The Club at The Saujana's sole dining outlet has a simple but memorable name: The Restaurant. Customers can sit indoors near an open kitchen...
... or outside, closer to nature, if the weather is kind.
The bread was nice and toasty, while the butter was divine.
Amuse bouche of green pea soup. Thick, creamy and piping hot.
Lobster bisque. Excellent broth, though the thin slices of watermelon layered between the lobster were a bizarre addition.
Grilled Sabahan barramundi fillet. Moist, meaty and exceptionally fresh.
Hickory-smoked Angus beef fillet with green pea mash, potato chutney and merlot sauce. Am always in awe of chefs who can whip up a combination that tastes flawless. This was that kind of dish.
Mixed veggies and truffled mashed potatoes. Too many times, we've ordered truffled potatoes that taste like plain potatoes. But this one lived up to its promise, with every mouthful bursting with the fragrance of black truffles.
