New Year Eve Special

31 December 2020 (Thursday)
RM 658 nett per person

(This menu is a series of dishes created to be taken by the whole table.)

Amuse Bouche
Sea Urchin with Consommé Jelly

First Course
Cold Capellini with Japanese Tuna

Second Course
Abalone with Saga Nori

Third Course
King Crab Royale

Fourth Course
Amadai with Wasabi

Palate Cleanser
Granité

Main Course
Duo of Japanese Beef

Dessert
Timbale Élysée

Coffee or Tea

Set Menu

DISCOVER 3-Course (RM438 nett per person)

- 1 Appetizer
- 1 Main Course
- 1 Dessert

CILANTRO 4-Course (RM538 nett per person)

- 2 Appetizer
- 1 Main Course
- 1 Dessert

Selections from our Seasonal and Signature Courses
*Surcharge applicable for choices from Premium section

Appetizers

Signature Appetizers

Cold Capellini with Sea Urchin and Botanebi (RM198)
Scallop Carpaccio with Oscietra Caviar (RM198)
Japanese Wagyu Tartare with Egg Mollet (RM198)
Braised Unagi with Foie Gras (RM198)
King Crab and Avocado Potage (RM198)

*Additional Caviar RM120

Seasonal Specialty Appetizers

Confit of Foie Gras with Fig (RM198)
Poached Lobster with Endive Salad (RM198)
French Green and White Asparagus with Ikura Sabayon (RM198)
Seared Scallops with Cauliflower Meuniere (RM198)
Warm Capellini with Mentaiko and Sakura Ebi (RM198)
Cold Capellini with Japanese Abalone (RM298) *(Surcharge RM168)
Braised Japanese Abalone with Seaweed Risotto (RM298) *(Surcharge RM168)

Main Courses

Signature Main Course

Lobster Pot au Feu (RM298)
Wagyu "Rossini" with Périgueux (RM298)
Tasting Plate of Wagyu (RM588)*(Surcharge RM168)

Seasonal Specialty Main Course

Roasted Cod with Sicilian Anchovy Sauce (RM298)
Maine Lobster with Tagliolini and Coral Sauce (RM298)
Slow Roasted Lamb with Harissa (RM298)
Grilled Wagyu with Tendon (RM298)
Braised Wagyu Tongue with Madeira Wine (RM298)
French Duck Breast with Foie Gras and Sauce Rouennaise (RM298)

Desserts

Chestnut Mont Blanc with Caramel Ice Cream (RM68)
Caraibe Chocolate Mousseline with Caramel Salé (RM68)
Tiramisu Feuillantine (RM68)
Fresh Mango with Sorbet and Passion Fruit Granité (RM68)
Warm Chocolate with Bentong Ginger Ice Cream (RM68)
Truffle Honey Ice Cream with Roquefort and Walnut (RM68)
French Farm Cheese 3 Types (RM108) *(Surcharge RM38)

Executive Friday Lunch

9 April 2021 (Friday)

RM200 nett per person, inclusive of a glass of Sparkling Wine
Enjoy your lunch with FREE CORKAGE for bottles of Wine and Champagne!

(Please note, our Main Course and Dessert is needed to Pre-Order)

First Course
Cold Capellini with Hotaru Ika and Spring Vegetables

Second Course
French White Asparagus with Sakura Ebi

Main Course
Fillet of Houbou with Fine Beans and Chorizo Jus
Alternatively
Braised Wagyu and Tendon with Mushrooms

Dessert
Frivolite of Pineapples

Coffee or Tea

Degustation Menu

Saturday, 10 April 2021
RM 658 nett per person

(This menu is a series of dishes created to be taken by the whole table.)

Amaebi Carpaccio with Ikura

Cold Capellini with Ezo Abalone

Tarabagani and Avocado Potage

Fillet of Cod with Sicilian Anchovy Sauce

Seared Foie Gras

Granité

Tasting Plate of Wagyu

Truffle Infused Honey Ice Cream with Roquefort and Brioche

Coffee or Tea

Wednesday Special Dinner

7 April 2021 (Wednesday)

RM300 nett per person
Enjoy your dinner with FREE CORKAGE for bottles of Wine and Champagne!

(Please note, our Main Course is needed to Pre-Order)

First Course
Gallagher's Special Oyster au Combava
(Oysters from Ireland)

Second Course
Ocean Trout with Water Cress and Pommes Gaufrettes
(Ocean Trout from Tasmania)

Third Course
French Asparagus and King Crab Consommé Royale
(Gobo from Japan)

Palate Cleanser
Granité

Main Course
Mebaru with Scallop "Marinière"
(Mebaru from Tokushima)
Alternatively
Slow Roasted Italian Veal with Morels
(Morels from France)

Dessert
Warm Honey Cake with Orange Sauce

Coffee or Tea

Wine List

Download our Wine Menu

RESERVE NOW



* All prices are quoted nett Ringgit Malaysia (SST Zero-Rated)
** All menus and pricing are subject to change, please contact us if you require further information.