What would Christmas or New Year be like, without Mezze.
Not very interesting I expect.
But have no fear, if exciting your tastebuds is the name of the game, then you will definitely be impressed with Alsace Chef, Yves Pierre Renou’s cooking, and what his celebrative menu has in store for you.
So, for the festive season, all menus start with an amuse bouche and a selection of starters to choose from, followed by mains, a refreshing palate cleanser, decadent desserts, and finally finishing off the night with petite fours.
You may choose wine pairing with each course, or not. It is entirely up to you. At RM130 or so extra only, for the food-wine pairing, we’d say, go for the wines. Because they are good and pretty well selected.
Anyways, back to our dinner. After a lovely welcome drink of Luna Argento Prosecco (a little too sweet for me), we plough straight into dinner. This one’s the starter of Duck Foie Gras Dumpling with Cappucino of Pumpkin soup with Roasted Cumin , from the Christmas Menu. We paired this with a delicious Pinot Grigio Russiz Superiore – tons of minerality, it being a savory white. The foie gras was sliced but still melted in the mouth and was rather delicious and well paired with the pumpkin soup.
Prawn Bisque, served with sides of rouille, cheese and infused croutons, from the New Year’s Eve (NYE menu) paired with the Cotes de Provence Rose Les Domaniers. Went a bit crazy over the rouille and cheese and ate a ton of croutons in the process. So, so ridiculously good.
Citrus-cured Salmon Gravalax, with sides of walnut raisin sourdough, and also, Pork Sausage, stuffed with beetroot & kale, with side serving of house-made sourdough, from the Christmas Menu. This was paired with a refreshing Riesling Bio Evidence 2012. Wow. Best pork sausages this side of town – seriously order this. Was not crazy over the Citrus-cured Salmon Gravalax as it was way too salty.
A lovely Alsace Riesling… home ground for Chef, Yves Pierre Renou, so he very expertly pulls out all the stops for this dinner.
Refreshing Tuna Tartare with Moroccan eggplants and Cumin Mayonnaise (NYE Menu) AND .. also…
House Spice-smoked Foie Gras, served with chutney and fig bread (NYE Menu), both dishes paired with the Riesling Bio Evidence 2012. First time I’ve had smoked Foie Gras without the seared outer – it tasted like pate. It was a little to soft and weird in texture for me. The Tuna Tartare with Moroccan eggplant and its heady Cumin flavours was delicious.
Oo-lala.. don’t start counting the calories now.. Christmas & NYE is afterall, ONCE a year!
Baked Atlantic Cod with a Clam Chowder reduction and topped with bacon bits, on the Christmas Menu, paired with the Riesling Bio Evidence 2012. If you are into white meat and not red, order this.
Cocktail lovers.. don’t forget this chick’s tipple.. called Diamonds + Pearls – A delicious concoction of blackberries and coconut with Hendrick’s Gin & Lillet Branca, nicely shaken (not stirred?) 😛
Crabmeat Lasagna with Lobster Cappucino and Champagne foam (NYE Menu), paired with the Pinot Grigio Russiz Superiore.
Lamb Rump crusted with Black Olives, served on bed of Couscous with Christmas Chutney Rolls, on the Christmas Menu, paired with the Bordeaux Superieur Ile de Patiras 2011
Roasted Stuffed Turkey with traditional Pork & Chestnut stuffing, with side serving of maple-glazed carrots, roast potatoes, brussel sprouts and cranberry sauce (Christmas Menu), paired with the Artazuri Navarra 2010. We were a little gaga over this wine – raspberry and spices.. tangy and peppery. It was the perfect foil for the succulent turkey.
Premium Australian 100% Angus Tenderloin with Foie Gras and Black Truffle (NYE Menu) , AND a
Sous vide Duck Breast with Porcini reduction, paired with the Bordeaux Superieur Ile de Patiras 2011.
And that concluded the mains..
Then we were served not 1, but FOUR desserts! I marvel that we actually stuffed another 4 decadent desserts into our distended bellies.
Black Forest Pavlova with Espresso Cream… mad tasty!
Sticky Toffee Gingerbread Pudding
Flourless Chocolate Cake with Salted Caramel Sauce
Orange and Chocolat Souffle with English Custard and Grand Marnier
What a dinner. Totally stuffed.. like a Christmas turkey!
Mezze is a great choice for Christmas and New Year celebrations, and now you know why.
Prices for set menus : X’MAS EVE 3-course SET MENU, from RM 160.00 ++ per person
NEW YEAR’S EVE 3-course SET MENU, from RM 185.00 ++ per person
For wine lovers, RM 110+ supplement for 3 glasses of wines
Festive Weekly Specials are available from Monday, 1st December all the way till New Year’s Eve.
Call 03-2095 0122, Michael 016-66378083 or Ling 012-2015794 (booking is highly recommended)