Talk about rustic Italian dining; an interior with rough finishing that is instilled with the typical Italian villa ambiance. Stone pillars standing majestically surrounding the colourful mural near the ceiling was very nice to look at while enjoying the spread. Neat bar counters and not to mention the posh seats layout as well, with an enchanted firewood pizza oven. And we just love their hand painted ceramic tabletops!
It’s the intimate dining place: Villa Danieli
Following our previous visit (our review HERE), the gastronomic experience left us a very memorable aftertaste.
Thanks to Villa Danieli, we were very delighted to check out their menu revamp by the well-known Italian Chef Alessandro Graziosi. Chef Alessandro Graziosi’s menu is a reflection of what true Italian recipes are all about; beautified by handmade pasta, use of natural ingredients like the aromatic herbs as well as some lip smacking main dishes.
Complimentary Fresh Charcoal Breads 🙂
Here’s a few combination of new dishes that Chef Alessandro has paired up. The dishes are available in their a la carte menu 🙂
Note: Portions depicted are smaller due to the combinations they serve. Actual single portions are bigger 🙂
Combination of Starters from a la carte menu:
Vitello tonnato al tartufo nero – RM68
Sea salt flakes tuna tartar with low temperature roasted veal carpaccio, tonnata sauce foam and black truffle flakes
Scamorza alla griglia con crudaiola di verdure – RM42
Crispy seared Scamorza cheese with vegetables marinate
La caprese di bufala Villa Danieli – RM45
Buffalo mozzarella with cherry tomatoes confit, basil oil and fresh basil leaves
Alici marinate alla Mediterranea – RM42
Fresh sardines marinate with garlic parsley pesto and citrus olive oil, served with Mediterranean vegetable salad and shellfish bisque gelatine
Combination of Pasta
Taglioloni gamberi e funghi porcini – RM58
Tagliolini with pan fried tiger prawns and porcini mushrooms with garlic and basil, shellfish bisque sauce
Mezzelune di patate, ricotta e limone in salsa di spigola all acquapazza – RM58
Half-moon ravioli of potatoes, ricotta and lemon served with Sea bass and cherry tomatoes crazy water sauce
Combination of Main Course
Merluzzo alla mediterranea con purea di ceci all oilo – RM95
Cod fish medallion pan seared then stew with berry capper, Taggiasca olives and tomato shellfish sauce, chick pea olive oil mashed
Filetto di manzo alla Rossini, salsa al Marsala e miele, purea di zucca all olio e verdure saltate – RM122
Beef tenderloin with pan seared foie gras, honey Marsala beef jus, pumpkin mashed and vegetable
Combination of dessert
Cheese cake di ricotta in salsa al limone con zeste candite e composta di fragole – RM39
Ricotta cheese cake with lemon sauce and candy zest, fresh strawberry compote
Gelato al Parmigiano, asparagi glassati al miele e tarufo nero – RM42
Parmesan cheese ice cream, honey glazed asparagus and black truffle.
Have you ever tried cheese ice cream? Well it was our very first and surprisingly, we loved it so much! the smooth texture followed by a cheese aftertaste was amazingly good! Paired with crunchy asparagus and black truffle, it was definitely a different experience.
Tiramisu – RM35
Pull me up!!
The literal translation of “tiramisu” is Pull Me Up; a dessert which is supposed to give you a twist of energy after a meal, thanks to the caffeine and proteins contained in the light cheese mousse
Sheraton Imperial Hotel Kuala Lumpur
129 Jalan Sultan Ismail,50250 Kuala Lumpur
Mondays – Fridays: 12pm – 2.30 (Lunch)
Mondays – Saturdays: 6.30pm – 10.30pm (Dinner)
Closed on Sundays and Public Holidays
Tel: +603 2717 9922