June 18, 2013

Grill 582, Best Western Premier Dua Sentral: Flavours of Australia and a little more!

A Taste of Ozzie Goodness!

Talk about going Down Under… one certainly does not have to travel so far to get a taste of Ozzie! For the whole month of June, yes… there is still a few weeks left, Grill 582 at Best Western Premier Dua Sentral is celebrating flavours of Ozzie. Steak and wine lovers may wish to seek out the gorgeous Flavours of Australia dinner and wine pairing promotion created by Chef Siti Arini.

The elegantly designed restaurant boasts of lots of wood, tiles and slate for a minimalist touch. Dimly lit to set a soft and elegant mood, the 80 capacity restaurant is beautifully spacious and classic. Grill 582 has an open concept kitchen where guests will be able to catch some kitchen actions or simply enjoy dinner at their exquisite private dining room.

It’s all about prime cuts of meat and seafood at Grill 582. Helmed by Executive Chef Jaffery Othman and Chef Siti Arini, diners can expect a menu filled with various cuts of aged and premium cuts of meat and seafood grilled to perfection. First up, savor the Flavours of Australia promotion with 6-courses for RM180++ or RM300++ with wine pairing.

Green Pea Puree, Port Lincoln Blue Mussels and Scallops, Beef Chorizo Oil
paired with Sauvignon Blanc, Shaw & Smith, Adelaide Hills, 2011

Featuring gorgeous shell fish from South Australia, sweet mussels and scallops from Boston Bay in Port Lincoln, may be small in size but flavours and textures are beautiful. The scallop is well seared with a lovely crust while the mussels are soft and smooth in texture. Swimming in a pool of velvety cream of green pea puree, it is a sea of flavours enhanced gently by the slight nutty pea notes. A light drizzle of spiced up chorizo oil completed the dish. The crisp and refreshing Sauvignon Blanc is perfect as it balance up the creamy puree and oceanic flavours well!

Australian Lamb Cutlet, Pepperade and Goats Cheese
paired with Shiraz, DB Family Selection, South East Australia, 2009

The cutlet oozed with much succulent flavours. Tender and juicy with a good balance of lean and fat ratio, it was a much sought after dish among us that evening. Well grilled with nice smoky char notes, it was also a great idea to smother the lamb with piquantly sweet pepperade and tangy goat cheeses before being broiled. Rest assured, this cutlet was thoroughly clean when we were through with it. Paired with a dry red, the Shiraz had a nice fruity note to match the lamb.

Dark Chocolate and Chili Sorbet

Insanely addictive, the chocolate rush followed by the slow heat from chili sums up the adrenalin packed cleanser! Intense cocoa with a light bitter note melts upon heat contact while the surprisingly chili factor makes this truly awesome as a palate cleanser… I actually wanted more…wink!

Northern Territory Salt Water Barramundi, Malt Vinegar and Chips
paired with Chardonnay, Cooper Crossing, Australia, 2011

An elegant take on the Fish & Chips, this one is made posh with a nice cut of crispy skin barramundi served with superb chippies and dashes of malt vinegar. The river fish has a texture similar to salmon and is nicely moist and seasoned. I adored the chippies… thick cut crispiness on the outside and soft creamy potato inside. Highly recommended to savor with the malt vinegar for the ultimate fish and chip touch! Going elegant all the way with the fish is a lovely Chardonnay with a crisp and fresh palate.

You know its serious steak business when they offer you a selection of their finest steak knives!

Grilled ‘Mulwarra’ Black Angus Rib Eye, Slow Roasted Black Grapes and Confit of Fennel
paired with Cabernet Sauvignon, Evans & Tate, Gnangara, Western Australia, 2010

The peak of the meal lies in this dish! Australian Black Angus in all its pure beefy goodness, the rib eye is unbelievable flavourful and moist. Great smoky notes coupled with Maldon sea salt, this rib eye is predominantly what a sumptuous steak should be. It has a small ratio of fat, creating marvelous flavours intertwined with the lean tender meat. Though my companions didn’t care for the roasted black grapes, I adored the sweet charred grapes drizzled with balsamic vinegar. It paired so well with the rib eye and Cabernet Sauvignon, rounding up the flavours beautifully.

Simply Pavlova, Chantilly Cream and Fresh Passion Fruit

A picturesque dessert, one cannot help but like it at first sight! White crisp meringue is piled on with sweet whipped Chantilly cream and tangy pulps of passion fruit.

The Flavours of Australia set ends with Anzac Biscuits and coffee or tea.

Besides the promotion set, Grill 582 offers a luscious a la carte menu filled with lots of choices from hors d’oeuvres, grill meats and seafood, main course, sides and desserts. Go for the classic Chateaubriand for two, Surf and Turf or Grilled Wagyu else there are always small plates like Pan Fried Foie Gras, Pan Seared Scallops and more.

Pan Seared Scallops

US scallops are nicely seared and crowned with trio of salsa. Making it easier for guests, it is a lovely sample platter of sweet scallops with tomato salsa, mango salsa and chili salsa. Each one has its own flavor from tangy to sweet and spicy.

Trio of Tartar

Another gorgeous sampler platter where gourmands are treated to a trio of taste in this dish. Though all three ocean trout, crab and tuna are good in their own flavours, the ocean trout tartar takes the cake for me. Great citrusy flavor with finely minced onions, it has a good balance of creamy and tangy notes. The crab tartar is enhanced by minced red peppers and has a creamy base while the tuna is shooked up with lime.

Mushroom Soup

A good aroma of earthy mushrooms with a touch of cream for the bisque and yet, not as smooth as I would like it to be. Still, good marks go to this dish for flavours!

From the Grill – Fillet with Chunky Chips & Broccoli with Almond Butter

Another premium cut of tender fillet grilled to perfection! Also seasoned with Maldon sea salt, the minimal seasoning shows off the beef flavours to its height. Needless to say, great chippies and a side of broccoli for the much needed greens.

Pan Fried Ocean Trout with Orange Salad & Citrus Hollandaise Sauce

Grilled 582 do a great pan seared fish in addition to their grills. The skin is nicely crisp while the flesh is flaky and buttery smooth. Daring to be different, the fish is served with a lovely bright orange and fennel salad with a creamy and tangy citrus hollandaise. The combination of this dish is light and vibrant in flavours and textures.

Salted Caramel Crème Brulee

It’s not in the menu but I certainly hope it would be or rather it should be! A signature of Chef Jaffery, do make sure to ask if this is available. Deep rich caramel baked brulee is heighten up by crunchy caramelized sugar crunch and a good dose of Maldon sea salt to jazz up the dessert. Insanely addictive for me!

Reasons to visit? It’s a wonderful way to get a taste of Down Under with the Australian food and wine pairing promotion while Grill 582 offers great grills of perfection in their meat and seafood. Let’s not forget the gorgeous Dark Chocolate and Chili Sorbet and the Salted Caramel Crème Brulee!

Flavours of Australia ends on June 30th

Best Western Premier
8 Jalan Tun Sambanthan
50470 Kuala Lumpur
Tel: +6 03 2272 8888

Business Hours: Dinner 6.30pm to 11.30pm


  1. Such exquisite delicacies , I can't wait to try'em!! Ahh... my saliva jz ooze out when i see the scallop.. *gulp*

  2. Food looks really good...but servings rather small, not quite Australia. They used to serve huge portions there, dunno now.

  3. food all looks really yum! but the portion so kecil :/ i am an ant with HUGE appetite :P

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