60 Drops NZ Marlbourough Sauvignon Blanc – with a bouquet of young mango and just ripened passionfruit it is a fresh, crisp and clean way to begin. Parmesan with balsamic to open the appetite and bite worthy bread to nibble on while you contemplate the menu.
The Tomahawk Bone-in Rib Eye Wagyu Beef
The Tomahawk and Peter Lehmann’s Cabernet Merlot are a first class match
Giant crisp asparagus, sautéed spinach and a tabletop mountain of thinly sliced potato (mille feuille style) layered with cream and cheese and crowned with finely shredded caramelized onions
Slicing the monster
Caramelized Banana and Brandy – Manager Ariva’s table service
Run! Run! Run! Go to the gym, starve yourself, whatever you do, prepare yourself for the TOMMAHAWK! This monster meat will make your eyes widen and your trouser buttons pop. Not for the delicate, this bone-in rib eye wagyu beef steak is one of the largest steaks in Australia (and now Malaysia). Weighing in on the lighter end at 1.4kg and up to 2.7kg on the heavier side, it is made for carnivore’s to share. Chef John Edwards takes time to source the quality product so sees no need to over complicate the preparation. A simple salt and pepper seasoning was all that was used to grill the beast to perfection. Dropping from the blade like butter when sliced, this tender piece of meat could easily serve five. An accompaniment of giant crisp asparagus, sautéed spinach and a tabletop mountain of thinly sliced potato (mille feuille style) layered with cream and cheese and crowned with finely shredded caramelized onions was a meal on its own. Pairing well with Peter Lehmann’s Wildcard Cabernet Merlot, this is a meal to slow down and take your time over to be cognizant of every exceptional bite.
If you are lucky and time allowing, you might be able to convince the jovial, passionate restaurant manager, Ariva, to prepare his special Caramelized Banana and Brandy dessert as table service (not on the menu). He learned this recipe from his years of waiting in a French restaurant. Rolling out a portable heat source he smiles as he whizzes together the core ingredients of banana and brandy and lights them up flambé style. Adding brown sugar and fresh orange juice he creates a simmering sauce and finally sprinkles the combo with a shot of Grand Marnier adding to the orange zing. A dollop of vanilla ice cream cools and dresses the treat.
Reason to visit: The TOMAHAWK! Table service by Ariva (if you’re lucky!)
Casa del Rio Malacca
88 Jalan Kota Laksamana
+6 06 289 6888