In a wine pairing dinner last nigh at their Gobo Upstairs Restaurant, I had must have had the best Steak of my life ,.....no kidding!!!
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| Guest were welcomed by some lovely Jazz Number presented by this duo |
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| Chef Greg Farnan 6 Course Menu |
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| Chef Greg Farnan briefing the guest on what to expect for the dinner |
The wine was selected by Fiona Darby the Market Manager of Accolade Wines. Overall the wine selection was spot on. my favourite was the last dessert wine Grant Burge 10 Year Old Tawny.
1st Course
The Grass Fed Angus Beef Tartare was very good . Scooping up the yolk of the quail egg together with the beef tartare with the grilled ciabatta was a great start to the dinner and hint of great things to come.
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| Grass Fed Angus Beef Tartare, an old classic! |
2nd Course
The second course was very unique I am sure everyone is familiar with beef carpaccio but this was Lamb Sirloin Carpaccio in a broth!. It was so good!
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| Lamb Sirloin Carpaccio |
3rd Course:
The Australian Trout was another awesome dish, it practically look like salmon, tasted like salmon but was not Salmon! It seems due to the cold waters in Australia the fish has built some fatty-ness in the meat like Salmon. It was a very good dish.
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| Australian Rainbow Trout |
The Black Angus Tomahawk steak was simply awesome. The thick steaks simply melted in your mouth. The bone marrow was so good too. I kept scrapping the bone for more. Accompanied by the sides of duck fat chips, potatoes and asparagus. Trying the steak with the different sauces and salt was another trip. I love it so much with the salt that I ate my one years quota for steaks in 20 minutes.
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| Black Angus Tomahawk Steak |
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| Black Angus Tomahawk Slices. |
Carving the steak was a sight to behold as guest started jostling for selfie pictures. Its amazing how quiet looking people can turn into werewolves just for selfies. I had one lady just barge into my camera view.
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| Rose Yong with Chef Greg Farnan |
6th Course Bakes Australian Brie
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| Baked Australian Brie |
Overall Verdict:
It was simply the best steak I ever had in my life, this promotion is not to be missed. The whole preparation was simply awesome. A great presentation by the management of Traders Hotel KL, who truly understand customer satisfaction, especially to end the evening with a round of B 52's for all the guest!!! It's no surprise to the writer that The Traders Hotel KL is in the World's Top 10 Best Hotel List by Hotels.com
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| B 52's |
Gobo Upstairs Lounge & Grill seats 70. The lounge is open daily from 10:00am to 1:00am.
The grill is open for lunch, Mondays to Fridays, from 12 noon to 2:30pm, and daily for dinner from 6:30pm to 10:30pm.
For reservations, please telephone (60 3) 2332 9910 or e-mail foodandbeverage.thkl@tradershotels.com.
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| Chef Greg Farnan with Christian Nannucci |
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| Chef Greg Farnan With Traders F&B Director Khalil |
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| Traders General Manager Christian Nannucci flanked by Fiona Darby and Renee Lee Country Manager Trade Development Australian High Commission |
