PRIME never ceases to impress the masculine palate of beef enthusiasts. For the month of July, diners can expect an exquisite 4-course menu featuring all-things beef.
“Each course is created with an element of beef and we further challenged ourselves by including it in the dessert as well. It is important to continuously stimulate our guests’ experience, especially guests who frequents PRIME as they are already familiar with our a la carte menu”, said PRIME’s Sous Chef Nur.
The first course starts with a plate of Tomato Confit and Garlic-herb Cream Cheese Salad with Black Angus Oyster Blade and Olive Crumble. The second course features Oxtail consommé, the delicate flavor of beef essence, complemented with an all-time classic – the Truffle Royale and Foie Gras ‘croque’. The much awaited main course showcases sous-vide O’Connor Filet Mignon, which is the heart of a tenderloin and braised short rib, underlined by charcoal grilled potatoes, maple parsnips puree and roasted young carrots. To titillate the palate, classic Yorkshire pudding accompanies the tender cuts with Bone Marrow and Bearnaise Sauce with a drizzle of Chimichurri dressing. Tease the taste buds with an innovative dessert of Custard Brulee with beef sweetmeat rolled in a crisp Filo-pastry, accompanied by ice cream, caramelized hazelnut and orange.
The 4-course menu is available in July 2014 for dinner at PRIME, level 5 of Le Meridien Kuala Lumpur. Priced at RM 258 ++ per person.
To discover more, visit www.dining.lemeridienkualalumpur.com, e-mail: [email protected]
or call Dining Reservations at +603 2263 7434.
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