DC Restaurant Festival Menu

7 Course Discovery Menu

Prelude
Sensational Mini Tartlets
Hokkaido Flounder: Hollandaise & Mandarin

~.~

1st

Wild Seabass, Kuala Selangor
Lightly poached: infused bouillon: komachi rice: salad of banana & coriander flowers

~.~

2nd

Signature
Takao cold somen: bafun uni: truffle celeriac

~.~

3rd

Whole Hokkaido Live Uni
Served fresh with Osetra caviar

~.~

4th

Sabah Bamboo Lobster Gratin

Summer truffle: burnt Cameron Highland leeks

~.~

5th

Alaskan King Crab
Murazaki uni: black truffle: tomato gellee

~.~

6th – Choice of Mains

Supplement add on RougieDuck Foie Gras – 50g Pan seared
(additional RM75++)

Homage to M. Paul
Market fresh fish of the day: Potato scales: orange & wild flower honey sauce

Or

Black Angus Beef Short Ribs (Slow braised in red wine)
Wild mushrooms: black truffle

Or

16hr Slow Roasted Lamb Rack (SA Aust)
Potiron squash: jackfruit seed puree & cumin

Or

Japanese Full-Blood A4 Wagyu – 130g

Or

1/2 Brittany Blue Lobster Tail

Lightly grilled in lobster butter: lobster sauce americaine: fresh tagliatelle with braised leeks & mushrooms
(additional RM178++)

~.~

7th – Choice of Dessert or Cheese

Desserts by Chef Han

French Gariguette Strawberry Sherbet: Poached Summer Peaches

Or

“In Depth”
Light crunch meringue: black sesame pannacotta: mulled blueberries: cheese-cake ice cream

Or

Le Fromage
5 types of cheese from our cheese trolley

~.~

Grand Finale

Mignardises
Assortment of fruit jellies

~.~

Café Ou Thé
Illy coffee or assortment of Jing tea
(additional RM18++)


5 Course Taste Menu

Prelude
Sensational Mini Tartlets
Hokkaido Flounder: Hollandaise & Mandarin

 ~.~

1st

Wild Seabass, Kuala Selangor
Lightly poached: infused bouillon: komachi rice: salad of banana & coriander flowers

~.~ 

2nd

Signature
Takao cold somen: bafun uni: truffle celeriac

~.~

3rd

Sabah Bamboo Lobster Gratin
Summer truffle: burnt Cameron Highland leeks

~.~

4th – Choice of Mains

Supplement add on RougieDuck Foie Gras
50g Pan Seared – RM75++

Homage to M. Paul
Market fresh fish of the day: Potato scales: orange & wild flower honey sauce

Or

Black Angus Beef Short Ribs (Slow braised in red wine)
Wild mushrooms: black truffle

Or

16hr Slow Roasted Lamb Rack (SA Aust)
Potiron squash: jackfruit seed puree & cumin

Or

Japanese Full-Blood A4 Wagyu – 130g
(additional RM190++)

Or

1/2 Brittany Blue Lobster Tail

Lightly grilled in lobster butter: lobster sauce americaine: fresh tagliatelle with braised leeks & mushrooms
(additional RM178++)

~.~

5th – Choice of Dessert or Cheese
Desserts by Chef Han

French Gariguette Strawberry Sherbet: Poached Summer Peaches

Or

“In Depth”
Light crunch meringue: black sesame pannacotta: mulled blueberries: cheese-cake ice cream

Or

Le Fromage
5 types of cheese from our cheese trolley

~.~

Grand Finale
Mignardises
Assortment of fruit jellies

~.~

Café Ou Thé
Illy coffee or assortment of Jing tea
(additional RM18)


4 Course Light Menu

Prelude
Sensational Mini Tartlets
Hokkaido Flounder: Hollandaise & Mandarin

 ~.~

1st

Wild Seabass, Kuala Selangor
Lightly poached: infused bouillon: komachi rice: salad of banana & coriander flowers

 ~.~

2nd – Choice of Either

Signature
Takao cold somen: bafun uni: truffle celeriac

Or

Whole Hokkaido Live Uni
Served fresh with Osetra caviar

Or

Sabah Bamboo Lobster Gratin
Summer truffle: burnt Cameron Highland leeks

Or

Alaskan King Crab
Murazaki uni: black truffle: tomato gellee

~.~

3rd – Choice of Mains

Supplement add on RougieDuck Foie Gras
50g Pan Seared – RM75++

Homage to M. Paul
Market fresh fish of the day: Potato scales: orange & wild flower honey sauce

Or

Black Angus Beef Short Ribs (Slow braised in red wine)
Wild mushrooms: black truffle

Or

16hr Slow Roasted Lamb Rack (SA Aust)
Potiron squash: jackfruit seed puree & cumin

Or

Japanese Full-Blood A4 Wagyu – 130g
(additional RM190++)

Or

1/2 Brittany Blue Lobster Tail

Lightly grilled in lobster butter: lobster sauce americaine: fresh tagliatelle with braised leeks & mushrooms
(additional RM178++)

~.~

4th – Choice of Dessert or Cheese

Desserts by Chef Han

French Gariguette Strawberry Sherbet: Poached Summer Peaches

Or

“In Depth”
Light crunch meringue: black sesame pannacotta: mulled blueberries: cheese-cake ice cream

Or

Le Fromage
5 types of cheese from our cheese trolley

~.~

Grand Finale
Mignardises
Assortment of fruit jellies

~.~

Café Ou Thé
Illy coffee or assortment of Jing tea
(additional RM18)

7 Course Festival Menu Price
RM568++ per person without wines

5 Course Festival Menu Price
RM438++ per person without wines

4 Course Festival Menu Price
RM348++ per person without wines

DC Restaurant Festival Offers

Optional wine pairing package

RM350++ for four glasses

Dom Perignon Vintage 2009
Stephane Ogier Viognier de Rosine 2015
Cheval Des Andes 2013 (Malbec-Cabernet Sauvignon-petit verdot)
Domaine Raspail Gigondas 2015
Domaine Zind Humbrecht Pinot Gris Clos Jebsal 2008 Vendange tardive