Champagne Brunch on Every Last Sunday of the Month @ Feringgi Grill, Shangri-La's Rasa Sayang Resort & Spa, Batu Feringgi, Penang
Make your Sunday morning and afternoon to a different level by indulging in the new Sunday Champagne Brunch at Feringghi Grill, Shangri-La's Rasa Sayang Resort & Spa. The Champagne brunch is the first of its kind in Penang that places emphasis on quality over quantity, offering an exquisite experience that you cannot get elsewhere in Penang.
As quoted from Mr. Kalai, the Director of Food & Beverage, Shangri-La's Rasa Sayang Resort & Spa "Sunday mornings and afternoons are meant for relaxation. So give yourself a well deserved meal, spend time with friends and enjoy unlimited Champagne"
Available only on the last Sunday of every month at Feringghi Grill, diners are set for an awesome brunch with free flowing Perrier-Jouët Grand Brut champagne while enjoying the gorgeous view of the grounds and garden. At the meantime, exquisite dishes are served at different locations in Feringghi Grill, which include foie gras in the garden theme room, 10 types of fresh seafood on ice and 20 types of New and Old World Cheese served in the wine cellar. The champagne brunch is priced at RM 300 nett per person.
Start the brunch by heading to the private room with a long table serving abundant of antipasto. Feast on the cured meat such as Beef Bresaola, Beef Salame Milano, Pepperoni Beef Salame, or go light with sundried tomatoes, grilled eggplants, artichoke eggplants or zucchinis.
Seafood connoisseurs will be delighted on the variety of premium seafood, such as oysters from France, Alaska Red King crab, fresh Salmon from Canada and Oyster Rockefeller. At the same time, Japanese food lovers are pampered with the variety of sashimi.
Over to the wine cellar, hand selected artisanal aged cheese will be available from the New and Old World. Pick and pair the cheeses with crackers, nuts, fruits or breads to yield a different mouth-feel. Such setting for a presentation with so many varieties of cheese is a rare scene in Penang.
Another private room - Francis Light room is setup specially catering for meat lovers. The butcher's station serves Iberico ham, and carving station features 4 roasts including Wagyu Beef leg, Australian Tomahawk Steak, Australia Stockyard Striploin and Herb-crusted Lamb Rack. Meanwhile, there are 4 different types of salmon to be paired with 4 different breads.
One shall not forget to sample the luxury delicacy here - foie gras, which can be uniquely paired in 5 different ingredients such as beech wood, figs, yuzu, Tahitian vanilla and even chocolate chips.
|Lamb Cutlet, Ratatouille and Rosemary Jus|
|Salmon, Orange Gremolata|
|Seafood Risotto, Parmesan and Basil|
|Beef Tenderloin, Sarawak Pepper Sauce|
The main courses is prepared by the Show Kitchen, and is available in buffet style as well. Meaning one can order as many as main courses as long as his stomach permits. Almost all the main dishes are recommendable, and a few peculiar ones would be the Beef Tenderloin. Its meat was tender, and it matched perfectly with the Sarawak pepper sauce, rendering a much sleek taste.
Our other favorites would be Salmon with Orange Gremolata and Seafood Risotto with Parmesan and Basil. If such delicacies were too heavy for the brunch, a few light selections such as creamy pumpkin soup, potato puree, steam season vegetables and more are available.
After enjoyed all the delicacies, lest we forget the dessert section. Executive Pastry Chef Dino Wan crafted a dessert extravaganza with 20 varieties of pastries, exquisite tarts and cakes, fruit trifle, magnum fudge brownies, assorted macarons, Penang's desserts and "kuihs".
Thus, are you ready to pamper yourself on last Sunday of the month after a hectic schedule? Call over to Shangri-La's Resort & Spa to book a place for the upcoming Sunday champagne brunch for a wondrous experience that you shall not forget.
Feringghi Grill @ Shangri-La's Rasa Sayang Resort & Spa, Penang
Rasa Wing Level, Mezzanine Level, Batu Feringgi Beach, Penang, 11100, Malaysia
(604) 888 8788
*This article is published in Penang Food & Travel magazine.