Chef Hans-Ulrich Wismer Menu

Guest-Chef from Switzerland
Guest-Chef from Switzerland
11/03/2016
Chef Hans-Ulrich Wismer Menu
Season's Greetings!
12/10/2016
Guest-Chef from Switzerland

International Gourmet Tour By Chef Hans-Ulrich Wismer, Switzerland

COLD AND HOT APPETIZER

Smoked Salmon Mousse Mixed With Trout Mousse And Horsh Radish Cream
Dorchester London Style

RM 36.00

Eggplant Compot With Olive Oil, Topped With Red Snapper Filet,
Surrounded With A Cold Gazpacho Soup

RM 36.00

Panfried Duck Liver On Young Spring Onion,
Topped With Nutty Oil And Fresh Herbs Vinaigrette Mix

RM 40.00

Wild Mushroom Risotto With Port Wine Glace And Truffle Oil

RM 48.00

SOUP'S

“Billy Billy” Soup With Mussel And Vegetable And Truffel Strips

RM 32.00

Butternut Pumpkin - Orange Soup With Chicken Strips,
Topped With Parslay And Corriander Oil

RM 28.00

FISH AND SEAFOOD

Prawn With Mango Curry "Play Ben", Served With
Assorted Capsicum Peppers And Thai Black Rice From Chiangmai

RM 50.00

Salmon Fillets "Barbara" - Panfried Salmon Fillet Topped With
A Lobster Beurre Blanc Sauce On Sauted Spinnach And Young Vegetables

RM 46.00

Panfried Red Snapper Fish Fillet With Crispy Potatoes On Asparagus Ragout,
Surrounded With A Red Capsicum Sauce And Basil Pesto

RM 54.00

MEAT AND POULTRY

Panfried Sirloin With Green Pepper Mushroom Duxell,
Over Baked With “Cafe De Paris" Butter, Deep Fried Potatoe Match Stick

RM 86.00

Braised Wagyu Beef Chicks In Red Wine Sauce And Balsamico Sauce,
Served With Celeriac- Mash Potatoes And A Bouquet Of Seasonal Vegetables

RM 98.00

Beef Fillet Mignion, Coated With Green Pepper,
Served With A Marc Du Valais Cream Sauce And Egg Tagliarini

RM 92.00

Double Boiled Lamb Chops On Assorted Bean Ragout,
Flavoured With Arabic Asanti Spice And A Peppermint Hollandaise

RM 78.00

Panfried Duck Breast On Savory Braised Cabbage,
Served With A Black Currant Sauce, Corn Pancake With Black, Chopped Olives

RM 48.00

DESSERT – SWEET’S

Bitter Dark Chocolate Cake With Rasberry- Strawbeery Coulis And Vanilla Ice Cream

RM 25.00

Quark Souffle On Top Of Exotique Fruits Salsa Enhanced With Passion Fruits

RM 30.00

Black Peppered And Flamed Pineapple On Cream De Cacao Juice, Served With Coconut Ice Cream

RM 22.00

Tea Flavoured Creme Brulee With Orange Sabayon Served With Lemon Tuilles

RM 24.00

NET PRICE – INCLUDING ALL TAXES & GST