ANTE @ PUBLIKA, SOLARIS DUTAMAS

 

If you are really a serious meat lover particularly in pork delicacies, then this post is aptly meant for you! Joining the group of these foodies- dessert lovers are most welcomed too!

Since establishment in 2012, ANTE’s sheer passion in the meat business has been recognized with numerous nominations for various awards as well as being featured in several media in the culinary industry. 

Touted to be Kuala Lumpur’s premier pork steak restaurant, only the best and freshest cut are served, otherwise deemed not fit for their menu.

ANTE's menu has always been revised and revamped yearly to ensure that the team is ups the ANTE, so to speak. Every dish that is listed on the menu has been extensively researched and further developed to ensure customer satisfaction.

 

This updated menu will showcase ANTE's main strength, meats. The signature pork steak category has increased to include a total of 4 cuts, each with its own signature sauce and accompaniments. Other parts of the menu has also been upgraded, such as the miso pork belly, a house smoked bacon salad as well as a braised pork shoulder stew, earmarked to be a crowd favourite.

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SOUP

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MUSHROOM (MYR 15)

Button, oyster mushroom and croutons

 

PUMPKIN (MYR 15)

Roasted pumpkin, herbs and croutons

GARLIC BREAD (MYR 8)

5 slices of baguette toast and garlic herb butter spread

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STARTERS

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TASTING PLATTER (MYR 46) for 2-3 pax

A platter that encourages sharing as a precursor to a meal or as an afternoon delight!

A cold cuts platter featuring imported Jamon Iberico, Spanish cured ham, cubes of smoked duck breast, with a side of extra virgin olive oil infused rock melon (it’s simply superb!) and homemade ricotta cheese. A slice of Lescure butter and Sourdough bread to complete the platter. 

** Note- Add ons of each and every component will be listed under the Tasting platter on the menu, so customers will be able to have more of what they love.

MISO PORK BELLY (MYR 19)

12 hours slow-cooked pork belly to seal the meat in its own juices, miso glaze, herbed crust (oven baked bread crumbs mixed with miso, butter and thyme herbs). Seriously, the crumbles are simply stellar that goes perfectly well with the melt-in-the-mouth luscious pork belly! It’s my favourite of all! 

HOUSE SMOKED BACON (MYR 19)

3 slices of 8mm thick bacon seared to give it a slight crust, the bacon is made from raw at ANTE, where the kitchen team manicures, brines and air dry before smoking it. 

Served with seeded mustard (whole grain mustard).

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SALADS

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CRISPY TROTTER SALAD (MYR 29)

An exclusive salad only available at ANTE PUBLIKA, pork trotter skin is fried till crispy and adorned on top of a mixed lollo lettuce, young papaya and mango with pecan nuts, promegranate seeds and a french vinaigrette dressing.

GARDEN DUCK SALAD (MYR 27)

An ANTE favourite, duck breast slices with baby romaine, tossed with grilled water melons, cherry tomatoes, pecan and a zesty orange brandy dressing. 

A dish that highlights the juiciness of duck breasts complimented by the sweetness of grilled water melons, cherry tomatoes and the orange brandy dressing.

Finally, the cream de la cream, chargrilled pork steaks!

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CUTS

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The pride and joy of ANTE, featuring different cuts of the pig, grilled to ensure flavour and texture, each dish is paired with different sauces and carefully selected components to complete the dish. All cuts are handpicked and manicured before cooking, ensuring quality in every slice. After cooking, all steaks are temperature checked for doneness before serving.

PORK STRIPLOIN DIANE (MYR 42)

Tender loin meat with a strip of fat, this cut is bound to appease people who are looking to enjoy a less sinful diet. Cooked Diane style on a bed of green pea mash and roasted russet potatoes drenched with a mushroom brandy sauce.

PORK SHOULDER STEAK (MYR 52)

Well-marbled cut of dark meat on the bone, this cut is tender and showcases that pork has dark meat that when grilled properly makes a good steak. Served with herbed rosemary garlic sauce, mashed potatoes, frisee and oak lettuce.

SIGNATURE CHARGRILLED PORK RIB EYE STEAK (MYR 52)

The cut that started it all, with a composition of lean white meat, marbled dark meat and strip of fat, chargrilled to seal the flavours and create that melt in your mouth sensation. Paired with a truffle browned butter sauce that goes very well with it, roasted russet potatoes, frisee and oak leaf lettuce. 

PORK STRIPLOIN BLACK PEPPER SAUCE (MYR 38)

Tender pork loin cut that comes with a strip of fat, chargrilled. Served with a black pepper sauce, fries, caramelised onions, frisee and oak leaf lettuce.

The pasta section has also been given equal care and attention, bringing in different styles such as the Salmon Al Fredo, Smoked Duck Pesto and a Spicy Arrabiatta. Not forgetting ANTE's infamous Char Siew Curry Cream Pasta and its Carbonara. 

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Classic Pastas

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ANTE CARBONARA (MYR 30)

A classic dish that ANTE has made into one of its signature dishes, the pasta is made with cream, pork bacon, button mushrooms and egg yolks. 

GARLIC OLIO (MYR 26)

Linguine cooked with fried garlic, pork bacon, button mushrooms and a slight touch of wine. 

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Signature Pastas

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CHAR SIU CURRY CREAM (MYR 33)

House made char siew (roasted caramelized  pork) on top of a bed of linguine tossed with

curry, eggplant ragout and shimeiji mushrooms. 

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House Made Desserts

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VALRHONA CHOCOLATE DELICE (MYR 21)

A layered dessert using feuilletine as a crisp base, the top layer is entirely made up of Varlhona dark chocolate. Adorned with cocoa soil, almond flakes and earl grey tea infused cream and fresh berries. A signature dessert available only at ANTE!

CREME BRULEE (MYR 21)

Prepared in the traditional French style, the custard is sous vide to ensure even cooking, then topped with snow sugar and caramelized with a blow torch served in a glass jar. A cracking dessert, followed by a spoonful of delectable custard. 

APPLE CRUMBLE (MYR 18)

Green apples cooked and then layered with crispy, buttery crumble and served with vanilla ice cream and salted caramel syrup. 

Some refreshing drink and cuppa to down the throat after the indulgent repast.

CAFÉ LATTE (MYR 11)

House wine each at MYR 18 per glass during happy hour.

MERLOT 

CHARDONNAY 

BUNDABERG ROOTBEER (MYR 13)

Freshly squeezed juice of PASSIONFRUIT (MYR 14)

  

ANTE has always strived to ensure everything is house made, from ricotta cheese, to smoking their own bacon for certain dishes as well as handpicking and manicuring every piece of pork steak that is served to its customers. Helmed by a team of young local chefs who are armed with a ‘can do’ attitude and the willingness to understand, respect and challenge the traditional cooking styles while stamping their own styles on the food. With this, guests are assured of the constant quality and tantalizing from time to time.

Oh, I’m already missing the luscious Miso Pork Belly……………………………………….

  

Cheers for now and follow us at Carpe Diem for more ‘food-ful’ discoveries! ❤ℒℴѵℯ❤

Ante

"Kuala Lumpur’s Premier Pork Steak Restaurant"

Location: A2-G1-09, Solaris Dutamas 1, Jalan Dutamas 1,50480 Kuala Lumpur

Contact: +603-

Operating hours:  Sun- Thurs (11 am – 10.30 pm)

         Fri - Sat (11 am – 11.30 pm)

Website: https://www.ante.com.my
Facebook: www.facebook.com/anteporksteaks

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