards on 13 & 14 February 2013. Additionally, each guest will receive a special Valentine Gift when they dine in at Villa Danieli.
Table reservations can be made at Villa Danieli by calling 03-2717-9900 ext.6922 or email firstname.lastname@example.org
Sheraton Imperial Kuala Lumpur
Jalan Sultan Ismail
50250 Kuala Lumpur