MIGF 2016 Set Menu @ Senja, The Club Saujana Resort Kuala Lumpur

The New Senja Takes on Classic and Contemporary Italian Cuisine

The Malaysia International Gourmet Food Festival (MIGF) is back! For the whole month of October, gourmands are in for a sumptuous menu at Senja, the all-new Italian restaurant at The Club Saujana Resort Kuala Lumpur. Senja re-opened in their new location on 1 August 2016, taking over previous exclusive The Restaurant premises.

Set in elegance, the new Senja features a stylish lounge, a charming dining area and a beautiful alfresco terrace surrounded by a cascading pool and lush gardens. The dining area features an open kitchen area with a wood-fired oven, perfect for the classic Italian favorite pizzas.

Senja’s menu features classic and contemporary Italian cuisine by Italian born chef, Chef Marco Violano. With over 20 years of culinary experience, diners are assured of authentic Italian flavours coupled with modern presentation set in a beautiful ambiance.

Senja also has a gorgeous wine cellar featuring a list of over 200 international wines to be paired with the menu for an elevated dining experience. For the MIGF 2016 set menu, the courses are paired with the exclusive house label produced and bottled at Frankland Estate in Western Australia.

For the whole month of October, Chef Marco has put together an exquisite 5-course set menu paired with wines in conjunction of the MIGF 2016. The MIGF 2016 set menu is priced at RM280 without wine pairing and RM370 with wine pairing.

The MIGF 2016 set menu kicks off with a glass of Campari Soda to unwind down the evening.

Tortino di Parmiagiana di Melanzane con Pomodori San Marzano e Crema al Parmigiano

For the amuse bouche, Chef Marco prepares a taste of an Italian classic of Oven Baked Layer of Eggplant ‘Parmigiana’ style with Roma Tomatoes, Fresh Basil & Buffalo Mozzarella. Familiar comfort flavours of soft and creamy eggplant with its mélange of ingredients eased in our appetite warmly. The creamy notes of the dish went very well with the bright and fresh notes of the crisp Sauvignon Blanc 2014.

Sauvignon Blanc 2014, Frankland Estate, Western Australia

Battuto di Tonno Pinna Gialla con Croccantino di Polpa di Granchio Piccante e Salsa Tonnata

The appetizer of Yellow Fin Tuna Loin Tartar with Crab Cake & Tuna Sauce was one of my favorite course of the menu. Pairing seafood of yellow fin tuna with crab may not sound like a great match but Chef Marco really made great effort in this dish. Cleverly using contrasting textures, the crispy crab cake matched so well with the cubes of tuna tartare. A confit tuna sauce brought both together. The lightness of the tartare with its bold punchy flavours was heavenly with the sublime crab cake, so much so I would love to have this as a main course. Pairing up with the crisp and fruity stone fruit notes of the Chardonnay 2014, the flavours of the seafood are such a perfect match for this white wine.

Chardonnay 2014, Frankland Estate, Western Australia

Zuppa di Pomodorini Pachino Siciliani con Burratina di Corato ed Olio al Basilico

The soup course had us all enjoying the tangy sweet and luscious note of Sicilian Cherry Tomato Soup with Burrata Cheese. The balance of sourness with sweet and savory is pleasurable and the added touch of gorgeous creamy burrata cheese elevated the soup to new heights. The richness of the soup proved to be solid match for the gorgeous Chardonnay 2013, a white that showed restraint and finesse on the palate.

Chardonnay 2013, Miles from Nowhere, Margaret River, Western Australia

Risotto al Nero di sepia con Medaglione di Cappesanta e Bottarga

There are 3 main courses to choose from and the first one turned out to be my favorite. ‘Camaroli’ Squid Ink Risotto with Hokkaido Scallop Medallion & Bottarga evoked such majestic contrast of colors. A large plump and beautifully seared scallop is paired with unctuous and tasty jet black squid ink risotto. The risotto is marvelous with its toothsome texture and moreish squid ink taste. The sprinkling of salty and umami dried fish roe powder gave the dish a luscious finish to the dish. Kudos to Chef Marco for this gorgeous dish!

Lasagna Cotta al Forno con Funghi Porcini e Vellutata al Tartufo

If you’re seeking classic and comfort flavours, there is also the Oven Baked Lasagna with Porcini Mushrooms & Black Truffle Fondue. Layers of creamy and tomatoey goodness are enhanced with smoky and earthy porcini mushrooms as well as a lavish black truffle sauce.

Shiraz 2014, Frankland Estate, Western Australia

Both Risotto and Lasagna are paired with Shiraz 2014. The heavy flavours of both dishes are harmonized by the soft but well-balanced red with hints of plum and spice.

Rollata di Filetto di Merluzzo con Zucchine Verdi in Guazetto di Vongole Piccanti

The third main course is Pan Roasted Cod Fish wrapped with Zucchini & Lemon Thyme in Spicy Clam Stock & Broccoli Puree. The smooth and creamy cod paired well with the tender sliced zucchini. What made the dish stood out was the delicious and tasty spicy clam sauce jazzed with broccoli and pieces of juicy clams. The light heat in the sauce really enhanced the cod so well. The dish is not overly heavy and makes a good main course for those who enjoy fish and a lighter meal.

Chardonnay 2013, Miles from Nowhere, Margaret River, Western Australia

Crème Brule al Pepe Nero con Composta di Banana

The menu ends with a very unique twist of Black Pepper Crème Brule with Banana Compote. A generous portion of dessert, the peppery nuances in the crème brulee is such an interesting flavour on the palate. It also balances up the sweetness of the baked cream well, giving it a unique flavour. Baked with a thin and essential caramelized crust, the dessert went so well with the Moscato, a sweet wine full of hints of apples, limes and tropical fruits.

Moscato 2014, Deakin Estate, South Australia

Senja’s MIGF 2016 Set Menu

Available 1 Oct to 31 Oct 2016

Without Wine Pairing RM280

With Wine Pairing RM370

Other highlights at Senja include its prix-fixe Business Set Lunch served daily from 12.00pm to 2.00pm. Priced at RM68 nett per person, the lunch features a weekly rotating menu inspired by the season’s finest ingredients. Diners can customise their very own 3-course meal comprising of a starter, main and dessert for a quick and satisfying meal served within the hour.

Senja is opened daily from 6.30am to 10.30am for breakfast, 12.00pm to 2.00pm for lunch and 6.30pm to 11.00pm for dinner.

For dining enquiries or reservations at Senja, please call (603) 7806 7000 ext 6722, email dine@theclubsaujanaresort.com or visit www.shr.my.

SENJA

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

Website: www.theclubsaujanaresort.com

Facebook: www.facebook.com/TheClubSaujanaResort

Jacob’s Creek Heritage Wine Collection Wine Pairing Dinner

A Harmonization of Jacob’s Creek Wines and The Restaurant’s Cuisine at The Club, Saujana Resort & Hotel

Mentioned Australian wines and Jacob’s Creek comes to my mind at first thought. Australia’s leading global wine brands with over 160 years of winemaking expertise, offers quality contemporary wine styles with great varietal expression. Jacob’s Creek history traces back t0 1847 when young Bavarian immigrant Johann Gramp planted the first commercial vineyard in the Barossa Valley in South Australia. Today, it is led by Chief Winemaker Bernard Hickin and great care is taken by each of the skilled and passionate individuals behind the brand, to deliver the highest quality wines possible within each range.

No stranger to the Malaysian scene, Asia’s leading winery recently held a memorable wine pairing dinner in honors of Jacob’s Creek Heritage Wine Collection at The Restaurant at The Club, Saujana Resort & Hotel. It was truly an honor to receive an invite to this distinguished soiree for the exclusive fine wine pairing.

The evening took off with a delightful weather that sets the mood for a lovely evening to follow. Arriving early, guests mingled at the open foyer of the restaurant where they were handed glasses of Jacob’s Creek Sparkling Chardonnay Pinot Noir along with some servings of canapes of Smoked Duck with Mango and Vegetable Spring Rolls.

Jacob’s Creek Sparkling Chardonnay Pinot Noir, a sparkling bubbly, has gorgeous refreshing lemon citrus aroma and is well enhanced with creamy nutty notes. I enjoyed this so much that I had a second round of this bubbly. The sparkling wine goes really well with the salty smoked duck and the sweet vegetable spring rolls as it has such a rich and refreshing citrus note.

The evening featured a pleasurable three-course wine pairing dinner set in The Restaurant’s intimate and candlelit setting. Pristine table settings filled with lots of wine glasses and beautiful blooms graced the room, igniting an air of elegance as well as grandeur.

The Heritage fine wine collection, consisting of Reeves Point Chardonnay, Centenary Hill Shiraz, Steingarten Riesling and Johann Shiraz Cabernet, is distinctive for its individual personality style. Setting a benchmark in regional Australian wines of exceptional quality, each wine is named in honour of a special person or place in the proud winemaking history of Gramp & Sons.

Dinner commenced with an exquisite Marble of Lobster and Tomato Confit with Avocado and Grapefruit Segments, Pomegranate Truffle to be paired with Jacob’s Creek Steingarten Riesling.

A luscious start to the wine pairing as the well balanced and intense Jacob’s Creek Steingarten Riesling complemented the sweet king of crustacean beautifully. The citrus refreshing note and aroma of Riesling managed to enhance the lobster medallions along with its other citrusy and creamy ingredients that I actually ended up enjoying a second round of the elegant Riesling. It is my favorite wine of the Heritage Wine Collection for that evening.

The next course showcased White Tomato and Smoked Rolled Quail in Young Coconut paired with Jacob’s Creek Reeves Point Chardonnay.

At first taste of the Jacob’s Creek Reeves Point Chardonnay, I tasted subtle notes of peaches and melons with a light citrus note. The aroma also has a nutty and buttery note that lingers pleasantly along with the sweet and fresh citrus fruits. Because of its sweet and vibrant fruity notes, the wine goes really well with the creamy coconut based soup that also had slivers of young coconut flesh in it. Perched carefully on the coconut shell was a smoky rolled quail and lightly grilled white tomato that added a rich meaty note to the soup course.

For the main course, there were two choices of main to select and both were paired with different wines since it was a meat or fish course. I opted for the grand Grilled Black Angus Beef Tenderloin with Sarawak Pepper & Rosemary, Mushrooms Polenta and Vegetables paired with Jacob’s Creek Centenary Hill Shiraz.

Jacob’s Creek Centenary Hill Shiraz is a great match for rich meat as the full bodied wine has luscious rich berry and plum notes laced with a spiced aroma. Although it is a full bodied red, the Shiraz also has a wonderful soft and supple aroma that enhanced the gorgeous rich medium rare Black Angus tenderloin served with a roust pepper sauce. The smooth Shiraz also has a long finish, easing off the aftermath of the red meat flavour well.

My partner opted for the Pan-Fried Blue Eye Cod Fish with Fern Shoot and Seafood Saffron Velouté paired with Jacob’s Creek Reeves Point Chardonnay. Again here, the luscious ripe sweet peach and melon complemented the cod fish well. Despite the robust notes of the lightly spiced and creamy saffron velouté, the dish wasn’t heavy at all as the white refreshing Chardonnay lifted the flavour well.

The evening’s dinner ended with Jacob’s Creek Johann Shiraz Cabernet paired with a sinful Royale Chocolate Gateaux with Berries. Creamy and decadent, the gateaux was heavenly on the palate. Tangy and fresh berries added a good dose of freshness to balance out the heavy Gateaux. The complex red is well structured and proved to be a solid match for dark chocolate notes and berries since it has its own blackcurrant and liquorice notes.

Such a memorable ending to the evening soiree of Jacob’s Creek Heritage Wine Collection!

For more information on Jacob’s Creek Heritage Wine Collection, visit their Facebook www.facebook.com/JacobsCreekMY or website: www.jacobscreek.com/my