Mozzarella, zucchini, aubergine & tomato jelly with ratatouille coulis, roast garlic & brioche croutons in basil pesto. The closest thing here to a real salad.
Angel hair seaweed pasta with hay-fired oyster, caviar and crisp fried leek in sparkling champagne sauce. We tried to share this, but that was a mistake. You'll definitely want the whole oyster to yourself.
Corsican brocciu-stuffed beetroot ravioli with fresh and dried tomato slices, drizzled with olive oil from the mill of Jean-Marie Cornille. Beetroot-lovers will rejoice at this. On the other hand, it overpowers everything else on this plate.
Warm tea-smoked salmon with confit potatoes creme fraiche and salmon roe. Probably Frangi's signature dish. Tastes as good as it looks.
Truffle-spiked pigeon confit ravioli with sage caper beurre noisette and egg yolk. The pigeon seemed a bit stringy, but the egg yolk and butter sauce helped make this more pleasurable.
Pan-roasted duck confit with mustard cream and mashed potato. If your tolerance for salt is low, then skip this. Tender and meaty, but very, very salty.
Click here for previous review of Frangipani's bar (Feb. 9).
Changkat Bukit Bintang.