Menu - Casa De Madani

modern european cuisine

Ready to look up the menu? We bring you 5 different set of Modern European for you to dine with us. See promotion or reserve your place now. Choose your preference menu:

EXCLUSIVE / SET MENU:

DEGUSTATION MENU:

EXCLUSIVE SET MENU

Appetizer

Salad of the day

Please refer to our waiter for today's special creation

Soup of the day

Please refer to our waiter for today's special creation

MAIN COURSE

RM 320.00

RM 115.00

RM 108.00

RM 130.00

RM 115.00

dessert

DESSERT OF THE DAY

Please refer to our waiter for today's special creation

DEGUSTATION MENU

FIRST COURSE

TIAN OF AVOCADO, SALMON AND MANGO SALSA

SECOND COURSE

AUSSIE ASPARAGUS WITH BEET EMULSION

THIRD COURSE

DUO SPAGHETTINI AGLIO OLIO WITH ANCHOVIES AND CHILI

FOURTH COURSE

REFRESHING LEMON SORBET

FIFTH COURSE

BLACK ANGUS CUBEROLL, GRILL BLACK ANGUS CUBEROLL FILLET, GRILL TO THE PERFECTION, SERVED WITH MUSHROOM RISOTTO MUSHROOM AND QUATTRO FORMAGGI

OR

Duck Confit Slow Roast Oven Duck Leg with Herb and Rosemary, served With Raspberry Jus and Honey Glazed Sweet Potato Purple

SIXTH COURSE

VANILLA POD CREME BRULEE WITH VANILLA GELATO

DEGUSTATION MENU

FIRST COURSE

Salmon Mosaic and Consomme With Caramelized Shallot Puree and Fresh Micro Green

SECOND COURSE

Spicy Tomato Seafood Soup Touched with Fresh Genovese Basil

THIRD COURSE

Duo of Spaghettini Aglio Olio with Dehydrated Anchovies, Garlic, and Chili

FOURTH COURSE

Lemon Sorbet

FIFTH COURSE

Black Angus Tenderloin O' Connor Grilled to the Perfection served with Aussie Asparagus and Classic Bearnaise Sauce

OR

Herb Crusted Lamb Sous Vide of Aussie Rack of Lamb Herb and Rosemary served with Arancini Mushroom Lamb Jus

OR

chilean sea bass, aromatic slow over heirloom tomato confit, herb and cilantro, unsalted butter and honey

SIXTH COURSE

Gianduja Chocolate Tart with Raspberry Sorbet

DEGUSTATION MENU

FIRST COURSE

mesclun leaf with feta crumble, gravlax of salmon, mustard bouquet vinaigrette and creame cheese aioli

SECOND COURSE

Duo Spaghettini with Fresh Clam, Chili, Garlic and Extra Virgin Olive Oil

THIRD COURSE

tian of avocado served with bluefin tuna, mango salsa and caviar - symbols of prestige

FOURTH COURSE

Oxtail Osso Buco Soup with Scallion and Orange Zest

FIFTH COURSE

refreshing raspberry sorbet

SIXTH COURSE

aromatic Canadian cod

slow baked cajun white canadian cod with shallot confit and serve with honey cilantro hollandaise

seventh COURSE

Aussie rack of lamb served with slow roast herb eggplant, mint cream and capers sauce

eighth course

kagoshima a5

seared a5 japanese premium beef serve with truffle mash and pomegranate vinaigrette oil

ninth course

Fresh Berry And Chocolate With Bacio Gelato and Signature Petit Four

beverages

Fresh Juices And Tea or Coffee

SET MENU

set menu - RM 120 ++

appetizer

compressed melon feta cheese charcoal tuile and mint mill

soup

roasted thyme of pumpkin soup and crouton burn, cappuccino emulsion foam

main course

lobster thermidor with aglio-olio spaghetti extra virgin olive oil, spicy garlic chili and dehydrated anchovies

modern european cuisine

EXCLUSIVE / SET MENU:

DEGUSTATION MENU:

EXCLUSIVE SET MENU

Appetizer

Salad of the day

Please refer to our waiter for today's special creation

Soup of the day

Please refer to our waiter for today's special creation

MAIN COURSE

kAGOSHIMA AUSSIE WAGYU MB9 180GM - 200GM

black angus beef fillet 180gm - 200gm

lamb rack

aromatic Canadian cod fish

duck leg confit

dessert

DESSERT OF THE DAY

Please refer to our waiter for today's special creation

DEGUSTATION MENU

DEGUSTATION MENU

FIRST COURSE

TIAN OF AVOCADO, SALMON AND MANGO SALSA

SECOND COURSE

AUSSIE ASPARAGUS WITH BEET EMULSION

THIRD COURSE

DUO SPAGHETTINI AGLIO OLIO WITH ANCHOVIES AND CHILI

FOURTH COURSE

REFRESHING LEMON SORBET

FIFTH COURSE

BLACK ANGUS CUBEROLL, GRILL BLACK ANGUS CUBEROLL FILLET, GRILL TO THE PERFECTION, SERVED WITH MUSHROOM RISOTTO MUSHROOM AND QUATTRO FORMAGGI

OR

Duck Confit Slow Roast Oven Duck Leg with Herb and Rosemary, served With Raspberry Jus and Honey Glazed Sweet Potato Purple

SIXTH COURSE

VANILLA POD CREME BRULEE WITH VANILLA GELATO

DEGUSTATION MENU

DEGUSTATION MENU

FIRST COURSE

Salmon Mosaic and Consomme With Caramelized Shallot Puree and Fresh Micro Green

SECOND COURSE

Spicy Tomato Seafood Soup Touched with Fresh Genovese Basil

THIRD COURSE

Duo of Spaghettini Aglio Olio with Dehydrated Anchovies, Garlic, and Chili

FOURTH COURSE

Lemon Sorbet

FIFTH COURSE

Black Angus Tenderloin O' Connor Grilled to the Perfection served with Aussie Asparagus and Classic Bearnaise Sauce

OR

Herb Crusted Lamb Sous Vide of Aussie Rack of Lamb Herb and Rosemary served with Arancini Mushroom Lamb Jus

OR

chilean sea bass, aromatic slow over heirloom tomato confit, herb and cilantro, unsalted butter and honey

SIXTH COURSE

Gianduja Chocolate Tart with Raspberry Sorbet

DEGUSTATION MENU

DEGUSTATION MENU

FIRST COURSE

mesclun leaf with feta crumble, gravlax of salmon, mustard bouquet vinaigrette and creame cheese aioli

SECOND COURSE

Duo Spaghettini with Fresh Clam, Chili, Garlic and Extra Virgin Olive Oil

THIRD COURSE

tian of avocado served with bluefin tuna, mango salsa and caviar - symbols of prestige

FOURTH COURSE

Oxtail Osso Buco Soup with Scallion and Orange Zest

FIFTH COURSE

refreshing raspberry sorbet

SIXTH COURSE

aromatic Canadian cod

slow baked cajun white canadian cod with shallot confit and serve with honey cilantro hollandaise

seventh COURSE

Aussie rack of lamb served with slow roast herb eggplant, mint cream and capers sauce

eighth course

kagoshima a5

seared a5 japanese premium beef serve with truffle mash and pomegranate vinaigrette oil

ninth course

Fresh Berry And Chocolate With Bacio Gelato and Signature Petit Four

beverages

Fresh Juices And Tea or Coffee

SET MENU

set menu - RM 120 ++

appetizer

compressed melon feta cheese charcoal tuile and mint mill