This MIGF, Sous Chef Siti Arini Darsom from Grill 582, Best Western Premier Dua Sentral will helm the kitchen to offer epicureans of one-off gastronomic adventure with her sumptuous 6-course festival menu for this special annual occasion.
In her debut joining MIF, Chef Siti Arini Darsom ensures her dishes will suit even the most discerning palate. Using the freshest available ingredients, herbs, spices with clever combination of different cooking methods, colors, textures, flavours, tastes, layouts and presentations, diners can lay back and be prepared for a dining experience that is cute but clever, unique but delicious.
Foie Gras Mousse, “Avruga Caviar”, Smoked Olive Oil
Start the gastronomic journey with Foie Gras Mousse, “Avruga Caviar”, Smoked Olive Oil. A brilliant starter that combines foie gras and potato, blends using unconventional method of nitrogen in siphon to create a collection of smooth, foamy and creamy mousse that brings subtle flavours out from the ingredients. Added with Avruga caviar and smoked olive oil for a touch of luxurious, as well colour. The starter is paired with Miguel Torres Hermisfero, Sauvignon Blanc, Chile 2010.
Seafood Bouillabaisse with Freshwater Crayfish, Coconut Cream and Lemongrass
Coming next there is Seafood Bouillabaisse gracefully laced with mini lobster, freshwater Crayfish and mussels in a medium thick, vibrant orange soup. Soup is nourishing, gathering all the umami flavours and sweet essence of seafood, thickened with coconut cream and drizzled with lemongrass for extra bites and hints of fragrance.
Lime Granitas, Seawater “Air”
After the appetizer, served palate cleanser Lime Granitas, Seawater ‘Air’, a unique creation inspired from cocktail design. Nestled in a tall glass, this palate cleanser is bottomed with lime sorbet, topped over with salty, bubbly foam. Very chilling and refreshing with tangy and salty concoction. Definitely a successful palate cleanser that deserved loud applause for the taste, appearance and creativity.
Air Flown Dover Sole, Plantain Crisp, Mustard Sabayon
Dover Sole, air flown from Europe sits on a bed of Sabayon sauce. It is interesting to have Sabayon, the light egg base sauce meant for dessert being transformed into savoury by adding mustard and salt to create a creamy and smooth mixture, then dressed over the fish to complement its pale, clean texture. Sided with the course is a slice of banana crackers, humble but noteworthy for it adds on crispy munch in between the creaminess of fish. Great to see that the chef still remember to promote local good taste in this elegance Western course.
Sous Vide of Australian Lamb Loin, Roasted Cherry Tomatoes
on the Vine, Russet Potatoes and Beetroot, Au Jus
Follow on is a time consuming dish, the Sous Vide of Australian Lamb Loin which needs to be prepared more than one day ahead to get the full flavours of lamb through the long cooking hours. Using chilled Australian lamb loin, the meat is first lightly marinated with olive oil, salt and pepper to envelope the flavours and juiciness, then vacum packed and slow cook for more than 24 hours in 50 degree celsius temperature. The end product is amazingly tender and flavourful with only a faint hint of gamey smell. Just nice with De Bortoli, Shiraz, Australia, 2009
Chilled Chocolate Chilli Chiboust
As dessert arrives, it is another surprise. You may be used to have alcohol chocolate, fruit chocolate but this time, try out chilled Chocolate Chilli Chiboust, something more than just ordinary. The chilli infused mousse is velvety soft and chocolaty, with medium strong aftertaste of chilli to fire up the palate. A playful flavour to end your meal with a sweet note. Good to go with Balbi Soprani Moscato D’Asti,Piemonte Italy 2008 which delivers a sweet, lively and long lasting floral fragrance.
Petit Fours
MIGF Menu at Grill 582, definitely a highly recommended top pick among all the restaurants. All dishes are prepared with care, handled with patience from planning to ingredient sourcing, dish preparation and decoration till they are served to ensure the best quality and taste for diners. A very good dinner that you will not regret, thousand thanks and thumbs up for the hardwork of Chef Arini and her team.
Grill 582 MIGF Festival Menu is priced at RM298++ per person with wine and RM198++ per person without wine. Light menu is also available at RM98++ per person without wine. For reservations, kindly contact 03-2272 8888(ext. 8786).
Best Western Premier Dua Sentral Grill 582 MIGF Festival Menu
Starter
Foie Gras Mousse, “Avruga Caviar”, Smoked Olive Oil
Miguel Torres Hermisfero, Sauvignon Blanc, Chile 2010
Soup
Seafood Bouillabaisse with Freshwater Crayfish, Coconut Cream and Lemongrass
Palate Cleanser
Lime Granitas, Seawater “Air”
Main
Air Flown Dover Sole, Plantain Crisp, Mustard Sabayon
De Bortoli, Chardonnay, Australia 2011
Sous Vide of Australian Lamb Loin, Roasted Cherry Tomatoes on the Vine, Russet Potatoes and Beetroot, Au Jus
De Bortoli, Shiraz, Australia, 2009
Desserts
Chilled Chocolate Chilli Chiboust
Balbi Soprani Moscato D’Asti, Piemonte Italy 2008
Coffee/Tea
Petit Fours
Festival Offers
Beverage Offers
Enjoy 15% off on all Mocktails and Cocktails
Cigar Offers
Enjoy 20% off our selected cigars
Block Booking
Book more than 10 seats and enjoy 20% off on the Festival Menu
Christmas and Year-end Offers
Enjoy 20% off for Christmas and New Year’s Eve Booking
Wine or Champagne Offers
Enjoy 15% off on selected wines/ champagne ordered of the table
Photographer: Summer
Writer: YLing
Address:
Grill 582
Best Western Premier Dua Sentral
8, Jalan Tun Sambanthan,
50470 Kuala Lumpur.
Email: fb2sentral@bestwestern.com.my
contact: 03 2272 8888