Guest Chef Dinner Series 2018 is back at The Library! Kicking off with award-winning Guest Chef Francisco Araya. Chef Francisco, of Chilean descent and a maestro in the culinary scene, is set to curate a stunning seven-course modern European cuisine showcasing a fine selection of seafood dishes.
Based in Shanghai, Chef Francisco has built a remarkable reputation in the industry with fine dining restaurant NAPA Wine Bar & Kitchen where he is presently the Executive Chef, Alegre restaurant in Chile and 81 Restaurant in Tokyo where he was awarded one Michelin star for the casual fine dining restaurant serving borderless cuisine with a mix of Latin American, European and Asian influences. Adding on to his impressive wealth of experience, Chef Francisco has also spent a season at the legendary three Michelin-starred restaurant El Bulli in Spain under the tutelage of world-renowned Chef Ferran Adrià.
The 5-day promotion will see Chef Francisco meticulously crafting seafood specialties opening with a fanciful amuse-bouche of crispy scallop and herbs, smoked celeriac hen egg, tomato, shrimp and watermelon, beetroot tartelette, followed by mains – oyster served with caviar and cauliflower, scallop ceviche with ginger and cilantro, Arroz Verde consisting of Carabinero shrimp, Arborio rice and spinach, shrimp prepared with yuba, caramelised onion and dill and Japanese Orange Sea Bream with calamari and zucchini blossom. A decadent dessert of luscious pandan ice cream, financier and late harvest concludes the culinary journey.
Available from 6 to 10 March from 7pm until 11pm
Seven-course dinner
MYR350 nett per person
MYR500 nett per person (with Wine Pairing)
AMUSE-BOUCHE
Crispy scallop and herbs, Smoked Celeriac Hen Egg, Shrimp with tomato and watermelon, Beetroot Tartelette
San Feletto Prosecco Brut
MAINS
Oyster Caviar, Cauliflower Vionta Albariño Blanca
Scallop Ceviche Ginger, Cilantro
Paired with Ventisquero Reserva Sauvignon Blanc
Arroz Verde
Carabinero shrimp, arborio rice, spinach
Paired with Vina Muriel Reserva Blanco Viura
Shrimp
Yuba, caramelised onion, dill
Paired with Vina Muriel Reserva Blanco Viura
Japanese Orange Sea Bream calamari, zucchini blossom
Paired with Ventisquero Reserva Chardonnay
DESSERT
Pandan
Financier, Pandan Ice cream, Late Harvest
Paired with Roustabout Late Harvest Viognier
The Library
The Ritz-Carlton Kuala Lumpur
For reservations and enquiries, please call +60 3 2142 8000 or email dining@ritzcarlton.com.my
