Afternoon Tea Mantou & Evening Posh Nosh at The Gastro Project: Review

The Gastro Project has recently introduced two intriguing promotions: An Afternoon Tea menu that features creative sliders constructed with mantou buns & fun fillings, as well as Posh Nosh three-course dinnertime sets that change every fortnight, carefully crafted by the restaurant’s new chef Yuz with an attention to complex details.

The Afternoon Tea

The Afternoon Tea selection is available six days a week, Tuesdays through Sundays, 2:30pm-5:30pm. It’s a reasonably priced affair – RM16.90++ for two mantous & complimentary serving of coffee or tea – sufficient for a satisfactory snack.

Cute creations – customers can choose from a diverse & distinctive selection of four savoury mantous and two sweet ones, all thickly stuffed, many showcasing a strong sense of contemporary, cross-border trendiness: Steamed mantou with fried chicken, red radish slaw & sriracha aioli; steamed mantou with lamb kofta, tzatziki sauce & fried mint; grilled mantou with beef patty, tomato salsa & fried quail egg; fried mantou with tempura fish, shaved cucumber & Oriental chilli sauce; fried mantou with custard, strawberries & a side of sweet condensed milk; & fried mantou with vanilla ice cream & shaved chocolate.

Posh Nosh Menu

Seguing into the evening, The Gastro Project’s new Posh Nosh menu runs Thursdays through Sundays from 7pm, offering the outlet’s interesting interpretations of gourmet fare. For the first two weeks of October, the well-executed set starts with crisp wild mushroom arancini with garlic puree & truffle oil, followed by a fish lover’s main course of pan-fried barramundi with tomato salsa & coriander mariniere sauce, concluding with a luscious panna cotta with fresh Thai basil & coconut cream.

The Posh Nosh menu costs RM98 nett – October’s final two weeks will feature a perky starter of chilled tomato consomme with herbs & olive oil, a meaty main of Black Angus sirloin with charred onion, leek etuvee & wild mushroom jus, & a textured dessert of caramelised banana with chocolate crumbs, toffee sauce & vanilla ice cream. Thanks to TGP for having us here.