Restaurant au Jardin

Jenn Yong

5.0

We had been really lucky to obtain a table on this type of short discover because normally you must make reservation 2 weeks beforehand which we didn't understand. We had called plus they had a desk for just two 2 at the bar therefore we gladlyaccepted and where asked ahead early which we didn't mind. When we arrived we received a menu it had been still the Chinese Brand new Year's menus but looked extremely promising. We 1st ordered beverages I had a particular Negroni and my hubby had another quiet unique cocktail can't keep in mind the name. When the cocktails arrived the waiter explained to drink 1/2 of my Negroni after that only include the passionfruit and finish the consume it was as an explosion in the mouth area. While sipping our cocktails we were offered amuse touch that have been 2 different for both folks 1 was chicken pores and skin quite crispy with a filling and another was just like a tartlet of crispy beetroot with another filling really delicious. The next dish was a taco with various different preparations of cauliflower extremely unique and taste was wonderful. The next dish was a reside Boston lobster wonton, lobster emulsion, shaved Parmigiano. Another course for me personally as abalone and my hubby had the ocean urchin both very delicious. We then obtained a palate cleaner by means of cilantro sorbet seated on a Parmigiano crunch with lotion foam something original. Among we were offered a tomato soup with a Parmigiano foam merely to die for just what a taste and flavours. We had ordered with this food a bottle of white wines since the majority of our programs where fish or linked to seafood and my main program was flounder and my hubby had the Wagyu Beef served with hands reduce fries and jus maison then took 1 glas of the red-colored house wine to match his main course both of us loved everything. The dessert had been made out of pear and meringue with a sorbet that I can't keep in mind the flavour but we'd a wonderful dinner and had loved the wonderful service and the reason from the chef. If we actually make contact with Penang we shall come again. Top eating place to visit

Refisca

5.0

Incredible dishes that gave me personally a goosebumps...worth that you should try away! And you also wouldn’t regret it! Nevertheless, please location down your reservation at the very least a week beforehand PLUS!!! In case you are food enthusiasts and want to observe how may be the kitchen group prepareyour food items, it is advisable to sit down at the bar desk and the chef will clarify those dishes to you in details.

Alexandresorel

5.0

This restaurant must have at the very least a Michelin star. Really inventive cuisine... lettuce sorbet, dark cheese tuile (with squid ink), thai tom ka flounder, hay smoked duck, fantastic scallops. Support was excellent. It is a really small cafe (4 tables) also it was abit sluggish but everything is prepared a la minute. Your wine listing could perform with a charge burgundy rather than only chablis. Overall strongly suggested.

Tai Au

5.0

Found this restaurant when We googled best 5 fine dining dining places in Penang and accompanied by good reviews, made a decision to treat myself an excellent meal to get rid of Year 2020. Good atmosphere, good service not to mention tasty food served if you ask me. Flavor of foodelevated to following degree by the pairing beverages (choices between alcoholic & non-alcoholic) nearly dish by dish. Chef invested time with the clients and explaining each dish becoming offered, this ‘privilege’ only wanted to clients who sat at bar counter like me! Certainly, I had an extremely pleasant supper there and certain should come back again when I stop by at Penang next.

Lenta

5.0

Overall the meals was cooked to perfection, and the demonstration was on point, actually on remove. Great portion! Keep writing!

Monika Ramadhanti

3.0

All the six or 7 dishes had a fairly sweet element such as jam, sorbet, coconut, caramelized onion, nice foam, etc. The palate cleanser was lovely sorbet. Actually the butter was fairly sweet with sun-dried tomato (I believe). The restaurant must focus on an target audience that wantseverything sightly nice.

Putri HikmahIst

4.0

My child took me to supper here during our stay static in Penang. In overview, it had been an amazing experience. Some other diners described it to all of us as the greatest 5* restaurant within Penang, & I must agree with them. Every dish was superb & servedbeautifully. The homemade breads with curry leaf butter has been unusual & delicious. For the mains, my son find the hay smoked duck that was presented to him in a package. The duck will be from Butterworth & looked good & plump. It had been prepared to perfection (I experienced a flavor). I find the fresh grouper that i enjoyed. We decided on the bottle of champagne which we'd throughout all of the courses. It was nice in order to chat to the top chef Kim Hock after our dinner. I felt I got to compliment him on his imaginative pairing of food items, which without exception, worked well beautifully. As the saying goes in France "Sante le Chef". Can't await a return stop by at this great restaurant.

Jessica Soeryawinata

5.0

We would like to provide a compliment to Au Jardin group for given this type of Great service and great food. Never had this type of good dinner for very long time! Also, Thank you Chef Raymond (Co-proprietor of Skillet & Beta Kl) recommended and 101% enjoy ur company

Keith Ng

4.0

Solo dining has the advantages. Having less conversation with a eating companion means your concentrate is on the meals. And you can find more opportunities to activate with the service group. I am promptly proven to my corner chair in the chef’s bar upon arrival.This is a great vantage point to take notice of the service region where they plate the meals. The young group of servers are usually articulate, wise, polite and convivial. With your choice to pair the degustation menus with non-alcoholic drinks (just what a unique and clever option!) settled, the parade of ten mainly seafood-based courses start out with a couple of amuse bouche. Not unexpectedly, there's ample evidence of method, composition and inventiveness - sensibly fusing western strategies with locally-sourced produce minus the acrobatics. It isn't difficult to understand Au Jardin’s measured strategy and penchant for fine detail. While all the programs are competent, a few do register an increased success factor. Individual favourites to be able of delight - Sardine tartine (intense, witty), (Dark olive) Sorbet (surprising, tasty), Hokkaido scallops (textural, bold), Potato Crisps (complex, delicate). Less successful will be the Threadfin (unevenly steamed, underseasoned, visually simple), Duck Liver (gamey, aroma-much less truffles) and Pineapple & Tarragon. (anti-climatic, lacks depth) Kudos to the non-alcoholic beverage pairing, complementing the classes within an unorthodox but fairly convincing way. It really is quite enjoyable. Whenever a food with beverage pairing exceeds RM600 per individual, you might expect near perfection. Understandably food sourcing could be challenging beneath the current circumstances therefore one can overlook a few of the missteps. Just leaves a little space for enhancement which isn’t usually a bad thing.

Slim

5.0

Probably the best good dining experience I've had within Penang. Every program was artfully curated, cautiously explained with plenty of interesting and comprehensive information. I very hardly ever give consideration unfortunately! Most connection with fine dining looks great superficially but falls smooth on taste ormight actually try too much with exotic flavours. AuJardin was perfectly. I can’t even title my favourite training course as also the humble palate cleanser has been therefore yummy and exotic. Just what a cute contact of popping candy. Recommend AuJardin for true meals connoisseurs.