March 17, 2017

Authentic Sicilian Cuisine by Guest Chef Lino Sauro @ The Library, The Ritz Carlton KL

Wine and dine night with…

Award winning guest chef Lino Sauro debuts authentic Sicilian cuisine at The Library. Hail from Sicily, one of the Singapore’s top chefs is performing his skill and showcasing his signature creation this March from 14th March to 18th March 2017 here in The Library of Ritz Carlton Kuala Lumpur.

You may get to enjoy his authentic Southern Italian creation though the 4-course dinner menu, made with ingredients which are fresh and seasonal, presenting them in a very innovative and refined way.

The chef’s skill is astonishing. He is great in blending the contemporary culinary techniques with the authentic Sicilian flavours from his heritage.

Priced at Rm 250 per pax or RM 375 per pax with wine pairing for this specially curated 4-course Sicilian dinner. Dinner is available from 7pm onwards.

Started off with Rossini cocktail, prosecco with homemade strawberry puree. Ladies with definitely love this pinky pinky bubbly!

Some small bites to start too. Fried risotto balls and cured salmon topped with caviar.

More bubbly to come…

Amuse Bouche
Ostrica
Oyster, sherry vinegar jelly, wasabi chips, avruga caviar
(Sanfeletto conegliano valdobbiadene prosecco superior docg)
Very fresh oyster that was plump and juicy. One slurp down and you will taste the essence of the sea, sweet and lightly dosed with the saltiness of the wasabi chips and caviar. This was pairing great with the prosecco.

Appetiser
Charred citrus glazed octopus, risone, capsicum, sundried tomato aioli, chilli, pistachio pesto
(Vigneti zabu grillo terre siciliane igt)
The charred citrus glazed octopus was smoky and bursting with mega flavours. And yep, with some light jaw activity, when amylase is running all over the oral cavity, the flavours churn in ever more! And those greenish bits are not risotto; they are actually risone, a type of grain-liked pasta that is commonly found in Sicily. The texture itself was silky smooth, adsorbed the nutty pistachio pesto!

Zabu Terre Siciliane pairing with the seafood.

Entrée
Capellini con aracosta
Angel hair pasta, lobster, seaweed, carrot
(Cecchi orvieto classico toscana doc)
Cold pasta that was done in an al dente way, coated with carrot sauce and topped with lobster and fused with a Japanese scene with a touch of seaweed.

Main Course
Zuppa di pesce gattopardo
Signature gattopardo seafood stew
(Vigneti zabu grillo terre siciliane igt)
Hearty seafood soup that is loaded with shrimp, calamari, mussels and fish, need the help of bread to polish clean the soup! Too good.

Or
Manzo Australiano
Australian Wagyu, Morel Mushrooms, horseradish sauce
(Mazzei zisola sicilia doc)
This wagyu was amazing and I just couldn’t stop wow-ing over it. The wagyu was smooth and tender, with that amazing marbling that melted just right on the palate; succulent and richly flavour. Just oh-so-amazing I was madly in love.

Zisola Sicilia 2013 to go with the beef

Dessert
Cassata
Sicilian ricotta cheese cake
Very light version of the cheese cake, touched with dried fruits, berries, crumble and nuts. A stir of rich chocolate ice cream gave an extra richness to the whole combination.