The BAR°N at Gurney Plaza is a contemporary fusion of a bar and a restaurant. This is the second outlet in Malaysia (after the branch at Mont Kiara), occupying 2,500-sq. ft. of space and providing its patrons a fun and relaxed ambiance for dining and drinking session.
Poised to become a nifty hangout and dining area in Penang, guests of the BAR°N will be able to enjoy an extensive menu, which include tapas like Crispy Pork Belly, Pork Satay, Cheese Platters, and Western mains like All-American Wagyu Beef Burger, Chicago Bone-In Ribeye Steak and Pasta Carbonara with Smoked Duck. Coupled with wines imported from various countries, it ensures its patrons are fulfilled in the palatal needs.
Most recently, steak fanatics would be delighted that Tomahawk Steak - The Ultimate Fun Flavored Steak is available at the BAR°N outlets from 1 October till 30 November 2016 only. There is no need for second guess, Tomahawk Steak is a "wow factor" steak, which is usually a hard to find on a normal restaurant menu. Thus far. The BAR°N is the only outlet we are aware which serve Tomahawk Steak.
Each Tomahawk weights between 850g and 1000g, and the meat is imported from Australia. Promotion is ongoing and each set of Tomahawk Steak is available at RM 288+.
Many thanks to The BAR°N for hosting us that night.
Tomahawk steak is named such a way because it allegedly resembles a Tomahawk axe. It utilized the cuts from the fore-ribs of cows with the entire length of the bone intact, producing its signature hatchet shape, making it a star among the dish and best for Instagram shots .
The premium of the Tomahawk steak is showcased by the large quantity of inter-muscular fat marbling the premium cut, melting to give it a silky texture. Tomahawk steak is best done medium, leaving a touch of pink inside the meat and giving it a tender texture. The juices from the bone infuse to the meat, elevates the dept of flavors, unleashing the punch of pleasant sensation on the tongue
Fret not if you have no idea how to cut the steak. The restaurant will render the help in cutting the steak for serving portion. Each Tomahawk Steak best shared among few people, as the portion is real gigantic.
If you are ordering the Tomahawk Steak, you are entitle to enjoy two specially paired wine at 20% discount. The wines are Chateau Ste Michelle Conoe Ridge Estate Cabernet Sauvignon (US) and Leconfield Coonawara Cabernet Sauvignon (Aust) at RM277+ and RM 201++ (before discount) respectively.
Check out their Chicago Bone-In Ribeye Steak (RM 118) as well. Ribeye is cut from the six through twelve of the cow, and yields a pack of moist and flavor in the mouth. It was succulent, and our personal experience was that it best eaten as the way it served, without dipping it into the barbecue sauce to maintain its original bold taste.
The catchy presentation of the Oven-Roasted Baby Back Pork Ribs (RM 59) made it a must order for the night, so that we all get amazed while watching the food being served. The server pours some alcohol onto the pork ribs, heat it up and served it instantly for us. The baby back pork ribs was well marinated to perfection, with the nice taste engulfing the succulent and tender meat.
We used to avoid pork ribs as the entire dining experience could be a catastrophe if it was overcooked and beyond salvage, but the pork ribs here were nicely done. Cutting the baby back pork ribs here was more than easy and we thought, which made the dining experience joyful.
The All American Wagyu Beef Burger (RM 39) commands the responsible of giving an ultimate palatal experience due to the usage of premium Wagyu Beef in this dish. While we enjoyed lingering our tongue over melted cheese and chomping the black charcoal buns, the patty could have been done better. Though there was an odorless and tender patty, the velvety soft texture of Wagyu beef was not tasted and well accentuated, losing the spark of the night.
The Pasta Carbonara with Smoked Duck (RM 35) ticked all the boxes of an amazing carbonara. It was creamy to the right level, and the smoked duck slices were perfect in terms of taste and thickness.
Do not underestimate this plate of Pasta Aglio Olio with Crispy Pork Belly (RM 33). It was well doused with a right quantity of olive oil, plus it gives a hint of average spiciness and hotness. This spiciness definitely has distinguished it with the conventional Aglio Olio we have bumped into.
Aside the mains, there mouth-watering appetizers or finger foods offered at The BAR°N should not be given a skip. We sampled their Cheese Platters (RM 45), which packs a sum of all different flavors. Sweet tooth lovers would be appeased with the grapes, dried apricots and kiwi; while a trail of nuts mix and celery gave something chewy. Given a choice of two different cheese, we never feel disgruntled on stuffing the cheese non stop into our stomach as it was too good to resist.
If you are looking for something with a bolder flavor, go for the Candy Bacon Platter (RM 29). The crispy and salted bacon serves well to open one's appetite for the steak later.
The array of Crispy Pork Belly (RM 29) definitely stimulate one's salivary flow upon served. The chef had done well in tenderizing the meat, yielding a desire crisp and tender pork belly. Although pork belly is notoriously deemed as unhealthy due to the presence of high fats, surprisingly the fatty part was well masked here, giving a feeling that "after all, this is not that bad" feeling. What a deceive!
Featuring different types of cured meats, Cold Cuts (RM 55) is the dish to pick for those who likes to enjoy the meats in the original way.
With many choices available on the same platter, Tapas combo platter (RM 68) is definitely a choice to pick for a group of people hanging out here and chit chat. The finger foods on the platter included crispy pork belly, yam stick, satay, potato wedges and fried chicken, much alike fusion of Malaysian and Western style. Pairing with a bottle of wine, the night remains forever young with a group of friends.
An unglamarous mushroom can turn out to be an exciting dish, and this is what happened with Oven-baked Portobello Mushroom with Bacon, Tomato and Cheese (RM 29). The dressings on top of the meaty and dense mushroom gave a contrast taste to the mushroom, complementing each others well.
Who would have thought of getting bacon to wrap around the scallops? In the BAR°N, Bacon Wrapped Scallop (RM 37) had the gigantic scallop wrapped with a bacon, as like the rose waiting to blossom. As much as I like the fresh and succulent scallops, I felt the bacon has taken away the enjoyment of savoring the scallop.
Shirleen, on the other hand thinks otherwise. She thought the bacon enhanced the scallop taste well, by enhancing and heightening the usual plain scallop taste. Thus, taste is always subjective, depending on personal preference.
It is hard to resist the dessert here. The Cream Brulee (RM 25) is served with a scoop of vanilla ice cream, which is surprisingly soft and creamy, and the total absence of impaling ice crystals. The creme brulee was nicely done, capturing the essence of egg and soft within, and just averagely sweet to appease my fussy tongue. Absolutely love it!
We dubbed it as one of the best Affogato (RM 21) we have encountered thus far. The quantity of Espresso in this cup of Affogato is enormous, and we suggest caffeine intolerance people to stay away from it at night. The acidity of the Espresso is well masked by the tad sweetness derived from the ice cream, making it an excellent choice of not so sweet dessert.
A cup of Affogato would be too much for a person, and we suggest it to be shared amongst 2 or more person.
The wine we had for the night :
Sixty Drops Sauvignon Blanc (New Zealand) RM79.9Dancing Flame Malbec (Chile) RM89.9
GP-170-G-43, Gurney Plaza, Persiaran Gurney, 10250, Penang.
Operation hours: 11:00am - 1:00am (Daily)
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