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

Senja @ The Saujana Hotel Kuala Lumpur

Senja Business Set Lunch and Saujana Hotels & Resort Wine Collection

Mentioned Senja and I will immediately think of fine Italian cuisine set in an elegant and romantic setting surrounded by lush greens and a lake in The Saujana Hotel Kuala Lumpur. Known for fine Italian cuisine, Chef Filippo Giunta has been serving up his repertoire of authentic and fine Italian dishes to many gourmands. Senja is perfect for entertaining for both business and pleasure. During the day, the elegant restaurant caters to many business lunches while the evenings has Senja playing host for business entertainment and also romantic dining experiences.

The Italian restaurant has a solid list of wines to be paired with their Italian menu and even carries their own house wines under Saujana Hotels & Resort Wine Collection. The collection of red and white originates from Western Australia – Margaret River and Great Southern. Both regions are said to produces some of the finest of the country’s wines and accounts for approximately 26% of the ultra-premium segment of the market.

Saujana Hotels & Resort Wine Collection features three wines – Sauvignon Blanc Semilion, Chardonnay Sauvignon Blanc Riesling and Merlot. My favorite of the three wines was both the whites. The lovely Sauvignon Blanc Semilion has light pale straw hue and was gorgeously crisp and fresh with a good balance of sweetness and citrus aroma. The Chardonnay Sauvignon Blanc Riesling also had a beautiful pale golden hue and was very fresh and clean on the palate. There seems to be a good note of citrus aroma that I really enjoyed. The Merlot wasn’t too bad as it had notes of berries with a mild finish. I just happen to love white wines nowadays more than reds. Enjoy the Saujana Hotels & Resort Wine Collection in any of the restaurants in the hotel. The wines are not part of the Senja Business Set Lunch promotion.

Senja has recently introduced a new ‘Business Lunch Set Menu’ designed to offer busy working diners a scrumptious Italian dining experience during their tight lunch hour. Busy diners not only have the option to customize their 3-course meal with this Business Lunch Set Menu but are also provided with the enhanced service steps that enable a quick yet satisfying meal within 1-hour. Priced at RM60nett, the 3-course meal has a solid list of Italian favorites from salad or soup to main course and dessert.

Award winning Chef Filippo has designed the Business Lunch Set Menu with many classic Italian favorites in all three courses. First up, freshly baked bread with condiments is always a favorite of mine at Senja. Enjoy the bread but make sure to save some room for the coming set menu.

From the Salad and Soup Course, diners can select from the following of Carpaccio of Smoked Salmon, Fennel Salad & Oranges, Chef Filippo’s Caesar Salad with Chicken, Poached Pears, Rocke & Gorgonzola Dressing, Fava Bean Soup with Sundried Tomato & Dill Oil and Wild Mushroom Soup & Truffle Oil.

The Carpaccio of Smoked Salmon, Fennel Salad & Oranges features a great combination of salty smoked salmon lighten with shaved fennel, orange segments and rocket salad finished with thin crispy croutons. The subtle aniseed flavour from the fennel worked really well with the juicy tang of the oranges while bits of rocket bitter notes balanced out the savory flavours of the salmon.

Chef Filippo’s Caesar Salad with Chicken won our hearts with the luscious house made Caesar dressing. The bed of crisp romaine lettuce has grilled chicken, roasted tomatoes, quail eggs, crispy croutons, slivers of anchovies and shaved parmesan. Ordinary on its own but when combine, flavours are excellent with an intense garlicky creamy note that is guaranteed to thrill one’s taste bud.

The next dish may only consist of few ingredients but it is thoroughly excellent if you are a fan of strong cheese. Poached Pears, Rocket & Gorgonzola Dressing is sensational, simply because I happen to love cheese. The gentle sweetness of the soft poached pears is balanced with bitter rocket leaves, dollops of pungent gorgonzola cheese dressing and dots of balsamic vinegar. The minimalist ingredients allowed the whole dish to stand out from all its individual ingredients. I was so smitten by this dish!

If salads are not your thing, then the soups are equally delicious. Choose from choice of Fava Bean Soup with Sundried Tomato & Dill Oil or Wild Mushroom Soup & Truffle Oil. Both bisque are very good and have sufficient flavours of its main ingredients. The Fava Bean Soup had more of a nutty and creamy edge while the Wild Mushroom Soup is filled with earthy warm notes and perfumed with a luscious aroma of truffle oil.

Senja is famous for their wood-oven pizzas and has quite an extensive choice of pizzas on their regular menu. There are also two choices of pizza of Pizza Margherita or Pizza Contadino. Both pizzas are equally rustic and exceptionally delish. Pizza Margherita offers the classic combo of tomato, mozzarella and basil pesto while the Pizza Contadino has tomato, mozzarella, mushroom and rocket leaves. Both pizzas are generously portioned as well.

The Business Lunch Set Menu offers three choices of pasta. Spaghetti Bolognese will always be a favorite of many and Chef Filippo’s Bolognese sauce is delightfully rustic and enjoyable. It reminded me more of a ragu type of sauce as the meat is in small chunks rather than minced and it is not overwhelmed with the usual tomato sauce flavours. It is more of a stew cooked like how Italians would normally enjoyed this dish.

I love the Linguine Arrabbiata! The Arrabbiata sauce is a force to be reckoned with as it is superbly flavourful from the tomatoes, black olives, capers, basil and chilies. Spicy and tangy with sharp notes of olive flavours and salty capers made the pasta simply irresistible in my books…

Penne Carbonara also fared well as it comes with a soft poached egg, nestled on the pasta with mushrooms. It has the essential flavours of a good carbonara and the egg made the dish even more delectable. Diners can opt for mushrooms or beef bacon for this carbonara dish.

The Italian cooks their rice different from ours. I am not complaining as I am a huge fan of risotto. The Seafood Risotto in Livorno Sauce and Lemon Confit is super yummy with just the right amount of moistness and flavours. I enjoyed the lightly tangy tomato based seafood sauce and the rice was cooked to al dente.

Other mains include a Pan Seared Seabass with Butter Spinach & Spicy Seafood Sauce, featuring a lovely piece of sea bass pan seared and crowned with a lightly spicy tomato seafood sauce. The bed of wilted buttered spinach provides some greens to the dish.

The Chicken Involtini with Mash Potato & Rosemary Sauce looked simple but is very flavourful. The chicken breast is very juicy and oozed with lovely flavours together with the rosemary sauce. The sautéed mushrooms and shaved parmesan also added extra depth of flavours to the dish. It’s a healthy dish...

Beneath the bundle of green is actually shredded lamb which has been slow cooked for hours to render its tenderness and flavours. The dish is relatively delicious but I prefer the lettuce to be more tender. Flavours are very good though so if you love lamb, make sure to choose the Slow Cooked Lamb Shank Tortino, Wrapped in Baby Lettuce with Red Wine Sauce.

Dessert course offers Chef Filippo’s Tiramisu and Strawberry Ice Cream with Crunch of Biscuits & Chocolate Sauce. Chef Filippo makes a mean tiramisu, apparently a recipe from his family if I am not mistaken. It’s not over heavy and yet has enough hits of coffee and cheese notes to make every ending a very sweet one. The Strawberry Ice Cream with Crunch of Biscuits & Chocolate Sauce was decent and makes an icy and creamy ending for the meal.

Priced RM60nett for any 3-dishes, mix and match your lunch with Senja’s new Business Lunch Set Menu with a choice from Salad, Soup, Main and Dessert courses. There is also a choice of soda beverage with the set menu.

For more details of the Business Lunch Set Menu or to book online, go to www.shr.my – promotions or contact 03 7843 1234 ext 6122 or email at dine@thesaujana.com

SENJA

The Saujana Hotel Kuala Lumpur,

Saujana Resort,

Jalan Lapangan Terbang SAAS,

40150 Shah Alam, Selangor.

Contact: 603-7843 1234 ext 6122 / 4717

Email: senja@thesaujana.com

Website: www.thesaujanahotel.com