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The Olive at Resorts World Genting unveils its new revamped set menus
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The Olive at Resorts World Genting unveils a new approach to its fine dining. Chef de Cuisine Steven Chou will be presenting two exclusive set dinner menus from 1 July to 30 September 2017, where he deconstructs fine dining favourites and uplifts contemporary classics. Two options are available, the two-course set (RM188 nett per guest) and the three-course set (RM228 nett per guest), which include an amuse bouche and starters.
Choices will be available for the first, second and dessert courses. There are two variations: Classic and Modern. For the first course in Classic, the menu offers four perennial favourites – freshly shucked oysters, wild mushroom soup with porcini powder and truffle foam, gratinated escargot with herb garlic butter or crab salad with asparagus, peas, zucchini and cumin aioli. For the second course, choose from scallop capellini and crab meat in aglio olio style, roast chicken in lavender glaze with fennel and chicken jus, rack of lamb with thyme, flowers, polenta, olives and semidried dates or Chef Chou’s signature Chilean sea bass with mushroom ragout, wasabi, asparagus and ponzu sauce. For an additional RM40, the course options expand to include prime tenderloin with grilled romaine, bone marrow, Yorkshire pudding and shallot jus, while an additional RM190 will present a Wagyu sirloin (M9) with roast potatoes, baby vegetables and either black pepper or truffle sauce. Desserts will come from a selection of hot chocolate fondant with dark pitted cherries and vanilla ice cream or peanut butter mousse with caramelised bananas and sherbet with cacao nib coulis.
In the Modern menu, the first course (small plate) offers a choice of oyster with shiso, lemon miso and shichimi, lobster bisque with baked crab cake, saffron mayo and radish, local kale salad with pomegranate, feta cheese and maple dressing or scampi with local pineapple, Cajun spice and mango hollandaise. For the big plate, choose from ravioli with duck confit, seared foie gras and wild mushroom sauce, sea scallops with local corn, tomato confit, asparagus and garlic puree, slow-cooked salmon with apple puree, leeks and Chardonnay broth, butter-basted sea bass with mandarin oranges, fine herbs and asparagus or lamb with cauliflower, salsa verde, sugar peas and caramelised jus. For an additional RM40, get a prime tenderloin with whipped wasabi, cauliflower, charred onions and bone marrow jus, while an extra RM200 will treat you to Wagyu sirloin or ribeye (M9) with roast potatoes, baby vegetables and black pepper or truffle sauce. For a sweet ending, sup on chocolate ganache, milk tuile and mango sorbet or pickled strawberries with almond crumble and natural essence.
The Olive at Resorts World Genting is open for dinner from 6-11pm, Wednesday to Sunday.