Not your usual breakfast, at Sitka

Sitka.

A restaurant that needs no introduction. This Scottish-Malaysian endeavor that’s probably best known for innovative cooking which focuses on using local produce as far as possible, has been around for 3 years now. And of course, to stand the test of time, and keep its customers keen and happy, the Chef and team keep re-inventing the menu.

And so, we were all psyched to check out the new brunch menu at Sitka, apparently something the restaurant rolled out on the 16th of February.

The lobster benny (RM28)

Succulent, slippery lobster judiciously diced and sprinkled over made-from-scratch sourdough, with slow poached eggs and béarnaise sauce.

The 64° sous vide egg was probably not as runny at the yolk as we would have liked, but the texture was still superbly creamy and as the sourdough mingled and softened into the chunks of egg white and yolk, the lobster too was evenly baptized in eggy goodness, & we had to marvel at how each mouthful could be this decadent.

Homemade drinks are freshly made and incredibly creative. We loved the Lime, Vanilla, Palm Sugar (RM12 left) as well as the seasonal juices(RM16 right) on offer. Refreshing and healthy, but with a nice twist.

Buttermilk waffle, miso roasted eggplant and portobello, fried free range duck egg, mushroom ketchup and hot sauce (RM23) 

What is it about duck egg that’s just so irresistibly  yum. A deeper orange yolk, a more robust flavour, it’s just the best sort of eggs to have for breakfast really. Coupled with earthy, fragrant portobello, pungent miso eggplant, served over crispy waffle, brunch doesn’t get much better than this.

Unless of course, you’re served the Chilli beef porridge, Scottish oats and pickled ginger! (RM25)

This was my favorite item on the new brunch menu. The porridge which was a mixture of rice and oats, had a lovely thick, oaty aroma and consistency, without being too stodgy, that complemented the minced beef and fresh chilies perfectly. A light dousing in soya sauce and you have porridge perfection. Just like grandma used to make.

Breakfast brioche – lamb patty, duck jam, cheese and fried egg (RM23)

Ah, if there’s one thing I find irresistible, it is good brioche. This Brioche had a crispy shell that gave way to a chewy interior, was buttery and just the perfect foil for the lamb patty, slathered in duck jam and served with yet one more of the many gorgeous fried duck eggs we’d experienced over the course of this brunch.

Apart from juices, Sitka also has a cocktail menu. Not extensive, but potent enough to keep the appreciators happy. This is the Negroni (RM34),  unusual, we thought, as it was served with preserved, sweetened, cherries.

And we also tried the Old Fashioned (RM32) which was strong, with a wee bit too much syrup, and needed something like the Aged burger (RM40), to complement it. The aged burger itself was a great choice from the old menu – it had 3 cuts of aged beef minced in-house, swiss cheese, onion jam and pickles. A winner.

Chocolate walnut brownie, raspberry ice cream sandwich (RM24)

Loved the fudge factor on these brownies. The tart, sourish sweet raspberry which has been frozen till rock hard made this sandwich a rather pleasing number to look at as well as to eat. At least the ice cream didn’t all melt away at once.

White Chocolate Cream (RM24)

And my favourite dessert on the menu (though I am lactose intolerant, it was worth every mouthful!), this glass cup of wood sorrel, milk crumbs served over a panna cotta like white chocolate base, and served with basil oil. The wood sorrel that’s slightly sour and very herbaceous, did wonders in tempering the richness of the milky white chocolate. No wonder I ate more than my fair share of it.

Studio, which is an event space above Sitka will soon launch their restaurant. We can’t wait to see what else this restaurant has in store for its diners. We are sure that whatever it is, it will be good.

 Add:
Sitka Restaurant
No. 8-5, Jalan Batai, Damansara Heights, Kuala Lumpur
Tel: +603 2011 1117