PROFILE BY BEST RESTAURANTS
The Maylands is another hotel to have recently gone under the knife. Its nip and tuck has brought a better than expected rejuvenation where restrained elegance wins over commercial predictability. Interior designer Francesca B. Cerone has added a tasteful touch with quality furnishings and fittings such as Swarovski crystal chandeliers from New York, leather wall panels, jarrah floorboards and mirror finished titanium gold-plated feature tiles. Not surprisingly, the decor is matched with an equally dignified menu.
Seafood lovers will be delighted with the class of choices swimming through the menu. Smoked salmon, goat's cheese and avocado is a nice bruschetta topping, but if your wallet is feeling on the thick side sway towards the lobster where a local beauty comes baked in filo pastry. Its rich flesh is poached with julienne vegetables, tomato and basil. The seafood treasure chest is a stylish dish that brims with prawns, calamari, scallops, salmon and barramundi, and sautéed in garlic, chives and white wine. All are put to bed under puff pastry. Those wanting a meatier option should steer towards Wagyu beef which matches its lobster counterpart in opulence and presentation. The 250g eye fillet has a seven score marbling and melts in your mouth. Combine the best of both worlds and select the pan-fried veal with Gulf prawns and bug tail. It is brandy-flamed and served with a dollop of herb hollandaise. Sweets are exactly that. Cointreau macerated strawberries are classically partnered with vanilla ice-cream. Enhance this match with a sip of strawberry Rubis liqueur or vanilla Galliano.