Print
    21 April 2012| last updated at 02:08AM

    Italian on the lake

    By zuhaila@nst.com.my

    0 comments

    The flavourful Italian cuisine and cosy ambience at Senja Restaurant, win Zuhaila Sedek over

    ITALIAN food is so much more than pasta and pizza.

    And Senja Restaurant at Saujana Hotel in Subang Jaya showcases just how much more.

    The restaurant is situated in the lush gardens of the hotel. Built on wooden stilts above a lake next to a swimming pool, the  ambience of Senja puts me at ease.

    It has stylish wooden detailing and is romantically lit. A wood-burning pizza oven is in the centre of the restaurant, filling it with a slight scent of smokiness that makes you crave a meal.

    To kick off a five-course dinner, I  had Cape Sante Pure’ di Rape Rosso e Crema di Porcini, or seared scallops, mashed beetroot and porcini cream sauce.

    The scallops almost melted in my mouth and the combination of beetroot and porcini was a colourful ensemble on the plate. It also provided a smooth symphony of tastes.

    Next was Zuppa di Broccoli and Cipolla or broccoli and onion soup. The soup was smooth and creamy and subtly seasoned. I am not a fan of broccoli, much to my mother’s despair, but the soup became an instant favourite.
    The pasta in Ravioli al Nero con Salmone Affumicato e Zafferano, or squid ink ravioli stuffed with smoked salmon and saffron sauce,  was well-cooked and flavourful.

    Meat lovers will like Filetto al Pepe Verde con Pure’ di Carote e Insalata di Patate e Rucola or Australian beef tenderloin, carrot puree, potato and arugula salad. Again a tasty dish. The only downside is that the steak was a bit too rare.  Still, you can taste the juiciness of the tenderloin.

    It was difficult to say “no” to Tiramisu dello Chef Giovanni, a yummy end to the meal.

    While dining,we were treated to an amazing acrobatic pizza show by world champion pizza juggler, Chef Pasqualino Barbasso.

    After a fantastic cup of espresso, we managed to tear ourselves away from the table. It was definitely worth the trip to Subang Jaya to dine at Senja Restaurant.
     

    Seared scallops, mashed beetroot and porcini cream sauce

    Australian beef tenderloin paired with carrot puree, potato and arugula salad

    There’s always room for tiramisu

    Squid ink is widely used in many pasta recipes such as in this ravioli stuffed with smoked salmon and saffron sauce

    1 / 4

    Leave Your Comment


    Leave Your Comment:

    New Straits Times reserves the right not to publish offensive or abusive comments and those of hate speech, harassment, commercial promos and invasion of privacy. Your IP will be logged and may be used to prevent further submission.The views expressed here are that of the members of the public and unless specifically stated are not those of NST.


    Life & Times