It was an elegant and tasteful night at the Bailliage’s Annual General Meeting Dinner event held in the Olio Italian Restaurant of the Ramada Plaza by Wyndham Melaka.

The esteemed members led by Bailli Julie Tan were adorned with their respective Chaîne ribbons, the ladies were fashionably dressed in retro styles and the gentlemen regally attired in their black tie outfits making the event distinct from the formal Bailliage dinner.

Members and their guests mingled graciously sipping sparkling wine, nibbling on delicately prepared canapes and conversing affably as they anticipated the eight-course dinner paired with delicious wines prepared for the evening.

The meeting of gastronomes and professionals was enhanced by a “retro” theme.

General Manager Klaus Sennik announced that he was honoured to present the hotel’s uniquely-crafted dinner. Each dish was meticulously prepared by his team headed by Chef de Cuisine Khairul Anuar.

MENU

Auguste Escoffier - King of Chefs
Lobster Thermidor (created circa 1880)
Bottega Brut Millesimato - Italy

Fit like Norma Jean
Chicken liver mousse
poached baby pear, glazed mixed berries

Vintage bouillon
Consommé with brunoise of vegetables
toasted bread basket
Oxford Landing Estate Chardonnay - Australia

Punch Romaine
from the last meal in First Class on Titanic
(created by Escoffier in the early 1900s)
Rum, white wine, Champagne, citrus
over shaved ice with mini fruit galore

The Steak Doctor - Salisbury Steak
Ground beef, onion gravy, garlic potato puree
mushroom, clarified butter
Deakin Estate Cabernet Sauvignon - Australia

or

Diana soul to heaven
Ballotine of Dover sole, gratin potatoes
tempura vegetables, sauce meunière
Evans and Tate ‘Expressions’ Butterball Chardonnay - Australia

From classic to modern way
Mango yoghurt mousse cake
Deakin Estate Moscato - Australia

Fall of the Roman Empire
Coffee and tea
“Cantucci di Prato”
Tuscan almond flavoured biscotti, assorted pralines

The tasteful dishes were presented by the restaurant’s team of dedicated servers from the appetizers to the main course and culminating with the delectable dessert ending the night on a flavoursome high.

The brigades were enthused to receive Bailliage Certificates of Appreciation crowning the efforts undertaken to achieve the display of commendable food and service quality.

Julie Tan
Bailli