Chef-owner of Gattopardo Ristorante di Mare in Singapore, Lino Sauro, has made his way to Malaysian shores — specifically The Library in The Ritz-Carlton Kuala Lumpur. The guest chef boasts an impressive list of accolades, including the Chef’s Choice Award at the World Gourmet Summit Awards of Excellence 2016, as well as having been inducted into the WSQ Mentor Chef Hall of Fame.
Born in Sicily, chef Sauro is passionate about introducing flavours from his homeland to the world. From now till 18 March, the talented chef will be serving up his signature dishes imbued with Sicilian flavours, at The Library.
We recently had the opportunity to experience his four-course menu with wine-pairing, and were left feeling more than satisfied.
The meal began with an amuse bouche of Ostrica, a raw oyster dish that was topped with sherry vinegar jelly, wasabi chips and Avruga caviar. While we love raw oysters on their own, the combination of flavours from the condiments worked beautifully well together. We’d happily slurp a couple more of this down, if we could.
We also had Polipo, an appetiser comprising charred citrus-glazed octopus served with capsicum and sun-dried tomato aioli. Grilled to just the right doneness, the octopus was succulent and not overly chewy. Make sure you slather on the capsicum and sun-dried tomato aioli for maximum enjoyment, as the roasted vegetable flavours complement the charred octopus wonderfully.
Next was the entrée of Capellini con Aracosta, a mix of angel hair pasta with lobster, seaweed and carrot. This was the epitome of “less is more”. The pasta was served basted in a delectable broth of the latter three ingredients, and was something we’d gladly choose over the usual carbonara or aglio olio any day.
For the main course, we chose the Manzo Australiano, a combination of Australian wagyu, morel mushrooms and horseradish sauce. The meat was fantastic, to say the least. Sinfully juicy and incredibly tender, the robust flavours of the premium beef married harmoniously with the intense, piquant horseradish sauce.
For dessert, we tucked into chef Sauro’s rendition of Cassata — Sicilian ricotta cheesecake. The dish was presented in the form of a softened, almost liquid cheese mixture topped with frozen raspberries and chocolate shavings, and infused with orange. Creamy and decadent, the confection was punctuated with refreshing hints of citrus from the raspberry and orange.
Chef Lino Sauro’s four-course menu is priced at RM250 per person, but we recommend you kick the indulgence up a notch, and go for the wine-pairing option at RM375 per person.
The Library, Level 1, The Ritz-Carlton Kuala Lumpur, 168, Jalan Imbi, Kuala Lumpur 55100 Malaysia, +60 3 2142 8000