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Flames @ Le Meridien

Angeline Monday, April 29, 2013 , , ,


Flames is a casual, stylish steak restaurant that showcases the best quality, prime steaks. The restaurant is a transformation of the hotel lobby lounge’s upper-deck, a small and intimate former drinks-and-refreshments niche that has given way to just 24 seats for lovers of luscious, prime steaks and most things non-vegetarian. Open daily, Kota Kinabalu’s only international steak restaurant caters to lunch and dinner guests from 12pm – 2.30pm and 6.30pm – 10pm. The restaurant’s concept of casual, stylish dining in favour of great quality food, showcasing signature steaks, is a serious effort to truly please Kota Kinabalu city’s steak aficionados.

FLAMES ~ Prime Steaks. Fine Wines. Great Times
Jalan Tun Fuad Stephens
88000 Kota Kinabalu, Sabah
Tel: 088-319 696

Lunch Promotion: RM60 for a 60 minutes 3 Course Meal
Please call for reservation to avoid disappointment!!!
Food Tasting Menu created by Executive Chef Shan and food portion are made smaller for media tasting purpose.
Freshly baked bread at Flames
Condiments for bread
Jasmine Tea Infused Duck Breast Confit Shaved Fennel, caramelized fruit, cress and peach dressing
Duck breast is rich in jasmine tea infused flavor and had a pleasingly soft texture. I think is a perfect creation, serving it with shaved fennel, caramelized fruit, cress and peach dressing.
 
Cappucino of Jerusalem Artichoke and Macadamia Nut Truffle Oil and Fresh Herbs
A creamy, full of aroma and flavorful soup that completely wake up you senses of taste.
 
Avocado tapenade, Japanese tofu, mandarin orange and miso dressing
I like the mashed buttery flavor flesh of avocado and each bite of the tofu offers its own pleasures in terms of texture.
 
Baked Fillet of Cod, Porcini mushroom, asparagus, strawberry and red wine reduction
A rich, buttery flavor and a firm, flaky texture make cod fillets one of my favorite dish of the night. Filled with a healthy high omega-3 oil content and perfect combination or pairing of porcini mushroom, asparagus, strawberry and red wine reduction sauce which give this fillet a delicious flavor.
 
 
Maltagliati Pasta (famous order) with chicken fillet, cherry tomato and basil pesto
Maltagliati pasta is rough trapezoid shape of pasta serve with tender chicken fillet, cherry tomato, rich and creamy basil flavor sauce
 
 
Passion Fruit Sorbet
A fall flavor with a wonderful body, refreshing, not overly sweet, creamy and silky texture that is simply delicious.
 
Slow Cooked Black Angus Beef Fillet with Braised red cabbage, baby vegetable and shallot reduction
It's a hearty and robust cut of meat seared to seal in the juiciness and a balance flavor. I like the texture and tenderness of the steak which was slow cooked 'til it is melt-in-your-mouth tender. It's a nice pairing with shallot reduction sauce, braised red cabbage and baby vegetable.
 
 
Swiss Milk Chocolate Mousse with Crispy Rice and Raspberry puree
An artistry presentation, taste and smell the aroma of passion for this dessert. You'll love the creamy texture of the chocolate mousse which will satisfies the most discriminating gourmet chocolate, don't miss out the crispy rice and raspberry puree....mmm
 
End your night with a perfect cup of premium coffee or tea

MENU at FLAMES
To Start
Seaweed Rolled Akame Tuna
Sautéed spinach, balsamic reduction, mango and papaya salsa. 28

Pan Seared Scallop
Avocado tapenade, Japanese tofu, mandarin orange and
miso dressing. 32

Trio of Appetizer Platter
Fresh buffalo mozzarella, raw apple and avocado gazpacho and
vegetable salad. 30

Beef Carpaccio
Rocket salad, parmesan cheese and lemon truffle oil. 32

Baby Spinach Salad
Semi dried cherry tomato, kalamata olives, fresh berry, onion
bread, pecan nut and pomegranate vinaigrette. 30

Caesar Salad
Bacon chips, poached egg, anchovies, croutons and parmesan. 32
With additional condiment: salmon or cajun spiced chicken. 40

Signature Soups
Jerusalem Artichoke Soup
Roasted macadamia nut and truffle oil. 25

Southern Italy Seafood Soup
Prawn, scallop, mussel, clams, squid in spicy tomato broth. 30

Cream of Mushrooms
Fresh herbs and Soft Cream. 25

Pasta
Linguini Pasta
Chicken, garlic, broccoli, mushroom, roma tomato, basil and
olive oil. 38

Maltagliati Pasta
Slipper lobster, cherry tomato and basil pesto. 42

Spaghetti Marinara
Tiger prawn, scallop, mussel, clam, squid and basil in spicy tomato sauce. 48

Signature Main Course
Pistachio Crusted Rack of Lamb
Eggplant pahie, asparagus, carrot flan and roasted garlic jus. 80

Spinach Stuffed Chicken Roulade
Mashed pumpkin, portabello mushroom, grilled potato, tomato and olive sauce. 48

Oven Baked Fillet of Cod
Porcini mushroom, button mushroom, pak choy, fennel, cherry
tomato and fresh herbs. 78

Pan Seared Fillet of Tuaran Grouper
Grilled fennel, green peas puree, braised tofu, clam and
ginger sauce. 60

Signature Grill Attraction
Australian - 150 Days Grain Fed
Sirloin
8 oz / 220 g. 78

Ribeye
8 oz / 220 g. 90

T-bone steak
16 oz / 420 g. 90

Center Cut Fillet Mignon
8 oz / 220 g. 115

Australian Black Angus - 200 Days Grain Fed
Sirloin
8 oz / 220 g. 98

Ribeye
8 oz / 220 g. 115

Center Cut Fillet Mignon
8 oz / 220 g. 135

Signature Australian Certified Wagyu Beef
(Marble Score 6)

Sirloin
8 oz / 220 g. 190

Ribeye
8 oz / 220 g. 190

*Grill Attraction items are served with roasted herb potatoes and sautéed mushrooms
*All steaks are prepared on lava stone

For optimum flavour, we recommend your steak be prepared medium rare to medium.

Rare cool red centre
Medium rare red warm centre
Medium pink hot centre
Medium well slightly pink to brown centre
Well done broiled throughout, no pink centre

Signature dish
Back to Basics
This year, our Chefs take simple ingredients to a whole new level.
Have it your way as FLAMES introduces a range of homemade sauces, toppings and condiments…all spiced up with our signature style!

Sauces
Caramelized balsamic-shallot jus
Cracked peppercorn sauce
Porcini mushroom sauce
Rosemary sauce
Pomemary mustard sauce
Barbecue sauce

Mustard
French Dijion mustard
Whole grain moutarde de Meaux Pommery
English mustard

Side Dishes:
Potatoes
Truffle mashed potatoes. 10
Deep-fried potato wedges. 10
Roasted herb potatoes. 10
Baked potato. 10
French fries. 10
Bacon potato cake. 10

Veggies
Crispy fried onion ring. 10
Sautéed mushrooms. 12
Green asparagus. 12
Creamy spinach with parmesan. 12
Grilled zucchini with pesto. 12

Dessert
Frozen Banana and Walnut Nougat
Fresh berry, passion fruit coulis and honey tuile. 22

Chocolate and Raspberry Mousse Cake
Raspberry sorbet, balsamic strawberry and lemon snap. 22

Grilled Bread and Apple Terrine
Haagen-Dazs vanilla ice cream, caramelized plum and
cinnamon foam. 25

Pistachio and Coconut Panna Cotta
Orange compote, black berry and mint emulsion. 22

Haagen-Dazs ice cream with choice of: 18
Macadamia
Vanilla
Chocolate
Strawberry

Signature Illy Coffee
Brewed coffee, espresso. 16

Decaffeinated. 17

Cappuccino
Espresso topped with steamed milk and thick rich foam. 18

Café Latte
Espresso with steamed milk and foam. 18

Mocha
Coffee with chocolate syrup, steamed milk & foam. 18

Local Kopi Tenom
Harvested from the interiors of Tenom district. 16

Ronnefeldt Tea
English Breakfast Tea
A rich, mature and tangy fullness with a sparkling flavour. 17

Darjeeling Summer Gold
A premium tea with flowery elegance and delicious flavour. 17

Fancy Sencha
A large-leafted Sencha: delicate with a breath of sweetness. 17

Peppermint
With the cool freshness of menthol. 17

Camomile
Whole chamomile blossoms for a tartly flowery touch. 17

Local Sabah tea
Local grown tea from the vicinity of Mount Kinabalu. 15


Check it out...beautiful sunset at the Club Lounge (12th Floor)
Contact: Jocelyn Banding
(Marketing Communications Manager)
T+6088 322 211
F+6088 322 225
M+60 12 801 9935
jocelyn.banding@lemeridien.com

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