Tuscany Wine Dinner at Graze, Hilton Kuala Lumpur


[Dining]
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Joanne and I headed over to Graze on 12 April 2019 for the Tuscany Wine Dinner with a menu that was specially curated by German Chef, Darius Seitfudem, Chef de Cuisine of Hilton Kuala Lumpur. This was my second visit to Graze in Hilton Kuala Lumpur (the first of which you can read here – https://timchew.net/2019/02/18/graze-at-hilton-kuala-lumpur-sentral-classic-european-favourites-with-a-modern-twist/)
Graze is a modern European brasserie that offers classic dishes in a stylish but unpretentious setting featuring a menu that includes authentic dishes with bold and robust flavours with an emphasis on fresh, seasonal produce and the finest cuts of meat. The establishment also has a curated list of wines, prosecco, champagne, beers and spirits to compliment its food.
German Chef, Darius Seitfudem, Chef de Cuisine of Hilton Kuala Lumpur, leads the culinary team in Graze. Chef Darius’ forte is well-balanced seafood dishes utilising European cooking techniques, however his culinary shines through when he’s fusing local seasonal produce and imported ingredients to create a unique blend in flavours.
 
The event was an intimate affair, held in the inner dining area, with a view of Federal Hill.
The wines for the evening were not expensive wines, however, they paired well with the dishes. Goes to show that you don’t always need expensive wines to have a good pairing.
Chef Darius and team preparing the food
I’m very impressed with his desire to produce food that is not only delicious, but also has good presentation! (Even more important in this digital age where everything nice is published to social media!)
Look at the attention to detail!
I believe that it’s totally true when people say that you can taste the chef’s passion in the food.
My partner in crime

 

Canapé
Stuffed Provencal Vegetables Gruyere cheese, watercress, virgin olive oil
A little amuse bouche to showcase the chef’s skills and to whet the palate. Nice combination of piquant and rich flavours!
 

1st Course
Beetroot Gravlax Horseradish crème, crispy bread, pickled radish, toasted sunflower seed, dressed cress
Paired with Mantellassi Sasso Bianco 2016
The wine was easy and refreshing, light to medium bodied with floral and citrus on nose as well as on the palette.
The beetroot salmon gravlax which has Nordic roots, with its horseradish creme was a surprisingly interesting dish in terms of flavours with the richness of the salmon and beetroot paired against the light and refreshing wine which imparted some citrus notes on the palate. A bright and cheery start to the meal!

 

2nd Course
Oxtail Consommé Oxtail ravioli, shaved baby vegetables, shaved black truffle
Paired with Mantellassi Sasso IL Canneto Sangiovese 2016
The wine was medium bodied with notes of cherries, red plums and spice on the palate.
Being a typical Malaysian – I love soups and this oxtail consomme was loaded with enticing savoury and gamey flavours, enhanced by the shaved black truffle which added a dimension of luxury to the dish! It paired well with the wine which held its own against such a flavourful consomme, imparting its cherry and plums sweetness to balance out the dish. A most welcoming and heartwarming dish!

 

3rd Course
Steak Rossini Grilled tenderloin, pan seared foie gras, braised snails, maxim potato, sautéed spinach, pea purée, red wine jus
Paired with Mantellassi Punton Del Sorbo Cabernet Sauvignon 2015
The wine was rich and fruity with pleasant tannins, notes of blueberries on the nose, dark berries and hints of vanilla on the palate.
Chef Darrius paired two of my favourite ingredients (steak and foie gras) together with a red wine with enough structure to elegantly match the dish. This was my favourite dish of the night by a mile and I took my time to savour the juicy steak and earthy foie gras, with the wine adding charming fruity notes. 

 

4th Course
Valrhona Chocolate Mousse, Raspberry sauce, hazelnut crumble, white chocolate ice cream
Paired with Michele Chiarlo Nivole Moscato d’Asti 2017
The Moscato was floral with notes of peach and apricot on the nose. While on the palate it was creamy, fragrant, with pleasant fine bubbles and a fresh finish.
The dessert featured a combination of various textures – from the creamy chocolate mousse, to the hazelnut crumble and the berries. This was complemented by the moscato which kept the palate fresh, providing a nice balance to a rich and decadent dessert! A fine end to the meal.

  
It was another delicious meal at Graze, this time very different from my first visit however nonetheless just as enjoyable. The inventive and bold combination of various flavours and textures in the various dishes, paired with decent wines that do not break the bank, proved that in a good wine pairing – how well the wines complement the food is more important than how expensive the wines are.
  
Graze is located at:
Level 5, Hilton Kuala Lumpur,
3, Jalan Stesen Sentral,
Kuala Lumpur Sentral,
50470 Kuala Lumpur,
Malaysia.
 
Telephone: +603 2264 2264
Operating Hours: Monday – Sunday from 12 noon – 2.30pm and from 6.30pm -10.30pm for dinner
For more info, head over to https://life.hiltonkl.com/graze-modern-european-brasserie
 
Us with Chef Darrius