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Wed, 16 Nov

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Don Julio KL

A Maxwell-Made Down Under Bespoke Gastronomic Experience @ Don Julio KL

An exclusively-curated Argentinian Parrilla degustation by award-winning Chef de Cuisine Ramiro Moya paired with exhilarating berry-licious Maxwell Wines, and wine talk presented by Owner & Principal, Mark Maxwell from McLaren Vale!

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A Maxwell-Made Down Under Bespoke Gastronomic Experience @ Don Julio KL
A Maxwell-Made Down Under Bespoke Gastronomic Experience @ Don Julio KL

Time & Location

16 Nov 2022, 7:30 pm

Don Julio KL, G-3 Verve® Shops, No. 8, Jalan Kiara 5, Mont Kiara, 50480 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia

About the Event

Connect PRKL proudly presents: A Maxwell-Made Down Under Bespoke Gastronomic Experience @ Don Julio KL.

Don Julio is a traditional Argentinian Steakhouse (Parrilla) & Italian Cuisine restaurant, and the first Argentinian Parrilla (Steakhouse) in Kuala Lumpur specialising in traditional Argentinian asado and flavors of South America & Italian fusion cuisine. One must not miss the passionately-created, quality and absolute flawlessness dishes by culinary award-winning Chef de Cuisine Ramiro Moya, who inspiringly captures these finest Latin flavours in his meat-centric cultured degustazione menu at Don Julio. 

https://www.donjuliokl.com

Mendoza Argentinian Chef Moya, a culinary graduate from Arrayanes Institute of International Cuisine Argentina, worked with world-renowned chefs like Chef Gordon Ramsey, Chef Pablo Massy and Chef Fernando Trocca in establishments such as 1884 de Francis Mallman (one of South America’s Top 10 restaurants), Park Hyatt Mendoza and luxurious boutique hotel Huka Lodge in Taupo, New Zealand prior to his Malaysian endeavours as the Chef de Cuisine at PRIME (Le Meridien) and Vantador Steakhouse, before he opened his own restaurant, Don Julio, in Mont Kiara KL.

To experience Chef Moya's creative edge and culinary finesse; he uses only the best Argentinian beef (Grade AA) and works directly with Argentine meat farms (DEVESA) to obtain unique cuts for exclusive use in Argentina, to be served at his restaurant, which includes the usage of its artisan cutlery from different regions of Argentina. Chef Moya also aspires to be the main supplier of authentic Argentine meat for other restaurants and business units in Malaysia besides being an avid athlete in fishing, kitesurfing and shooting range!

Combining both of these two New Worlds of Australia X Argentina, Connect PRKL brings you another highly anticipated gastronomic evening in collaboration once again with Dionysus Asia, featuring wine talk by Owner & Principal of Maxwell Winery & Vineyards, Mark Maxwell, from McLaren Vale! 

Enjoy an exhilarating evening over an exclusively-curated Argentinian Parrilla degustation menu by Chef Ramiro Moya, paired with berry-licious Australian wines from the ancient limestone caves of Maxwell Wines & Meads!

https://www.maxwellwines.com.au

The Maxwell Winery & Vineyards is located in the heart of McLaren Vale, a 90-acres winery 40 minute drive south from the centre of Adelaide, the capital city of South Australia. It lies on south facing slopes and alluvial grey-brown loam over ancient Tortachilla Limestone (Blanche Point Formation) with moderating climate effects of the Gulf of St Vincent, ideal for producing small batches of the highest quality grape varietals with full of intense characters, ranging from Shiraz, Cabernet Sauvignon, Merlot, Tempranillo, Petit Verdot, Grenache, Verdelho and Malbec, and most recently, Verdelho and Viognier

The Maxwell estate vineyards includes: the oldest vineyard block established in the 1930’s which planted Grenache, the old Ellen Street Shiraz block below that sits on alluvial red-brown clay over limestone (the earliest ripening Shiraz block in the region) established in 1953, and the North of the Winery on the crest of Lumb’s Hill comprising of the ‘Reynella Selection’ Cabernet Sauvignon vines from South Africa planted in shallow topsoil over solid limestone by John Reynell in the mid-1850s that keeps producing noticeably more flavoursome berries, the fruit that contributes to the worldwide acclaimed Maxwell Lime Cave Cabernet.

As the popularity of Maxwell Wines and Meads grew through the 1990s, Mark Maxwell relocated the family winery to a larger site amongst vineyards in the original heart of McLaren Vale, just north of the main street on gently rolling, south-facing limestone hill overlooking the township, a perfect place to build his three-level new winery constructed from limestone and old solid timber, with a special barrel cellar cut into solid limestone at one end of the winery. 

This limestone cave wine cellar, designed with natural earthen floor and impressive limestone walls, creates an ideal environment of constant temperature and humidity that is perfect to mature Maxwell’s best wines in barrels. The winery design also allows visitors to view a ‘working winery’ while sampling wines, that overlooks onto a magnificent view of its five unique open fermenters from the cellar door that Mark’s father built. 

These fermenters were created to reintroduce the gentle hand-plunging methods of years gone by. Taking a relatively long 7-10 days to ferment a parcel of fruit to dryness, these fermenters provide a soft method of extraction of colour, tannin and flavour from the skins and seeds to the fermenting juice. Holding only 2 tonnes of fruit each, it allows the winemakers the chance to focus on premium small-batch vinification techniques, and treat each parcel of fruit that enters the winery during vintage individually.          

Outside of the busy vintage time, the Maxwell family makes an ancient drink made from fermented honey at its meadery at this winery - the Maxwell Mead. We will be tasting this famous Maxwell Honey Mead during this evening, a rare beverage in the southern Australian hemisphere where Maxwell is now recognised as the most significant (and largest) producer of mead today. 

The evening's specially-crafted 5-Course Argentinian degustazione menu pairing with exhilarating Australian gems from Maxwell Wines is RM468.00*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 experience this exclusive Camperchi Tuscan wine dinner menu.

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 DIONYSUS ASIA & DON JULIO KL restaurant.

MAXWELL-MADE WINE DINNER

WEDNESDAY | 16TH NOVEMBER 2022 | 7:30PM

5-COURSE DEGUSTAZIONE MENU

Amuse Bouche

Avocado parfait, salmon roe, dill foam

1st Course

Ceviche

Poached mantis prawn, orange leche de tigre, cilantro, banana shallot, jalapeños

Maxwell Adelaide Hills Chardonnay 2021

—•—

2nd Course

Pan Seared-Glazed Cod Fish

Leeks, light mustard sauce, pickled basil

Maxwell Adelaide Hills Chardonnay 2021

—••—

3rd Course 

Lamb Terrine

Suckling lamb, rosemary jus, fig cream, confit potato

Maxwell Lime Cave Cabernet Sauvignon 2018

—•••—

Palate Cleanser

Lime, mint granita

—••••—

4th Course 

Grill Black Angus Argentinian Sirloin Steak

Parrilla pure corn feed sirloin (Bife de Chorizo) beef, garlic mash, asparagus, red wine jus

Maxwell Silver Hammer Shiraz 2018

Maxwell Minotaur Reserve Shiraz 2016

—•••••—

5th Course

Chocolate fudge

Caramel mouse, chocolate fudge sponge, salted caramel

Maxwell Honey Mead

*nett = includes Service Charge & SST tax

Schedule


  • 3 hours

    Maxwell-Made Down Under Bespoke Gastronomic Experience @ Don Julio KL

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