March Dinner
| Theme | March Dinner |
|---|---|
| Venue | Sage Restaurant |
| Location | The Gardens Hotel, Lingkaran Syed Putra, 59200 Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia |
| Date | Mar 16, 2011 |
| Time | 7:30PM |
| Chef | K.K. Cheong |
The dinner at the Sage was classified as a ‘Super Special Fine Fare’ dinner, and the President had requested gentlemen to wear jackets, ties & medallions.
The members were looking for something extraordinary and they were not disappointed. The high standard of the cuisine has been maintained and Chef K.K. Cheong has added his own special twist to the preparation of the dishes. The menu was accompanied by a selection of fine wines:
The night was started off in the best possible way with Canapés: Kataifi Prawn with Nantua Sauce, Croquette of Black Truffle, Quiche Lorraine served with a big name vintage Champagne Ch. Laurent Perrier Brut Champagne 1999, made almost exclusively from Grand Cru vineyards of pinot noir and chardonnay.
1st Course: Carpaccio of Kanpachi Fish with Avruga Caviar and Kombu Shoyu paired nicely with Val de Sil Godello 2008, a full bodied white wine from Galicia in north western Spain with a complex array of flavours.
2nd Course: Pate en Croute of Duck with Foie Gras and red wine Sauce. This dish traditionally calls for a nice red Burgundy such as the Bouchard Pere et Fils, Aloxe-Corton 2004 It has a rich and deep colour with ‘pinot spice’ and red berries on the nose, while the palate exhibits strawberry and cherry notes and is well balanced with a long after taste and persistent red berries aroma.
Amuse Bouche: Granny Smith Apple Granite with White wine Jelly
Main Course: a Choice of Steamed Sea Garoupa with Abalone and Nori Butter Sauce accompanied by a William Ferve Chablis 1er cru Fourchaume 2007 - generally considered to be one of the finest premier cru of Chablis or Wagyu Beef Tenderloin with fricassee of French Mushrooms and Yuzu Citrus matched with Ch. Fombrauge, St. Emilion GCC 2003. With notes of white chocolate, figs, plums and black cherry liqueur, the heady ,fleshy seductive medium to full bodied 2003 is drinking very well now. (Parker 89 points).
Dessert: Mixed Berries with Black truffle Sabayon and Ice Cream with a Disznoko Tokaji 5 Puttonyos. This Tokaj wine has a very attractive bright golden yellow colour. Fresh aromas of wild flowers and fresh fruits, especially white peach, pineapple, tropical fruits and honey. The palate entices with fresh fruits, mineral flavours, round acidity and a long mesmerising finish.
The superb evening finished off with Coffee or Tea.