Following the Annual General Meeting we had a very successful dinner at the Kuala Lumpur Convention Centre which was attended by 71 members and guests.

As expected, the Centre laid on an excellent dinner. This year’s theme was “Simply Elegant”. It was indeed an evening of pure elegance: décor, refined menu, impeccable wines and precision service.

RECEPTION

Potato ice cream with cream fraiche and caviar
Asparagus textures with spanner crab
Poached quail egg with veal jus
Charcoal crisps with cured salmon and bottarga
Cocktails, mocktails & wines

DINNER
Macaron “Naples-style” with anchovies and Kumamoto tomato
Nicolas Feuillatte Brut Reserve Champagne

Smoked langoustine, oyster pearl and Tua Tua clam
with cauliflower panna cotta, leek mousse
orange beurre blanc and citrus sabayon
Pouilly Fuissé 2013 - Joseph Drouhin

Scallop and cod mousse with sea urchin
with pour-over of crustacean cream
Pouilly Fuissé 2013 - Joseph Drouhin

“Poultry duo”
Chicken breast with wild mushrooms and black truffle
Glazed Pohutukawa duck breast with figs
Vosne-Romanée 2007 - Domaine d’Eugénie

Bergamot sherbet
flavoured with lemongrass and ginger flower

“Back at the Australian ranch”
Roasted Wagyu rib eye, with Parmesan foam and bone marrow
Herb-roasted rack of lamb with minted grainy apple chutney
Pauillac de Latour 2011

“Black with Gold”
White chocolate, truffle ice cream
duck liver mousse and goat cheese
Sauternes ‘Mascaron par Ginestet’

Espresso coffee, fine tea leaves
Cognacs, Port, Malt whiskies & cocktails

The bursting flavour of the soup, the layers of sensations from the delicious Wagyu rib eye and the rack of lamb, as well as the chocolate dessert with embedded duck liver and goat cheese ice cream summed up the great menu.

The elegance and grandeur of the dinner and the warm camaraderie amongst the guests made for a most memorable evening.

Violet Chin
Bailliage Secretary