Celebrate with us for our 2nd Year Anniversary

October 1, 2016

We are 2 Years Old !!!

Come and join us with one of the best Wines & Ingredients created by Chef Markus

 

 

 

-Course 1-

TEXTURE OF FEGATO

3 types of Foie Gras texture from hot to cold

Ice Cream, Mousse, & Pan-fry

Pol Roger Brut NV, Champagne
(92 Wine Spectator, 92 Wine & Spirits, 91 Wine Enthusiast)

 

 

-Course 2-

MUSHROOM RICOTTA RAVIOLI WITH ITALIAN AUTUMN TRUFFLE

Homemade Ravioli stuffed
withMushrooms, Ricotta Cheese cooked in Truffle Emulsion and

topped with freshly shaved Black Autumn Truffles from Italy

Domaine Faiveley Chablis 2014, Burgundy

(Stephen Tanzer 89 for the 2012 vintage)

 

 

HAAGEN-DAZS SORBET as Palate Cleanser

 

 

-Course 3-

WAGYU BEEF SEASONED

WITH FLEUR DE SEL & BLACK PEPPER

Wagyu Beef MARBLING 5/6 seasoned with fleur de sel &

served with side of mash potato

Château Giscours 2012, Margaux

(89 Robert Parker, 92 James Suckling, 94 Wine enthusiast)

 

 

 

-Course 4-

CREME BRULEE

Homemade baked cream with egg white

Nikka Taketsuru Pure Malt Whisky, Japan

(World Whiskies Awards Winner of Best Japanese Blended Malt No Age Statement 2015)

 

 

Price for pairing Wine & Whisky at MYR325++

without pairing drinks at MYR 275++

 

The featured wines are also available at per glass with their own respective price

 

For Reservation & More information please contact +604-2261443 OR  email to restaurant.markus@gmail.com

 

 

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