Werner's has overhauled its menu and transformed into an Italian restaurant. Gone are the canapes, coq au vin and milk-fed lamb rack. Instead, pizzas and pastas are the new focus.
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.
Mojito and Flying Kangaroo (white rum, vodka, galliano, pineapple, orange, coconut cream, sweet cream, pineapple slice and cherry). The cocktail menu hasn't changed ... so far.
Werner's,
Changkat Bukit Bintang.
Tel: 2142-5670
