NEW SPREAD AT THE RAINTREE RESTAURANT, BCCK
30 SEPTEMBER 2019
The Raintree Restaurant (TRR) at Borneo Convention Centre Kuching (BCCK) has launched an enticing new menu, centred around the theme of “Modern-Classic Temptation”.
The theme is in keeping with the TRR’s dedication to blending traditional tastes, ingredients and dishes with modern touches, from the food to the Restaurant’s ambience and aesthetic choices.
What truly sets this menu apart are the ingredients and techniques used for the preparation of its dishes, with most of the items made specially in house by our culinary team.
“The Raintree Restaurant is committed to providing top of the line food and service to the discerning diners of Kuching, and that commitment drives us to continue to innovate our dishes, trying out new flavours and preparations, as can be seen in this new menu,” Eric van Piggelen, the Chief Executive Officer of BCCK stated.
One of the menu’s noteworthy dishes is the Slow-Cooked Chicken Breast (Sous Vide), marinated in well-known local spices and flavours for hours using French cooking techniques, resulting in a succulent and enticing dish.
Also new to the menu are three assorted platters for group sharing, namely an Authentic Meat Platter, Deluxe Seafood Platter and the Seafood Thermidor Platter.
The Authentic Meat Platter includes grilled chicken chop, lamb shoulder chop, sirloin steak served with grilled tomatoes, sautéed seasonal vegetables and sides, with choices between TRR’s assortment of rubs and sauces for the meat.
The Deluxe Seafood Platter features steamed mussels with fragrant herbs, garlic and cream, grilled river prawns, seabass fillet served with a side of sautéed seasonal vegetables and French fries with garlic-basil butter, mignonette sauce and fresh lemon, while the Seafood Thermidor includes prawns and mussels in creamy mustard and mushroom sauce, gratinated mozzarella cheese served with tomato salsa and a side of salad bouquet.
Another much anticipated piece on the menu is TRR’s assortment of fresh homemade ice creams, from the traditional strawberry, chocolate and vanilla flavours to the more unique flavours like gula apong and lemongrass, served with tropical fruits and crunchy tebaloi.
The Restaurant’s chefs experiment with new ice cream flavours and combinations, like salted caramel and wasabi, and will continue to release new flavours in the near future.
TRR also offers vegan dishes such as the Mesclun Salad- Assorted Garden Green and vegetarian dishes, the Spinach Ravioli among others.
“Just as Vince Lombardi once said, ‘perfection is not attainable, but if we chase perfection, we can catch excellence,’ with that in mind I believe that with our skill, creativity and passion in the culinary arts, we make what TRR has to offer truly excellent,” Chef Desmond Anthony Davies, Executive Chef for The Raintree Restaurant.
The Raintree Restaurant in BCCK is certified Halal by JAKIM, and ISO 22000 certified for food safety management standards.