Duck liver with borlotti puree seemed like the most interesting appetiser. Texturally, it was very pleasing, with the liver blending well with the creamy bean puree. But taste-wise, it was underwhelming. Maybe they should have used goose liver instead.
Vincisgrassi, a baked lasagne with veal and sweetbread. We had to order this, since it's so rare to find sweetbread (the thymus and pancreas glands of cows) in KL outlets. The ingredients made for an unusual-tasting lasagne, though offal-haters might find it stinky.
Werner's signature pizza, topped with marinated tuna sashimi and arugula on tomato sauce, mozzarella, 20-year-old aceto balsamico and truffle oil. Another unique combination of flavours. The tuna was fresh and the truffle oil seemed to be very generously drizzled.