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.
Allegrini Wines at Villa Danieli, Sheraton Imperial Kuala Lumpur
Stewed Grouper
Amouse Buche: Smoked duck breast with caramelized apple, mint and berries coulisse
Pan seared fillet of snapper with braised ‘theme bean’, roasted cherry tomato on Vine, crispy leek and creamy hollandaise sauce