SUGARY sweet decor, pretty roses and syrupy sounding menus are getting a heave-ho this Valentine's Day, because Bijou's planning on getting a little naughty.

The quaint restaurant, which is tucked in the heart of Mont' Kiara and known for its modern European cuisine may well be ''sin central'' - judging by their menu, at least.

"I've gone past the sickeningly sweet Valentine's set-up and the flowers and all that; and I thought, why not do something a little naughtier - different?" enthused Debbra Lee, with a smile.

The theme for the occasion: Seven Sins @ Bijou.

The seven-course menu, with its series of dishes aptly named Pride, Envy, Sloth, Wrath, Greed, Lust and Gluttony, certainly tweaks the imagination.

"We had so much fun coming up with the it," 'we' referring to herself and her husband, as well as restaurant chef Dhillon Ng.

"We wanted it to be a fun occasion, because eating should be a fun thing."

Ng has certainly had fun coming up with interesting concoctions of dishes to complement the theme.

Pride, for instance, is an intriguing starter consisting of variations of gazpacho (a kind of soup, but in Bijou, these are served in shot glasses) with chilled Kumamoto oysters which are freshly flown in from the US.

What's interesting is that these oysters - a rare find in many restaurants - are not the highlight of the dish; the gazpacho is.

"The oysters are smaller, taste more buttery and creamy and they are not served in many restaurants. They are merely complementary to the shooters," Ng said.

The shooters have their own distinct ''flavours'' and are served in the colours of red (watermelon, basil, vodka and pepper), yellow (rock melon and ginger) and green (kyuri and yoghurt).

Ng recommends that the oysters be put into the shot glasses and then downed together so that the "oyster juice mixes well together with the shooters".

Because envy is usually associated with the colour green, diners can expect to be served a green dish, comprising green herb crepe with dungeness crab salad and topped with avruga caviar.

This dish is unexpectedly mild in flavour, the natural sweetness of the crab is matched by the crispness of cucumber and miniscule onion slices, and set off by the slight brine of the caviar.

Only a lazy dish would befit Sloth, hence diners can expect Peking duck consomme with beignet of duck confit and scallion while Wrath would be a ?spicy and angry? dish of seared Chilean sea bass with tomato and chilli vinaigrette and crisp watercress.

Greed makes up the main course with a hearty aged fillet of beef with jus foie gras de canard, and this is then followed by tempting Lust, which consists of Valrhona chocolate pot with kahlua cream and chocolate shavings.

"Oh yes, Lust is definitely a chocolate number," Lee said.

Dinner would not be complete without Gluttony.

"This one has cognac and raisin toast baked fresh at Bisou (a sister restaurant) with mascarpone raspberries flown in from Australia, and home made honeycomb," said Lee.

Because Lee is adamant that the food quality is not compromised, she has decided that the decadent dinner experience would only cater to a crowd of 60.

Seven Sins @ Bijou is priced at RM150++ per person. For an additional RM70++, diners will get free flow of bubbly throughout dinner. Reservations preferred.

BIJOU,
Ground Floor, Damai Sari, Mont Kiara Damai,
3 Jalan Kiara 2, Mont Kiara, KL (Tel: 03-6201 3300).
The Seven Sins @ Bijou begins at 7pm.