I came for the duck and it didn’t disappoint.
A juicy, thick cut of breast plus a confit leg that were slow cooked for hours, the chunky breast was tender and delicious while the confit leg was flavourful and flaky.
We were in GRAZE, savouring the first meal from Chef Adam Mead for this special 3-days-only menu, paired with the finest wine selections from De Bortoli Wines Winery in Yarra Valley Australia.
The dinner tomorrow night will be more elaborate, with choice of more mains including lamb and John Dory and also with options of three, four or five courses. The Sparkling Brunch on Saturday will start from 12 pm until 3 pm where patrons can expect more wines and selection of Chef Mead’s specialty pasta dishes from Squid Ink Fusili with Spanner Crab, Grass-fed Scotch Fillet with Semolina Gnocchi and Telleggio and Potato Agnolotti and more!
BELOW: Chef Adam’s specialty : Squid Ink Fusili with Seafood.
Dessert: Supremely decadent Hazelnut Chocolate Fondant, nougat, amaretto gelato, hazelnut praline.
And of course, the wines.
“My menus are driven by the classic Italian idea of simple food done well” – Chef Adam Mead.
Indeed. It was a good lunch. Thanks Chef! I hope you enjoy your Sunday in KL!
Try it yourself from 12th October – 14th October 2017. Choose from set lunch or ala carte dinner or the weekend brunch.
For reservations, please call: +603 2264 2596.
Hilton Kuala Lumpur