Château Dionne - Wine Aficionados, Season 50 - STRICTLY BY INVITATION ONLY

Château Dionne is impassionately run by its Founder David Lim and Partner/Executive Chef Andy Choy, both being inspiring trailblazers in their field of true calling. Chef Andy Choy is the 2017 Champion of Chef Par Excellence Cooking Competition and a coveted finalist in the Concours Gastronomie Paris in 2018. 

With close to 20 years of experience, he has worked and trained in leading fine dining establishments globally, amongst them the 3-Michelin Star Guy Savoy in Paris and Gordon Ramsay in both London and Dubai. Andy came home to share his journey through 'classic dining with a contemporary balance' credo at Château Dionne Kuala Lumpur while David came home to share his ebullient 'Life is too short, Cheers to living life!' creed at Château Dionne Kuala Lumpur.

https://dionnewine.com.my

Let's toast and celebrate the 50th Season of Wine Aficionados together at this spectacular modern classic French fine dining restaurant, with a specially-curated menu just for this evening of milestone, paired with top fine wines curated with no other than our beloved fellow club member and French winemaker, Nicolas DiTullio!

This special wine pairing dining experience is RM788.00*nett per person.

To confirm your seat(s), kindly remit payments via:

- Bank Transfer to :

Connect PRKL PLT

IBAN: Maybank A/C No:  5644-9045-8537

MBBEMYKL 14495/64490

Your payment confirmation and a receipt will be provided to you. Cancellation of seats can be done for free anytime 7 days before the dinner date, after that 100% charge will apply unless a replacement is found for cancellation.

Please let us know if you wish to book this special celebratory dining experience, strictly for WA members only. 

Thank you,

Connect PRKL

"Forging Strategic Partnerships & Networks"

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MENU & WINE PAIRINGS:

Exclusively brought to you by: CONNECT PRKL in collaboration with Château Dionne by Founder David Lim & Chef Andy Choy.

Château Dionne - Menu Dégustation

RM788.00*nett per person.

Franck Bonville Blanc de Blancs Grand Cru Champagne Brut N.V.

FRESHLY BAKED CEPS BRIOCHE WITH TRUFFLE BUTTER

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Amuse Bouche

SELECTION OF CANAPE

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1 Course

ST JACQUES

HOKKAIDO SCALLOP CARPACCIO | CHAMPAGNE JELLY | CAULIFLOWER

Boude Baudin La Pensée de Rose Champagne Brut Nature 2007

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2 Course

CAPELLINI

COLD CAPELLINI | OSCIETRA CAVIAR | TRUFFLE | PONZU

Domaine Daniel-Etienne Defaix Chablis Premier Cru 'Côte de Léchet' 2010

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3 Course 

CABILLAUD

SALT-BAKED COD | FRENCH BOUCHOT MUSSELS | SPICED BEURRE BLANC

Philippe Colin Chassagne-Montrachet Pinot Noir 'Les Chênes' 2018

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4 Course

AGNEAU

GRILLED LAMB SADDLE | PIPERADE | EGGPLANT | LAMB JUS

Château Smith Haut Lafitte Pessac-Léognan Grand Cru Classé 2012

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5 Course

ISPAHAN

RASPBERRY | ROSE | LYCHEE

Château Suduiraut Sauternes Premier Grand Cru Classé 2009

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Petit Four

*nett = includes Service Charge & SST tax