Lafite at Shangri-La Kuala Lumpur debuts a Summer Degustation Menu

Lafite at Shangri-La Kuala Lumpur debuts a Summer Degustation Menu

Taste of summer

Following the successful run of Lafite’s Spring Degustation earlier in the year and a Truffle Degustation Menu in July (which has been extended to the end of August from its initial end date of 31 July), the French fine dining restaurant in Shangri-La Kuala Lumpur introduces a tasting menu that celebrates the summer season.

Open for dinner reservations starting from earlier this August, Lafite’s Summer Degustation Menu is designed by Chef Scott Henderson, who took over as the hotel’s Executive Chef earlier this year. Featuring seasonal produce, the menu is French contemporary served in five courses, all employing classic ingredients known in French cuisine and turning them into perfectly balanced plates.

Chef Scott Henderson joined Shangri-La Kuala Lumpur as Executive Chef earlier this year.

Two starters kick off the tasting menu, first the Foie Gras Terrine served with strawberries prepared three ways (crisp, confit and coulis), balsamic vinegar and crispy brioche. The foie gras is served with a delightfully crispy brulée top, that contrasts with the smooth texture of the terrine. Eaten together with the sweet strawberries and balsamic vinegar, the dish is balanced and certainly opens up the palate for the next starter. The Tomato Consommé is a light and refreshing follow up to the deep flavours of the terrine, and together with the delicate poached langoustine, dehydrated black olives and sourdough croutons, makes a well rounded serving that leads straight to the mains.

Foie gras terrine with crunchy brulée top and strawberry three ways.

First, slow roasted John Dory with Artichoke Barigoule, sautéed lettuce and preserved lemon gel dotted around the plate for a hit of bright lemon and you work your way through the hearty dish. Then the Duck a l’Orange, made with the breast meat of the Larnaudie duck, served with summer squash, cerignola olives, orange gel and duck jus and roasted sweet baby onions. The duck is tender as it is cooked sous-vide before being roasted, and goes well with the orange puree, the tangy citrus notes of the fruit against that signature duck flavour.

The Duck a l’Orange, made with Larnaudie duck breast, cooked sous-vide and then roasted.

Ending on a sweet note, the final course of dessert is Chocolate Mousse served over hazelnut biscuit for a delightful texture and accompanied by banana salsa and banana lime ice cream. The unusual yet intriguing combination of banana and lime made the ice cream taste more like a sorbet, light and bright from the lime and an unmistakable hit of banana at the end that punctuates and rounds out the flavour. Together with the rich chocolate mousse, the dish is decadent without being too rich or heavy. In a sense, a perfect ending to a meal of balanced dishes and flavours.

The Summer Degustation Menu is available for dinner service at Lafite until the 30th of September 2019 and priced at RM320++. For more information and to make a reservation, visit Shangri-La Kuala Lumpur’s website.

Tomato consommé with poached langoustine

The first main dish, slow-roasted John Dory fish and artichoke barigoule on a bed of sautéed lettuce.

Chocolate mousse over hazelnut biscuits, with banana salsa and banana lime ice cream.

A complimentary amuse-bouche to start the service, a savoury potatoes ice cream with caviar and Granny Smith apple.

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