Pinktober Brunch “CHAPTER SEVEN: IN FULL BLOOM” ~ MENU HIGHLIGHTS ~
THE
MENU
LIVE STATION CULTIVEAT SALAD STATION Cherry tomato, corn kernel, red radish, cucumber, broccoli, chickpea, quinoa Dressing - Thousand island, ranch, balsamic, truffle honey
PINK PEPPERCORN CURED ATLANTIC SALMON Fennel celery slaw, Oxalis mosaic sauce
SEAFOOD ON ICE Freshly shucked Huitres Herves oyster Black tiger prawn Mangrove swamp lokan clam Blue mussel escabeche, capers, bell pepper, coriander, green gazpacho Lemon, Marie rose sauce, tomato-horseradish dressing, Mignonette, lemongrass-chili sauce, tabasco
HOKAIDO SCALLOP & PINK CAULIFLOWER VELOUTE Seared scallop, beetroot essence, crème fraiche, basil
SPINACH & RICOTTA AGNOLOTTI Aurora sauce, roasted cherry tomato, nutmeg, parmesan
HAZELNUT GNOCCHI Hibiscus emulsion, pine nut, sage, aged parmesan
CHEESE PARADE Artisanal cheese selection Grape, fig, assorted nut, dried fruit, kalamata olive, walnut bread, lavosh
JAPANESE DELIGHTS NIGIRI & SASHIMI Yellow fin tuna, Atlantic salmon, amberjack, red snapper
SUSHI MAKI Vegetable | Seafood
TUNA CHAWANMUSHI Akami, otoro, chutoro, ponzu, scallion, ginger
CALIFORNIA HAND ROLL Salmon, seaweed, cucumber, flying fish roe Condiments - soy sauce, wasabi, pickled ginger
THIRTY8 BUTCHERY BLOCK SMOKED BBQ BLACK ANGUS BRISKET Espagnole, barbecue
GRILLED SPATCHCOCK CORN-FED CHICKEN Spicy herb rub, Cajun crust
OVEN BAKED WHOLE RED SNAPPER Salsa verde, oxalis cream sauce
SLOW ROAST LEG OF LAMB Smoked yoghurt, mint sauce
SIDES Garlic roasted potato | Glazed heirloom carrot | Braised red cabbage Herb sauce | Sriracha aioli | Dijon mustard | Pommery mustard
BREAD & BUTTER Smoke tomato butter | Beetroot butter | Hisbiscus honey butter Shiopan, Swirl cheese focaccia, beetroot sourdough, soft roll, sweet potato hard roll, pink tiger bun, pumpernickel bread, dried strawberries bread loaf, baguette
PASS-AROUND TROLLEY CRISPY CAJUN CHICKEN SLIDER Hibiscus brioche, sriracha aioli, pickled purple cauliflower
SEAFOOD RISOTTO Crustacean bisque, asparagus, tomato, chive
LOBSTER DUMPLING Ox sauce, crispy chili garlic
TASTE OF THE ORIENT NOODLE LIVE STATION Seafood & poultry – Tiger prawn, scallop, squid, chicken Vegetables – Lettuce, baby bok choy, shimeji mushroom, enoki mushroom Noodles – Longevity, wanton mee, vermicelli Broth – Chinese mushroom, hot and sour seafood, chicken
CLAYPOT BRAISED FIVE SPICED BEEF SHORT RIBS Sesame seed, barbeque sauce, garlic, scallion
SMOKED DUCKED FRIED RICE Smoked duck breast, snow pea, tobikko
MAPO TOFU Bamboo shoot, pickled vegetable, Chinese mushroom
SHITAKE MUSHROOM & BROCCOLI Goji berry, garlic, lily bulb
LIVE STATION STEAMED SEAFOOD COCONUT SOUP Prawn, squid , ginseng, red date
INDIAN CORNER KACHECHE MURGH KI MATKA BIRYANI Dum-cooked chicken biryani, saffron basmati rice, mint, Indian spices
PINK PEARL DOSA Fermented rice & lentil batter, beetroot essence, masala potato
SELECTION OF RAITA & CHUTNEY Beetroot raita | Mix vegetable raita | Coconut chutney | Tomato chutney | Mint chutney | Mango chutney
GRAND DESSERT CHOCOLATE BITES Chocolate brittle pink & white Chocolate nougat Homemade marshmallow Meringue tower and candy Strawberry dip Assorted praline Assorted Cup Cake Chocolate lollipop Assorted cookies Chocolate rocher Rocky road
SWEET TREATS Chessboard square dessert Rose lychee mascarpone cup Yoghurt matcha cake, cherry confit White peach Panna cotta glass Assorted macaron Madeleine tower Mini pistachio kunafa straw choc tart Pink Berry St Honore Butterfly apple oolong cake Swan blackcurrant white chocolate cake Strawberry Crepe, roulade swiss roll
LIVE STATION THE INTERACTIVE CAKE POP STUDIO Design your own masterpiece: Choose from yuzu, raspberry or dark chocolate coatings; finished with popping candy, gold dusted pearl, and hazelnut clusters
PINK CHOLATE FOUNTAIN, WILD BERRY & CHANTILLY CLOUD A vibrant assembly of rare White Strawberries, raspberries, and blackberries, paired with Tahitian vanilla whipped cream
THE GRAND VALRHONA MANJARI MOUSSE A dramatic display of 64% Single-Origin Dark Chocolate, finished table-side with Arbequina olive oil, sea salt crystals, and crisp melba shards
ICE CREAM STATION Vanilla, pina colada, yoghurt, pomegranate ice cream Kombucha Sakura lychee, white peach yuzu sorbet Toppings - chocolate sauce, vanilla sauce, strawberry compote, mango compote, salted caramel, marshmallow, toasted almond flake, toasted coconut, chocolate chip, pandan cookie, red velvet cookie, almond crumble, pavlova, waffle cone
SLICED SEASONAL FRUITS
TIME: ADULT:
CHILD:
12:30
MYR
MYR
198 58
PM
-
NETT
NETT
3:30 PER
PER
PM
PERSON
PERSON
*Kids eat for Free!* *Children every
aged
paying
6
and
adult,
below
enjoy
capped
DINE@HYATT
at
complimentary
two
-
children
15%
dining
per
family.
OFF
For Reservation and Inquiries:
DINING
with
E-VOUCHER
WhatsApp us at +6012 621 9869 email: restaurant.kuagh@hyatt.com *Terms & Conditions apply
Bahagia Investment Corporation (M) Sdn Bhd 197901008807 [53091-X) Prices are quoted in Malaysian Ringgit (MYR) and inclusive of Sales & Service Tax (SST).