Meat Me at The Courtyard @ Pavilion Hotel Kuala Lumpur
The meats are calling you at Pavilion Hotel Kuala Lumpur’s finest restaurant! The Courtyard provides an enticing setting for indoor or outdoor dining beneath The Centre Court's skylight. Their latest feature is a meat buffet that offers the most delectable offerings of meat specialities sure to whet anyone’s appetite. The meat exploration features a variety of delicious choices such as Lamb Rack, Lamb Shoulder, Irish Rib Lion, Australian Tenderloin, New Zealand Sirloin, Roasted Chicken, and Seabass.
Taking advantage of The Courtyard's convenient location in the heart of the action-packed city, diners have the option of resting outside while enjoying their meal, taking in the tranquil atmosphere or staying inside to witness the chefs in action in the open floor plan.
The food provided in The Courtyard is certainly bursting with rich, distinctive flavours that reflect local tastes, overseen by the skilled kitchen staff. The chef on duty serves out the mouth-watering meat on the live grill in an open style, demonstrating their culinary expertise for all to see. Customers will have a wide variety to choose from seafood to meaty selections, including fish, poultry, and beef, that the chefs will season with specific marinades to be grilled immediately and served warm on the plate.
The lamb rack was tasty and astonishingly delicate. It had a gorgeously caramelised top, pink flesh and executed flawlessly, creating a flavour-packed main dish that stole the stage. Irish rib loin was also included in the meat spread. Ireland produces the best beef, as it boasts some of the nicest grasslands in the world. We also tried the gourmet chicken sausages, stuffed with cheddar cheese and different herbs to give them additional flavour.
The Australian tenderloin had a flavour that was earthy and rich in herbs. The meat is lean, exceptionally soft, rich in flavour, and incredibly juicy, making it a favourite among steak enthusiasts. We also tasted the sea bass, which had a light flavour that was delicate and delicious in a subtle way. The meat was tender, buttery, and moist. Even people who don't like seafood will find it simple to appreciate.
They also encouraged guests to indulge in the magnificent spread at the live carving station, which features dishes like overnight roasted boneless lamb shoulder, which is marinated in salt, pepper, and rosemary.
You will also find a Shawarma area at the buffet. The shawarma had a distinctive, nuanced flavour that is tangy and fiery. Garlic, turmeric, cinnamon, and cardamom are a few of the spices used. Every bite is rich and savoury because it spends the entire day marinating in seasonings.
No feast is complete without sweet desserts as the cherry on top of the scrumptious meat feast. Assorted Malay and Nyonya-style kuih-muih from the dessert bar completed the evening buffet. Guests can also enjoy English-style desserts such as cakes, madeleines, and brownies. The brownies had a delicious fudgy centre which was beautifully dense. The banana cake was distinctive since it was lightly flavoured with cinnamon. To emphasise the toasty flavours, it also contains a tiny bit of vanilla essence. In addition, the small mango panna cotta had a vanilla and milky sweetness to it, creamy and silky, which dissolved in the mouth!
Additionally, the buffet included shaved ice, called Ais Batu Campur (ABC). Guest have a wide selection of toppings they can add on according to their likings such as cendol, creamy sweet corn, red beans, and grass jelly, topped off with syrup and evaporated milk drizzled onto the shaved ice.
The buffet is available from Friday to Sunday from 6.30 pm to 10.00 pm and priced at RM__ nett per adult while children (aged 6-12) are at RM__ per pax. For inquiries or reservations, you can call +603-2117 2821 or email at thecourtyard-pavilionhotel@banyantree.com.
