On The Table

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Brought to you by An Array of Delicious Food

BROOMSTICKS, pumpkins, spiderwebs and Halloween masks adorned the interiors of On The Table at the time of my visit. “We love any reason to celebrate,” said Datin Suriana Harith, Managing Director of the restaurant. Datin will be true to her word, and Thanksgiving decorations and turkey sandwiches will take centre stage during November, before the festivities of Christmas arrive in December.

Housed within the trendy enclave of Solaris Dutamas, On The Table (or OTT) was borne out of Datin Suriana’s love for both food and travel. Boasting a menu of myriad cuisines from all over the world, it is easy to be spoilt for choice with the options available.

First on the must-try list is the mezze platter; a delectable combination of grilled vegetables and capers, all drizzled in balsamic vinegar, while long sticks of baked pita bread served with a sundried tomato spread and hummus (a nuttier, garlicky version of the Middle Eastern favourite) provide the perfect accompaniment.

The Graduate Burger is another top choice, and this tasty combo matches a juicy meat patty with mock bacon, tomato, beetroot, lettuce and a fried egg, with thick chunks of homemade fries and tangy, spicy mayonnaise on the side. A surprise highlight is OTT’s signature butter; a luscious combination of olive oil, thyme, and sundried tomato. This butter resembles a soufflé of crabmeat, but melts as soon as it is spread, making it the ideal companion to the range of artisan breads on the menu.

Pastas, pizzas, soups, and salads round up the vast selection (look out for unusual dishes such as the Cream of Miso, Tofu, and Wakame Soup and the Panko-crusted Chicken Burger), along with OTT’s Eastern menu, which includes local favourites such as nasi goreng and fried kway teow. Fresh juices and iced frappes help keep the KL heat away, alongside a deliciously colourful selection of mocktails.

If that’s not enough to tantalise your tastebuds, OTT’s mouthwatering array of desserts will leave you wishing you had a separate stomach for pastries and cakes alone. The difficulty will be picking one from such delights as the Macadamia Nut and Chocolate Caramel Tart and the Vanilla Panacotta.

A hands-on approach has definitely set this establishment apart from the rest, and the chefs use herbs picked daily from Datin Suriana’s own garden to ensure only the freshest ingredients go into their cooking. OTT is also home of the “Chef’s Table” concept – a private dining area for eight, allowing guests the luxury of a personalised menu specially created to suit their respective palates.

Between Middle Eastern, Malaysian, Italian, Japanese and Western fare, the menu at OTT definitely has something for everyone. On The Table’s attention to detail and high quality of cooking, combined with an outstanding personal touch, makes it the perfect choice for an evening out.

Price Range:

Entrees/Soups RM23-38
Burgers/Salads: RM 18-48
Pizza/Pasta: RM28-48
Mains: RM58-73
Desserts RM21
Set lunches from RM14.90++ (includes soup, dessert and drink)
Thanksgiving Promotion: turkey with stuffing and gravy RM90/kg; sides(mashed potato, roasted vegetables,cranberry sauce, corn on the cob) RM12 each; order before 8 November and receive RM10 discount/kg

First published December, 2012

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