2024/25
WE L C OME T O THI R T Y 8
Ta k e delight in delicious
chens .
With a wide range of exquisi
yment
F OO D
THOUGHTFUL LY SOU R CE D
C AREFUL LY SE R VE D
At Hyatt, we want to me et the needs of the p resent gene rati on with out comp romising what ’ s be st for f utu re gene rati ons. We be li eve we h ave the res ponsi bility to en sure that eve r y one of o ur dishes is th ough tf ully
s ou rced an d ca ref ully ser ve d
We want pe op le to ma ke in formed decisions about wh at th ey cho ose to eat. This is a li fe sty le, a conscio us li fe sty le that wil l in evi t a bly inspi re change in the way you eat and eve r y ch oi ce you ma ke
Loo k o ut fo r this sym bol on resp onsibly sou rce d s eafood ce rtifie d by M SC, A SC, BAP & WW F
We commit that our Food & Beverage venues are ISO 22000:2018 certified, internationally recognized as the highest food safety management system. Please inform your waiter if you have any dietary requirements or allergies.
THE GRAND COUNTDOWN
31 December 2024, Tuesday - 8:00 PM – 1:00 AM
*Buffet line open until 11:00 PM
KLCC View
MYR 878 NETT
inclusive of welcome drink (Sparkling Wine/ 0.0 Sparkling)
For adults only
City View
MYR 768 NETT
inclusive of welcome drink (Sparkling Wine/ 0.0 Sparkling)
Standard MYR 160 NETT
White Wine, Red Wine, Rose Wine, Draught Beer, Gin & Tonic Trolley
Premium MYR 220 NETT
Prosecco, White Wine, Red Wine, Rose Wine, Draught Beer, Gin & Tonic Trolley
Grand MYR 440 NETT
Champagne, White Wine, Red Wine, Rose Wine, Draught
Gin & Tonic Trolley
Lollo rossa, radicchio, butter, frisée lettuce, red vein sorrel, affilla cress, cherry tomato, baby corn, shredded carrot, cucumber, broccoli, chickpea, nut
IN PARTNERSHIP WITH CULTIVEAT SALAD BAR
Cultiveat is a tech-driven urban vertical farm. It produces pesticide-free, non-GMO lettuce using sustainable and eco-friendly methods, optimizing growing conditions to ensure delicious and nutritious produce year-round.
HOMEMADE SOURDOUGH BY THIRTY8 with salsa verde butter
At THIRTY8, we are committed to serving only the finest produce and ingredients. Our homemade sourdough is made daily using a natural fermentation process which omits the use of commercial yeast.
A “starter” – a live fermented culture of fresh flour and water – is used instead to let the dough rise. This aids in bringing to life the sourdough’s notable tangy flavour and chewy texture.
T’LUR CAVIAR
Locally harvested caviar from Tanjung Malim, Perak, Malaysia
Buckwheat blini, madeleine, hard-boiled egg, crème fraîche, caper, chive
What sets T’lur Caviar apart is that it’s marketed exclusively as fresh caviar. This gives it a so er, more natural texture.
With no preservatives, the caviar has a shelf life of just two months.
FRESHLY SHUCKED
Irish oyster
SEAFOOD ON ICE
Black tiger prawn
Mangrove swamp lokan clam
Flathead Sabah lobster
Blue mussel
Flower crab
Lemon, Marie Rose sauce, tomato-horseradish dressing
Mignonette, lemongrass-chili sauce, tabasco
SUSHI
Kampachi, Alaskan Petuna trout, amberjack, bonito, inari
SASHIMI
Alaskan Petuna trout, Hamachi, Hirame, Tai
LIVE CARVING WHOLE BLUEFIN TUNA
Soy sauce, wasabi
TATAKI
Black Angus beef striploin, kingfish
Spring onion, crispy garlic, shoyu dressing
CHEESE PARADE
Brie de Meaux, Gruyere, Roquefort, Cantal, Reblochon, Saint-Maure, blue cheese, Manchego, Grape, fig, assorted nut, dried fruit, Kalamata olive, homemade peach chutney, walnut bread, lavosh
DELI CUTS
Dry-aged Petuna salmon, beef bresaola, smoked duck breast, black pepper mackerel, Mustard, gherkin, caper berry, pickled onion
CASSEROLE
Shepherd's pie, green pea, mashed potato, beurre noisette, chive
Cavatelli pasta, spicy beef sausage, tender garlic kale, tomato-basil
Handmade potato gnocchi, black truffle, cheese fondue, walnut
Roasted Cajun cauliflower, coriander, toasted pine nut
Classic blue mussel, lemon, parsley
CHINESE CLAYPOT
Wok-fried rice, Hokkaido scallop, egg white, tobiko roe
Signature Thirty8 Sichuan chicken, leek, ginger, pepper
Black pepper mud crab, capsicum, garlic, spring onion
WOK
Seafood and poultry: Tiger prawn, flower crab, squid, cage-free chicken
Vegetables: Swiss chard, kale, choy sum, pak choy, Chinese cabbage, oyster mushroom
Shimeji mushroom, enoki mushroom
Sauces
Spicy seafood, sweet and sour, garlic, black pepper
PERUVIAN ASPARAGUS-KALE RISOTTO
Carnaroli rice, morel mushroom, aged parmesan cheese
SILVER HILL DUCK
Braised green lentil, caramelised chestnut, chervil
DYNASTY SEAFOOD PLATTER
Sea grouper fillet, tiger prawn, blue mussel, lemongrass-chilli sauce
THIRTY8 SIGNATURE CARVING STATION
Wagyu Beef Leg
Creamy morel mushroom sauce, espagnole jus
Baked Lamb Striploin Wellington
Chimichurri, béarnaise
Peri-Peri Chicken Ballotine
Tomato chutney, garlic-kale crumb
Salt-Crusted Barramundi
Caviar and dill cream sauce
SIDE
Green pea and white corn fricassee
Creamy celeriac mashed potato
Glazed Cameron Highland heirloom carrot, smoked maple, hazelnut
Beef fat roasted potato, parsley
BOSTON LOBSTER CAPPUCCINO
Lobster meat, saffron-tomato foam, fresh basil
SMOKED BEEF TARTARE
Smoked cherry wood, cured egg emulsion, mushroom mustard, sourdough bread
BEETROOT CURED SALMON
Fennel-tomato salad, apple smith, oxalis mosaic sauce
24K GOLD LEAF BLACK ANGUS BEEF
Braised black Angus beef short rib
Cinnamon stick, star anise, garlic, shallot, sesame, barbecue sauce
PAN-FRIED SICHUAN STYLE LAMB BRISKET
Chinese parsley, chilli, Chinese parsley, cumin powder
STIR-FRIED HOKKAIDO SCALLOP
Carrot cake, crispy dough, chive, pickled radish, egg, spicy seafood sauce
STEAMED LOBSTER
Sabah slipper lobster
Pickled red chilli, lotus leaf, bamboo shoot
KOREAN OYSTER
Fresh garlic, toasted white sesame, glass noodle
CAKE
Cranberry log
Coffee walnut brownie
Mango coconut cake
Green tea opera cake
Yuzu cheesecake
Pistachio apricot square
SWEET TREAT
Kaffir lime cake
Strawberry éclair
Valrhona 33% opalys torte
Salted caramel financier
Cassis almond tart
Mixed berry pavlova
Pistachio lamington cake
IN THE GLASS
Rose lychee verrine
Orange crème brûlée
Vanilla pannacotta, citrus compote
Dark chocolate banana mousse
Trio berry jelly
CHOCOLATE GARDEN
Chocolate fountain, fruit skewer, marshmallow, chocolate fudge cake, Dried fruit, meringue Coconut cookie
Assorted praline
Macaron tower
Chocolate dragee
Assorted chocolate bar
Chocolate marshmallow
Chocolate nougat
HOT DESSERT
Sticky prune toffee pudding, butterscotch sauce
Classic apple strudel, vanilla sauce, whipped cream
LIVE STATION
Raspberry bombe Alaska, almond sponge, raspberry sorbet, Italian meringue, fresh berry, raspberry sauce
ICE CREAM STATION
Vanilla, chocolate, strawberry, sour cherry, pistachio ice cream, Calamansi sorbet
Chocolate sauce, salted caramel, mango sauce, raspberry sauce, marshmallow, jelly bean, Almond flake, toasted coconut, chocolate chip, M&M’s, dried strawberry, red velvet crumble
SEASONAL SLICED FRUIT
BUILD YOUR OWN MILLE-FEUILLE
Hazelnut crème, chocolate chips, fresh berry, Crème anglaise, chocolate popping candy