Are you looking for the latest Vin’s Restaurant Menu Malaysia 2024? You have arrived at the right place! Below you will find the latest Vin’s Restaurant Malaysia Menu with prices. Vin’s Restaurant Menu & prices are sourced directly from Vin’s Restaurant Malaysia outlets. Below is the list of latest Vin’s Restaurant menu with prices.
Vin’s Restaurant Menu Malaysia 2024
| Menu | Price |
|---|---|
| APPETISERS | |
| PORCINI & BABY PORTOBELLO SOUP A medley of creamed organic portobello and wild mushrooms with roasted porcini dust crusted focaccia. |
RM29.00 |
| ROASTED PUMPKIN SOUP Heirloom pumpkins fire roasted to intensify flavours and blended with our secret spices. |
RM22.00 |
| FRESH RICOTTA & AVOCADO SALAD (V) Slices of avocado and ricotta cheese with segments of Valencia oranges, dressed in a zesty grapefruit lime dressing accompanied by slivered toasted almonds and fresh local greens. |
RM38.00 |
| CALABRIA SPICY MEATBALLS Bursting with flavour lamb meatballs slow braised in a spicy tomato reduction. |
RM42.00 |
| CHILI BEETROOT VEGAN MEATBALL If you don’t already know it’s vegan, you wouldn’t be able to tell! Infused with vegan cheese and fresh herbs in our homemade Italian pepper reduction. |
RM36.00 |
| ARTISANAL SAUSAGES WITH THYME AIOLI Handmade paprika lamb, roman chicken and habanero chicken sausages made for Vin’s by our own butchery, The Food Company, served with pickled gherkins and thyme aioli. |
RM49.00 |
| VENETO CRAB CAKE Handpicked crab meat chunks folded through with Calabria spices dressed with garlic aioli, silky guacamole and dollops of aged balsamic. |
RM42.00 |
| BABY MUSHROOMS WITH HONEY LEMON CASHEWS Baby mushrooms dusted in Vin’s secret rub, stuffed with ricotta baby spinach and tomato confit, on a trail of honey lemon cashew nuts. |
RM33.00 |
| PIZZA | |
| CREMINI & PORCINI MUSHROOM A spectacular white pizza ensemble of sauteed baby portobello, cremini mushrooms, crumbled porcini dust, topped with Italian sea salt. |
RM39.00 |
| BASIL MOZZARELLA & OLIVE TAPENADE Connoisseur’s choice Grana padano, cheddar and oozing fresh mozzarella with organic Cameron Highland tomato confit and a fresh basil olive tapenade. |
RM42.00 |
| SICILIAN SMOKED DUCK A Sicilian rendition of semi-dried tomatoes, luscious smoked duck bacon strips, rocket leaves, onion compote and aged balsamico. |
RM45.00 |
| HOT PAPRIKA LAMB & CUMIN MINT RICOTTA Flavour bomb of smoked hot paprika lamb over a sauce of cumin mint tomatoes, infused ricotta and fresh coriander. |
RM45.00 |
| GARLIC CHILI SEA PRAWNS Airflown Sabah sea white prawns in chili cream, crunchy onions, fresh ricotta and cayenne pepper |
RM45.00 |
| HANDMADE PASTA | |
| CHILI CHORIZO WITH SPAGHETTINI A gourmet sausage of chicken and spicy local chili with sundried Pachino cherry tomatoes and a garlic chili olio base. |
RM39.00 |
| BASIL CHICKEN PECORINO ROMANO Hand cut fettuccine tossed in a tapenade of organic local basil and Tuscan pecorino, enhanced with the Roman chicken sausages from The Food Company. |
RM36.00 |
| BASIL PESTO WITH VEGAN CRUMBLE Our royale pesto of parmigiano regiano, fresh basil and cashew nuts, tossed with tomato confit, and a crumbled signature vegan mince |
RM35.00 |
| DUCK BACON GARLIC PECORINO Fresh handmade tagliatelle in a garlic pecorino sauce with crispy duck bacon, shallot confit, pumpkin puree and a lovely cashewnut salsa. |
RM40.00 |
| MARLBOROUGH MUSSEL & TAWAU PRAWN New Zealand Green Mussels steamed open with Mussel Bay, enriched with fresh sea prawns and squid, tossed together with linguine in a garlic infused extra virgin olive oil sauce |
RM38.00 |
| SALMON & SWEET BASIL MASCARPONE Fresh salmon in a sauce of caper lemon mascarpone, livened up with shallot confit, highland tomatoes and Italian parsley tossed into handmade tagliatelle. |
RM42.00 |
| CLASSIC AGLIO OLIO (VEGETARIAN) Linguine with semi sundried Campisi tomatoes with whole roasted garlic and pine nuts |
RM28.00 |
| PRAWN DIAVOLLO An explosive spice concoction of chili peppers,garlic tomatoes and olive oil.An age old vins favourite . |
RM42.00 |
| ON THE GRILL | |
| GRILLED CILI PADI CHICKEN Chargrilled free-range boneless chicken thigh in a bird’s eye chili marinade, paired with crunchy onion compote, caramelised pineapples, salsa, cherry tomatoes, cashew nuts and avocado puree. |
RM42.00 |
| BARRAMUNDI WITH CANDIED WALNUT PESTO Crispy skin barramundi in a Tuscan Pinot Grigio (IGT) white basil sauce, candied walnut pesto, baked asparagus spears and garlic chips. |
RM53.00 |
| SOUTH ISLAND LAMB RACK Chargrilled lamb rack from Silver Fern Farms New Zealand, marinated with rosemary mustard served with charred broccoli and crispy garlic mint aioli. |
RM82.00 |
| SIDES | |
| ROSEMARY FRIES Thick cut fries tossed in rosemary salt with roasted garlic and handmade aioli |
RM19.00 |
| PARMESAN GARLIC BREAD Crowd favourite parmesan crusted, parsley and garlic infused toasted baguette |
RM26.00 |
| DESSERT | |
| SATIN TOFFEE CAKE WITH DULCE DE LECHE A steamed sticky toffee pudding, made with reduced sweetened Jersey milk, fresh blueberry coulis and salted mascarpone cream. |
RM26.00 |
| GUANAJA CHOCOLATE WITH SEA SALT Vin’s personal favourite dessert, this cake is served warm, with rich flowing artisanal 70% French Dark Chocolate, served with berry compote, dehydrated orange slivers and a nutty mascarpone cream quenelle. |
RM32.00 |
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