THE KL INTERNATIONAL GOURMET FESTIVAL 2005

FESTIVAL MENU 1

Chevalier Chardonnay Brut

Poached Sea Scallops and Crab Claws,
Fresh Fruit and Berry Salad with Honey and Plum Wine Dressing
Bridgewater Mill Sauvignon Blanc South Australia

Glutinous Rice and Black Chicken Tian with Shark’s Fin in Superior Consomme
Tyrells Old Winery Chardonnay New South Wales

Crispy Fried Prawn Mousse and Shrimp-Stuffed King Prawn with Mango Chili Coulis
Tyrells Old Winery Chardonnay New South Wales

Roasted Rack of Lamb with Wok-Fried Lily Bulbs
and Shimeji Mushrooms in a Piquant Mongolian-Style Tomato and Chili Puree
Peter Lehmann Weighbridge Cabernet Merlot

Braised Shanghai Noodles with Minced Chicken, Chinese Mushrooms, Sun-Dried Vegetables and
Garlic-Spinach Puree in Superior Broth
Wynn’s Riesling South Australia

Chilled Black and White Sesame Seed Panna Cotta
with Crispy Money Bag and Exotic Fruits

FESTIVAL MENU 2

Chevalier Chardonnay Brut

Crispy Tai Zi Heen Seafood Duo
Batter-Fried Canadian Oyster on the Half Shell Deep-Fried Beancurd Roll with Unagi and Fragrant Garlic
Bridgewater Mill Sauvignon Blanc South Australia

Braised Shark’s Fin in Shiitake Mushroom Puree with Wok-Seared Blue River Prawn
Tyrells Old Winery Chardonnay New South Wales

Flash-Fried Grouper Involtini Filled with Vegetables and Turkey Ham in Salted Egg Yolk Cream
Tyrells Old Winery Chardonnay New South Wales

Pan-Roasted Minced Venison Tenderloin with
Black Pepper Sauce, Asparagus and Crispy Sesame Somen Noodles
Peter Lehmann Weighbridge Cabernet Merlot

Wok-Fried Chicken and Scallions Topped with Sliced Abalone
Wynn’s Riesling South Australia

Citrus-Spiked Fruit Jelly Shooter
Crispy Oven-Baked Puff Filled with Forest Berries

Special Festival Menu Price:
RM240++ per couple with wine. The full a la carte menu is also available