mother’s day brunch
A CULINARY JOURNEY BY:
12 May I THIRTY8 featuring Chefs from Grand Hyatt Kuala Lumpur, Park Hyatt Kuala Lumpur, Hyatt Centric City Centre Kuala LumpuR and Andaz BaliTHIRTY8 Welcome To
Take delight in delicious international cuisine, freshly prepared at our restaurant’s dedicated interactive show kitchens.
THIRTY8’s menu is designed to enhance your dining experience by offering dishes that are ideal for sharing. With a wide range of exquisite international selections offered, a variety of flavours is ready to be served for your grand enjoyment.
Carefully Served Food Thoughtfully Sourced
At Hya , we want to meet the needs of the present generation without compromising what’s best for future generations. We believe we have the responsibility to ensure that every one of our dishes is thoughtfully sourced and carefully served.
We want people to make informed decisions about what they choose to eat. This is a lifestyle, a conscious lifestyle that will inevitably inspire change in the way you eat and every choice you make.
Look out for this symbol on responsibly sourced seafood certified by MSC, ASC, BAP & WWF.
inform
We commit that our Food & Beverage venues are ISO 22000 certified, internationally recognized as the highest food safety management system.
you have
requirements or allergies.
Please
your waiter if
any dietary
Chefs Featured
chef greg
(EXECUTIVE CHEF FROM GRAND HYATT KUALA LUMPUR)
Smoked Beef Tartare
Cherry smoke wood, homemade pickles, sourdough bread
Sour rye soup “Zurek”
Lamb sausage, cage free egg, boletus mushrooms, marjoram
Chef Stig (EXECUTIVE CHEF FROM PARK HYATT KUALA LUMPUR)
Lightly Smoked Salmon
Compressed apples, pickled cucumber, horseradish & parsley
Chef Holger (EXECUTIVE PASTRY CHEF FROM PARK HYATT KUALA LUMPUR)
Soursop & Lime Vacherin
Meringue, Soursop Sorbet, Whipped Lime Ganache
Chef Enzo (EXECUTIVE CHEF FROM HYATT CENTRIC CITY CENTRE KUALA LUMPUR)
Riso o Ai Funghi E Tartufo Nero
Carnaroli Italian rice, seasonal mushrooms, fresh black truffle
chef PANDE
(SOUS CHEF FROM ANDAZ BALI)
Iga Bakar Madu
Beef short ribs, honey, tamarind, chili, coriander, cucumber pickle
Ikan Bakar Jimbaran
Grilled whole snapper, chili paste Jimbaran style, sambal matah, plecing Kangkung, peanut
Chef Ramu
(INDIAN CHEF FROM GRAND HYATT KUALA LUMPUR)
Hydrabadi Dam Biryani
Boondi Raita - chickpea fri er, yoghurt dip
Baingan Ka Salan - eggplant, peanut gravy
Dosa Counter ‘Rava | Wheat’
Sambar, chutney
Condiment – ghee, idli powder, onion, tomato, green chili, mozzarella cheese
chef DANNY
(SOUS CHEF FROM GRAND HYATT KUALA LUMPUR)
Hong Kong Style Pan Fried Cheong Fun
Spicy seafood sauce, egg floss, soy sauce
Teo Chew Style Braised Duck
Five spices, fried garlic, marinated egg, beancurd, pak choy
& Grand Hyatt Cultiveat A Collaboration
Cultiveat is a tech-driven urban le uce hydroponic farm. Zero-Hydroponic le uce pesticide, non-GMO produce using sustainable and eco-friendly methods to optimize growing conditions for tasty & nutritious and produce all year round.
Cherry tomato, baby corn, shredded carrot, cucumber, broccoli, chickpea, nuts
Dressing - Thousand Island, Ranch, Balsamic
HOUSE BREAD
(Salsa verde bu er / homemade eggplant dip)
HOMEMADE SOURDOUGH BY THIRTY8
At THIRTY8 , we are commi ed to serving only the finest produce and ingredients. Our homemade sourdough is made daily using a natural fermentation process, which omits the use of commercial yeast. A ‘starter’- a live fermented culture of fresh flour and water is used instead to let the dough rise. This aids in bringing to life the sourdough’s notable tangy flavour and chewy texture.
POACHED SEAFOOD ON ICE
Tiger prawn
Mangrove swamp lokan clams
Flathead Sabah lobster
Blue mussel
Freshly shucked oyster
Lemon, Marie rose sauce, tomato-horseradish dressing, mignone e, lemongrass-chili sauce, tobacco
CHEESE PARADE
Selection of imported cheese Grapes, assorted nut, dried fruit, green olive Homemade peach chutney, walnut bread, lavosh
RACLETTE CHEESE
Air-dried beef, beef salami Rock melon, boiled potato, rye bread Gherkin, olive, pickled onion
BUTCHER’S BLOCK
Signature Beef Wellington
Black Angus Beef tenderloin, grass fed Mushroom duxelles, crepes, puff pastry
FISHERMAN’S CATCH
Salt-baked Seabass
Grilled lemon, confit king oyster mushroom
SIDE DISHES
Garlic mashed potato
Creamy spinach, nutmeg, parmesan
Heirloom baby rainbow carrot, hazelnut bu er, coriander
Crispy onion rings, blue cheese dip
Sauces
Béarnaise
Espagnole
SELECTION OF SUSHI
Condiments: soy sauce, wasabi, pickled ginger
LIVE STATION SASHIMI
Sustainable seafood on ice
Ocean trout, yellow tail, flat fish, red snapper
CALIFORNIA HAND ROLL
Salmon, seaweed, cucumber, flying fish roe
TEMPURA MORIAWASE
Tiger prawn, squid flower, carrot, mushroom, eggplant, daikon oroshi, shoga oroshi, tempura sauce
KAKIAGE
Vegetables fri er
Daikon oroshi, shoga oroshi, tempura sauce
ODEN
Fishcake, fish ball, egg, daikon, kamabogo, naruto maki, satsuma imo, yakichikuwa konyaku shiratake, udon
Condiments - Tongarashi, spring onion, Japanese yellow mustard
NOODLE LIVE STATION
Seafood & poultry - Tiger prawn, scallop, squid, chicken
Vegetable - Le uce, baby bok choy, shimeji mushroom, enoki mushroom
Noodle - Longevity, wanton mee, vermicelli
Broth - Chinese mushroom, hot and sour, chicken
CHINESE ROTISSERIE
Roasted chicken, ginger rice, chicken broth, chili, ginger, sweet soy sauce
Roasted Irish silver hill duck
WHOLE CAKE DESSERT
White chocolate mousse
Nu y brownies
Strawberry dacquoise
Chocolate raspberry tart
Oven baked cheesecake
Lemon meringue tart
Apple raisin pie
Chocolate madeleine
Poppy seed pound cake
Sago gula Melaka
Raspberry pannaco a INDIVIDUAL
SWEET
Macaron Praline
Rocky Road
WARM DESSERT
Peach cobbler, vanilla sauce
Salted caramel bread pudding
TACO-MISU (LIVE STATION)
Fresh seasonal berries, mascarpone cream, popping candy
MAKE YOUR OWN ÉCLAIR (LIVE STATION)
Tiramisu, strawberry, pandan coconut, chocolate éclair
CONDIMENTS ICE CREAM
Chocolate sauce, vanilla sauce
Strawberry compote, marshmallow, toasted almond flake
Toasted coconut, chocolate chip
FRESH FRUIT
Seasonal fruits
Vanilla, chocolate, strawberry, mango sorbet, yuzu sorbetBEVERAGE MENU
BARTENDER’S SPECIAL CREATIONS
COCKTAIL
Dear Mommy | RM38
Thyme and peppercorn infused gin, lychee, grapefruit, lemon, soda
MOCKTAIL
Berry Sour | RM28
Homemade thyme cordial, cranberry, lemon, soda
SPARKLING WINE
Terredirai Prosecco DOC Rosé Extra Dry, Veneto, Italy
Buy 1 Free 1 Glass | RM 108
Bo le | RM 288
FREE-FLOW BEVERAGE PACKAGE
STANDARD PACKAGE | RM 168
Red Wine
Luis Felipe Edwards Pupilla, Merlot, Chile
St Hallet Gamekeeper’s, Shiraz, Barossa Australia
White Wine
Sunnycliff Estates, Chardonnay, Victoria, Australia
Tempus Two Silver Series, Pinot Gris, South Eastern Australia, Australia
Draught Beer
Stella Artois, Belgium
Sapporo Premium, Japan
Connor’s Stout Porter, Malaysia
PREMIUM PACKAGE | Add-on RM 30 from Standard Package
Sparkling Wine
Terredirai Prosecco Extra Dry, Veneto, Italy
Terredirai Prosecco DOC Rosé Extra Dry, Veneto, Italy