Ultimo is reinventing itself as a two-floor outlet with dual purposes: downstairs, it's a tapas bar, while upstairs, refurbishment for a fine-dining setting is underway.
Pork-filled chillies are a highlight of the revamped menu. A spicy kick-off to the meal; the meat stuffing was warm, juicy and fairly flavorsome.
Tiger prawns with sesame sauce. Plump, fresh-tasting crustaceans.
Monte Cristo _ basically a ham-&-cheese sandwich fried with egg. Gloppy and gunky; kinda like a more presentable baby cousin of the Triple H sandwich at William's in Taman Mayang, but not as sinfully satisfying.
Braised pork belly. Chunky enough to satiate any carnivorous cravings, though Chinese restaurants still offer the tastiest versions of this recipe.
Foie gras salad. Can't go wrong with goose liver; always appreciated.
Several heavier dishes are available too, including Guinness-braised beef. Tender meat, soft potatoes. The foundation for the ideal stew, though it could use some herbs or other ingredients for a better-rounded flavor.
Risotto with ham & peas. Fairly light, not too creamy, with a nice savoriness from the succulent ham slices. If you have a hankering for rice, this should fit the bill.
Prosciutto-wrapped pork fillet. A hearty portion, but the pork seemed one-dimensionally salty. The veggies helped to counter that, but not sufficiently.
Red wine Sangria. Nicely priced at RM50 per jug.
Solaris Mont Kiara.