David Brown, Penang Hill – A Romantic Valentine’s Dinner On Top Of A Hill

After Christmas and New Year, the most anticipated day for couples is the Valentine’s Day. During this day, most of the restaurants or hotels will be fully booked and the menu will be specially designed for this special occasion, and of course at a much higher price. If you are looking to bring your loved ones to your favourite restaurant, it is advised to be done as early as possible to avoid any disappointment.

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There are many restaurants and hotels that provide packages for Valentine’s day. However, there are not many places that provide good and reasonable packages. One of the options that I would recommend is David Brown’s Restaurant located on top of Penang Hill. For those that read my previous posts, David Brown’s needs no further introduction. With its panoramic view and cool breeze, this is the ultimate place to celebrate Valentine’s Day in Penang.

For those looking forward to this date, below are the details of David Brown’s Valentine’s Day Menu:

Couple Package RM338++ or Individual Package RM170++/pax. Package is available from 12th to 14th February 2016. If full payment is made prior to 14th February 2016 and to dine on 14th February only, you will be entitled to One bottle of Red or White House Wine for FREE. Meals will include 2 main dishes for each diner. 1st main dish has been fixed whereas you will have 3 options for the 2nd main dish. For 14 February 2016 session – there are 2 time slots available (5.30pm-8.00pm) & (8.30pm-10.00pm) and no Hi-Tea will be served in the restaurant on that day.
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Starter

Rouleau de printemps, Cod fish paper roll & Mango spring roll – cod fish paper roll, stuffed with unripe mango, lettuce, carrot slices, chopped cashew nuts and based with some chocolate sauce. Serving side by side with the paper roll is the crispy mango spring roll which was also stuffed with some chopped cashew nuts and lettuce. The dish was also topped with some Thai chili sauce.

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On the left side we get to taste the soft rice paper roll stuffed with cod fish, while on the right side is the crispiness of mango spring roll. Both are 2 different types of rolls and gave a contrast yet harmonious feeling.

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Lobster Bisque Soup – Lobster Essence with slipper lobster meat.  The soup was filled with lobster essence, and topped with a piece of slipper lobster meat.

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The taste of the soup was flavourful and the tenderness of the slipper lobster was just nice. The only drawback is the soup was hot (spicy).

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The hot and fluffy buns were served together with the soup.

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1st main course

Chicken Roulade –  The chicken was cut into slices and stuffed with chopped pistachio nuts and herbs. Serving together with it were potato confit and mixed vege with Poivrade sauce.

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The Poivrade sauce mixed very well with the chicken roulade, albeit the sauce was more on the peppery side. Be warned if you could not take hot sauce.

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2nd Main Course (3 options available)

Lamb Stew – the slices of lamb were stewed with Balsamic portwine sauce, a slice of potato confit and some greens.

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The pieces of lamb were cooked until tender and the strong flavouring of the sauce blended into the meat which made a heavenly combination. I hardly could taste such an excellent lamb stew. This is the dish that I would go back for again.

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Steamed Chateau Cod – The steamed cod fish slices were topped with seafood veloute and chive pomme purée. Serving together with it were some caviar and greens.

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The seafood cream sauce paired very well with the mildly textured pacific cod. Together with the chives-infused mashed potato (pomme puree) and juicy caviar that ‘exploded’ when chewed, this dish will be a great option if you don’t take red meat.

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Pan Seared Grain Fed Tenderloin – The grain fed tenderloin was served with Australian potato crisps and topped with its own beef juice (au jus).

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The tenderloin was well marinated pan seared to medium rare. The texture was just right and the meat was smooth and almost melted in the mouth. It is another thumbs-up dish for red meat lovers.

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Always sweet Dessert

Chocolate strawberry moose & sponge – The cake is a combination of strawberry mousse and chocolate sponge cake, serving together with the dessert was a scoop of vanilla ice cream with some Oreo crunch, some blueberries, strawberries and raspberries.

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The flavour of the dessert was not too sweet. The chocolate sponge layer was very chocolaty and when paired with strawberry mousse and vanilla ice cream, it was a perfect match.

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Tea or coffee – the option of coffee or tea is also available for ending the meal. For coffee lovers, you should not miss out its premium Italian medium roast coffee. It is not our regular type of black coffee, instead it was perfectly brewed with a strong coffee aroma. It paired perfectly with the chocolate and strawberry mousse cake.

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Overall, the food here is satisfying and has vastly improved compared to the previous events. The price is reasonable considering that a free bottle of wine is provided. The ambience is of course cooling and romantic.

Editor’s Review (5 Stars Rank):

Taste
Price
Food Presentation
Service
Overall

Quick Facts:

Family Friendly
Parking
Pork Free
Alcohol
Credit Card
Smoking
Reservation
Private Room
WIFI Available

Operation hours: 11:00pm – 3:00pm lunch, 3:00pm – 6:00pm afternoon tea, 6:00pm – 10:00pm dinner (7 days a week)
Contact: 04-828 8337
Address:Lot 400, MK 17, Daerah Bart Daya, Strawberry Hill, Bukit Bendera, 11300 Ayer Itam, Penang
GPS: 5° 42′ 88.46″ N, 100° 26′ 96.42″ E

2 thoughts on “David Brown, Penang Hill – A Romantic Valentine’s Dinner On Top Of A Hill”

  1. hi,

    i would like to make a reservation for the valentine dinner on the 14th of February 2016. Looking forward for your reply.

    thanks

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