THE KL INTERNATIONAL GOURMET FESTIVAL 2005

FESTIVAL MENU

APPETIZER
Marinated Amber Jack Fish in Konbu Seaweed with Grilled Wild Mushroom and Japanese Herbs,Simmered Fresh Oyster and Enoki Mushroom in Blended Soy Sauce Marinated in Lemon Flavored Oil
(2002 Pierre de la Grange Muscadet Vieilles Vignes, Loire Valley, France)
This excellent dry white is known for its mineral, citrus, tangy, light & fresh aromas.
A perfect marriage with shellfish & seafood.

SOUP
Steamed Smooth Fish Cake and Fresh Sea Urchin in Clear Dashi Stock with Lobster Essence

SASHIMI
Prime Toro and Blue Fin Tuna Carpaccio, Peony Prawn with Grilled Eggplant
(2003 Mastroberardino Nova Serra Greco
di Tufo DOCG, Campania, Italy)
A generic varietal grown in the region of Campania. Distinctive aromas of fresh pear, peach, almond, apple & vegetal with
excellent acidity & smoothness on the palate.
This soft yet elegant wine makes an ideal companion to this dish

MAIN COURSE
Blanched and Steamed Silver Cod Fillet with Vegetable and Dried Scallop Stewwith Foie Gras Rolled Sushi
(NV Garofoli Dorato Moscato Passito, Marches, Italy)
Excellent Moscato! This semi dry wine is abundantly aromatic, with aromas of rose petals, lychee, and apricot & has a superb
medium weight to complement this dish.

or

Pan seared Wagyu Sirloin with grated Radish served with Wasabi, Seven Spices and Ponzu Vinegar Soy Foie Gras rolled Sushi
(2004 Mount Eyre Double Cabernet,
Hunter Valley, Australia)
Medium to full bodied with aromas of leather, blackcurrants, vanilla & an excellent long finish.
A wine that will definitely complement the juicy, tender & rich Wagyu.

DESSERT

Fresh Tomato with Basil flavoured sherbet with Green Tea Tiramisu

Special Festival Menu Price:
RM350++ per person without wine
RM430++ per person with wine
The full a la carte menu is also available