Château Dionne - Wine Aficionados, Season 40 - BY INVITATION ONLY

Château Dionne is impassionately run by its Founder David Lim and Partner/Executive Chef Andy Choy, both being inspiring trailblazers in their field of true calling. Chef Andy Choy is the 2017 Champion of Chef Par Excellence Cooking Competition and a coveted finalist in the Concours Gastronomie Paris in 2018. 

With close to 20 years of experience, he has worked and trained in leading fine dining establishments globally, amongst them the 3-Michelin Star Guy Savoy in Paris and Gordon Ramsay in both London and Dubai. Andy came home to share his journey through 'classic dining with a contemporary balance' credo at Château Dionne Kuala Lumpur while David came home to share his ebullient 'Life is too short, Cheers to living life!' creed at Château Dionne Kuala Lumpur.

https://dionnewine.com.my

Let's indulge together at a spectacular modern classic French fine dining restaurant's specially-curated menu that is seasonal-progressive with a contemporary local balance!

This special wine pairing dining experience is RM645.00*nett per person.

To confirm your seat(s), kindly remit payments via:

- Bank Transfer to :

Connect PRKL PLT

IBAN: Maybank A/C No:  5644-9045-8537

MBBEMYKL 14495/64490

Your payment confirmation and a receipt will be provided to you. Cancellation of seats can be done for free anytime 7 days before the dinner date, after that 100% charge will apply unless a replacement is found for cancellation.

Please let us know if you wish to book this dinner menu. SOP and Social Distancing is strictly followed, including venue capacity restrictions.

Thank you,

Connect PRKL

"Forging Strategic Partnerships & Networks"

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MENU & WINE PAIRINGS:

Exclusively brought to you by: CONNECT PRKL in collaboration with Château Dionne by Founder David Lim & Chef Andy Choy.

Château Dionne - Menu Degustation

RM645.00*nett per person.

Freshly Baked Artisanal Sourdough & French Baguette With Truffle Butter  

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Amuse-Bouche

Selection Of Canapés & Seasonal Amuse Bouche

Deutz Millesimé Brut Champagne Vintage 2014

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1 Course

ENGAWA

Cold Capellini | Flounder Fin | Tobiko | Oyster Cream

Domaine Pierre Labet Bourgogne Chardonnay Vieilles Vignes 2019

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2 Course

HALIBUT

Halibut | Saffron Potato | Rouille | Bouillabaisse

Domaine Rene Rostaing Côteaux du Languedoc Puech Noble Blanc 2020

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3 Course 

FOIE GRAS

Chicken Ballotine | “Rougié” Foie Gras | Morel Cream

Domaine Pierre Labet Gevrey-Chambertin Vieilles Vignes 2019

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4 Course

BŒUF WELLINGTON

Australian Wagyu Oyster Blade | Perigueux Sauce

or

AGNEAU

Herb Crusted Lamb Loin | Ratatouille Of Vegetable | Provençal Lamb Jus

Domaine Giraud Châteauneuf-du-Pape 'Tradition' Rouge 2019

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5 Course

SIGNATURE CD SOUFFLÉ

Grand Marnier Souffle | Orange Marmalade | Vanilla Ice Cream

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Petit Four

*nett = includes Service Charge & SST tax