Read all about our sharing on the introduction of Award-Winning Executive Guest Chef Lino Sauro at our previous post HERE!
With Chef Lino Sauro who is so friendly and informative.
And we highlighted:
What can diners expect from chefs when they’re out of their element, far from the equipment, staff, ingredients and setting that make their restaurants click?
There are all sorts of good reasons for giving up or sharing a kitchen for a night—or for traveling a great distance to cook somewhere new- like what Chef Lino Sauro did!
One thing diners are guaranteed: the element of surprise.
And our excitement was fulfilled just last night!
Date: 14 – 18 March 2017
Specially curated 4-course Sicilian dinner
Price: RM250 per pax / RM 375 per pax (includes Wine Pairing)
Dinner is available from 7pm
Some bubbly to kickstart the dinner
AMUSE-BOUCHE
Ostrica
Oyster, Sherry Vinegar Jelly, Wasabi chips, Avruga Caviar
(Sanfeletto conegliano valdobbiadene prosecco superior docg)
It tastes like ocean, with a hint of rusty copper and steak sauce. As we slurp it down, we could taste another hint of saltiness with an appetizing kick from the wasabi chips. So good.
APPETISER
Polipo
Charred Citrus Glazed Octopus, Risone, Capsicum, Sun dried Tomato Aioli, chilli, pistachio pesto (Vigneti zabu grillo terre siciliane igt)
If one don’t know how to handle an octopus, they can be challenging to prepare. Well this is not a matter to Chef Lino of course. As his serving of charred citrus glazed octopus was simply marvelous. The smoky flavour is what gives the octopus its unique flavour, enhancing the flavour of the octopus, creating crispy exterior bits, while keeping the interior tender. And the Risone is so silky – looks like large grains of rice but is actually a type of pasta. So cool! A versatile pasta that’s fantastic in everything from salads to side dishes.
Zabu Terre Siciliane – to go with all the seafood dishes!
ENTRÉE
Capellini con Aracosta
Angel hair pasta, lobster, seaweed, carrot
(Cecchi orvieto classico toscana doc)
Angel hair pasta makes a light base for lobster. Al dente pasta with very rich flavour from the lobster.
MAIN COURSE
Zuppa di Pesce Gattopardo Signature Gattopardo Seafood Stew
(Vigneti zabu grillo terre siciliane igt)
In this luscious & rich stew, Chef Lino cooks the seafood until it becomes very flavoursome. The seafood is absolutely essential to the success of the dish, because it releases its liquid as it simmers, which adds a huge amount of flavour to the sauce/ broth.
Ladle out big bowlfuls of his hearty soup, packed with fresh fish, mussels, clam and shrimp, & soak up their yummy bread to finish the soup till the last drop! Yay.
Manzo Australiano Australian Wagyu, Morel Mushrooms, Horseradish Sauce
(Mazzei zisola sicilia doc)
The Wagyu that everyone fell madly in love with for the night. And we had it Medium Rare.
Smooth velvety texture, juicy flavour, delicate but rich taste that will linger on the palate. The marbling fat in the beef is never too rich. Indeed, it will almost melt in your mouth as you put the piece in your mouth. Yum…
Zisola Sicilia 2013 to go with the beef
DESSERT
Cassata
Sicilian Ricotta Cheese Cake
A bit like a cheesecake, only lighter and more interesting in flavour and texture.
Freshly Brewed Coffee or Tea served with Petit Fours
Delicious and sweet bite sized chocolates must not be missed with your cuppa.
Accompanied by live music that enhances the ambiance.
Cosy, romantic and modern dining at THE LIBRARY
For reservations and enquiries:
Email: dining@ritzcarlton.com.my
Tel: +603 2142 8000.
