Protein-punched start

The four-course dinner began with a quail crusted with buckwheat, artfully presented with blueberry, mango chutney and spicy asparagus. Nuggets of chunky quail cooked to a delectable juiciness paired with a nutty, slightly crisped buckwheat. Wholesome and protein-packed, we were filled with a good dose of zinc and amino acids. The fruity relishes added a sweet and tart dimension, and the spicy asparagus contributed to the dish's textured complexity.

Heartwarming soup

A warming, nourishing sweet potato and cumin soup was presented with a flourish, poured into a bowl plated with carrot pillars, edible flowers and hazelnut foam. Even for tastes unaccustomed to the root vegetable, the thick spices and herbs of the creamy pottage are a delight, whilst stabilising metabolism and immune function with potent vitamins.

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Succulent mains

The main course was another profusion of colourful goodness: a pan-roasted seabass beckoned, atop a bed of nutty quinoa, butternut squash gnocchi, capsicum and gatlic infused tomato. Edible flowers boosted the plate’s vibrance and antioxidant properties. Each spoonful highlighted freshness, elevating the seared fish cooked to flaky precision.

Berry sweet

Pleasantly stuffed by then, the finale was sweet, minus the refined sugars. For the strawberry consommé dessert, mixed berries were gently boiled for 16 hours, resulting in a ruby-red reduction of antioxidants, fiber, vitamins and folic acid and natural sweetness. The consommé was paired with fresh berries and a light, crunchy almond biscuit.

For reservations, call 09-221 3888 or visit www.thechateau.com.my for more information.