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| Lebanese Four Seasons
For a sunny start
Authentic Labneh Trio with Lebanese Southern Tapenade
and a Brush of Thyme
Chateau Musar Jeune White, Viognier, Corsican variety, Vermentino
and Chardonnay, 2008, Lebanon
 Summer blooms
Apricot Glazed Beetroot Tartar on Mango Leather and Rocket Coulis
Chateau Kefraya Blanc de Blanc, Viognier, Sauvignon Blanc
& Chardonnay, 2008, Lebanon
Autumn flavours
Spinach Bonbon, Soujouk Mille Feuille and Herb Crust Filled
with Hommos and Grass Fed Baby Lamb Fillet
Chateau Musar Jeune Red, Cinsault, Syrah
& Cabernet Sauvignon, 2009, Lebanon
Raining chefs
Braised Rack of Lamb with Stuffed Baby Marrow and
Vine Leaves Accompanied by a Garlic Mint Sauce
Chateau Musar Hochar Père & Fils, Cinsault, 2002, Lebanon
OR
Pan seared Red Mullet Fillets with Sayadieh Rice and Drops of Fish Jus
Chateau Musar Cuvée White, Obeideh, 2004, Lebanon
Sunshine after the rain
Nougat Glacé Laid on a Bed of Vanilla Pineapple Confit Served
with Pineapple Sauce & Spiced Chocolate Shell
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Full Festival Menu RM138++per person with wine
RM98++per person without wine
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