December 18, 2015

Festive Cheer @ Colonial Café, The Majestic Hotel KL

December; the last month of the year, the month of joy, the month of happiness.

Yes right, we have now come to the last month of the year and in less than 2 weeks’ time, it will be another brand new year. Hence, it’s time to be merry, get together and celebrate on this jolly festive month again! Ho Ho Ho!

So, what’s your plan for Christmas and New Year Eve???
If you haven’t thought of anything yet, perhaps this could be the great place for the festive celebration and to welcome the year of 2016 with your loved ones, friends and family.

Colonial Café

Prettily decorated in the Christmas-y atmosphere and it is going to be the same on Christmas Eve, Christmas Day and also New Year Eve too! Let’s treat yourself and your loved ones with a fanciful dinner in this classy and jolly setting of Colonial Café.

Colonial Café is offering
Christmas Eve Dinner Menu (Rm 280 nett per pax; Rm 380 nett per pax with wine pairing)
Christmas Day Menu (Rm 220 nett per pax; Rm 320 nett per pax with wine pairing)
New Year’s Eve Dinner Menu (Rm 350 nett per pax; Rm 480 nett per pax with wine pairing)

View here for Full menu.

I always adore this magical season. It is always cheerful to see colours of gold and red and green and bling bling decorated in every corner, everywhere in the premise. Many thanks to The Majestic Hotel’s management and team for hosting us a wonderful evening; with great food and great company, and entertained by The Solianos with their classic holiday jingles.

Amuse-Bouche
Chicken Liver Crostini
A crunchy bite size “box” on pre-meal. Topped with creamy and rich chicken liver pate, crostini is the fancy name for baguette slices that have been brushed with oil, dusted with salt and pepper and baked until golden brown.

Starter
Wood Smoke Infused Blue Mussel, Scallop and Salmon Avocado Puree, Micro Cress and Creamy Honey Mustard Dressing
A very refreshing starter which is filled with essence of the sea and lovely contrasted with the creamy dressing. One of my favourite dishes in that evening.

Soup
Cock a Leekie
The traditional Scottish chicken and Leek soup which was light but flavourful at the same time, thickened and packed with the chicken essence that has been simmered for long hours. Gimme a slice of bread, wanna mop clean the soup bowl.

Orange Sorbet
Served with dehydrated orange slice; the palate cleanser was citrusy and neutralising our taste buds so that the taste buds are ready for the next course.

Main Course
Trio’s King
Turkey Breast, Sausage in a Blanket and Herbs Stuffing, served with creamy mash, minted mushy pea and red wine gravy.
Most of the time the turkey breast comes too dry and too rough to my liking but I must say this is the most tender, moist and succulent turkey breast I have ever tried. The BEST turkey breast I have come across. Moreover, it was very flavourful; pairing well with the red wine gravy and fantastic sides like buttery pastry with sausage, creamy mash and mushy pea.

This is pairing with Dourthe N°1 Bordeaux Rouge

Or
Baked Salmon with Lemon and Dill Sauce
Accompanied with seasonal vegetables and dauphinoise potatoes. To my point of view, the fish needs more flavour in the meat and glad that the lemon and dill sauce did help up a bit. Still prefer the turkey breast to this.

This is pairing with Bodega Norton Barrel Select Chardonnay Mendoza Argentina

Pudding
Christmas Pudding, Vanilla Sauce and White Chocolate Ice Cream
It is not a Christmas if without the presence of Christmas pudding. So, Christmas pudding as a sweet sweet-ending for the night; compatible well with the aromatic vanilla sauce and chilling white chocolate ice cream.

The set also comes with Petits Fours – assorted homemade Christmas Cookies and Chocolate; and freshly brewed coffee and tea.