Nook, Aloft Kuala Lumpur Sentral’s all-day dining restaurant is stirring up its F&B offerings with a 3-course set menu specially created by its newly appointed Executive Chef, Arfizan Abdul Rahim. The promotions will run from now until 31 March 2018.

Warm Green Pea Soup with Seared Scallop, Lumpfish Roe and Parmesan Foam

Warm Green Pea Soup with Seared Scallop, Lumpfish Roe and Parmesan Foam

The 3-course menu features an appetiser, main course and dessert with an option of wine pairing with the meal, or without the pairing, priced at RM158 nett and RM98 nett respectively.

To whet the appetite, Chef Arfizan’s appetiser is a serving of Warm Green Pea Soup with Seared Scallop, Lumpfish Roe and Parmesan Foam. The warm velvety soup is complemented with the bursting flavours of fish roe and sweet tasting scallop. This bowl of creamy goodness is paired with a glass of Chile’s Casillero Del Diabolo Sauvignon Blanc.

Chef Arfizan offers a choice of two distinctively flavoured dishes to select from for the main course. Meat lovers can opt for the Slow Roasted Beef Tenderloin with Saffron Potato, Risotto Chips and Chives Béarnaise. The delicately prepared risotto chips offer a crispy bite to a robust flavoured meat and its creamy sauce. The beef dish is paired with a glass of Californian Woodbridge, Merlot, Robert Mondavi.

Slow Roasted Beef Tenderloin with Saffron Potato, Risotto Chips and Chives Béarnaise

Slow Roasted Beef Tenderloin with Saffron Potato, Risotto Chips and Chives Béarnaise

Pan-Seared Salmon Trout with Prawn Mousse, Taro Chips and Orange Beurre Blanc

Pan-Seared Salmon Trout with Prawn Mousse, Taro Chips and Orange Beurre Blanc

Diners who prefer seafood can slice their knife into Chef Arfizan’s Pan-Seared Salmon Trout with Prawn Mousse, Taro Chips and Orange Beurre Blanc. The dish offers a crunchy bite off salmon skin followed by the sweet tasting flakes of salmon flesh and is complemented with a glass of Australian Wolf Bass Bilyara Chardonnay.

Vanilla Pana Cotta with Berry Gastrique, Mascarpone Ice Cream and Orange Sauce

Vanilla Pana Cotta with Berry Gastrique, Mascarpone Ice Cream and Orange Sauce

The meal ends with a serving of Vanilla Pana Cotta with Berry Gastrique, Mascarpone Ice Cream and Orange Sauce for dessert. A combination of sweet and zesty citrus flavours, the panna cotta ties the meal together for a gratifying dinner.

Nook’s Signature 3 is priced at RM158 nett with wine pairing and RM98 nett without pairing and is available now until 31 March 2018. For reservations and more information, please call (60) 3 2723 1188 or visit www.aloftkualalumpursentral.com

Taeki's hobby is to write lifestyle pieces according to his own style. He loves foods and tech stuffs! If there is any foods or tech reviews, you can count Taeki in!

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