Guests at Resorts World Genting will have the opportunity to enjoy a selection of Penfolds wines at the Penfolds Wine & Dine event. Held from 4 to 6 November 2016 at The Olive, Resorts World Genting’s most established fine-dining space, there will be two options masterminded by chefs Steven Chou and Radzuan Hamzah.
The two chefs have collaborated on a menu designed to elevate the Penfolds wine experience by drawing on their joint love for clean flavours and modern plating. Chef Radzuan’s first salvo is the amuse bouche of Fine de Claire oyster with Granny Smith apple and smoked tomato granite which will be paired with Penfolds Koonunga Hill Autumn Riesling. Then, the appetiser of blue shell prawn with avocado, fennel, prawn fritter and lime dressing will be paired with Penfolds Bin 311 Tumbarumba Chardonnay.
Chef Steven Chou created the Jerusalem artichoke soup with rye croutons, chives and truffle mousse to reflect the Penfolds Bin 23 Adelaide Hills Pinot Noir and its fragrant, red cherry, leafy aromas with a touch of vanilla/ginger. His main course of lamb ravioli with wild mushroom, Ricotta and port wine reduction is a perfect partner to the Penfolds Bin 150 Maranga Shiraz, lauded for its cherry-pepper-clove and dark chocolate notes. The heartiness continues with a Wagyu sirloin, pommes puree, grilled Romaine and bone marrow jus presented alongside the Penfolds Bin 407 Cabernet Sauvignon.
The meal concludes with Chef Steven’s Blackforest dessert, a luxuriant ode to classic decadence featuring chocolate Inaya 65%, cherry sorbet and chocolate soil that is fittingly served with Penfolds Port Father 10-year-old Grand Tawny.
Guests may opt for the RM648 nett package with wine pairing, or RM398 nett without the wine pairing option.
