Circus @ Pavilion revised

September 30, 2012

Returning to the Circus. Earlier entry: Sept. 13, 2012.

Straight from New York, Hudson Valley foie gras, partnered with grapefruit and Chardonnay-poached pear. Pricey at RM69++, but probably not unfairly so.

Wild mushroom agnolotti with mascarpone and truffle sauce. Kinda on the mushy side.

Pan-seared veal cutlets with lemon sauce, a sink-our-teeth-into-this carnivorous treat.

Sliders, Circus has got 'em. Choosing chicken? Comes with melted Swiss cheese or blue.

Beef is better though: try the Wagyu with aged cheddar, cornichons and spicy tomato relish, or a simpler sirloin with caramelized onions and remoulade.

Cocktails are where Circus shines; this is one of KL's best places to indulge in booze.

The cocktail list lets folks choose beverages based on their mood (naughty? tense? sociable?). We opted for "Cool," a mix of vodka, blue curacao, sugar syrup and orange bitters, poured in an ice-cold martini glass.

An apple cocktail a day keeps the blues away. Here's one with egg white: Apple Cart (calvados, cointreau, lemon juice, egg white, sugar syrup).

And one with egg yolk: Mercenaries Black Tot Flip (rum, pedro ximenez, cinnamon, syrup).

Spicing things up: Fuego Manzana #2 (tequila, apple liquor, lime juice, sugar syrup, apple, chili).

Honeysuckle Daiquiri (rum, honey water, lime juice).

Pavilion Kuala Lumpur.
Tel: 03-2141-6151