If there is one thing that I have learned from the dining experiences at Cantaloupe, it is definitely that the creative minds behind the kitchen never follow conventional culinary rules.

From a Diptyque fragrance-inspired dessert to a caviar-filled menu, the restaurant has never failed to amaze with new and exciting creations. Now, Executive Chef and Director Christian Bauer has upped his game by presenting a brand new dining concept.

Chef Christian explains, "We have done away with the traditional menu outlined in starters and main courses to give patrons the freedom to create their own tasting menu."

(Dishes from Cantaloupe's new menu)

With 24 new dishes, 20 savoury dishes and 4 desserts, guests can curate their very own 5, 8 or 10-course menu without any restrictions. That way, guests will be able to experience a different culinary adventure each time they visit to Cantaloupe.

For those who have a sweet tooth, like me, do what I did and order two desserts out of the five-course delight for a sweet dining experience.

(Lobster Curry)

To start things with a blast in this exciting game of choice, I opted for the Lobster Curry, cooked in three ways. Deceivingly simple and bite-sized, I started with the poached lobster with pomelo pulps with a dip of curry and lime sauce. Fresh, juicy and light on the palate, the hints of spice and lime zest added a nice tingling sensation that had my appetite blossoming by the second.

Next was the squid ink crouton with lobster mousse. Crunchy in texture, the crouton shone with powerful punches of saltiness and levelled out to a mellow finish, thanks to the creamy lobster mousse.

This was followed by a generous serving of grilled lobster meat is smothered with red curry. Like a volcano eruption, wafts of heat and rich spices burst through the lobster as you bite into it. With its springy texture and juicy finish, the night seemed to be off to a fantastic start with this selection!

(Scallop Smoked Eel Burger)

The next dish was the Scallop Smoked Eel Burger. As the name suggests, it's a burger made with Hokkaido scallops and smoked eel, but here, Chef Christian used the juicy scallops in replacement of the buns to sandwich the eel. He even added a side of black sesame sauce to emulate the sesame toppings on the bun.

Juicy on the first bite, the scallops were followed by the velvety texture of the eel that came with hints of earthiness and toasty aroma from the black sesame.

(Duck Confit)

Keeping the momentum going, the signature Duck Confit is a delight not-to-be-missed. The crispy skinned confit was served with duck rilette and mash potatoes for a harmonious play of flavour. Unlike the usual mash potato, the ones served here are made with the siphon technique to create a fluffy cloud of potato inside a crispy potato cup.

The gamey and aromatic duck confit was brought to a luscious finish with the lusciously creamy mash potatoes, while the crispy potato cup added the much-needed bite to the dish. As for the duck rilette, it definitely stood out on its own with beautiful flavours and tenderness.

(Pistachio Cheese Cake)

After the intense savoury dishes, I moved on to my desserts – two to be exact. That is the beauty of Cantaloupe's new dining concept, where I could curate my own journey of flavours and the desserts were definitely the best of all. I picked the Pistachio Cheese Cake, consisting of two balls of frozen pistachio cheese cake served with spicy caramel sauce and pistachio soil.

Nutty to the taste with a hint of spice to balance out the sweetness, the dish had a nice flavour that was not too heavy on the palate, which was good as there was another dessert on its way to my table. The pistachio soil also helps with cutting the sugary flavours with its earthy and bittersweet notes.

(Milk Chocolate)

Finally, the Milk Chocolate, a nitrogen-blasted bowl of icy milk and brandy foam was served with milk chocolate and hazelnut sauce. With a taste that resembled childhood chocolate cereals, the dish was a fun and nostalgic experience. The icy pulps of milk had a great bite that will keep you craving for more. The buttery taste of toasted hazelnut sauce also added to the creaminess as the icy foam melted in my mouth, creating swirls and swirls of happiness and bliss.

 

 

The new menu is available at Cantaloupe on an on-going basis, ranging from RM250++ (5-course) to RM360++ (8- course) and RM450++ (10-course), with surcharges on selected dishes. For reservations, please visit: www.troikaskydining.com or call +603 2162 0886.

 

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