A nice casual fine dining restaurant. The presentation is nice and food is delicious. Small portion for the price but quality is good. The manager introduced the menu in detail to us, so we know what to order and is very engaging. The only downside is the size of the restaurant isn't very big so there is not much privacy. There were a group of people having dinner at the private area and it got really annoying at some point as they were extremely loud and noisy.

Food presentation is very nice. The interior design gave a nice ambience. Waiter served their best when taking order. However, it's not what I expect as a fine dining restaurant. When they served the food for you, they don't introduce their main dishes properly to you (except the appetizer). And the downside is that it tooked 1.5 hrs++ to serve our food (a little too long & we had suffered abdominal bloating due to long waiting time & already don't have appetite to enjoy the food). Portion of food also not even.... Some people ordered lamb shanks & pork ribs can be very full after eating, but some people who ordered the lobster angel hair with caviar just can fill only part of their stomach (and even the price of angel hair is more expensive than the others🙂). Also, we can smell the urinary smell from the toilet when we sit on our seat. Things get better when we asked the waitress to close the door of toilet. Please improve it.

Looks like a mix cuisine as not really a authentic Mediterranean food. Oyster is just average and lack of briny feels. Love the scallop but rather hard : overcooked .. grilled iberico pork not so bad but less flavorful. The prawn spaghetti lack of umami feel. The prawn is rather over cooked. Enjoyable mushroom soup as usual.. prefer smaller bowl served. Good white wine selection and attentive staff.

The food is not bad. Interesting manu but the one who serve us don't know how to explain and introduce the dishes. The way he talk and serve, I don't think he is a waiter or else he needd to be train, to improved and upgrade himself.

Very disappointed with a women there, not sure is the staff or the lady boss. She use to know us as we came a fews time and use to know which dish we order, but yesterday as we came, I told her that we want back the dish that we always order (as I don’t know the dish name), and she told me she know, but when it served I told her is different from what we ordered every time, and she told us this is more delicious and we are like been forced to take the 2 plates of the spaghettis. End up when I pay the spaghetti per plate is RM260+, and she only told me because it got a lobster.That was a shock, she should told us before she recommended, so disappointed. No more next time. Nice food is worth to pay, but dishonest service is not worth to pay.

Delicious food and good wine but this is expected as the price is expensive too. The service need to improve as table and food already reserve earier but when we are there they told us what we choose has been sold out (main course, desert...) this make reservation with no meaning. My bf get shock of this because he dint expect this is the result he planned for long time for my birthday dinner. As the charge is high so customer should be get better customer service. Another thing is the restaurant is small, do not have much privacy and sitting at walk way. If you exptected a romantic dinner, hmmm, i think here is not so suitable.

Where would I go in the heart of George Town for an eventful culinary feast that promises an imaginative presentation and the ingenious combination of flavours that is simply astonishing? Le Venue at Lebuh Tye Sin is an obvious choice! What makes this restaurant brilliant is the culinary artistry of Chef Petr Fehér. He is able to combine top quality ingredients into sumptuous delights. My family and I started off the evening with a serving of its signature soft-boiled kampung egg appetiser. The egg was served on a bed of creamy mashed potatoes with a reduction of chicken stock coloured with bunga telang (butterfly pea flower) and topped with lumpfish caviar. The creamy yolk harmonised with the flavours on the plate made it a brilliant start. Next was a new dish that was not yet on the menu – foie gras terrine marinated with Hennessy and Mascato wine served with a strawberry salsa. Very few ingredients were added to the terrine to distract from the rich, buttery taste of pure foie gras. This luxurious dish is a classic of French cuisine. We also had seared Canadian scallops served with a citrus emulsion, topped with black caviar. The combination of flavours from the sweet succulent scallops and refreshing dressing was simply delectable. The next appetiser was a true art piece, a 3-tiered tower of wonder! On top of a crisp, circular squid ink tuile (baked wafer) were some diced ceviche Hokkaido scallops and microgreens. Below, a cone-shaped glass bowl held more marinated scallops; resting at the base in another glass bowl was an ice plant salad. Reluctantly, we had to break the wafer and dismantle the tower, mixing the scallops and salad to enjoy a riot of textures and refreshing flavours. I relished this dish immensely and would highly recommend it to all, except to those who are uneasy consuming raw seafood. For soups, although there were only three of us, we had four offerings. Chef Fehér is brilliant at designing/making soups. My wife's favourite was the sweet corn bisque flavoured with lemongrass and thickened with coconut cream. A slice of lobster tail was a treasured nugget in the soup. She continued with a second bowl; the broccoli soup was equally satisfying. My daughter, who avoids all-things tomato like a plague, surprisingly slurped up the entire bowl of tomato and basil soup. Removing the fresh herbs on the top of the soup, I was able to enjoyed the hearty mushroom potage better, sans the distraction. We also had cocktails. The first one was a Midori sour, an electric green concoction served in a martini glass topped with a mint sprig. Next was a Blue Hawaii served in a tall glass of cool blue hues with splashes of bright red. The third sunrise-coloured cocktail was set in yet another tall glass – alcohol hovering above a fruit punch topped with slices of fresh Fuji apple and a cherry. I have to agree with the universal doctrine that good food and drinks are the recipe for a fun-filled evening. For our main courses, my wife was served the al dente squid ink spaghetti accompanied by a Boston lobster tail and claws. The lobster was sweet and divine, so good, I will definitely order in future! My daughter opted for the Barramundi served with corn sauce and the ice plant. She was very happy with the beautifully-plated dish. I ordered the duck leg confit served with lightly-seared Rougié foie gras, velvety potato puree, braised red cabbage and an orange sauce. At table-side, Chef Fehér grated some rock salt over the dish, the finest dusting of salt I have seen. The combination of foie gras and duck was such a lovely indulgence. The chef's presentation and eye for detail in every dish was phenomenal. This can only arise from the great passion and dedication that lie within him. I hope many will come to enjoy his sublime creations. My wife was thrilled to bits and I have to say a big thank you to Chef Fehér for such a fabulous evening on her birthday! His charming personality and generosity made that evening extraordinary, etched permanently into both our hearts and memory.

Visited Le Venue to celebrate my mother's birthday dinner in Dec 2019. My mom went with my sister before, in fact she hinted me to bring her here on her birthday🎂again. It's a lovely dining place in Georgetown. Food was not bad, beautiful presentations, portion us small but we were so full 🤪🤪 One moment I can't forget is when the owner, a mat salleh, specially came to our table - to sing a full birthday song🎶🎵 for mommy, we were happily surprised and flooded by his warm smiles! What a memorable night in Georgetown 🌌

A great bijoux restaurant down a side street. Great atmosphere, attentive staff and excellent food. Western with a twist. The Chef has run Four Season Hotels and many more on his journey to Penang. A must go to place, reservation required, sit at the bar or at the tables. Now back after lockdown, good to sit at the Bar whilst eating some great food, this time, scallops Jambon Patata Negra, Lobster Cellini and Lamb Rack washed down with an excellent bottle of Red Bourgogne.

A friend recommended this restaurant to us to try out fine dining so we went in a group of 5. The interior was nicely decorated, walls were painted in red which is special and there are boxes full of wine cork. Service was excellent, the waiter explained every dish to us, he was extremely friendly and the chef, Petr also dropped by to say hello. They gave us the menu but we asked if they can design course meals for us with a budget of ~RM200. The waiter went to check and fortunately the answer was yes, our meals will be RM230++. They suggested a total of 8 courses for us and we were asked to choose the main meals from French cod, lamb shank, lamb rack, pork ribs and salmon. We also chose a bottle of Chianti red wine from Italy with vintage 2019 to pair with our meal. The 1st dish they served was Japanese Royal Miyagi oyster and they were kind enough to bake an oyster for our friend who does not take raw food. Oyster was extremely delicious and was served with caviar. 2nd dish was Ice plant with balsamic mushrooms and honey mustard which was quite special for a choice of salad. 3rd was burrata with tomato and olive dressing which was also very delicious. 4th and 5th dishes served to us were pan seared scallops which were very fresh/juicy and giant octopus with a very good taste/texture served with gnocchi. Next was mushroom soup which was very thick and smells good when they carried it to our table. Finally, our main course was served. I picked French cod and it was awesome! Love how soft and fresh the cod is and it was also served with caviar/clams. Highly recommended! Last but not least, it is dessert time and we got chocolate cake slices which was a sweet ending to our fine dining.

I've been here twice but actually I'm not very keen on the food. It's a casual dining experience with a fine dining price.

My wife and I visited few days ago, the food was delicious and waiter who served was passionate. However, I am giving a star as I felt I was treated differently by the owner. There was a couple of Caucasians sat behind my table and the owner came to talk to them very passionately to introduce the restaurant but never even say hi to us. This was my first time visit and so do the caucasian couple from the loud conversation between them telling me so. This feeling was bad as I also paid 100% bill without any discount. Maybe because we did not look like we could afford to visit regularly or maybe because Owner think Caucasian is superior than Chinese? Only the owner can tell.....

Le Venue & Block Menue founded by Chef Petr Fehér, whom has 5 star hotels experience under his belt. Friendly guy and adventurous. From Prague to Germany, then to France and to Las Vegas, Langkawi, Bangkok and finally landed in the Pearl of Orient; and established this restaurant Le Venue. You may give your budget to Chef Petr to design what’s your dinner for the night. I have 7 courses that inclusive the main entrée for the night. The chef is friendly, and he’ll come by to explain to you what he serves to his customers. Nice place to hang out with your date or a group of good friends. Good to go!

Nice food. Nice environment. Friendly staffs. What to ask more?

28/12/2020: Came here the first time with friends. Make no mistake, it’s not fine dining so don’t expect white pressed white table clothes, soothing background music and sophisticated waiters and sommelier of sort. It’s a more down to earth, casual Spanish fusion friendly restaurant. For the sake of the good food and friendly chatty Chef Petr, you may want to overlook the interior decoration, the heavy kitchen smell and long waiting time between appetizer and main course, so suggest you come with friends who can chat all and sundries over wines and keep yourself occupied.

Great experience celebrating my wife’s birthday there. Petr and his team were engaging and the food was great. Apologies to you Sunny for giving you so much stick. Nonetheless you took it like a champ. Love the oysters, caviar, foie gras and the beef. Paired with your amarone, couldn’t get any better. We’ll be back!

We came across this place while looking for a bar late night. Though they were almost closing, they still welcomed us for a drink. Ordered our drinks and had the best service by the waiters. The owner personally came and served the drinks. He made us feel welcomed and gave us a good company. Will definitely pay this place a visit on our next trip.

We went for our wedding anniversary and we had such a great experience! Food was very goooooooood and the service just exquisite! For appetizer, I had japanese royal oysters, so good and especially very fresh. My husband took the giant octopus with gnocchi, very tender and tasty. For our main dish, my husband took the lamb shank. A very generous-delicious portion, he loved it. As for my self, I took the french cod with clams and chorizo, that was also very good ! I strongly recommend this restaurant. Thank you all for this great evening !!

Great food. Service is excellent and nice enviroment. Had a great 5 course dinner with my wife and my cousin. Sorry about my kid having a bad mood. He is feeling unwell. Nice meeting you Chef Petr. Will recommended my friends and will be back again! Cheers..

Food was consider ok, with nice layout design. Price will be above average. Service wise will be rate as average to good.

On the first Sunday of each month Le Venue has lunch special with live music which we decided to try. The five dishes were all excellent and whist looking small portions we left feeling satisfied without being bloated. Lunch was very relaxed and lasted three hours which meant the two glasses of wine included did not last the full course and we ordered an extra glass each. Sadly this was the house wine which did not stand up well to the wine previously served. I would happily have paid extra for the same wine. It is not easy to find parking close to the restaurant and I would suggest using a taxi and then being able to enjoy more wine over the 3 hour lunch.

Excellent food and wine. Giant ocotlus starter was great. Duck vonfit was good. Iberico pork chop was simply fantastic, tender and juicy. Cheese plater was good. The ending dessert raspberry yogurt was an excellent finishing touch for a great dinner. Will definitely come back again.

The owner and chef - Petr from Prague is a traveller and he decided to settle down in Penang. The shop next door full of his colonial journey and some collection. You may find extensive appetizers, light bites and soup here. The lunch menu was okay for us, my friend wasn’t satisfied with her main course. The ambience is nice but limited space. Might come back again to try other dishes.