AUTHENTIC SICILIAN CUISINE AT THE LIBRARY BY GUEST CHEF LINO SAURO

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    Ciao! We had a great evening at The Library @ The Ritz Carlton KL last night, indulging on tantalising Sicilian cuisine and wines.
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    The largest region of Italy, Sicily lies at the heart of the Mediterranean Sea. So…when Sicily is being mentioned, fresh seafood comes to mind.
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    We were very lucky to have award-winning Executive Guest Chef Lino Sauro from the acclaimed Gattopardo Ristorante di Mare in Singapore as a guest chef here at the Ritz Carlton KL.

    From March 14 to 18, 2017, Chef Lino, who hails from Sicily and one of Singapore’s top chefs, will lead a five-day culinary showcase curating an array of signature creations through a specially designed four-course dinner menu.
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    We started off with some rossini cocktail – prosecco with a homemade strawberry puree!
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    As well as small bites such as arancini—fried risotto balls and cured salmon topped with caviar.
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    Amuse Bouche – Ostrich (oyster served with sherry vinegar jelly, wasabi chips and Avruga caviar)

    Fresh, plump oysters paired with crisp and dry, yet flavourful prosecco – life’s good!
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    Appetiser – Polipo (charred citrus glazed octopus, risone, capsicum, sun dried tomato aioli, chilli, pistachio pesto).

    A quick sear on the grill intensifies the flavor and gives the edges of the octopus a charred, crispy texture while the inside remains soft and tender. It went so well with risone, a type of rice-shaped pasta commonly found in Sicily. The risone is so smooth and silky, and being coated evenly with squid ink and topped with pistachio pesto.  SO good!
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    Entree – Capellini con Aracosta (angel hair pasta, lobster, seaweed, carrot)

    I really enjoyed having this cold pasta dish. Coated with carrot sauce, served with lobster and seaweed for that little Japanese twist – wonderful combination.
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    For mains, guest can choose between Chef Lino’s Signature Seafood Stew or Australian Wagyu with Morel Mushrooms and Horseradish Sauce.

    Here, a bounty of local seafood—swordfish, shrimp, calamari, and mussels—is piled on the Zuppa di Pesce Gattopardo. So rich and hearty!
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    However, the Australian Wagyu steals the show. It was smooth and tender, yet boldly beefy.
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    For dessert, Chef Lino serves us his modern take on cassata, a traditional Sicilian ricotta cheesecake. It was a beautiful mess of chocolate ice cream, ricotta cheese, crumbles, dried fruits and nuts. Beautiful!
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    The specially curated four-course Sicilian dinner at The Library is priced at RM250 (without wine) or RM375 (with Sicilian wine pairing) per person.  Coffee/Tea and petit fours is included. Dinner is available from 7pm.

    For reservations and enquiries, please email [email protected] or call +60 3 2142 8000.

    The Ritz Carlton KL
    Add: The Library, Level 1, The Ritz-Carlton Kuala Lumpur, 168 Jalan Imbi, 55100 Kuala Lumpur, Malaysia.
    Tel: 03-2142 8000
    Website: http://www.ritzcarlton.com/en/hotels/malaysia/kuala-lumpur

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