West.

Sweet scallop, mashed cauliflower, toasted butter crust.

That creamy goodness

Kombu cured Japanese sea bream, sour plum and kelp tea sphere.

A mouthful of pleasure that burst in your mouth, the umami of the tea with sea bream. Impressive.

Fresh ricotta, Roast garlic, pickled mushroom.
Very nice presentation of this dish that just looks like mushroom that grow from the ground.

Chopped sashimi with crispy shell, soy gelee and spring onion.

Love the fresh sashimi that roll in a crispy shell, so light and refreshing.

A different take on fish and chips, crunchy sweet potato strip that shape into a cone and filled with whipped fish mousse, topped with green onion.

That it in one bite, it does taste just like fish and chips. The crunchy chips compliment the mousse on the texture so well

This dish is so pretty, crystal like chips with nori aioli, bonito puree and yuzu. The light crispy bite that full of the umami from bonito. Yum!

Remarkable dinner last night at the Swig & Nibble pop-up by Michelin starred Chef Jeff Ramsey from @babegastro and Chef Kevin Cherkas from @cucaflavor. The 20 course canapes style dinner with 4 pairing wine, showcase the best from both chef.

The first dish is a very eye catching sambal lolli. Sweet tomatoes, multi seed cracker & Kaffir lime. This savoury crunchy cracker is full of flavor that perfect to start the night.

Very surprise by the creamy and light texture of this dish. The addition of truffle oil did elevate the whole dish. Yum

Casual French restaurant that serving up real good food in TTDI. From the word cocotte, its a pot in which food can be both cooked and served, usually made of cast iron. All the dish in cocott’ is serve in this small cute cast iron.

Every table get a complimentary first serving of their homemade bread, the warm and chewy bread is so good on its own, even better to dip into the gravy of our meat dish. We love it so much that we order extra portion of the bread.

As for the main, couldn’t miss beef bourguignon when in french cuisine. A traditional stew in red wine, a very hearty dish with with the tender meat, very flavorful and go so well with the bread. On the other hand, stewed lamb estouffade gave a very interesting flavour and texture twist with confit cherry tomatoes, kalamata olives, raisins and cashew nuts.

I was surprised by how good is the potato & cheese mousse. Love the smooth, creamy yet light texture of this dish. We also opted for truffle oil for this dish, definitely elevate the whole dish.

A very sweet touch from the team after knowing it was for a birthday, they go extra to plate up the dessert even we didn’t request for that. Mango tatin with roasted mango, shortbread crumble and lime zest. A balance of sweet and acidic, soft and crunch texture.

So in love with this place from their food to the hospitality.

The 310g Wagyu 9 striploin in medium doneness. Served with roasted vegetable and potatoes.

During our visit on a weekday, they only have last piece of Wagyu 9 in 310g. We didn't feel like eating a portion like this, the staff is kind enough to help us split the steak so we could share and save the tummy for other dish.

*Photo shown was half of the portion of the full steak.

Wagyu 9 striploin at rm125/100g

Quarter chicken pouched in stock, root vegetable, salsa Verde served with sourdough bun.

This dish is very comforting and remind me of the home cook ABC soup. Perfect for a rainy day.

Grilled white fish fillet, clans, squid & prawns in lightly spiced seafood soup with pasta and sourdough bun.

Do not miss out the sourdough bun in this dish (or even order extra like we do). The bun is so good and definitely best way to finished the last drop of the flavourful seafood soup.