Ciao! We had a great evening at The Library @ The Ritz Carlton KL last night, indulging on tantalising Sicilian cuisine and wines.
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.
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.
We started off with some rossini cocktail – prosecco with a homemade strawberry puree!
As well as small bites such as arancini—fried risotto balls and cured salmon topped with caviar.
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!
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!
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.
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!
However, the Australian Wagyu steals the show. It was smooth and tender, yet boldly beefy.
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!
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 dining@ritzcarlton.com.my 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
