Soleil - DC Mall
03-2011 8261 DC Mall Plaza DC, Jalan Damanlela, Pusat Bandar Damansara, 50490 Damansara City, Wilayah Persekutuan Kuala Lumpur http://www.soleil.my
Amid a sea of jewels, Soleil which means “sun” in French stands proudly in the area bringing you the delicious cuisine.Serving mostly modern European cuisine with subtle Asian influence, the restaurant boasts a plethora of fresh imported and local seafood options as well as other delectable items including a small selection of meats and pastas on its menu. The restaurant layout is split into two floors with the ground floor catering comfortably for up to 45 persons. The second floor houses the restaurant’s wine cellar as well as the cigar lounge and private room. Upstairs has a maximum seating capacity of 35 persons.
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Pandan Crepe with Banana and Gula Melaka
Cutting into the green parcel shapped like a moneybag, you will be instantly greeyed with the banana scent with the plam sugar and the bonus of the coconut sorbet.
Marinated Crabmeat with Avocado, Momotoro Tomato and Basil Sorbet
he crab meat went well with the sorbet, butit was the avocado that stole the show with its slick texture and silky mouthfeel.
The Homemade Tagliatelle with Cod Roe Butter and Pan Seared Hokkaido Scallops
Al-dente made on the pasta, with the huge Hokkaido Scallops had made my tummy drolling when it was served. Every monthful brings us with the creaminess in it with the hint of light saltiness from the cod roe. And what’s more was the huge scallops; it’s so juici-licious!
18:30 - 22:00
Pandan Crepe with Banana and Gula Melaka
Cutting into the green parcel shapped like a moneybag, you will be instantly greeyed with the banana scent with the plam sugar and the bonus of the coconut sorbet.
Marinated Crabmeat with Avocado, Momotoro Tomato and Basil Sorbet
he crab meat went well with the sorbet, butit was the avocado that stole the show with its slick texture and silky mouthfeel.
The Homemade Tagliatelle with Cod Roe Butter and Pan Seared Hokkaido Scallops
Al-dente made on the pasta, with the huge Hokkaido Scallops had made my tummy drolling when it was served. Every monthful brings us with the creaminess in it with the hint of light saltiness from the cod roe. And what’s more was the huge scallops; it’s so juici-licious!
Oven Roasted Rack of Lamb with Turnip, Sweet Potato. “Ras el Honout” and Fried Lamb Nam
Chef Ondervaje who is known to do marvelous things with fish, had made the lamb a bigger impression. When Paired with the turnip, sweet Potato. “Ras el Honout” and Fried Lamb Nam where the tender juicy meat came alive, bursting with flavours.
Smoked and Glazed Dutch Eel with Foie Grass Mousse, Beetroot and Citrus
I love the way it is served with the creamy and fragrant blend of taste and each mouthful was sinfully addictive. The eel remains moist and made a great match with the foie gras mousse.
The Open Ravioli with Poached Canadian Lobster, Fine Vegetables and Seafood Emilsion
This dish brings up the overall taste where the bites of bouncy Canadian Lobster served with the cubes pumpkin with it. The seafood emulsion is well paired with the whole dish concept
Oven Baked Duck Breast with Onion-Lefe Compote, Sauteed Baby Carrots and Duck Leg- Orange Cannelloni
The baked duck breast came awesomely good with the zesty taste from orange cannelloni itself. As for the duck breast, all were well made with the tender and moist without any greesy taste in it.
Valhorna Araguani Chocolate and Hazelnut Fondant with the Espresso Ice Cream and Bergamot Sorbet
Melted my heart with the premium chocolate which was being used in the preparation. I love the chocolate mousse which is added with pop rocks in it as well as the creamy ice cream. It is such an indulgence.
18:30 - 22:00
