May 21, 2012

The Restaurant, The Club Saujana Resort Kuala Lumpur: Craggy Range Wine Dinner

A Craggy Range Winemaker Dinner Menu by maestro duo Executive Chef Alexander Waschl and Executive Chef Jerome Carrouee!

Expect nothing less but a wine connoisseur experience as New Zealand winery Craggy Range teams up with The Club Saujana Resort for an exclusive Wine Maker Dinner on 2 June 2012 at The Restaurant.

The Restaurant at The Club Saujana Resort exudes a class of its own! One can expect nothing but the best with its charming and elegant interior. A favorite among the elite, The Restaurant features modern European cuisine helmed by Executive Chef Alexander Waschl, a talented Austrian chef with an endless creative vision in the culinary world.

It all begins with a desire to create a legacy! Craggy Range showcases wines from the land of mountains, fire and ice, New Zealand. Responsible for the label was Terry and Mary Peabody, whom took the risk and invested their desire at the youngest country in the world through Craggy Range and turns it into a legacy of its own. Well known for purity, New Zealand has good reasons to produce the purest vines to harness grapes with pure freshness and wines like no other! Read more about Craggy Range here.

The night of our gastronomy began with an intriguing Amush Bouche of Octopus Carpaccio. A tedious and intricate piece of a jigsaw of cephalopods crowned with a tangy tomato confit and balsamic vinegar. Tender and bursting with flavors, this one certainly awakes my appetite! On the actual dinner, guests will be treated to a lovely array of canapés prior to the course dinner.

Salmon Crudo served with Horseradish and Saffron Cream was a masterpiece of creamy and luscious salmon coated with herbs to pair up with a tinge of light horseradish flavor. This is where I wish for more of the omega rich fish it is luscious form!

Paired with Fletcher Family Riesling 2010, the savory flavors of the creamy salmon jazzed up the smooth citrus notes of the wine. My favorite wine among the three that I sampled that night!

The next course of Smoked Duck with Foie Gras Dumpling, Cranberry and Shallot Jam was plated like a piece of art. Smoky and salty tender duck contrasted nicely against fruity sweetness of mango salsa and tangy caramelized shallot jam. A crispy and moist foie gras dumpling provided textures to the dish while a foie gras terrine added further richness.

The duck course is paired with an aromatic crisp bouquet of Te Muna Vineyard Sauvignon Blanc 2011, another lovely contrast portraying the salty duck with a citrus white for a lovely balance.

Poached Halibut with Semi Dried Tomato Confit, Preserved Lemon and Candied Olive featured a sweet and gentle halibut with a rich lightness and flavored up with a tangy confit of tomato and lemons. The spike up note of the dish was the pieces of candied olives. My favorite of the preserved lemons which was sweet and citrusy that lightened up the whole dish! Kidnappers Chardonnay 2011 accompanies the delicate fish course.

The fourth course was a Pulled Lamb Shoulder and Lamb Kofta served with Onion Brule and Peppery Greens. Lamb executed two ways, I simply prefer the braised lamb shoulder for its tender richness. An interesting onion brule resembled a savory custard which paired decently with the lamb.

This dish is paired with Te Muna Vineyard Pinot Noir 2010, a berry red with fruit tannin that leads to a silky finish.

A sumptuous Beef Tenderloin and Braised Beef Cheek with Potato Fondant, Spring Onion, Tomato Garlic and Spinach took home the prize for carnivores. The medley of beef tenderloin was pink and so tender to the bite. A piece of dark braised beef cheek held the flavor point for the dish while the grilled spring onion was exuberantly paired with the beef. Tomato garlic braised till soft with sautéed spinach provided side accompaniments to the beef. Paired with the red meat is Te Kahu Hawke’s Bay 2010.

Our wine pairing ended on a high note with Manjari Chocolate Raspberry Tart served with Raspberry Praline and Sorbet. If there is one sinful note in the whole meal, this one takes the cake! Dark bittersweet and luscious, the rich tart was ultra smooth while fresh raspberry filled with more raspberries and chocolate mousse is sufficient to take one to cloud nine! A sorbet lover, the raspberry sorbet was sour and sweet, chilling up the taste bud and opposing the richness of the cocoa in a positive note. A final wine pairing with Fletcher Family Noble Riesling 2008!

Craggy Range Wine Dinner is available on 2 June 2012 at The Restaurant to taste the pairing of New Zealand wines with the creations of culinary maestros Executive Chef Alexander and Jerome. The exclusive wine-pairing dinner is priced at RM210++ and will include canapés and a six-course dinner with six wine pairings.

Enjoy the Craggy Range Getaway for RM 658++ that includes a one night stay at a Club Room, with a free upgrade to a Terrace or Superior Suite based on availability, a bottle of Craggy Range wine, chocolate turn down service, buffet breakfast for two, welcome drink, cocktail house and wi-fi internet access.   

For reservations, please call (03) 7806 7000 ext 6722 or email or visit

The Restaurant
The Club Saujana Resort Kuala Lumpur
Jalan Lapangan Terbang SAAS
40150 Shah Alam,
Selangor Darul Ehsan, Malaysia
Phone Number: +603 7843 1234
Fax Number: +603 7846 2789

*Thanks to Azimy and Marcia for the invite!
*Read about first and second visit at The Restaurant.


  1. The foie gras dumpling...Poached Halibut with Semi Dried Tomato Confit.... they are all so's like beckoning me to eat'em! *CHOMP IT*!!XD

  2. Nice....your pictures look fantastic. Do you think I will be able to get 50% off when I use the Saujana Card?

    1. tq :D not sure but I think you can call to check with them!

  3. I want that dessert, pair with the wine of course!

    1. ya.. I really took time to enjoy the dessert!! the chocolate was to-die-for!!!

  4. The tenderloin and beef cheek looks good. RM658 sounds like a good deal. :)

    1. it was...I took another piece from my neighbour!! and its RM210++ ... =)

  5. Wow!!! The dessert looks mouth watering and now I'm hankering for a nice cold glass of wine... How many more hours till work is done?...

  6. I have not been there for ages. Now you make me want to go.