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Archives: Malaysia International Gourmet Festival 2015 (01-31 October 2015)
     
 
Festival Restaurant
Lafite
Cuisine
Classic French (Pork Free)
Capacity
90 pax
Address
Shangri-La Hotel, Kuala Lumpur
11, Jalan Sultan Ismail, 50250 Kuala Lumpur
Phone
+603-2786 2261
Website
Visit Restaurant Website
 
     
FESTIVAL MENU
Lafite
 
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Festival Menu 6 Course

Appetiser 1
Duck Liver Terrine and Port Wine Jelly, Warm Homemade Brioche
and Balsamic Reduction

La Terrine de Foie Gras et Gelée de Porto, Brioche Tiède
et Reduction de Balsamic
Nubia, LGT, Cabernet Sauvignon,
Rose, Ceralti, 2010, Italy

Appetiser 2
Seabass and Scallop Carpaccio Tomato, Winkles, Sea Urchin
Vinaigrette and Aquitaine's Caviar
Le Carpaccio de Bar et Coquilles Saint Jacques, Vinaigrette de Tomate,
Bigorneaux, Oursine et Caviar d'Aquitaine
La Reserva, Sauvignon Blanc,
Lionel Osmin, 2013, France

Appetiser 3
Steamed Oysters Ravioli, Curry Sauce and Melted Leek
Les Ravioles d'Huitres Vapeur, Sauce au Curry et Poireaux Confit
Saint Aix, Greancdhe, Rose,
Provence, 2013, France

Fish Couse
Lobster and Prawn Spaghetti Timbale, Shell Bisque
and Salmon Roe
Le Timbale de Gambas et Homard, Jus de Carapace et Caviar de Saumon
Brouilly, Gamay, Josephy Drouhin,
2013, Bourgogne, France

Main Course 
Rosemary Smoked Rack of Lamb, Marinated and Grilled Portobello
Mushroom, Potato Roll with Braised Onions
Le Carré d'Agneau Fumé au Romarin, Portobello Mariné et Grille,
Pomme de Terre Roulée aux Oignons Confits
Gaillac, Duras, Braucol,
Lionel Osmin, 2013, France

Dessert
Poached Fruit Salad in Bourbon Vanilla Syrup, Raspberry Sorbet
and Crispy Meringue

La Salade de Fruits Poches au Sirop de Vanille Bourbon, Sorbet Framboise
et Meringue Croustillante
Vina Esmeralda, Moscato/
Gewurztraminer, Torres, 2013 Spain

Festival Menu 4 Course

Appetiser 
Duck Liver Terrine and Port Wine Jelly, Warm Homemade Brioche and Balsamic Reduction
and Balsamic Reduction
La Terrine de Foie Gras et Gelée de Porto, Brioche Tiède et Reduction de
Balsamic

Fish Course
Lobster and Prawn Spaghetti Timbale, Shell Bisque and Salmon
Roe
Le Timbale de Gambas et Homard, Jus de Carapace et Caviar de Saumon

Main Course 
Rosemary Smoked Rack of Lamb, Marinated and Grilled Portobello
Mushroom, Potato Roll with Braised Onions
Le Carré d'Agneau Fumé au Romarin, Portobello Mariné et Grille,
Pomme de Terre Roulée aux Oignons Confits

Dessert
Poached Fruit Salad in Bourbon Vanilla Syrup, Raspberry Sorbet
and Crispy Meringue
La Salade de Fruits Poches au Sirop de Vanille Bourbon, Sorbet Framboise
et Meringue Croustillante

 

Festival Menu 3 Course
 

Appetiser 
Duck Liver Terrine and Port Wine Jelly, Warm Homemade Brioche and Balsamic Reduction
and Balsamic Reduction
La Terrine de Foie Gras et Gelée de Porto, Brioche Tiède et Reduction de
Balsamic

Main Course 
Rosemary Smoked Rack of Lamb, Marinated and Grilled Portobello
Mushroom, Potato Roll with Braised Onions
Le Carré d'Agneau Fumé au Romarin, Portobello Mariné et Grille,
Pomme de Terre Roulée aux Oignons Confits

Dessert
Poached Fruit Salad in Bourbon Vanilla Syrup, Raspberry Sorbet
and Crispy Meringue
La Salade de Fruits Poches au Sirop de Vanille Bourbon, Sorbet Framboise
et Meringue Croustillante

 

 Full Festival Menu
Without Wines: RM420 nett per person (6 courses), RM370 nett (4 courses), RM320 nett (3 courses)
With Wines: RM665 nett per person (6 courses), RM530 nett (4 courses), RM440 nett (3 courses)