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Monday, 16 October 2017

Award-Winning Guest Chef Christopher Millar Showcases Modern Australian Cuisine At The Library Ritz Carlton Kuala Lumpur

AWARD-WINNING GUEST CHEF
CHRISTOPHER MILLAR 
SHOWCASES
MODERN AUSTRALIAN CUISINE AT THE LIBRARY
 Award-Winning Guest Chef Christopher Millar 

The Ritz-Carlton, Kuala Lumpur is pleased to present award-winning Australian Guest Chef Christopher Millar, who is set to enthral the palates of guests and gourmands with an exquisite six-course modern Australian cuisine dinner featuring his signature wagyu beef at The Library. 

Chef Chris is currently Executive Chef of the acclaimed Stellar at 1-Altitude in Singapore. Stellar at 1-Altitude is renowned for serving sumptuous wagyu beef flown in exclusively from Chef Chris’s very own Tajima cattle herd in Australia. A creative force in the culinary scene with a wealth of experience spanning 20 years, he has enjoyed a successful career in distinguished and award-winning restaurants in London and Australia, most notably the iconic Windsor Hotel in Melbourne and the prestigious Pavilion on the Park in Sydney, achieving the coveted Chef Hat award for both establishments.

His creative inventions and adept culinary skills have garnered numerous awards and accolades, including the recently accorded Two Stars by Wine & Dine Singapore Top Restaurants Award, a finalist for Chef of the Year and Restaurant of the Year in the 2017 World Gourmet Summit Awards of Excellence and Best Innovative Fusion Chef by National Critics Choice.

The five-day promotion will feature Chef Chris’s exquisite curation of Wagyu beef, adding a distinctive touch to the menu which includes:
  • Chef’s signature Sturia Caviar on Crème Fraiche Cracker
  • Wagyu Tri-Tip Tataki with Truffle Mascarpone and Olive Soil
  • Rock Rose Gin Marinated Salmon with Oyster, Avocado and Ikura
  • Wagyu Petit Tender Over The Coals with Sea Urchin, Wasabi and Paris Mash 
  • Pickled and Braised Wagyu Beef Cheek with Roasted Cauliflower Cream and Porcini
  • A decadent Sable of Mango and Lime Curd is served for dessert

Chef’s Signature Sturia Caviar on Crème Fraiche Cracker

Wagyu Tri-Tip Tataki with Truffle Mascarpone & Olive Soil






Rock Rose Gin Marinated Salmon with Oyster, Avocado & Ikura 




Wagyu Petit Tender Over The Coals with Sea Urchin, Wasabi & Paris Mash






Pickled & Braised Wagyu Beef Cheek with Roasted Cauliflower Cream & Porcini

 




A Decadent Sable of Mango & Lime Curd For Dessert

Available from October 31 to November 4 from 7pm until 11pm, the six-course dinner is priced at MYR350 per person with an option of wine pairing at MYR500 per person. 

For more information and reservations, please call +60 3 2142 8000 or email dining@ritzcarlton.com.my. Price are in Malaysian Ringgit (MYR) and inclusive of 6% GST.


OCTOBER 31ST TO NOVEMBER 4TH
AT THE LIBRARY 
7pm – 11pm 
SIX COURSE DINNER PRICED FROM MYR350

The Ritz-Carlton, Kuala Lumpur
The Library
168 Jalan Imbi
Pudu
55100 Kuala Lumpur
Tel 03 - 2142 8000

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