Special uni menu at The Point Restaurant & Bar


April 4, 2017 | BY Fang Sue Yin

Of all the delicacies from the sea, uni or sea urchin is picked to frontline the menu offerings at The Point Restaurant & Bar this April.

Uni, Japanese for sea urchin, is celebrated as the ‘foie grass of the East’. A mix of light, sweet and briny flavour; this prized ingredient is known for its abundant flavour and texture.

The Point Restaurant & Bar is inviting you to experience and indulge in the rich flavours of uni in their exquisite 5-course menu throughout April, featuring an array of creative fusion dishes incorporating the special ingredient. 

Open up your appetite with the truffled potatoe cream, dil oil and uni amuse-bouche and make your way through the appetiser, entrée and two choices of mains – grain-fed Australian Black Angus tenderloin black garlic, mesclum salad, barolo reduction and uni steak butter or sesame-crusted Japanese tuna loin arugula with truffled aojiso dressing and uni.

The 5-course lunch and dinner menu comes with a mouthwatering dessert of  rock melon, honey dew, passion fruit champagne granite, nut crumble and cantaloupe soil and is priced at RM 268++ per pax.

For more information or reservations, call 03-20118008 or email enquiry@thepointkl.com.

Also don't miss out on Shangri-La Kuala Lumpur's Kyoto food promo this April.

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