Stoked Restaurant & Bar
120-122, Jalan Kasah
Medan Damansara, 50490 Kuala Lumpur, Malaysia
Tel : 603-20961645
FB : Stoked Restaurant & Bar
Business Hours :
Tues – Sun 12 noon – 3 p.m. ; 6 p.m. – Late
Thanks to the wonderful invitation, I recently had the opportunity to attend the wine pairing degustation lunch, hosted by Cameron Murphy, Cape Mentelle’s Estate Director, in the newly open Stoked Restaurant & Bar in Medan Damansara.
The lunch featured five award winning variants (Sauvignon Blanc Semillon 2013, Chardonnay 2012, Carbernet Merlot 2012, Cabernet Sauvignon 2012 and Shiraz 2012) from the Cape Mentelle, the leading edge of Australia’s best wineries, for an experience of food and wine pairing like never before.
Cameron also highlighted these incredible wines individually and their own unique identities, as well as how the estate has become a five star winery, with the winemaking team fully capitalizing on the extensive and largely mature vineyard.
Yin How, Founder & Managing Director of Stoked Restaurant & Bar, took the floor next to explain the concept of the unique new restaurant and how the menu was specially crafted to complement and enhance the wines.
Stoked has a Bertha Charcoal Oven, the most advance in design, to ensures the dishes are cooked to the utmost perfection by retains the food’s natural moisture and flavour.
The lunch kicked start with Cape Mentelle Sauvignon Blanc Semillon 2013, a wine with a creamy texture and a bright, long and elegant finish. The classic white wine blend showcased its pithy structure and a delight of rich fruit flavours when paired with the first dish – Uni Sashimi with Tofu Puree and Conssome Jelly.
Next was the Cape Mentelle Chardonnay 2012, served to be paired with Steamed Coral Trout with Kale and Tomato in Caper Beurre Blanc Sauce. This dish complemented the chardonnay, with the wine possessing a focused acidity and leading to a great persistence of flavour; exuding an overall fine yet textural and clean journey on the palate.
Cameron introduced the Cape Mentelle Cabernet Merlot 2012 next, which paired with a dish of Foie Gras & Duck Pâté en Croûte with Baby Spinach and Red Wine Sauce. The Cabernet Merlot has developed an international reputation for an outstanding Bordeaux varietal and blended wines showcased a good elegant structure on the palate before surging with an assertive yet supple tannic drive.
To be paired with the fourth dish – Slow roasted Lamb with sautéed white mushroom, Arugula, Mashed potato with Lamb Jus – were two very distinct wines from the estate, Cape Mentelle Cabernet Sauvignon 2012 and Cape Mentelle Shiraz 2012.
Cameron then explained that pairing wine and food is as much about personal taste as anything else and with just a few simple guidelines, you can find your perfect match – or certainly have some fun trying. The Cape Mentelle Cabernet Sauvignon 2012 showcased a powerful and intense marriage of fruit flavours as well as a balance of the mineral elements from the vineyard whereas the Cape Mentelle Shiraz 2012 showcased a full flavoured palate with a richly textured balance of a long fine and spicy finish when paired with this dish.
The session of a comprehensive showcase of the range of wines that lead the Cape Mentelle portfolio came to a close with a White Chocolate Mousse with Mixed Berries and Crumble with Raspberry sauce being served. Members of the media continued to enjoy the remarkable wines of Cape Mentelle while having a casual get-to-know session with Cameron Murphy.
More photos at FOOD Malaysia facebook page, a Malaysian food blogger since 2010