It’s fine and elegant dining at Lafite, Shangri-La Hotel, Kuala Lumpur for Christmas and New Year.
Chef de cuisine of Lafite, Jean-Philippe Guiard has prepared special dinner menus for the festive season.
For dinner on Christmas Eve and Christmas Day there is a choice of a five-course or seven-course menu.
The five-course menu at RM395 nett per person, begins with Duck Liver Terrine and port wine jelly, warm home-made brioche and balsamic reduction.
Langoustine Ravioli, melted leek, langoustine and saffron bisque, avruga caviar follows.
For main course, you can choose either Slow cooked duck breast with duck liver, porcini potato roll and natural jus, or Steamed Seabass Lasagna, green asparagus, roasted tomato and condiment, razor clam and salmon roe.
Orange sorbet with Grand Marnier and crispy tuile will be served after this. For dessert there is a choice of Chocolate and fruit Christmas log from the trolley.
The seven-course dinner menu for Christmas Eve and Christmas Day, at RM495 nett per person, begins with Duck Liver Terrine and port wine jelly, warm homemade brioche and balsamic reduction.
It continues with Hokkaido Scallop Carpaccio, cauliflower jelly, Aquitaine’s caviar cream.
Next is Langoustine Ravioli, melted leek, langoustine and saffron bisque, avruga caviar, followed by Creamy Oyster and Haddock Soup, poached oyster and spring vegetables.
The two main courses are either Slow cooked duck breast with duck liver, porcini potato roll and natural jus or Steamed seabass lasagna, green asparagus, roasted tomato and condiment, razor clam and salmon roe.
Refresh with Orange sorbet with Grand Marnier and crispy tuile. Then dessert is served – a choice of Chocolate and fruit Christmas log from the trolley.
Christmas Day Buffet Lunch at Lafite
On Christmas Day, a buffet lunch is served at Lafite, at RM275 nett (adult). Among the dishes in this lavish buffet are Christmas duck breast and duck liver terrine, Marinated scallops with grapefruit, citrus confit and avruga caviar, Escargot vol au vent with garlic and parsley butter and Roast rack of Lamb with ratatouille and Taggiasca olives.
There is a carving station offering Roast Christmas turkey with chestnuts and giblet sauce, and Traditional beef wellington. An action station cooks a la minute Scallop and asparagus risotto, and Snow crab and rock lobster risotto. A Japanese station, cheese station and of course the dessert corner are also at the buffet.
New Year’s Eve at Lafite
Celebrate New Year’s Eve at Lafite with an eight-course dinner menu at RM675 nett per person. Begin with the first course of Marinated and grilled tuna, condiments, avocado puree, aquitaine’s caviar and sea urchin. Then savour Roasted Hokkaido scallop skewer with dry fruit crust, black truffle celeriac puree and emulsion.
Fillet of turbot “duglere”, confit cherry tomato, garlic chips and olives Taggiasca follows.
Revel in Lobster royale, squid julienne, smoked trout sauce and salmon roe, then Pan seared duck liver ravioli, clear duck consommé with black truffle.
Refresh the palate with Lemon emulsion, lemon sorbet, fennel confit and dill. Take your pick of main courses – Roasted rack of veal, truffle pomme amandine, grilled asparagus and morel sauce, or Pan seared sea bass, crispy langoustine, poached oyster, sautéed artichoke with Pomme Amandine and avruga caviar sauce.
End dinner on a sweet note with Chocolate and raspberry parfait, crispy chocolate tuile.