Chef Lino Sauro at The Library, The Ritz-Carlton

Award-winning guest chef serves up authentic Sicilian Cuisine

Published: 15 March 2017, Text by: Zurien Onn

Capellini con Aracosta - Angel hair pasta with lobster, seaweed, carrot
Capellini con Aracosta - Angel hair pasta with lobster, seaweed, carrot

From March 14 to 18, 2017, KL-ites will be treated to an authentic taste of Sicilian cuisine, as The Library at The Ritz-Carlton, Kuala Lumpur welcomes award-winning Executive Guest Chef Lino Sauro from the acclaimed Gattopardo Ristorante di Mare in Singapore.

Considered one of Singapore’s top chefs, the Sicilian-born chef will lead a five-day culinary showcase curating an array of signature creations through a specially designed four-course dinner menu. Gourmands and guests alike will be able to enjoy Chef Lino’s take on authentic Southern Italian cuisine, in which seasonal and sustainable ingredients are used and presented in innovative and refined ways.

Zuppa di Pesce Gattopardo-  Signature Gattopardo Seafood Stew
Zuppa di Pesce Gattopardo- Signature Gattopardo Seafood Stew

We had a chance to experience the Chef’s delectable creations over lunch and came away impressed with what was served from the kitchen. Our 5-course meal by award-winning Executive Guest Chef Lino was truly satisfying, as one might expect when served Sicilian-inspired dishes featuring great seafood.

The meal started with the amuse-bouche “Ostrica”, an interesting grouping with oyster, sherry vinegar jelly, Wasabi chips and Avruga Caviar. The dish was a fitting start to the meal that was planned for the afternoon.

For the appetizer, Chef Lino relied on “Polipo”, a very delicious charred citrus-glazed octopus, served with risone (a rice-like pasta), with sun-dried tomato aioli, chilli flakes and pistachio pesto. As one would expect from octopus, the chewy creation delivered a combination of different textures that elevated the taste of the dish.

Polipo -Charred and Citrus Glazed Octopus, Capsicum, Sundried tomato aioli
Polipo -Charred and Citrus Glazed Octopus, Capsicum, Sundried tomato aioli

For the entrée, the chef served up a rather filling “Capellini Con Aracosta” – angel hair pasta with lobster meat doused in carrot cream mash and sprinkled with seaweed flakes. When it came to the mains, the chef offered a choice of two to choose from.

The seafood dish was what the chef called his signature dish and was described as probably the most Sicilian dish in the meal. The “Zuppa di Pesce Gattopardo”, or Signature Gattopardo Seafood Stew had a generous amount of shellfish and prawns as far as gourmet food goes – a truly satisfying dish.

Meanwhile, the “Manzo Australiano”, with Australian Wagyu beef, morel mushrooms and horseradish sauce was a good, meaty dish with tasty, well-seasoned beef cooked to medium-rare perfection.

For dessert, the menu said Sicilian Ricotta Cheese Cake, but what came was a deconstructed treat with a very generous serving of chocolate ice cream, ricotta cream cheese, strawberries and a raspberry. Although unconventional, the satisfying sweet treat truly capped off a memorable meal. In short it was an afternoon trip to Sicily with a tour delivered by one of the region’s best Italian chefs.

The specially curated four-course Sicilian dinner at The Library is priced at MYR 250 with an option of wine pairing priced at MYR375 per person. Dinner is available from 7pm. For reservations and enquiries, please email dining@ritzcarlton.com.my or call +60 3 2142 8000.

© 2017 Malaysia Airlines Berhad (1116944-X)
Powered by Spafax