I was ecstatic to be part of the team of Big Cartel ambassadors that had the honor to be hosted by Markus Restaurant a few weekends ago. For those that did not know yet Markus is an Italian semi- fine-dining located at Cantonment Road, Penang.
And so you have this bunch of giggly girls ready to be wined and dined. It would not be complete though, without first gratuitous amount of selfie and wefie =)
Our lunch began with bread with olive oil and vinegar and a serving of Pumpkin Soup to get our appetites started.
It is quickly followed by half a dozen of French and Irish oysters, freshly imported every 15th of the month. Any fan of oysters would smiling from ear to ear with this sumptuous offering, but please do make an advanced reservation to avoid disappointment.
A second appetizer, Prosciutto Di Parma Con Melone Cold Cuts (Parma Ham & Melon) arrived at our table next.
An interesting combination, don’t you think? Fresh and chilled appetizer especially good in the summer as the cold melon will help cool you off!
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| Cold Angel Hair with Lumpfish Caviar & Scallops |
The angel hair pasta placed on an elegant minimalist white plate. Carefully garnished with pieces of scallops and lumpfish caviar on top, it was a delight as the slightly starchy pasta was nicely paired with the salty caviar. The dish was made complete with slices of succulent Hokkaido scallops.
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Spaghetti Aglio E Olio Con Matre E Bottarge
Spaghetti in Olive Oil , garlic, chili flakes with Seasonal Seafood
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Linguine al Grachio
Linguine with Fresh Crab Meat, Tomato & Basil in Vodka Sauce
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The Linguine al Grachio is peppered with large chunks of crab meat and this is probably one of my favourite dishes. I would highly recommend anyone to try this dish even if only for the near perfect blend of crustacean and tomatoes.
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Risotto Al Funghi
Classic Risotto with Onion & Wild Mushroom
(The dish was designed specially for vegetarian )
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Don't be fooled by the plain and rather unimpressive looks of the next dish. Though it may look fit only for a peasant, the taste is actually something even a monarch will give up a castle or two for. The blend of mushroom and other ingredients gives off a very strong and pungent taste that dances in your mouth with abandon.
At this moment, I'm starting to feel rather stuffed and to my surprise a further 3 main courses were quickly placed in front of us. Time to dig deep and dig in.
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Salti in Bocca Alla Romana
Pork Tanderloin with Sage & Parma Ham in Wild Mushroom Red Wine Sauce
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Crosta Olive Di Merluzzo
Cod Fish with Brocolli Sauce, Fresh Clams in white wine |
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Beef Tagliata ‘ Con Salsa Di Funghi
First Grade Australian Black Angus Beef Tenderloin in sliced served with
Mushroom red wine sauce & Roasted Baby Potatoes |
The above comes with my unreserved endorsement especially if you're fan of steak. When cooked rare, it is juicy, tender and most of all retains all the flavors that any self respecting steak should aspire to be.
By now the bulge that was once my tummy is apparent. What's next? A girl's favourite part of the dinner, that's what.
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Zabaione Al Marsala Wine E Frutti Di Bosco
Fresh Mix Berries with Marsala Wine Sabayon with a scoop of Summer Berry
Häagen-Dazs Ice Cream |
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Affogato Al Caffe Con Gelato Vaniglia E Frangelico
A scoop of Vanilla Häagen-Dazs Ice Cream Served with Italian Hazelnut Liqueur
& Espresso Coffee & Tiramisu
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Cioccolato
Chocolate Lava Cake with Vanilla Häagen-Dazs Ice Cream
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A trio of pleasingly comforting desserts to call for an end to this glorious lunch. By now the glutton in me is already waving the white flag, so we headed off to more picture taking!
A big thanks goes to Chef Markus for hosting us and regaling us with such an amazing spread.
Address : 37 F , Cantonment Road, 10250, Pulau Tikus , Penang.
Business Hours : 12pm-2.30pm , 6pm-10pm. Closed on Tuesdays.
Contact Number : 604-2261443
