Egg-omaniacs can break out of their shells at The Hermitage, where the yolk is truly on us.
The newly hatched menu here has playful creativity to spare: Penne is topped with duck leg confit, foie gras butter and fried duck egg for a pasta combination that tastes richer than it looks (RM30). On the Eastern side of the recipe spectrum, a rice bowl also takes on ducky flourishes, with cured duck breast and salted egg furnished with the tangy uplift of Asian herbs, pickled carrots and a Thai-inspired dressing (RM27).
The brunch crowd might flock for chef Simon Teing's specialities of Picnic Eggs, a take on Scotch eggs, coated with minced chicken meat, served with salmon and tomato concasse (RM35), the highly unorthodox Profiteroles, with the choux pastry puff stuffed with soft-boiled eggs, cured salmon and avocado, alongside some pomelo, pomegranate seeds and a tamarind reduction (RM28), Red Bull Eyes, comprising two Omega-3 eggs, sunny-side-up, with a rib-eye beef patty and grilled beef brisket on toast (RM29) and Brekkie Rossini, a Sunday-morning twist on the Tournedos, with slow-cooked ox cheek topped with poached eggs, foie butter, black fungus, and truffle slices on toast (RM38).
Naturally, The Hermitage's signature dessert relies heavily on eggs too: Check out the fluffy souffle in an intriguing flavour of butternut almond, coupled with fig chutney (RM18).
It's clear The Hermitage has poured plenty of thought into producing distinctive work. That alone might be worth crowing about.
The Hermitage
F-G-7, Plaza Arkadia, Persiaran Residen 3, Jalan Intisari, Desa Parkcity, Kuala Lumpur.
Open Mon-Fri, 9am-8pm; Sat-Sun, 9am-10pm. Tel: 03-2715-8715
