Held in the River Grill of the Casa del Rio Hotel the theme for our dinner was “Bollywood/Indian” because of the Diwali (Hindu Festival of Lights) festivities.

Having an Indian theme for the event was in fact an afterthought. Therefore Chef's fusion French cuisine added a new dimension to the celebrations! Nevertheless in a more traditional spirit for the theme the table was well decorated with beautiful roses as well as Indian tea lights and ornaments.

Our Melaka members were very excited about this event. All the ladies came dressed in their best sarees and Punjabi dresses. The courses were beautifully presented by Chef Ghazali and his team. The service was excellent and timed to perfection. Hindi film music and home-made muruku added to the ambience and atmosphere.

RECEPTION
Gazpacho shooter with crab meat
Buffalo Mozzarella & tomato with balsamic jello
Vilarnau Cava Brut Reserva – Penedes, Spain

MENU

“Treasure from the ocean”
Squid tagliatelle, prawn in sea urchin foam, tobikko caviar & tapioca wafer
Valdivieso Chardonnay

Spare ribs broth
Pearl barley, crispy chicken crackling, shiso leaf
Valdivieso Winemaker Chardonnay

Frozen Mojito
Herbed orange jelly

Roulade of lamb
vanilla purple kumara puree, minted sphere, smoked baby carrot
micro greens & Shiraz reduction
Don Vinico Tempranillo
OR
Hot-smoked red snapper
Roasted onion, caramelized fennel, beetroot chili jam & beurre noisette foam
Johnny Q Chardonnay Viognier

“Winter bittersweet forest floor”
Chocolate ‘soil’, dusty chocolate ‘tree branch’, chocolate ‘algae’, raspberry sorbet
Margan Botrytis Semillon

Coffee & tea
Kahlua truffle, Teh tarik praline

MENU COMMENTS

I give top marks to the shooter with crab meat which gave an exotic after taste. The squid was cooked to crispy perfection. Combined with the tobikko caviar it was indeed a delightful starter. The broth came in a space age glass ‘capsule’. It was sensational. The tiny bits of tender spare ribs added to a unique dining experience. The delicious chicken crackling added even more surprises. The herbs in the Mojito gave a first hint of Oriental delight.

Coming from Australia I must commend Chef Ghazali for his choice of lamb. It was an excellent cut from the rack, cooked slightly-pinkish medium-rare and very tender. The exquisite sauces were perfectly complementary.

The well-presented selection of chocolate delights showed off the artistic talents of the patisserie chefs – a grand finale to a magnificent dinner. The top quality chocolates used simply melted in my mouth. I believe some guests couldn't resist and asked for a second round!

Well done Chef Ghazali and his brigade. After the dinner, most members adjourned to the bar to continue the lovely night with listening to a trio of Filipino singers. Some members even danced!

Based on a detailed article prepared by Bailli Julie Tan