For weekday dinner, the restaurant offers a Tasting Menu (RM228 nett) whereby diners can choose 2 appetizers and dessert or main course and dessert; Sage Menu (RM278 nettt) for appetizer, main course and dessert, or a 4-course Chef's Special Menu (RM338 nett).
We went for the Chef's Special Menu which comes with 2 appetizers, main course, dessert, coffee/tea and a complimentary glass of wine. On Saturday evenings, diners can enjoy a 4-course menu along with complimentary glass of wine AND choice of single malt or whisky for RM298 nett.
Our evening begins with Chef Daniel's signature appetizer - the Hotate with caviar, with a cold truffled potato and leek vichyssoise. Beautifully delicate, it was an amazing start to our meal here.
Beef Rossini with Foie Gras and Red Wine Sauce - since there were already two orders of the Wagyu from our table, I decided to try another beef dish from the menu. The beef rossini, consisting of a tender, chunky piece of filet mignon, again cooked to medium perfection, is topped with foie gras (one can never have too much foie!) and a red wine sauce.
Kahlua Torte with Mascarpone Cheese Mousseline and Tia Maria Ice Cream - rich and moist chocolate torte laced with Kahlua.
Chef Daniel’s Soufflé: - Grand Marnier, Chocolate, Calvados, Cointreau or Wasabi - the kids went for the chocolate souffle and they loved it! Light and airy, the stuff of dreams.
Our evening begins with Chef Daniel's signature appetizer - the Hotate with caviar, with a cold truffled potato and leek vichyssoise. Beautifully delicate, it was an amazing start to our meal here.
For the remaining three courses, you can choose from a luxe selection of French-Japanese appetizers, mains and desserts.
Appetizer
Glazed White Cod with Tiger Prawn and Crustacean Oil - firm, flaky cod fish with sweet delicate flesh and crispy skin served with two large tiger prawns and local king vegetables (sayur raja).
Appetizer
Thin sliced Wagyu Rump with Shaved Truffle and Chives - simply wow! The Wagyu carpaccio was melt-in-the-mouth delicious, elevated further with shaved black truffles and truffle oil.
Somen Noodle with Botan Ebi, Hokkaido Uni and Wasabi Aioli - the Japanese influence in this is undeniable. Served cold, I especially loved the fresh sweet prawn and creamy Hokkaido uni (sea urchin).
Seared Duck Foie Gras with Sea Scallop, Avocado and Goma Tuile - two of my favourite things in one dish. The scallop was impressively huge and juicy, perfectly complemented by the luscious foie gras and creamy avocado slices.
Royale of Tarabagani with Abalone and Ohba Broth - our daughter, the soup lover, savoured every spoonful of this light, flavorful dish. Made ultra luxurious with the sliced abalone and red king crab and silky smooth egg custard.
Palate cleanser
Main Course
Wagyu Score 6 Striploin and Yuzukoshou - beef lovers, this is not to be missed! Beautifully seared and cooked to medium perfection, topped with Wagyu fats and served with zucchini and grilled asparagus, beef jus, and yuzukoshou. So so good!
Glazed White Cod with Tiger Prawn and Crustacean Oil - firm, flaky cod fish with sweet delicate flesh and crispy skin served with two large tiger prawns and local king vegetables (sayur raja).
Beef Rossini with Foie Gras and Red Wine Sauce - since there were already two orders of the Wagyu from our table, I decided to try another beef dish from the menu. The beef rossini, consisting of a tender, chunky piece of filet mignon, again cooked to medium perfection, is topped with foie gras (one can never have too much foie!) and a red wine sauce.
Dessert
Blue Cheese Panna Cotta with Vanilla Ice Cream - wobbly creamy goodness with a touch of blue cheese for extra oomph.
Kahlua Torte with Mascarpone Cheese Mousseline and Tia Maria Ice Cream - rich and moist chocolate torte laced with Kahlua.
Chef Daniel’s Soufflé: - Grand Marnier, Chocolate, Calvados, Cointreau or Wasabi - the kids went for the chocolate souffle and they loved it! Light and airy, the stuff of dreams.
Good news!
For readers and friends of Baby Sumo, here's a little something for you. Quote "BabySumo x Sage" and enjoy a complimentary serving of Chef Daniel's signature truffle mushroom soup. This offer is available Monday to Friday evenings only.
To view Sage KL menus, click here. Lunch is available every Monday to Friday from 12pm to 2pm, and dinner is served from Monday to Saturday from 6pm to 10.30pm. Reservations highly recommended.
Tel: +603-2268 1328
Website: https://www.sagekl.com/
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)
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Location: Sage Restaurant & Wine Bar, The Gardens Residences Level 6, The Gardens, Mid Valley City, Lingkaran Syed Putra, 59200 Kuala Lumpur, Malaysia.Tel: +603-2268 1328
Website: https://www.sagekl.com/
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)
Ooooo...white table linen! A touch of class!
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