L-R - Cheval des Andes 2012, Malbec, Cabernet Sauvignon & Petit Verdot, Mendoza, Argentina, Cape Mentelle, Cabernet Sauvignon 2013, Margaret river, Australia and Cloudy Bay Te Wahi 2014, Pinot Noir, Central Otago, New Zealand.jpg (original size)Cheval des Andes 2012, Malbec, Cabernet Sauvignon & Petit Verdot from Mendoza, Argentina; Cape Mentelle, Cabernet Sauvignon 2013 from Margaret River, Australia and Cloudy Bay Te Wahi 2014, Pinot Noir from Central Otago, New Zealand.

After nine months of labour, followed by countless restless nights; from the days you were cooing till the days you were whining about that boy or girl who dumped you, not forgetting the times when you ran such a high fever that you had to be checked up upon intermittently throughout the night. The hardest worker, who most often goes unnoticed, deserves to be treated like a queen – and one way to do so is through a scrumptious, hearty meal. 

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Thankfully, Enfin by James Won together with Estates & Wines (The Moet Hennessy Wine Division) have got you covered. This savoury partnership has resulted in an excellent wine-pairing menu, available during the month of May, in conjunction with Mother’s Day. 

As with most fine dining venues, this menu created by sous chefs, chef EH Poh and chef Oscar of Enfin by James Won begins with a fine selection of bread. 

And inspired by the Estates & Wines portfolio of prestigious wines, the ingredients used complement the three ICON wines featured: the rich Cape Mentelle Cabernet Sauvignon 2013 from Australia, the complex yet elegant Cheval des Andes 2012 red wine from Argentina, and Estates & Wines newest addition from the Cloudy Bay estate – Te Wahi 2014, a flavoursome pinot noir from New Zealand.

Amuse bouche – Truffe a la Enfin

Truffe à la Enfin (truffle).jpg (original size)

While this is an easy dish to go down, literally as well, you should savour each gratifying bite of the bamboo charcoal encased truffle. The charcoal adds to the earthiness and blends well with the flavour of the truffle.

Les entrees – Calamares tagliatelle, escargot, molluscs, red pepper and red wine reduction served with Cloudy Bay Te Wahi 2014, pinot noir

Calamares tagliatelle, escargot, molluscs, red pepper and red wine reduction paired with Cloudy Bay Te Wahi 2014 Pinot Noir.jpg (original size)

Though one typically wouldn’t have red wine with seafood, the smoky and floral hints accompanied by the long and complex finish of the Te Wahi accentuate the taste of this serving.

Cleanser – Petit pois & wasabi ice cream

Petit pois & wasabi ice cream.jpg (original size)

While personally not a fan of wasabi, this intriguing (and cute) serving of ice cream was definitely exciting. Not as pungent as the usual, the ice cream even has crackling candy which adds to its appeal.

Plate principaux – Yam pillows, Bentong ginger duck ragout, Roquefort crème, dark chocolate and wild chili paired with Cape Mentelle, cabernet sauvignon

Yam pillows, Bentong ginger duck ragout, Roquefort crème, dark chocolate and wild chili paired withCape Mentelle, Cabernet Sauvignon 2013 .jpg

After putting your mother through sleepless nights, what better way to make it up than with delicious yam pillows! The Cape Mentelle also highlights flavours with its hints of black pepper and cocoa enhancing the taste of the dish.

Choice of: Australian beef striploin, pommes puree, lack garlic, smoked chili, lemon & condiments, paired with Cheval des Andes, cabernet sauvignon

Australian beef striploin, pommes puree, lack garlic, smoked chili, lemon & condiments paired with Cheval des Andes 2012.jpg

The toothsome cuts of beef comes with intriguing condiments, including a local sambal. All characters obviously working well with the notes of tobacco and white pepper, followed by the fruity hints and elegant finish of Grand Cru wine.

Or: Lamb French rack, mushroom ketchup, minted pois, burdock chips, au jus

Lamb French rack, mushroom ketchup, minted pois, burdock chips, au jus paired with Cheval des Andes 2012.jpg

Having opted for the beef, I can’t provide you my take on this – though judging from the expressions of guests who had the lamb, they relished it thoroughly. Here’s a picture to whet your appetite. 

Chocolate & cheese dessert

Chocolate and Cheese.jpg (original size)

Every woman, except those who are lactose intolerant, will be ever grateful and forgive all your wrongdoings and the sight, and taste of this dessert. A fried chunk of cheese and fine, indulgent chocolate – need I say more?

The menu is priced at RM288++ and RM506++(with wines from Estates & Wines). For enquiries and reservations, please call 010-288 7920.

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Tags: Enfin by James Won, Estates and Wines, wine-pairing menu, Mother's Day, Cape Mentelle, Cloudy Bay, Cheval Des Andes