Graze Festival Menu

Sometimes we like to dine in a posh, elegant setting and there are times when we prefer a more homely setting. As soon as I stepped into Graze @ Hilton KL, I knew it was my kind of restaurant as light filters in, there’s an open kitchen concept where you can see the chefs and assistants bustling around, there are private rooms and corners and it reminds me of a Provencal farmhouse restaurant, not that I have ever been to Provence but I imagine this is what it might be like.

This is where you come with family and friends for European style cooking (pork-free) and spend hours chatting while dining on scrumptious fare. Graze boasts a classic European menu inspired by regional specialties, fresh, organic ingredients and the best seasonal produce. Graze is stylish yet unpretentious, it’s laidback and comfortable, inviting and warm.

Graze is headed by Chef Audrey Chin who loves cooking seafood related dishes. She names her style as classic European with inspiration drawn from French, Italian and even Norwegian cooking. Chef Audrey may be small in stature but she sure can bowl you over with her dishes!

For the Festival Menu, Chef Audrey has prepared an unforgettable menu which will make you want to come back for more of her unparalleled Continental cuisine.

Amuse Bouche

Sous Vide Salmon with Dill, Fennel Salad, Arancini (Italian Rice)

These aren’t the starters. Amuse Bouche is bite-sized hors d’œuvre not on the menu but given freely by the chef and done according to the chef’s selection. Literally, they are “mouth amusers” and thee little morsels presented by Chef Audrey were very much a palate pleaser preceding the rest of the dishes.

Starter

Duck Rillettes served with Toasted Crostini, Caramelised Apples and Cornichons Fritters   

I’d never heard of rillettes until I saw this. I know, I am such a food Philistine! However one can always learn something new no matter how old one is. Rillettes are similar to pate but they are cubed/chopped, salted and cooked in fat. They are spread on bread and toast. I thought this was even better than pate! The paste is not too salty and it doesn’t taste too gamey despite having been cooked in duck fat.

Soup

Graze ‘Classic’ Bouillabaisse Soup

I’d had a sampling of this at TasteMIGF a few weeks ago and that was my 1st bouillabaisse outside of France. Chef Audrey does justice to this hearty, wholesome soup. It’s infused with fresh seafood flavor. Generous serving of mussels, prawns and fish. Soup is thick and rich, dip that baguette in there, close your eyes and you might be transported to France.

Main Course

Loup de Mer (French Seabass) on Baby Roots, Poached Slipper Lobster with Pimentos Beurre Blanc Sauce

This main course is sooooo good that I made a mental note to ask Chef Audrey to cook this or something similar on my next visit to Graze. The skin of the fish is crispy, the fish so tender that no chewing is required and the sauce simply out-of-this-world. A dish perfect in presentation and taste!

Main Course

Marinated Lamb Rack with Ratatouille Tian on Tomato Emulsion, Peas and Mint Mash with Garlic Jus

Before I even took my first bite, I could tell this was juicy and well marinated. As a person who loves lamb in any style of cooking, I have to say this dish was well executed. Not at all dry and the sauces that went with the meat are pure genius.

Dessert

Chocolate ‘Salami’ with Raspberry Jelly and Pink Pepper Biscotti

It really looks like a mini salami next to the biscotti! Chef Audrey display her creativity with desserts here. I was so impressed with the pink pepper biscotti. Most biscotti I have tasted are sweet but this one is slightly spicy and it gives me a thrill when I bite into the pink pepper bits. I am not ashamed to say I asked for seconds and got it!

Full Menu (4 courses)