Category: Swiss
Hotel Equatorial Kuala Lumpur
Jalan Sultan Ismail
50250 Kuala Lumpur
www.equatorial.com
Festival Reservations: +603 2161 7777 ext 8333
With all the cosy allure of a warm, welcoming wood cabin deep in a Swiss alpine forest during winter, the charming Chalet is the oldest fine dining establishment in the city, famed for its award-winning cuisine. Chalet's menu boasts traditional Swiss continental fare such as the Raclette valaisanne and Emincée de veau à la Zurichoise. Food connoisseurs can also enjoy the finest colossal caviar, fresh oysters and a variety of Classic Swiss fondues, including the famous Fondue vaudoise au Appenzeller and Fondue Bourguignonne. The fine wine list is the icing on the cake, offering the perfect accompaniments to these delectable dishes. |
Festival Offers
Door Gifts
A rose and a Chalet Restaurant souvenir.
Wine Offers
Festival Menu diners will get 20% discount on selected bottles of wine.
Cigar Offers
Selected Cigar menu with special prices.
Block BookingS
Group bookings of 6 persons and above are entitled to one bottle of Sparkling Champagne or selected wine.
Room Night offers
FREE room upgrade from Superior Room to Deluxe Room for Festival menu diners.
INcentives
Highest spenders will receive a complimentary invitation for an exclusive wine dinner at Chalet.
Other Events
Thanksgiving Dinner on 27th November 2008.
Special guest appearance by Chef Mark Ellman from Hawaii on 19th November 2008.
Festival Menu Price
Lunch Menu: RM95 nett per person without wine
Dinner Menu: RM220 nett per person without wine |
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Cold Appetiser
A Trio of Oyster Shooters
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Soup
* Portobello Essence with
Gingered Prawn Dumplings
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Hot Appetiser
* Escargot Fondue with a Truffle, Shallot
and Beaujolais Reduction
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Sherbet
Sherbet of Nutmeg Flower and Cocoa Pod
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Main Course
* Slow Roasted Veal Shank Loin with Single Malt Whisky flambéed Kidney Pearls and
Sweet Bread Dumplings, Wild Rice Risotto, Peruvian White Asparagus and
Plum Tomato Fondant in Balsamic Glaze
~•~
Dessert
* Smoky Tiramisu (Lunch Menu Only) Vanilla Crème Brulee with Fruit Caviar,
Cassis Rhubarb Compote and Apple Jelly
Coffee or Tea
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