Australian Event Grand Plaza Parkroyal Kuala Lumpur - May 2005
Australian Guest Chef Dayle Merlo of Dining Downunder™ will take centre stage for one week at the famed Parkroyal Grill at Grand Plaza Parkroyal Kuala Lumpur. from the 10th -17th May. The Australian Cuisine Promotion is being sponsored by Malaysia’s national carrier, Malaysia Airlines and Cherikoff Food Services.
Dayle Merlo, Executive Chef of Bistro C Restaurant, Noosa Heads, Queensland, Australia, has more than 20 years of experience and during this time has made various TV appearances and been featured in various magazines such as Vogue, Gourmet, Queensland Living, In Flight and Wallpaper. Chef Merlo was also featured in the Dining Downunder™ television series, which has aired in 32 countries and led to his involvement at other Australian Food Promotions by Dining Downunder, most recently, in Abu Dhabi and Dubai.
The Parkroyal Grill’s special promotional menu by Dayle Merlo includes entree, main course and dessert items. For entrees, patrons can take their pick from Natural oysters with watermelon, basil & fruit spice salsa: Lemon aspen cured salmon gravalax with asparagus panna cotta and alpine pepper grissini; Australian beef and riberry tart garnished with a frisée of paperbark smoked beetroot salad; Akudjura butter grilled scallops with a snow pea, shaved fennel, wattleseed & orange salad; Warm salad of paperbark smoked lamb, eggplant, spinach & fire roasted peppers with quandong.
Irresistible main course offerings comprise King prawn, riberry, fruit spice & plantain banana curry, Oz lemon rice,chilli mango & native lime relish; Eye fillet of prime Australian beef, akudjura & wild mushroom crust, smashed roasted kumera, broccolini, sticky jus; Wildfire spiced baby chicken, Oz lemon & coconut risotto, seared choys, jus lie; Alpine pepper roasted duck breast & Illawarra plum braised leg, parsnip gnocchi, Kenyan beans, plum glaze; Crisp skinned, Red Desert dusted barramundi fillet, crab mash, asparagus, confit tomatoes, native lime and rosella beurre
Three mouth-watering desserts are available to help diners end their meal with the perfect sweet note – Wattleseed pavlova with passionfruit and banana and espresso brittle; riberry and apple crumble, acacia ice cream; and rosella jam bombolini and aniseed myrtle semi fredo. In addition, patrons can also compliment their meal with a range of fine Australian wines.
Dayle is one of a select handful of Ambassador Chefs for Dining Downunder and who are taking Australian cuisine to the world. Dining Downunder Ambassador Chefs are Australian cuisine specialists who focus on promoting the country’s unique offerings including aromatic herbs, pungent spices, tangy and flavorsome fruits, rich nuts and a collection of infused oils, sauces, syrups, extracts and more. These are incorporated into enticing menus and our chefs highlight the essentials of using Australian native ingredients and presenting an authentic Australian food style.
