Penang has plenty of fine dining choices to delight your taste buds, and one of the well-known restaurant is Le Venue, a casual fine dining restaurant located at Lebuh Tye Sin in Georgetown. The restaurant is helmed by super-friendly Chef Petr Fehér who has 28 years of experiences working at five stars hotels around the world, mainly in Four Seasons Hotel & Resorts. He has worked in the USA, Caribbean, UK, Germany, Thailand before eventually setting down in Penang.
The restaurant has an open kitchen layout with seating at the bar that allows you to watch the preparations of the plates. Seating is pretty limited due to space constraints, so I really recommend making a reservation to avoid disappointment. Tables are placed close to each other, so there isn't much privacy as well.
The restaurant serves ala-carte menu. specializing in French-Mediterranean Progressive cuisine. Prices were not cheap but pretty reasonable. The menu is not extensive but offers high quality and unusual food items. However, the restaurant tends to change their menu from time to time depending on the availability of fresh local ingredients and produce. Besides premium food items, the restaurant also serves excellent selections of wine and well-crafted cocktails.
Japanese Royal Miyagi Oysters
We started with half a dozen of Japanese Miyagi Oysters. At RM 160, it was one of the most expensive items on the menu but definitely worth the price. Topped with delicious mouth-popping Avruga Caviar and slightly spicy seafood sauce, the oysters are fresh, succulent and creamy. The soft plump flesh have a rich umami taste and are tasty on their own. Although I have never been a big fan of raw oysters, I must admit that these are absolutely delicious.
Pan-Seared Hokkaido Scallops, Peas and Pumpkin
Price: RM 84
We also ordered pan-seared Hokkaido Scallops and they were equally delicious as well. Just like the Miyagi Oysters, the scallops were topped with Avruga Caviar, and lightly seasoned with salt and pepper, so the natural sweetness of the ocean isn't overwhelmed. The scallops are succulent and have a deep umami flavor. I also love the firm yet meltingly tender texture, and every bite is bursting with flavor.
Australian Rack of Lamb with Pickled Zucchini
For main course, we ordered Australian rack of lamb. Cooked to medium rare, the rack of lamb was juicy and tender with a crisp crust. The rack of lamb was served on a bed of smooth and creamy mashed potatoes. I love the mashed potatoes so much that I wish I can lick the plate clean!
Atlantic Salmon, Roasted Cauliflower
We also ordered Atlantic Salmon, which comes with mussels and roasted cauliflower. The pan seared Salmon is wonderfully crispy on the outside while tender and flakey on the inside. So delicious!
CONCLUSION
Overall, we enjoyed our dining experience at Le Venue. The food, the presentation and the service were all top notch. Although the portion sizes were a bit small, the food were all top quality. Every dish was beautifully cooked, presented and served. However, there was a long wait time for each dishes to be served. Well, we have already expected a longer wait as the chef meticulously prepared each and every dish.
The servers were very attentive and friendly. They were pretty good at small talk and kept us entertained. However, it would be perfect if the servers could explain the menu to us as well.
Le Venue Restaurant
80, Lebuh Tye Sin
10300 Georgetown
Puala Pinang
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