The Flavours Of Europe

By DEBBIE CHAN

Cavells Restaurant and Bar
18 Jalan 27/70A
Desa Sri Hartamas
Tel: 03-23000841
Business Hours: Daily, 12pm to 2am, Happy Hours, 6pm to 9pm.

After a year of serving the friendly Desa Sri Hartamas neighbourhood, Cavells is now ready to take on the bigger market with new offerings and an extensive wine selection from Henry Martin.


Rich ambience: The charming interior of the restaurant.

It is currently the only place in the area that offers tapas, defined by the chef as little bites of joy and pleasure.

Cavells carries quite a large array of tapas offerings from traditional Spanish recipes to dishes localised to suit the Malaysian palate. Interesting dishes to look out for include Mejilloues which is mussel grilled with a deliciously fragrant topping of parmesan cheese, garlic and parsley and the Deep Fried King Prawns in crispy batter served with Ajillo Mayo.

For a more spicy flavour, the Chilli Con Can is an interesting bet. It is a classic dish given a twist with diced tomato and cheese served with French baguette and topped with diced onions while the Pollo con Limont is another spicy dish of stir fried chicken with fresh herbs and spiced and served with lemons and chilli to give it an intense flavour.

Meat dishes include the Albondigas Con Salsa which is meatball coated with seven spices served in tomato sauce, Ropa Vieja, Argentinean beef blend with capsicums, chick peas and Spanish spices, Chochifrito which is lamb pan tossed and flavoured with lemon juice and paprika and Morcilla, a sausage dish enhanced with mint flavour.


Enticing: Chocifrito is pan tossed lamb with lemon juice and paprika.

For those who prefer to play it safe, the conventional tasting Skewered Chicken and Seafood Spring Roll is the right choice and they make good snacks, too with beer.

The cuisine is highly influenced by the heritage of the family that founded the restaurant. According to general manager of Cavells Aaron Carvalho, coming from Goa, which was ruled by the Portugese for over four hundred years, the family’s cooking is very much influenced by the flavours of Italy, Portugal, Spain, and America.

“With the food, instead of focusing on one style of cooking, we decided to combine the different flavours that Europe offers,” said Carvalho.

“Our head chef, B. Vijaian is very innovative in coming up with brand new ideas to spice up our menu,” he added.


Tempting: Half mussel grilled with a deliciously fragrant topping of parmesan cheese, garlic and parsley.

Along with the delectable dishes, Cavells offers a wide selection of wines and beers and it is also one of the few exclusive locations that carry Henry Martin wines including the unique Sparkling Shiraz.