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数月前大人初次光临 The Stag Bistronomy , 即对其赏心悦目的用餐环境念念不忘。尔后不时呼朋唤友到此庆生抑或是来场即兴迷你派对，美食美景绝对 instagrammable。除了之前那非常养眼养胃的早午餐之外，The Stag Bistronomy 最近也推出了诱人的晚餐啊 (据说有18道那么多)！大人岂能错过，今日就闻香而至为看官们先试味！若看官们还未尝试过他们家澎湃的早午餐，可点阅大人之前的撰文 最美好的食光始于The Stag Bistronomy
而 Bistronomy 这个看似熟悉却又陌生的词汇，究竟与一般 Cafe 有何分别呢？原来这是一个近年来掀起风潮的复合字 Bistro + Gastronomy, 属性介于随性的小酒馆与雅致的高级餐厅之间，天马行空的餐点既精致却又份量十足，极符合现代人的消费理念。
We first chance upon The Stag Bistronomy months ago, which came across as a “new breed of restaurants that has successfully blends “bistro” and “gastronomy” to make our everyday eating a little bit extraordinary. Part local (Malaysian fare) and part global (French dining), The Stag Bistronomy summed up an ardent desire to drop the astronomical prices and stifling atmospheres of top-class Michelin outfits, in favour of humbler, more convivial fare. The idea was to try your hand at gastronomic dishes in a bistro setting, and less about fine dining and more about fun dining.
Run by creative chefs with formidable haute cuisine training, The Stag Bistronomy likes to make food we can share (on our plate and instagram :P), food we can talk about, food we’ll want more of, and food we’ll come back for, which is precisely why we are back again soon after having enjoyed an ordinary gastronomy experiences made extraordinary with their earlier brunch menu. With up to 18 new dishes which are inspired by the abundance and variety of edible offerings from the soil and the sea, we have a strong feeling their latest dinner menu will not disappoint and continues to surprise and delight.
与深获好评、拥有20间精致客房的 The Ardens Hotel 紧邻的 The Stag Bistronomy，处处彰显设计巧思，空气中弥漫的是种安定，悠坐于此，顿时净化凡尘心。
Nicely tucked below The Ardens, a small boutique hotel with 20 beautifully appointed rooms hotel that simply exudes flair and enchantment, designed to both impress and relax for guests and patrons alike.
Grissini, Foccacia & Polypeptiten
所有晚餐主食皆将搭以Grissini (长条状面包)、Foccacia 与 Polypeptiten (无糖分) 三款餐前面包，淡淡的草本香料气息渗入口中，姿态优雅地唤醒味蕾。
The bread here are provided not to fill our stomachs, but to fuel our desire for the dishes that lie ahead. We took our pick from these herb-infused Grissini breadsticks, Foccacia and sugar-free “Polypeptiten” which are surprisingly soft and appetising.
餐前小菜 Amuse Bouche － 香煎扇贝
Seared Scallop with Smoked Aioli & Lemon Granita
今日大人所尝的餐前小菜为香煎扇贝 (Seared Scallop with Smoked Aioli & Lemon Granita, 根据当日新鲜食材随主食附赠)，将扇贝与蒜泥蛋黄酱；熏贻贝与萨尔萨辣酱番茄 (Tomato Salsa)、营养价值奇高的沙拉芽苗 (Sakura Mix)、以分子料理 (Molecular Gastronomy) 处理的百香果暴酱粒等分别交由味蕾定夺，果然酸甜辣咸鲜都齐聚于此，可谓 “餐前菜虽小，五味俱全” 啊！
Our starter for the day (complimentary with every dining main course, subject to daily change and availability) feature Seared Scallop with Smoked Aioli & Lemon Granita. Daintily decorated with smoked aioli, tomato salsa and highly nutritious Sakura mix (micro greens), the scallop is rich in oceanic flavours yet not overpowering, while the sharp bursts of sweet and tanginess from the “molecular” passion fruit serves to open up our palates for more to come.
Truffle Oil, Porcini & Wild Mushroom Cappuccino
这道松露牛肝菌卡布奇诺野蘑菇汤 (Truffle Oil, Porcini & Wild Mushroom Cappuccino, RM12.90) 上的卡布奇诺粉末让大人未尝先疑惑，「蘑菇与咖啡真的合拍？」浓稠醇厚的汤汁中仍然保留了蘑菇微粒口感，加上松露油与卡布奇诺，「好特别，互不抢味。」
We loved the idea of mixing mushroom and truffle cappuccino, and thus we fell in love with the Truffle Oil, Porcini & Wild Mushroom Cappuccino instantly. An awesome soup we can never tire of, especially when the whipped truffle cream melts atop the hot soup forming a layer of “cappuccino foam” drizzled with a dash of real coffee powder, making the soup looks like a cuppa Cappuccino… on a plate. It was lip-smacking good!
Salmon, Clam & Beef Bacon Chowder
三文鱼与牛肉培根奶油羹 (Salmon, Clam & Beef Bacon Chowder, RM12.90) 绝对饱足，满满的三文鱼块与牛肉培根在羹里浮潜，醇厚香滑的奶油羹里原来是由马铃薯、韭菜、红萝卜等烹煮而成，难怪每一口的滋味如此饱满啊！
Not to be outdone, the Salmon, Clam & Beef Bacon Chowder, a comforting and creamy seafood broth made with leeks, carrots, potatoes, celeries and onions filled to the brim with salmon chunks, with its flavour further enriched by adding beef bacon for a satisfying indulgence.
Wild Rocket & Smokey Chicken Salad
外形犹如小山丘的烟熏鸡、松子与野芝麻菜沙拉 (Wild Rocket & Smokey Chicken Salad, RM18.90)，红绿交错煞是好看。烟熏鸡块外裹着类似中式咕噜肉的甜酱汁，「不是炸鸡块！这还真是少见啊！好吃！」佐以沙拉芽苗 (Sakura Mix)、野芝麻叶、微烤过的松子、青苹果及腌制茴香，最后再淋上香草醋，酸甜清脆极其开胃啊！「这道是大人的”菜”哟～」
Not all healthy foods are green, mean and downright tasteless, with the Wild Rocket & Smokey Chicken Salad proving to be the norm rather than the exception. Jammed “mountain high” with Sakura mix, wild rocket leaves, toasted pine nuts, green pickled fennel and herb vinaigrette, the stage is now set for their skilfully roasted smokey chicken to take its bow.
Roasted Duck Breast & Caramelized Walnut
烤鸭胸肉与焦糖核桃沙拉拌蜜糖芥末酱 (Roasted Duck Breast & Caramelized Walnut, RM18.90), 软嫩多汁的鸭胸真是吃到了大人的心坎里啊～ 「好大颗的核桃！裹上焦糖后又甜又脆，搭着熟度恰好的鸭胸与沙拉一起吃，味道真是好的没话说啊！」
A versatile classic, the Roasted Duck Breast & Caramelized Walnut is well-seasoned and then slow cooked until tender and juicy to give a uniquely intense flavour. The generous accompaniment of crunchy Holland endives, mesclun salad, picked fennel and caramelized walnuts (YES!) with honey mustard dressing makes this a superb starter worthy to open any fine, artisanal dining course.
Imported Craft Beers
主食上桌前，大人就为看官们先推荐一些口味较特别的啤酒吧！左边这瓶 Albens Apple & Strawberry Cider (巴厘岛进口啤酒, RM26) 口味清新易入口，酸甜中带有苹果与草莓香气，喝起来类似有汽香槟，平日滴酒不沾的看官们可以一试哦！
中间的 Old Engine Oil Black Ale (苏格兰进口啤酒, RM32) 名字非常有趣吧?! 「好渴！快给我来一瓶引擎油！😀」带有些许太妃糖口味的“引擎油” 味道类似“黑狗啤”，这应可从瓶子的强悍外型略知一二吧！
而右边这瓶 Wild Boar Pale Ale (印度进口啤酒, RM32) 则是非常适合佐食肉类的酒种，待会儿大人所点的牛扒与羊排就让你伴随左右吧！
If you’ve had a miserable day and require treats in the form of imported cold brews to lift your spirits, look no further than these latest addition to The Stag’s beverage list.
Albens Apple & Strawberry Cider follows the classic time-honored traditions of Cider making, with the original apple cider infused with sweet strawberries that is refreshing with every sip. If you prefer something more complex to keep you going, Old Engine Oil Black Ale is a near-black brew with a silky-smooth rummy aroma that is outrageously smooth, with its flavours of coffee, slightly buttered toffee and dark chocolate leaving a bittersweet aftertaste that rides with us all the way to the finish (Vrooom)! Want something more exotic, then try the Wild Boar Pale Ale – a rich and fruity 5.7% Indian Pale Ale which we felt citrusy to start then fantastic bitter finish, and actually went well with the mains that are coming up shortly. Impressive!
Paillard De Poulet Grillé
起司大蘑菇与煎鸡扒伴烤灯笼椒酱 (Paillard De Poulet Grillé, RM29.90) 实在是太诱人了！大人刀具未下前，本未留意在鸡扒下原来藏了颗类似手掌心大小的蘑菇，这香烤大蘑菇的品种为波特菇 (Portabello Mushroom)，又称龙葵菇或皇帝菇，肥厚多汁的波特菇非常适合烘烤，「好吃！」。而菇上的鸡扒则以芝士焗烤而成，表皮微焦香咸，再搭上微绿植沙拉 (Microgreens)、青柠汁与灯笼椒菜泥，口感丰富份量实在啊！
The Paillard De Poulet Grillé is one huge , with a generous portion of chicken chop with melted cheese grilled to near perfection, resting on top a somewhat gigantic and succulent Portabello Mushroom which we loved to the max. Nicely brown on the outside and juicy on the inside, the chicken is soft and tender. and paired well with the red bell pepper puree and a host of flavourful microgreens.
Devilled Conchiglie Pasta Al Fredo
这道小辣椒意大利贝壳面配烤鸡丁拌奶油酱 (Devilled Conchiglie Pasta Al Fredo, RM23.90)还真的不能小觑其辣劲啊～ 将炒得香脆的面包屑撒满白酱鸡丁贝壳面上，大人就是被其奶白色的外表迷惑，而忘了其实它有着火红的心啊！
The Devilled Conchiglie Pasta Al Fredo was voted as a top favourite with our group, and there’s something about the creamy shelled pasta filled with chicken chunks and Italian bread crumbs that as actually spiked with chilli padi. Little wonder that our tongues were on fire, and we had to neutralize the zing by calling in the cider which is now proving useful.
Herb Crusted Salmon Fillet
表皮上撒满草本香料面包糠的百香果酥皮三文鱼 (Herb Crusted Salmon Fillet, RM44.90)，经盐与黑椒腌制后再以芝士焗烤，上桌前铺以百香果酱汁为底，缀以汆烫蔬菜与营养成份极为丰富的微绿植，「这鱼皮好脆啊！百香果酱汁的酸甜与三文鱼的咸香确实开胃有惊喜。」
The preparation for Herb Crusted Salmon Fillet looked impressive, with the baked salmon fillet topped with crunchy herb crust tasted really fresh and flavoursome, while its accompaniment of passion fruit coulis, poached vegetables, mixed cress and cajun potato wedges and more microgreens was a nice touch as well.
Slow Roasted Quarter Chicken Au Jus
「这大鸡腿经过2小时的草本香料腌烤后果然入味啊～ 薯泥份量惊人！」这道慢烤香鸡配爱尔兰蔬菜薯泥 (Slow Roasted Quarter Chicken Au Jus, RM34.90) ，底部的酱汁是以鸡腿本身的焖汁调煮而成，而以大蒜、蔬菜与黑椒制成的薯泥则保留了马铃薯的原始微粒口感，搭上汆烫蔬菜，饱足感十足。
The Slow Roasted Quarter Chicken Au Jus For the uninitiated, Au jus means served with juice or gravy made from the natural drippings of the meat, hence you can imagine all the goodness and freshness that went into this chicken thigh which was herb roasted for 2 hours. We like how thick the pan juice is, somewhat heavy in taste yet not too overwhelming, and the Irish colcannon potatoes and poached vegetables simply add more “oomph” to this fulfilling main!
Lamb Shank Navarin
「不理什么罪恶感了！晚餐吃这个才能抒压！」红酒焖羊腿伴烩饭 (Lamb Shank Navarin, RM49.90) ，份量庞大的羊腿确实吸人眼球。切开后的羊肉肉质软嫩多汁，毫无羊膻味，配上以香菇及奶油烹调的烩饭，大胃王们不点不行啊！
If you only have room for one main course, the Lamb Shank Navarin must not be missed. Served with vegetable tournees and creamy short grain rice, the lamb shanks are braised in red wine until falling-off-the-bone tender. and absorbs all the essence of the sauce into the meat, which literally melts in our mouth. Simply heavenly!
Steak Au Poivre
这道黑胡椒牛扒伴白兰地奶油酱 (Steak Au Poivre, RM54.90) 的腌汁非常香甜，微微的白兰地滋味渗入肉中 (若看官们想品尝更多的牛肉原味及熟成度的喜好，切记预先通知服务人员)，表皮的胡椒辣劲与肉质的腴甜生香交织之余，再尝一口用“牛”油香煎的马铃薯块，「这马铃薯真的好香！」大人禁不住意犹未尽又再尝了几块啊～
Ok, just one final dish, as we really thought the Steak Au Poivre is an absolute steal at this price, where you get grilled black pepper crusted sirloin steak with brandy cream glaze, served with herb-roasted ruby potatoes, balsamic reduction and purple slaw. The steak may lacks all manner of tendon, but it is still lean yet juicy, and such a joy to consume.
A Toast to Good Life and Better Times
An artisanal meal like this certainly calls for a celebration, and cheers at any time of the day, and we find no reasons not to splurge and reward ourselves once in awhile. From all of us at Team MAGistrate, here’s a toast to good life and better times ahead!
The Stag Bistronomy
Address: No 21, Jalan Austin Perdana 2/22, Taman Austin Perdana, Johor Bahru.
Tel: +607-354 9323
Business Hours: Open Daily
Breakfast & Brunch 7.30am – 2.30pm / Hi-Tea 3pm – 5.30pm / Dinner 6pm – 10.30pm
NO PORK, NO LARD