Tartar of Salmon with Caviar
or
Duck Rillettes and Chicken Liver Paté
with toasted sourdough bread
or
Lobster Bouillabaisse
main
Roast Turkey
with chestnut stuffing, roasted sweet
potato mash and cranberry sauce
or
Roast Loin of Lamb
with persillade, Pont Neuf potatoes
and Port sauce
or
Lemon Sole
with almond sauce and winter vegetables
dessert
Christmas Pudding
or
Strawberries marinated in
sherry vinegar with creamilly caffe or tea
with spanish turrones
Seafood Platter
Two oysters, two prawns, tuna tartar
and smoked salmon
starter
Pumpkin Soup
with white truffle oil
or
Seared Scallops
with Champagne sabayon
or
Beef Cecina
with toasted sourdough bread
main
Roast Rack of Lamb
with mixed mushrooms, roasted
sweet potato mash and Port sauce
or
Sea Bass
with eggplant, tapenade, mango chutney
and Greek yoghurt
dessert
Chocolate Mousse with Banana
illy caffe or tea
with spanish turrones
indulge in:
A glass of gosset, grand reserve
for only rm40++
The Pumpkin Soup here is served with generous drizzle of white truffle oil and the aroma hits our nose before we even got to taste it. Rich, creamy, well seasoned. Pass with flying colours.
Salad landaise with gesiers, smoked duck breast and duck rillettes. A balanced meal and a hearty salad.
Look at the size of those prawns! Though they disappeared ever so quickly, I didn’t get a chance to taste.
But I did get a piece of the tender marinated chicken.
Give me a portion of good pate and I will be a happy girl. These are good!
Hard to get steak tartare right unless you use the freshest beef available, and The Pressroom did a fine job. Perfect balance of tang and umaminess.
I have said that before and still want to reiterate how good the mixed cold cuts are at The Pressroom, especially the beef cecina. Pairs well with wine.
Melty Oozy Cheese with a little bit of chew, fantastic when still hot.
Resistance is futile with this one. I well and truly broke the no carb rule and was pleasantly surprised how well udon goes with carbonara sauce. Delicious.
Not a fan of sole because of the fish bones, but the flavours are good.
This, fared much better. The sun dried tomato cream sauce is quite tasty.
I also enjoyed the Moroccan Braised Lamb with its fork-tender lamb, no doubt cooked for hours. It’s not overly gamey and tasted quite authentically Moroccan. Pairs well with the fluffy cous cous and tender chunks of vegetables.
The Turkey leg is massive, and fortunately they kept it tender and juicy. Brownie point for using the lower GI sweet potatoes for mash. Like I said, you need to be really hungry to enjoy this meal!
The rib eye steak came medium rare, which is my preferred doneness. Simple flavours that can be overwhelmed by other dishes.
Decent Creme Brulee, but didn’t have the wow factor.
Also known as a Chocolate Molten or Lava Cake, The Pressroom’s version is superb with telltale oozy centre.
Of course, how can we have a Christmas meal without a warm Christmas Pudding? Though this is quite sweet, so it’s more suitable for sharing over wine.
A lot of these dishes are also available on their regular menu, by the way, so this is applicable even after the festive seasons.
Til then, Merry Christmas folks!
Kelly Siew Cooks 
Everything looks so enticing. Pricey though. Wine inclusive, no?
No wine, but there are cheaper sets, personally I would go for the RM85 set if I want turkey, if not; RM50++ set with mixed cold cuts and udon carbonara. Desserts all the same for Xmas menu.