Tis the Season to be Feasting … Christmas 2013 @ Mezze !

The food at Mezze, in Damansara Heights, rarely disappoints. The last time we were here, we had the pleasure of the company of visiting chef, Baptiste Fournier, of the One star Michelin restaurant, La Tour, France, Revisits Mezze Bistro. He did a fine job of the degustation dinner, and it ranks way up there on best eats FY2013.

So this festive season, if you’re looking for a good place to go for Christmas or New Years, check out what Mezze has in store for its patrons.

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crispy duck egg, served on a bed of celeriac puree and sauteed mushrooms

They have created some delectable sharing menus, inspired by the flavours of France, Spain and Italy. All menus start with a selection of starters and Chef Yves’ fun and festive interpretation of choice ingredients. There are also several hearty main courses to choose from, not to mention decadent desserts as well, and all this for just RM140++ per person. If you opt for wine pairing, then the menu would cost RM255++ per person (Christmas Menu)

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Lamb Rump with Black Olives, served on bed of Couscous with Chutney Rolls

Some of the exciting dishes that Chef Yves has created includes, turkey rejuvenated as a roulade and the ever so creative, house-made pork sausages luxuriously stuffed with foie gras and truffles. I particularly loved the innovative lamb rump served with spring rolls (on the New Year’s Eve menu) which were actually chutney rolls – a very cool way of serving lamb I thought, and it was super tasty too. Fans of the egg, will love this crispy duck egg number (sous vide, breadcrumbed and fried) served on a bed of celeriac puree and mushrooms – rich and unctuous .. that’s what a Christmas dinner should be like.. full of decadent dishes!

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perfectly glazed Christmas Ham

Christmas gammon is the ideal way to start off your meal. In fact, good, wholesome food like this festive ham is appropriate for any day.

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Duck, Pork & Nut Terrine with sides of fruit chutney and sourdough

One of my favourite dishes at Mezze, is this terrific Duck, Pork & Nut Terrine that usually does not last 1 minute on the serving board. It is that good! Made even more irresistible when served with sides of sweet fruit chutney, a classic of France, land of confit, pate, and foie gras. The chutney is so intensely flavored it enhanced the meatiness of the terrine to perfection.

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This rose turned out to be the perfect match for the Foie Gras & Black Truffle Pork Sausages we were about to have.

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Was great catching up with Shantini Sabapathy, and hearing about her travels and inspirations behind some of Mezze’s latest dishes

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Foie Gras & Black Truffle Pork Sausages, served with sides of Caramelized Apples & Mash

Well, the menu is packed absolutely to overflowing with wonderful goodies, such as the insanely rich Foie Gras Pork Sausage with Black Truffles. These sausages are gritty in texture, as they are done in a French ‘boudin blanc’ style which literally means ‘white sausage made of pork without the blood’, hence the texture that’s different from the regular style sausage. Very well paired with the rose. Could have eaten the entire platter by myself, especially since it was paired with the right wine!

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  Lamb Rump with Black Olives, served on bed of Couscous with Chutney Rolls

A superb cut of meat, and a big favourite of mine. This solid prime cut of lamb, with a slight fat covering on the top which really added to the excellent flavour of this dish. Served on a bed of yet another hot favourite of mine, the cous cous, Chef Yves made sure that it was well-flavoured with specks of sweetness, in the form of finely cut pears, plums, figs, and sundried tomatoes. The outer part of the rump had a gorgeous, black crusty layer of kalamata olives, that had taken on that texture, during the roasting process. Again, sweet chutney rolls (that resembled spring rolls) complemented the robust gamy lamb perfectly.

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Chef Yves Pierre Renou makes and appearance and to have a chat with us… 

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Mezzes’s version on the Vietnamese Pho.. a delicious thick, beef stock that will have you drinking every last drop, straight from the bowl!

This Pho is not on the Christmas nor NY Eve menu, but it was just for us to try. We hope this will be permanently on the regular menu, because it tastes awesome – oyster blade cut of beef and oxtail was used in the make of the stock. Pretty high ended Beef Pho if you ask me!

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Cold Chocolate Fondant – supremely decadent and delicious. Lunch was definitely concluded on a high note.

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So apart from the Christmas and NY Eve Menu (complete menu attached, at the end of this post), there is also a takeaway ready-to-eat menu, for those who might want to entertain in the comfort of their own homes, but not have the stress of cooking for a big party.

The Festive Weekly Specials are available from Monday, 26th November all the way till New Year’s Eve.
For more info : www.mezze.my
Tel : 03-2095 0122, Ling 012-2015794 or Magic 016-6085585. Email: reservations@mezze.my

Add:
Mezze Bistro, Wine Bar and Lounge,
132 Jalan Kasah, Medan Damansara,
50490 Kuala Lumpur
 
 
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XMAS EVE SET MENU

Amuse Bouche

Starters
• Crab Chowder
• Crispy Duck Egg with Sauteed Mushrooms and Celeriac Puree
• Terrine de Foie Gras, Prune Armagnac and side serving of sourdough
(RM 25.00 ++ supplement)

(choose one)

Mains
• Oven-roasted Ocean Trout with herbed Gnocchi, Brown Shrimp & Garlic Puree
• Roasted Turkey Roulade with maple glazed Carrots, Potato and Celeriac Dauphinoise
• Foie Gras & Black Truffle Pork Sausages, served with sides of Caramelized Apples & Mash
• 200g Master Kobe Rib Eye with sides of Potato and Celeriac Dauphinoise & Pink Peppercorn sauce
(RM 140.00 ++ supplement)

(choose one)

Dessert
• Chocolate Truffle Yule Log with Vanilla Sauce
• Blueberry Clafoutis with Vanilla Ice Cream

(choose one)

Beverage
• Soft drink, Chilled Juices
• Coffee, Tea

(choose one)

Petite Fours

RM 140.00 ++ per person
Specially for wine lovers, RM 115 supplement for 3 glasses of wine

NYE SET MENU

Amuse Bouche

Starters
• French Mussel Soup with Saffron
• Duck, Pork & Nut Terrine with sides of fruit chutney and sourdough
• Oyster Tartare with Mint & Cucumber Salsa
(choose one)
Mains
• Spicy Lobster Spaghetti
• Crispy Duck Confit with Potato Gratin Dauphinoise
• Escalope of Seabass with sautéed smoked Bacon, Red Chicory and Red Wine Sauce
• Lamb Rump with Black Olives, served on bed of Couscous with Chutney Rolls
(choose one)

Desserts
• Cold Chocolate Fondant
• Black Cherry & Blueberry Crumble with Vanilla Ice Cream
(choose one)

Beverage
• Soft drink, Chilled Juices
• Coffee, Tea
(choose one)

Petite Fours

RM 160.00 ++ per person
Specially for wine lovers, RM 115 supplement for 3 glasses of wine

Comments

  1. Tat lamb rump looks good! Quite an intriguing pairing with the cous-cous and chutney rolls….btw how was the rolls?…hehe =)

    Love the terrine photo…so detailed =)

    • Thanks for the compliments! The chutney rolls were sort of crispy spring rolls, with bits of sweet pickled fruit inside. Loved the taste! It was so gooooooooood :P

  2. I have heard about their pho and I want! The foie gras sausage and crispy duck egg look so good!

    • Yeah.. most ppl will just drink up all the soup! It’s that good! :) Foie gras sausage takes getting used to.. but it goes great with the rose:)