Two Ox is a French style bistro, a place for food lovers who enjoy dining in a relaxed atmosphere. The menu is an authentic reflection of simple French dishes from the cold platter & pate, to the award winning steak, and a french cheese board to rival any.
A corner of France in the heart of Kuala Lumpur, just right to Sheraton Imperial Hotel.
And of course with Chef Florent brilliant lead of creating new dishes, great lunch menus as well as the French afternoon tea indulgence that shouldn’t be missed.
2OX has been been one of our favourite French restaurant and bistro of all time. I think we may have repeatedly said this. Haha.
You can read all about our Hi Tea experience & the amazing dinner menu prepared by Chef Florent HERE & HERE.
Pinkies up! It’s French Afternoon Tea we’re talking about!
With their affordable high tea offer, a leisurely afternoon tea is no longer an expensive affair.
Afternoon Tea @ 2OX
Available every Saturday and Sunday
From 2.30pm to 5.30pm
RM60++ for 2 pax
The set comes with:
Focaccia with Trio of Spreads
Chicken Club Sandwich
Scrambled Eggs with Fine Herbs & Grilled Salmon
Scones with Butter & Jam
Vanilla Crème Brulee
Mini Dark Chocolate Pound Cake
Meringue Lemon Tart
Pain Au Chocolat
Black Coffee or Tea
Weekday Lunch Special
Comes with an Appetizer, Main course & Dessert
Menu changes every week with a different selection of your choice! Affordable too!
What we had was just one of the selection.
Seared Salmon & French Bean Stew
Pineapple Carpaccio Crumble
Whole Sea Bass Baked inside a Salt Crust – RM240 (can be shared by 4 pax)
Served with 3 types of sauces: Hollandaise, Tartare & Beurre Blanc.
Garnished with Barley’s pearl risotto, baked potato & sautéed broad bean & green bean.
This whole sea bass was wrapped with salt crust and on top of that, Chef Florent carefully put it into a pastry dough to be baked!
After cooking, the crust breaks away in big pieces and you’re left with a really juicy fish to eat – this produces a really moist, perfectly seasoned fish.
When I first came across sea bass cooked this way I have to say I wasn’t sure about it. I imagined it being salty, well, a bit of a gimmick really.
And finally the moment of truth. The first thing I noticed when Chef carefully pulled back the skin was how tender and succulent the flesh was. This method of cooking really does keep all those juices inside the fish, instead of running out as they usually do.
All those beautiful juices were full of the beautiful flavour of the sea bass; and the fish tasted absolutely wonderful. It didn’t taste salty at all
But really, with fish tasting this good, you could get away with using no flavouring at all. Still it goes really good with all the garnishes prepared.
I adore the wonderful flavour of sea bass, and this way of cooking concentrates and enhances it in a way I didn’t think possible. I have to say it’s the best sea bass dish I’ve ever tasted.