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URBAN,
Lobby Level, Hotel Istana Kuala Lumpur,
Jalan Raja Chulan,
Kuala Lumpur.
Tel: 03-2141 9988 ext 3691).

[mappress mapid=”251″]

URBAN at Istana Hotel Kuala Lumpur is inviting revellers to usher Christmas and New Year festivities with its fine-dining treats specially created for the two occasions.

Chef de cuisine Sharusmizal Salleh drew on his 14 years of specialising in French cuisine to create Urban’s Christmas Eve and New Year’s Eve dinner menus which he described as “modern cuisine incorporating Western and local flavours”.

Urban’s Christmas Eve dinner menu features a five-course meal that kicks off with Chilled Pea Volute with Caviar as the amuse-bouche, followed by Smoked Duck Breast with Jasmine Tea, Balsamic Jelly, Charred Sarawak Pineapple, Petit Salad and Vinaigrette Aux Noix.

Next is the Light Orange Tomato Consomme with Lemongrass and Brunoise Vegetables, then the third course in the form of 70°C slow roasted Turkey Roulade with Dried Fruit, Kumara with Maple Syrup, Sauteed Spinach, Caramelised Chestnut and Gravy.

The main course offers a choice of Loin of Venison, Mashed Parsnip Mascarpone and Napa Cabbage Roll with Vegetable, Beetroot Puree and Berries Sauce or Poached Sole Fillet with Vanilla Olive Oil, Baby Bok Choy, White Bean Ragout and Sweet Corn Volute.

The dinner wraps up with the delectable Royal Chocolate Dome with Coco Sauce and Raspberry Coulis.

To put diners in the mood to herald in 2012, Urban’s New Year’s Eve five-course dinner begins with the Farmed Oyster with Cucumber Pickle and Cilantro Yuzu Sauce for the amuse-bouche, followed by the Beetroot Cured Salmon, Scallop Tartare, Green Lentil, Citrus Salad and Lemon Dressing for the starter.

65792ACDC72C4669915635CF995DD82CRoasted turkey: The 70°C slow-roasted Turkey Roulade with Dried Fruit, Kumara with Maple Syrup, Sauteed Spinach, Caramelised Chestnut and Gravy is the third course for Christmas Eve dinner.

The featured soup is Fennel Soup with Aromatic Fragrant Vanilla, Soft-Boiled Egg and Black Caviar.

The menu offers three options for the main course — Pan-Fried Lamb Loin, Valencia Orange, Eggplant Caviar with Herb Couscous and Oregano Sauce, or Farm Duck Leg Confit served with Glazed Cinnamon Apple, Fresh Orange, Mashed Potato Celery and Thyme Jus, or Oven Baked Red Mullet Fillet, Cannellini Bean Ragout, Sauteed Wilted Spinach, Marinated Vegetable, Razor Clams and Chicken Jus.

The dessert incorporates a local touch with the Coco Mangosteen Delight served with Mangosteen Sorbet and Spiced Caramel Sauce.

On the dessert, Sharusmizal said he wanted to highlight a lesser-known local fruit, hence the unique creation.

90F6B58E2DF74E80BE819960982424D4Bite-size: The Chilled Pea Volute with Caviar is served as an amuse-bouche.

 

His personal favourites are the venison dish from the Christmas Eve menu and lamb dish from the New Year’s Eve menu.

“The venison is slow cooked at a temperature of 52°C. The dish itself features an infusion of different flavours, like the sweetness of corn and sourness of the berries,” he said.

“I like the lamb for its premium cut as we use the Aurora Lamb from Tasmania, Australia. I would recommend that this dish be served medium rare.”

Urban’s Christmas Eve dinner and New Year’s Eve dinner are priced at RM230++ per person and RM250++ per person respectively.

The dinner menu is served from 6.30pm to 10.30pm.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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