Resides in a relatively shoplots girdled by neighbourhood in Taman Tun Dr Ismail( TTDI), Topshelf is a eatery lower than two times old, but is well known within the neighbourhood for its authentic French cookeries. The entire eatery boasts cozy, warmth air, just ideal as a lay reverse spot after a long day of tiring work.
Topshelf aims to embrace client with high quality French cookery, not only to suit indeed the most sapient tastebud but also hoping to have each client to leave with a satisfy stomach. This is also why the eatery is named- Topshelf, a word that defines “high quality ”
Salad Nicoise (RM20.00)
Our visit there begins with Salad Nicoise, a starter recommended for sharing or for those who prefer a light meal. A generous bed of mixed greens, tomato, potato, french beans, and egg tossed in a shallot vinegratte dressing made from scratch. With seared tuna, this dish is light but rich in texture, flavour, and colour.
Pesto Capellini (RM22.00)
Continue with Pesto Capellini, angel hair pasta topped with homemade arugula, rocket salad pesto sauce, parmesan cheese, pine nuts, and truffle oil. The pasta may be light, but it is just right when paired with the pesto, which delivers a piquant flavour to whet the appetite.
Moules Mariniere (RM30.00)
A classic French dish with black mussels from New Zealand cooked in white wine and fresh tomatoes. That night, it was one of our favourite appetisers. You can eat it light by just eating the mussels, or you can eat it heavier with the tomatoish gravy. But drink up the leftover soup, or serve it with a dip of bread, because it’s so good and nourishing. What a waste.
Les Escargots au Beurre (RM23.00)
Think about the garlicky, buttery, and toasty sensations that develop in your palate as you tuck into the escargot. So flavorful that only one for each of the six of us is simply insufficient.
Pumpkin Ravioli (RM25.00)
Ravioli is a filled pasta that is always classified as the Western version dumpling, but there is no denying that the former is more exquisite. Top shelf made their own ravioli, filling them with roasted pumpkin puree, spinach, and cheese, encasing them in silky smooth pasta, and cooking them in cheesy, buttery gravy. Ricotta cheese is used because it has a better texture and a medium strong flavour that complements the sweetness of the pumpkin rather than overpowering it. Strongly recommended.
The Vanilla Malibu Parfait has the texture of a cake, ice cream, or mousse. The texture combines medium sponginess, creaminess, and a tangy touch from fresh berries.
I’m sure you’re excited after reading the above food introduction, don’t hesitate to go and try Topshelf!