Nos propositions gastronomiques

Although inspired by French cuisine, Cilantro forms a unique identity with a touch of exotic Asian ingredients. All ingredients are carefully selected and measured to perfection. Also seasonal, they are served only when the time is right.

DISCOVER 3-Course (RM428 nett per person)
- 1 Appetizer
- 1 Main Course
- 1 Dessert

CILANTRO 4-Course (RM518 nett per person)
- 2 Appetizer
- 1 Main Course
- 1 Dessert

Selections from our Seasonal Specialty and Signature items below
* surcharge applicable for selected item

Signature Appetizers

Braised Unagi with Foie Gras (RM188)
Cold Capellini with Sea Urchin and Botanebi (RM188 - *Additional Caviar RM120)
Wagyu Tartare with Egg Mollet (RM188 - *Additional Caviar RM120)
Sweet Prawn Carpaccio with Uni (RM188 - *Additional Caviar RM120)
Cold Capellini with Ezo Abalone and Bottarga (RM268 - *Additional Caviar RM120) *(Surcharge RM68)
Cep and Chestnut Soup with Grated Truffle (RM188)

Seasonal Specialty Appetizers

Trio of Kakiemon Oysters (RM188)  
King Crab and Takenoko Potage (RM188) 
Tokushima Tomato Carpaccio with King Crab (RM188) 
Provence Green Asparagus with Oscietra Caviar Cream (RM188) 
Capellini with Mentaiko and Sakuraebi (RM188) 
Seared Foie Gras with Veal Sweetbread (RM188) 

Signature Main Course

Maine Lobster Pot au Feu (RM288) 
Wagyu "Rossini" with PĂ©rigueux (RM288)
Tasting Plate of Wagyu (RM388)*(Surcharge RM80)

Specialty Main Course

Meuniere of French Sole with Soramame and Truffle Noisette (RM288)
Maine Lobster Tagliolini with Carol Sauce (RM288) 
Seared Scallops with Foie Gras (RM288)
Roasted Saltbush Lamb and Jus (RM288) 

Amaou Strawberry with Cacao Soil and Basil Sorbet (RM58)
Macchiato with Caramel Ice Cream (RM58)
Pithivier with Chocolate Sorbet and Endive (RM58)
Pisang Emas Bavarois with Gula Melaka Meringue (RM58)
Truffle Honey Ice Cream with Roquefort and Walnut (RM58)

French Cheese Selections - Choice of 3 types (RM98)

28 April 2017 (Friday)

(RM200 nett per person)
*Enjoy your lunch with FREE CORKAGE for bottles of Wine and Champagne!

First Course
Takenoko and Scallop Carpaccio

Second Course
Tagliolini with Saltbush Lamb Ragout and Grated Foie Gras

Main Course
Hokkaido Kasube with Hotaruika and White Asparagus
Alternatively
Roasted Wagyu "Lyonnaise"

Dessert
Melon Soup with Vanilla Jelly

Coffee or Tea

24 April 2017 (Monday)

(RM 658 nett per person)

Kakiemon Oyster with Oscietra Caviar
  
Cold Capellini with Ezo Abalone

King Crab and Takenoko Potage 

Baked Scallop with Seaweed and Cured Wasabi Flower

Meuniere of French Sole with Soramame and Truffle Noisette

Seared Foie Gras with Brittany Veal Sweetbread

Granite 

Tasting Plate of Wagyu
Alternatively
Saltbush Lamb

Warm Chocolate with Bentong Ginger Ice Cream 

Coffee or Tea


* All prices are in Malaysia Ringgit and inclusive of 6% GST
** All menus and pricing are subject to change, please contact us if you require further information.