Arthur’s Bar and Grill at Shangri-La Hotel, Kuala Lumpur gets into the spirit of the season with special menus for Christmas and New Year.
On Christmas Eve, the dinner set menu at RM205nett per person for four-course menu offers a choice of two starters — Citronella cured ocean trout, ruby grapefruit hass avocado and micro greens; or Cider wood hot smoked duck breast, pomegranate, endive and golden beets.
For the soup course, choose either the Oxtail Essence Vegetable jardinière and porcini beef cheek agnolotti, or Butternut pumpkin velvet soup with Hokkaido scallops.
At the Christmas carvery are the traditional roast turkey with apple-chestnut and raisin stuffing, giblet gravy and orange cranberry relish, Slow roasted prime beef ribeye, truffle scented beef jus, green pepper corn sauce and Herb crusted rack of lamb, lemon thyme jus, fig and mint chutney.
The condiments for the carvery include horseradish, Brussels sprouts, honey glazed baby carrots, wild mushrooms, Yorkshire pudding and candied sweet potatoes.
For dessert, choose either Christmas pudding vanilla bourbon Anglaise, clementine ice cream and berry compote or Chestnut Mont Blanc with Morello cherry sorbet.
On Christmas Day, lunch is served at Arthur’s Bar & Grill, at RM205nett per person for four-course menu. This begins with a choice of two starters — Salmon confit with frisee, fennel, wild rocket and preserved meyer lemon vinaigrette or Sakura capon with duck liver compression, mache, celery, apple hazelnuts and truffle dressing.
As for soup, you could opt for the chilled cauliflower soup, chives and yabbies tail or Oxtail essence vegetable jardinière and porcini beef cheek agnolotti.
For the main course, there are traditional roasted turkey with apple-chestnut and raisin stuffing, giblet gravy and orange cranberry relish, Slow roasted prime beef ribeye, truffle scented beef jus, green pepper corn sauce and Herb crusted rack of lamb, lemon thyme jus, fig and mint chutney.
You may choose Christmas pudding vanilla bourbon Anglaise, clementine ice cream and berry compote or Eggnog raspberry tart with pistachio ice cream.