You Are Reading

0

Kudos Modern European Dining @ Jesselton Hotel, Gaya Street



Kudos has opened at the Jesselton Hotel and the newly renovated restaurant has an airy, modern yet classic feel to it. Within their new menu they proudly serve a selection of modern British food which incorporates French, Italian, Mediterranean and other European dishes. The wine list has over 24 wines by the glass from light Sauvignon Blanc to a robust Cabernet Sauvignon or Shiraz to satisfy the most discerning wine enthusiast. Executive Chef Marc and culinary team are committed to use whatever possible local organic produce, premium meats and sustainable seafood here. It has become the perfect venue for breakfast, business lunch, romantic candle light dinner ;and gathering place for friends and family.

Kudos Modern European Dining
69, Gaya Street, 88000 Kota Kinabalu, Sabah
Business hours: Monday to Thursday: 0700 - 2200
Friday to Sunday: 0700 to 2300
Tel: 088-313366/532166
Fax: 088-249778
Email: kudosbistro@gmail.com
Executive Chef Marc
 
Seating: Main dining area seats 60, the brasserie seats 30 and the lounge seats 24. Private room available, which can comfortably seats 10 to 12 people.
Gourmet Muesli Breakfast, RM18.00
A super-blend of organic oats, nuts, fruit and cereal served with a helping of natural yogurt and summer fruit.
Scrambled eggs with Norwegian Smoked Salmon, RM24.00
Soft scrambled eggs on toasted multigrain bread topped with smoked salmon
 
Kudos Cooked Breakfast, RM26.00
Homemade meatloaf, grilled mushroom and tomato, baked beans and two sunny-side up eggs, served with toast, coffee or tea and orange juice.
 
 
Garlic Bread, RM8.00
Slices of French Baguette Fragrant with Homemade Garlic Butter
Roasted Vegetable Parcels, RM20.00
Oven roasted baby peppers, green zucchini, asparagus with olive oil, garlic and served with crisp melba toast. Healthy and yet delicious starter.
 
Parmesan Mushrooms, RM18.00
Button mushroom stuffed with parmesan, mozzarella cheese and breadcrumbed, served with garlic mayonnaise and mixed leaves. Breaded of course to give it a nice camouflage into thinking its something else. The mushrooms were tender and juicy with a slight saltiness. The mushroom commanded the right attention and the parmesan played a good background role.
 
Mediterranean Seafood Soup, RM24.00
Tender pieces of white fish, prawns, squids and mussels in their own classic fish soup recipe served with a rouille topped crouton.
 
Chicken and Avocado Salad, RM24.00
Tender marinated chicken and Australian avocado slices mingle with mixed leaves
 
 
Marco's Pizza, RM36.00
This juiciest pizza comes with mushroom, pineapple, pepperoni, beef bacon, olives, roasted baby tomatoes and red onion...oh, and extra cheese. A nice thin crust which was crunchy and firm. The crust holds a formidable topping of mushroom, fresh tomatoes, chicken, herby tomato sauce base, chunky pineapple, olives and mozzarella cheese. Topping was really tasty and aromatic, while the meat, olives, pineapple and mushroom had an alternate savoury and sweetness that goes well with the slightly acidic tomato sauce base and sweet mozzarella. Overall, it has a nice munch of soft toppings with the crunchiness and firmness of the crust.
 
 
Kudos Gourmet Burger, RM32.00
Homemade Australian beef burger with cheese, onion, bacon, french fries, crunchy red cabbage coleslaw and secret BBQ sauce.
 
Conchiglioni Alla Genovese, RM32/RM36
Pasta shells with green pesto, baby spinach and parmesan with/without chicken escalope
 
Herb Crusted Pacific Black Cod, RM78.00
Herb Crusted Pacific Black Cod served with tender asparagus spears, scallop and beurre blanc
 
 
Pan Seared Seabass Fillet with Citrus, RM52.00
Pan seared seabass fillet served with fennel, grapefruit and orange salad. This wholesome goodness dish comes with a unique mix of grapefruit, some orange and even the potato hand a tangy taste. All these soury taste aims at making fish adverse people, less afraid of this healthy white meat. The seabass was perfectly cooked with the skin crunchy, and the meat tender.
 
 
Australian Ribeye Steak, RM70.00
Juicy ribeye accompanied with truffle mashed potato, green salad and balsamic reduction. The star of the evening was this Australian Ribeye. Prime beef sitting atop creamy mashed potato. The Chef took the liberty of giving us 3 different doneness, with medium, done and medium rare. The beef was seared with minimal spices and flavouring, so you can savour the fragrance of this fine beef. Even the beef that was well done, was still juicy, so you can imagine how oozing it is for the other 2. Indeed a dish to savour.
 
Open Apple Tart, RM16.00
Sweet pastry topped with thinly sliced apples and gently baked until golden brown served with cream or ice cream.
 
Sticky Date Pudding, RM16.00
A sweet date pudding covered in toffee sauce served with ice cream, it's an indulgent!
 
Chocolate Fondant, RM18.00
Made with dark Belgian chocolate and served with vanilla ice cream. This supreme dessert is always popular. Who can resist the gooie chocolatie goodness of a Chocolate Fondant? Not for the feint at heart, this rich dessert is for the most devoted of chocolate lovers. It consist of 70% pure Belgium chocolate, hence the taste was really amazing. Served with creamy and delicious Vanilla ice cream, the combination of the dark hot taste of chocolate with the cold vanilla ice cream is just exotic.
 
 
Chef's Tiramisu, RM18.00
Creamy, decadent soft as goose down pillows, definitely not for sharing. Highly recommended!
  
For reservation call
088-313366 or 088-532166
Kudos Facebook:
 

Everydayfoodilove.coangeline-ong-yoga.blogspot.com. Thank you for reading our posts. Our team media coverage touches mostly on lifestyle events and focuses on happening scenes in Kuala Lumpur and Kota Kinabalu. Invite us for food reviews, travel and hotel reviews, KL clubbing reviews and product launches. Our other interests include the movies, technology and photography. Subscribe to my facebook page. Contact us via my email at: angel_line78@hotmail.com or monicaong@hotmail.com or ronco_17@hotmail.com Best Blogger Tips

0 comments:

 
Copyright 2010 Everyday Food I Love