It is a special month for the Oak Room where it is their first time opening their doors to public. In the month of October, The Oak Room will be opening its doors to the public so don’t miss your chance to sample Chef Fong’s cooking in a sophisticated setting that has every feel of a grand ballroom.
Appetiser: Seared Hamachi with Beetroot and Raspberry Condiment, Dashi and Sumac
Wine : WestEnd Semillion Sauvignon Blanc 2013
Started off with their appetiser where we are being served with the fresh Hamachi which is well pan seared till perfection and served with the beetroot and raspberry condiment, dashi and sumac. Every bites of the Hamachi is just heavenly and delicious. Served with the WestEnd Semillion Sauvignon Blanc 2013 where the wine brings a full of intense flavours.
Entrée
Pan-Fried Foie Gras with Duo of Pear, Onion Marmalade and Mixed Cress
Wine: Don Vinico Chardonnay Macabeo 2013
The Foie Gras is indeed well prepared and done. With no pugent smell; the foie gras remains moist and served with a sweet blend of the pan seared pear together with the Onion Marmalade and Mixed Cress. Served together with Don Vinico Chardonnay Macabeo 2013
Soup: Consommé of Golden Melon with Dumpling
Wine: Valdivieso Chardonnay
The bowl of Chinese Western combination, the consommé of Golden Melon with Dumping is indeed delicious where the soup is sweet and light. Served together with Wine: Valdivieso Chardonnay which bring us with the fresh crisp acid which refreshes the palate.
Palate Cleanser
Choose your mains which is either a lamb or fish.
Pan-Fried Rack of Lamb set onto Yellow Kumara Ragout napped with Wild Rustic Sauce
Wine: WestEnd Cabernet Merlot 2013
The rack of lamb is being pan fried till perfection leaving a moist, tender and juicy texture. Served with the Yellow Kumara Ragout napped with Wild Rustic Sauce. Not just it is beautifully presented; but every mouthful is just awesome! Served together with WestEnd Cabernet Merlot 2013
Pot Roasted Black Cod with Chickpeas Puree, Sun Blushed Tomato in Vine and Lemon Thyme Veloute
Don Vinico Chardonnay Macabeo 2013
Love the way it is done, the Black Cod is indeed well prepared with the flaky fish meat with it. Every mouthful is sinfully good and whats more is they are indeed well prepared and served with the Chickpeas Puree, Sun Blushed Tomato in Vine and Lemon Thyme Veloute. Served together with Don Vinico Chardonnay Macabeo 2013.
End your meal with the Passion Fruit Sorbet before moving to the desserts. The passion fruit sorbet is indeed a nice palate cleanser to us where it is simply refreshing.
Dessert: Strawberries Pavlova
Wine: NVY Passion Fruits
The strawberries pavlova comes simply good where it the pavlova brings you with the light sweetness and a huge strawberry by the side. Served together with the NVY Passion Fruits Wine to ends the sweet delights.
The full menu is priced at RM188 nett per person (Without Wines) while with Wines is at RM268 nett per person. Why not make your booking at head to The Oak Room for a exclusive dining during the month of October.
Address:
The Oak Room
Level 3, Nexus, Bangsar South,
Jalan Kerinchi, Bangsar South,
59200 Kuala Lumpur,
Wilayah Persekutuan Kuala Lumpur
Phone: +603 2386 9169