2024/25
WE L C OME T O THI R T Y 8
Ta k e delight in delicious c
chens .
With a wide ra nge of exquisi
F OO D
THOUGHTFUL LY SOU R CE D
C AREFUL LY SE R VE D
At Hya tt, we want to me et the needs of the p resent gene ra ti o n with o ut comp ro mising what ’ s be st fo r f u tu re gene ra ti o ns. We be l i eve we h ave the res p onsi b ility to en su re that eve r y o ne of o u r dishes is th o ugh tf u lly s o u rced a n d c a ref u lly ser ve d
We want p e o p l e to ma ke in fo rmed decisions about wh a t th ey cho ose to eat. This is a li fe sty l e, a conscio u s li fe sty l e that wil l in evi t a bl y inspi re change in the way yo u eat and eve r y ch o i ce yo u ma ke.
Lo o k o u t fo r this sym b ol on resp o nsibly sou rce d s ea food ce r tifie 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.
25 December 2024, Wednesday - 12:30 PM – 3:30 PM THE GRAND FEAST
24 December 2024, Tuesday - 7:00 PM – 11:00 PM
KLCC View MYR 528 NETT City View MYR 508 NETT Child MYR 259 NETT
Standard MYR 160 NETT
White
Premium MYR 220 NETT
Prosecco, White Wine, Red Wine, Rose Wine, Draught Beer, Gin & Tonic Trolley Grand MYR 440 NETT Champagne,
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.
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
Yellowfin tuna, Alaskan Petuna trout, amberjack, bonito, inari
SASHIMI
Alaskan Petuna trout, Hamachi, Hirame, Tai
CALIFORNIA HAND ROLL
Salmon, seaweed, cucumber, flying fish roe
TATAKI STATION
Black Angus beef striploin, kingfish
Spring onion, crispy garlic
Condiments: Soy sauce, wasabi, pickled ginger
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
RACLETTE CHEESE
Beef bresaola
Boiled young potato
Gherkin
Olive
Pickled onion
DELI CUTS
Dry-aged Petuna salmon, beef bresaola, smoked duck breast, black pepper mackerel, Mustard, gherkin, caper berry, pickled onion
CASSEROLE
Honey-glazed Cameron Highland heirloom carrot, anise seed, chive
Spinach ricotta cannelloni, tomato béchamel sauce, toasted chestnut, sage butter
Pan-seared gnocchi, butternut squash, pumpkin seed granola
Salt-baked beetroot, goat cheese crumble, wilted spinach, aged balsamic vinaigrette
Duck leg confit al orange, pickled red cabbage, mustard seed
CHINESE CLAYPOT
Wok-fried mud crab, glass noodle, fried garlic, spicy seafood sauce
Stir-fried black Angus beef, ginger, garlic, spring onion
Wok-fried rice, smoked duck, organic purple French bean
WOK
Tiger prawn, Hokkaido scallop, squid, cage-free chicken
VEGETABLES
Swiss chard, kale, choy sum, pak choy, Chinese cabbage, oyster mushroom, Shimeji mushroom, enoki mushroom
Heirloom Pumpkin and Porcini Mushroom Risotto
Carnaroli rice, chestnut, aged parmesan cheese
Braised Wagyu Short Rib
Cinnamon stick, star anise, garlic, shallot, sesame, barbecue sauce
THIRTY8 SIGNATURE CARVING STATION
Roasted Whole Silver Hill Duck
Smoked duck rillettes, apricot, beetroot tagliatelle, hibiscus jus
Butter-Aged Black Angus Op Rib
Chimichurri, béarnaise
Twice Cooked Lamb Belly
Dijon mustard, mushroom sauce
Tasmanian Ocean Trout Wellington
Caviar and dill cream sauce
SIDE
Pan-fried Brussels sprout, beef strip, sage butter
Winter truffle mashed potato, brown butter
Onion ring, blue cheese dip
Yorkshire pudding
Boston Lobster Cappuccino
Lobster meat, saffron-tomato foam, fresh basil
‘Mozza’ & Tomato
Mozzarella di bufala, heirloom tomato, cress, basil pesto, extra virgin olive oil
Beetroot Cured Salmon
Fennel-tomato salad, apple smith, oxalis mosaic sauce
Smoked Beef Tartare
Smoked cherry wood, cured egg emulsion, mushroom mustard, sourdough bread
Dynasty Seafood Platter
Sea grouper filet, tiger prawn, blue mussel, lemongrass-chilli sauce
Sichuan Style Braised Chicken Drumstick
Red chilli, Sichuan pepper, leek, preserved black bean, pak choy
Hong Kong Style Pan-Fried Cheong Fun
Truffle paste, rice roll, spring onion, anchovy, dried shrimp, soy sauce
Pan-Fried Hokkaido Scallop
Carrot cake, crispy dough, chive, pickled radish, egg, spicy seafood sauce
CAKE
Classic yule log
Orange poppy pound cake
Strawberry shortcake
Pistachio travel tree
Classic fruit cake
SWEET TREAT
Oven-baked cranberry cheesecake
Gingerbread and orange tart
Pecan carrot cake
Lemon and lime dacquoise
Profiterole tower
Black forest block
IN THE GLASS
Rose lychee verrine
Tiramisu
Coconut mango trifle
FESTIVE DELI SHOP
Stollen
Panettone
Gingerbread man
Gingerbread house
Mini mince pie
Assorted festive cookie
Mascarpone cinnamon macaron
Blueberry macaron
Raspberry macaron
Candy cane
Chocolate lollipop
Candy lollipop
HOT DESSERT
Mixed fruit pudding, whipped cream, cinnamon sauce
Pithivier, chestnut, almond frangipane
LIVE STATION
Mont blanc sable breton, blackberry confit, hazelnut dacquoise, vanilla Chantilly, chestnut cream
ICE CREAM STATION
Vanilla, chocolate, strawberry, sour cherry, gingerbread ice cream, Mango and passion fruit 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