IT was so pleasant to escape the afternoon heat in Roost’s cool space.

There’s a Nordic feel to this Bangsar eatery, which features the liberal use of wood in its flooring and fixtures. On its window, which looks out to a shady tree, is a painting of three hornbills on a perch, one with a fork in its beak.

Farm-to-fork modern European cuisine is what Roost is all about, with a focus on sustainable fresh ingredients sourced locally as much as possible.

In the open kitchen, pasta was being rolled out and cut. In another section, dough for mantou was kneaded and shaped.

As pasta is made fresh here, there was no question that the Slipper Lobster Ravioli in Prawn Bisque had to be one of our starters.

We liked the al dente texture of the ravioli, filled with small knobs of lobster and drenched in a prawn bisque. Delicious.

The Heirloom Tomatoes with Fresh Ricotta and Balsamico were a perfect combination.

The sweet, juicy tomatoes – organic, no less, and from Cameron Highlands – drizzled with balsamico went so well with the herb-scented ricotta.

The Padron Peppers Stuffed with Goat Cheese were rolled in breadcrumbs and deep-fried. They would have turned out better with a light, crispy batter instead of a thick, rough breadcrumb coating.

I peeled off the crust, dipped the peppers with the melted goat cheese into the lovely hot-and-sweet tomato jam served alongside, and enjoyed every bite.

The texture and taste of finely chopped soybeans stood out in the Edamame Falafel with Salted Yoghurt. The only flaw was that it was a little mushy.

The Angus Beef Cheek Sliders were scrumptious – dark, moist meat on light, buttery sesame buns. I savoured each mouthful, the beef falling apart, smothered in a flavourful sauce. A memorable dish indeed.

We also tried the Sourdough and Whipped Butter with Sun-dried Tomato, and loved it.

The Chicken Schnitzel with Cauliflower Rice, served with a tomato chilli jam, may seem a little plain after the Angus Beef Cheek Sliders. Nevertheless, it was good.

The chicken breast, thinly breaded and fried, turned out moist and smooth. Together with the cauliflower rice and tomato jam, it made for an agreeable meal.

Dessert was a perfectly wobbly Coconut Panna Cotta, which came with a passion fruit sauce and chocolate sand. It was creamy and light, and the sauce was sweet, not tart.

The Coconut Panna Cotta is RM22; Angus Beef Cheek Sliders and Chicken Schnitzel with Cauliflower Rice (RM38 each); Slipper Lobster Ravioli in Prawn Bisque (RM42); and, Padron Peppers Stuffed with Goat Cheese and Edamame Falafel with Salted Yoghurt (RM18 each).

We would’ve loved to have tried the Tiger Prawn and Kimchi Steamed Bao, but we had the Angus Beef Cheek Sliders instead. Perhaps next time.

Danish open-faced sandwiches made with traditional rye bread are on the menu, too. I have my eye on the one with beef tartare, horseradish, capers, onions, chives and grain mustard.

There is also a special lunch menu, where you can choose between sourdough toast with a choice of toppings (RM24), or Wagyu Beef Cheeseburger with Fries, Quinoa Salad with Eggs, Avocado and Chicken, or Roasted Chicken Leg with Hummus (RM32 each).

Roost is located at 69-1, Jalan Telawi 3, Bangsar Baru, Kuala Lumpur. It can be reached at 03-2201-1710. – August 10, 2019.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.