Hey listen up, all you steak lovers out there… if you crave nothing but the satisfaction of a prime cut of meat cooked just the right level of preferred doneness, then you just have to head over to The Restaurant at The Saujana Hotel before end of this month.
Chef Alexander Waschl is all geared up for some fine meaty adventures with the prime cuts in his kitchen – specifically the Australian Black Angus prime cuts of grass and grain-fed beef. Take your pick of ribeye, striploin, tenderloin, beef cheeks, oxtail and wagyu cuts cooked in a variety of ways – have them grilled, roasted, poached and even smoked.
Even before the meal begins, let Chef Waschl tantalize your taste buds with his amuse bouche and appetizers, both cold and warm. When I was there, the amuse bouche was a charming Lobster Pannacotta, very delicately encased in a shot glass. Of course the creamy concoction was just meant to tease, not to appease, so I was more than ready for the appetizers.
The refreshingly cold Spiced Black Angus Beef Tartar and the Black Angus Beef Carpaccio were like paintings on plates. I always marvel at Chef Waschl’s keen eye for colors and forms – the plating and presentation of his dishes always elicit exclamations of admiration. I mean, just look at these dishes…
Spiced Black Angus Beef Tartar
Black Angus Beef Carpaccio
Aren’t they just too pretty to eat?
Soya Braised Organic Beef Cheek with Spicy Asian Salad
The warm appetizers of Soya Braised Organic Beef Cheek with Spicy Asian Salad and Oxtail Consomme with 2 beautifully crafted plump ravioli and vegetable balls were no less impressive. The chef’s perfectionistic streak was evident in the painstakingly etched lacy edges of the raviolis – they looked like puffy lace pillows floating beside vibrant pearls.
Oxtail Consomme with Beef Ravioli
Chef Waschl has in store 7 mains to pamper beef lovers. All impeccably executed with his trademark culinary finesse, I can’t blame you if you can’t decide which one of the Black Angus beauties to go for! They are all seriously good.
Here’s the pageant line-up…
Lightly Smoked Beef Ribeye (RM125) served with organic herb mashed potatoes and grilled vegetables
Olive Oil Poached Beef Tenderloin (RM150) served on a bed of potato gnocchi, garlic roasted beans and drizzled with horseradish cream, for an Italian slant!
Beef Skewers (RM150) with mixed garden lettuce, yellow and red peppers and BBQ sauce
Wok Roasted Cubes of Beef Tenderloin (RM150) teriyaki-style served with steamed Basmati rice, spring onions and braised vegetables
Deluxe Wagyu Beef Burger (RM188) with foie gras shavings, saute’ed onions, Portobello mushrooms, cheddar cheese, home-pickled gherkins and hand-cut potato chips
Wagyu Beef Striploin (RM218) served with oven-roasted sweet corn on the cob, baked potatoes topped with sour cream and herb butter jus.
Grilled Wagyu Beef Tenderloin (RM245) on a bed of truffled risotto, saute’ed spinach and black pepper sauce.
I heard Chef Waschl has come up with a whole brand new desserts list and on that evening, we had the pleasure of sampling his amazing Souffle with Salted Gula Melaka Ice Cream. The hot fluffy soufflé was deliciously light and fragrant and went superbly with the own-made ice cream. This is definitely a must-order item!
The above steak dishes are available for dinner only, until 30 September 2014.
For more details of the Steak promotion, call 03-7843-1234 ext.6122 or email firstname.lastname@example.org.
Chef Alexander Waschl
The Saujana Resort
Jalan Lapangan Terbang SAAS