New Zealand Week @ Gobo Upstairs Lounge & Grill, Traders Hotel KL
It's New Zealand Week this week from 7th till 12th November 2016 at Gobo Upstairs Lounge & Grill, Traders Hotel KL. Resident Chef Mat Cook from New Zealand Unlimited will be preparing the delicious set lunch and dinner. My first time to the restaurant, and it was a good evening with great noms. Check it out below.
|New Zealand Week @ Gobo Upstairs Lounge & Grill, Traders Hotel KL|
Gobo Upstairs Lounge & Grill is located on the 6th floor of Traders Hotel Kuala Lumpur with a super nice and cosy environment, with a view of the Petronas Twin Towers. During the media event to showcase the promotion, we were introduced to a wide array of fine New Zealand wines exclusively distributed in Malaysia by New Zealand Unlimited.
|Some of the many New Zealand wines distributed by New Zealand Unlimited|
|Beautiful table setting|
6-course Wine Dinner Menu
|Our fine meal prepared by NEW ZEALAND UNLIMITED’s Resident Chef Mat Cook|
|My 6-course dinner that night, paired with New Zealand Wine|
Priced at RM289 nett, our 6-course wine dinner menu that night comes from the New Zealand Week menu and is prepared by NEW ZEALAND UNLIMITED’s Resident Chef Mat Cook, which will be available to public on 10 November 2016.
|Handmade Lite Rye Bread paired with Ohau Woven Stone Pinot Gris 2012|
Even before appetiser we were already treated to some nice Handmade Lite Rye Bread. The bread comes with green lipped mussel and miso butter as well as cauliflower almond puree. Interesting dippings/sauce if you asked me. Paired with Ohau Woven Stone Pinot Gris 2012, the wine is a soft palate with gentle acidity, flavors of rock melon and peach and a hint of honey and savory notes.
|Cured NZ King Salmon paired with Wooing Tree Chardonnay 2012|
|Cured NZ King Salmon|
For appetiser, we had the Cured NZ King Salmon paired with Wooing Tree Chardonnay 2012. The cured salmon comes on a nice plate complete with avocado buttermilk, cucumber, pomelo and shaved fennel in the mix. The wine, Wooing Tree Chardonnay 2012 from Central Otago contains a rich texture and fruit. It shows delightful aromas of peaches and nectarines with citrus and butterscotch on the palate.
Entree & Main
|Roasted Venison Roasted Venison served together with red cabbage, turnips, smoked chestnut and cocoa nib jus|
|Pure South Lamb Loin|
Meaty goodness, our entree and main were delectable to say the least. Our entree was the Roasted Venison served together with red cabbage, turnips, smoked chestnut and cocoa nib jus and the main is the Pure South Lamb Loin served on a plate with confit shoulder, cracked wheat, eggplant, saffron yoghurt, peas and pine nuts.
|Exquisite night out|
Waimea Estate Trev’s Red 2013 from the region of Nelson, has aromas of violets, black doris plums and a hint of white pepper attributed to the Syrah. Dusty chocolate tannins in the wine coat your mouth and the dark fruit notes seen on the nose are very much perceived on the palate too.
Tankersley Estate Pinot Noir 2013 was mellowed for 18 months in French oak. It shows the typical Otago characters of cherry, chocolate and spice. It is long, fine and velvery.
|Kapiti Cheeses paired with Wooing Tree Tickled Pink 2012|
A good meal must have cheese, and with that in mind, we were served with Kapiti Cheeses paired with Wooing Tree Tickled Pink 2012. On the platter of cheese, we had baguette, rose pear, earl grey tea as well as sweet sourish fig jam. Wooing Tree Tickled Pink 2012 has attractive aromas of peaches, raspberry and rhubarb crumbled on the nose. Intense flavors of peaches and hints of oranges and toffee apples show on the palate, with great body and lingering finish.
|Whittaker’s Chocolate Cremeux|
A good end to our 6-course dinner during New Zealand Week @ Gobo Upstairs Lounge & Grill, Traders Hotel KL would be their dessert, in the form of Whittaker’s Chocolate Cremeux. Looking sinful the chocolate cremeux is served wit delectably-crafted coffee sponge, passionfruit melting moment and hokey pokey ice cream.
The wine paired is Vinoptima Gewurztraminer 2008 from Gisborne which shows extraordinary intensity and balance with a spectrum of flavors ranging from tropical fruit through to more subdued nuances of dried figs, vanilla bean and ginger on the palate.
|New Zealand Week @ Gobo Upstairs Lounge & Grill|
New Zealand Week @ Gobo Upstairs Lounge & Grill, Traders Hotel KL is happening this week until 12th November. Chef Mat Cook will host a cooking class too on 12 November 2016 at RM160 nett per head. To join the culinary journey tasting the best of New Zealand’s meat, seafood and wines, do call 603-2332 9910 or email firstname.lastname@example.org for reservation.