This month of Feb 2013, Villa Danielli is hosting its Italian Chef, Alessandro 1st Anniversary with the hotel. Hail from Milano, Italy he is the chef that in-charge for Villa Danielli Italian Fine Dining Restaurant at Sheraton Imperial KL. My previous visits was an unforgettable one where I blog about it HERE.
Chef Alessandro will grace diners with his personal renditions of authentic, traditional Italian dishes. Available for lunch and dinner, this special menu features a wide variety. From savoury Buffalo Mozzarella`s Burrata with Roasted Cherry Tomatoes Salad to flavoursome The Chef`s Fresh Egg Fettuccini with Pan Seared Boston Lobster. Succumb to temptations when dessert arrives. Our signature Tiramisu and Rosemary Crème Brulee complete the exquisite experience on an almost magical note.
As usual we were greeted with a basket of wood fire oven fresh baked breads.
Pair with chef’s special dipping, I can clear the whole basket myself. But I have to control myself not to over stuff.
For a start we were presented with :
Cervice di merluzzo piccante con emulsione di patate all` olio d`oliva, polvere di Kalamata disidratate e calamari fritti, crema di peperoni all` aglio selvatico
Cod spicy Cervice with olive oil potato emulsion, dehydrated Kalamata olive`s dust and deep fried Calamari, wild garlic and bell pepper volute. The calamari ring were lightly battered and deep fried. It is still moist inside and not overly dry. The olive oil potato emulsion helps in keeping the whole plater moist and flavored.
Burrata di Mozzarella di Bufala con insalata di pomodorini arrosto alla Mediterranea
Air flown fresh weekly from Italy, the Buffalo mozzarella`s Burrata with roasted cherry tomatoes salad Mediterranean way. For those who had no idea what is this, it is a top layer of the cheese where the harden layer were used to wrap the softer layer at the bottom. Then it is served with roasted cherry tomatoes sauce.
Insalata di gamberoni alla Catalana con coulisse di pomodori neri e fragole all` olio Extra Vergine d` oliva Siciliano
Poached King prawns salad Catalana style with iced crispy vegetables and black tomato strawberry cooulisse with Sicilian Extra Virgin Oilve oil
Carpaccio di manzo Wagyu con asparagi bianchi , mousse di parmigiano e pinoli tostati, rucola e sedanorapa marinato, riduzione di aceto balsamico al miele, Fior di Sale
Grade 6 Marbling Wagyu beef carpaccio with white asparagus, parmesan cheese mousse and roasted pine nuts, arugula and celeriac marinate with honey balsamic reduction and Salt Flakes. With the taste of garden salad yet filled with luxurious beef carpaccio made this an ideal start for an impressive dinner experience at the restaurant.
ZUPPE – Soups
Crema di broccoli piccante, aragostelle padellate e pane alla cenere fritto
Spicy broccoli cream with sauté rock lobster paired with fried charcoal bread.
Crema di funghi selvatici al tartufo con Shimeji croccanti , mousse di ricotta
I am a big fan for mushroom soups. Chef Alessandro’s Wild mushroom soup with truffle scented cooked with crispy Shimeji mushrooms and ricotta cheese mousse is one of the best mushroom soups I ever had.
We are in luck that we get to taste both of it where I would say both are top notch soups. The taste are intense but the creaminess are just right for my liking.
Rigatoni con ragout di manzo alla fiorentina, con basilco fresco e olio al pepoeroncino
Rigatoni pasta with spicy creamy Beef Ragout Florentine style, fresh basil and chili extra virgin olive oil
Spaghetti ai frutti di mare Villa Danieli
Villa danieli`s seafood spaghetti
Linguine con gamberoni Tigre, pomodorini arrosto e rucola
Linguine with King Tiger prawns, roasted cherry tomatoes and arugula
Le fettuccine all` Aragosta di Boston dello Chef
The Chef`s fresh egg fettuccini with pan seared Boston Lobster
Ravioli ai Quattro formaggi in salsa di noci
Four cheese Ravioli with walnut sauce
Risotto allo zafferano con guancia di manzo fondente e porri croccanti
Saffron risotto with melting beef cheek and crispy leeks
Cannelloni al nero di sepia ripieni di triglie e broccoli con guazzetto di cavolfiori alle vongole piccante
Red mullet and broccoli Squid ink cannelloni with cauliflower and clams spicy chowder
Pomodoro, pomodorini al forno, basilico fresco e Mozzarella di Bufala fresco
This is the first time I try a buffalo cheese on a pizza. The pizza were baked with chef’s own blend of Tomato sauce plus oven roasted cherry tomatoes, fresh basil and Buffalo Mozzarella sets its place to be on a more tasty level. The cheese has more fragrant in it and give a better cheesy aroma when it is served piping hot.
Pomodoro, mozzarella, prosciutto stagionato di manzo `Luxury Bovinus`, rucola, scaglie di grana e olio Extra Vergine d` Oliva
Tomato sauce, mozzarella cheese, sea salt aged Beef Ham `Luxury Bovinus`, arugula, parmesan cheese shavings and Extra Virgin olive Oil’
Mascarpone, Toma Piemontese, scaglie di parmigiano e tartufo Uncinato slamellato, olio al tartufo bianco
This is the star of the night where this rank #1 in my Best pizza in town. The pizza were topped with Mascarpone Cheese, Toma Piemontese cheese, parmesan cheese shavings, fresh Black Uncinato Truffle and white truffle oil. We can smell the mushroom scent from far when it is sent to our table. The dough were hand tossed to the perfect thickness and topped with the perfect combination of the 3 cheese. The truffle flakes were awesome and I don’t mind to add more of it.
SECONDI DI CARNE
Carre` d`agnello ripieno di fois gras in crosta di pistacchi, purea di patate all` olio Extra Vergine d` Oliva, asparagi bianchi e fondo d`angello alla senape rustica e miele
Pistachio crusted lamb rack stuffed with fois gras, Extra Virgin olive oil mash potatoes, white asparagus and rustic mustard honey lamb juice. This is not the normal grill lamb rack that goes with your favorite mint sauce. The lamb rack were first wrap the foie gras and then battered with crushed pistachio nuts and grilled. The taste were quite alright for me as I am not a lamb lover.
Controfiletto di Fassone Piemontese rosolato alle erbe, padellata di funghi misti, uova di quaglia poche` e fonduta di formaggi d` Alpeggio al tartufo, tartufo Uncinato
Fassone Beef` herbs roasted Sirloin steak, mixed mushrooms sauté`, poached quail eggs, Alps mountain`s cheeses and truffle fondue, fresh Uncinato truffle
Ossobuco di Vitello straccotto servito con il suo succo di cottura e polenta concia, gremolada
Slowly braised Veal Ossobuco, cheesy polenta and brazing jus, lemon parsley gramolada
SECONDI DI PESCE
Medaglione di merluzzo alla Mediterranea con purea di ceci al limone
Cod medallion stew with Mediterranean vegetable in tangy tomato sauce, lemon chick pea mousse
Scottata di branzino al sale marinato, pomodorini confit e asparagi croccanti, emulsione di olive e finocchietto
Oven baked sea bass carpaccio with marinate sea salt, cherry tomatoes confit and crispy asparagus, olives and fennel leaves emulsion
Filetti di rombo cotti al vapore con limone e timo freschi, crema di peperoni al terragone e caponatina di melanzane in agretto, calamaretti spillo croccanti, scaglie di sale Madlon
Turbot fillet steamed with fresh lemon and thyme, bell pepper tarragon cream and sweet n sour eggplant caponatina, crispy baby octopus and Maldon salt`s flakes
Il tiramisu Villa Danieli
Crema bruciata al rosmarino
Rosemary crème Brule
Il cioccolatissimo dello Chef….
The Chef`s super chocolate combination
Love what you see in this article? Hence, wait no more! Go over and book a date to savour this exquisite dining experience, which will be ongoing for the whole month of February at the award winning Italian restaurant, Villa Danieli. The promotion will be available for lunch from Mondays to Fridays, from 12noon to 2.30pm and for dinner from Mondays to Saturdays, from 6.30pm to 10.30pm. This celebrative ala carte menu is priced at RM38++ per dish onwards.
Any further enquiries on this event or on table reservations at Villa Danieli can be made by calling 03-27179900 ext 6922 or email to [email protected] or visit www.sheraton.com/imperialkualalumpur for real time reservations.