Allegrini Wines at Villa Danieli, Sheraton Imperial Kuala Lumpur
Pan seared swordfish, braised mix lentil, sautéed fennel with asparagus, black kalamata olive and smoked green pepper puree
Mascarpone and spinach ravioli sided with marinated Mediterranean vegetables, sage butter top with foie gras terrine and green pea foam
Starter
Pasta: Squid ink agnaloti stuffed with cream cod in parmesan sauce and crispy shimeji pair with
Squid Ink Gnocchi in triple cheese sauce, featuring chewy potato dumpling balls brightly infused with colours and briny flavours of squid, further laid with extra rich and creamy cheese sauce.