Brasserie Léon Kuala Lumpur

Menu
BOOK A TABLE
Lunch Menu
Dinner Menu
Beverage & Wine List
Cheese & Dessert Menu
Coupes Glacées Menu
Kid's Menu

Bread and Spreads

  • Léon's Bread 14

    Homemade bread and butter service (v)

  • Assorted Bread Basket 29

    Assorted homemade breads and butter service (v)

  • Chicken Liver Pâté 13
  • SMOKED COD ROE TARAMA 19
  • Cervelle de Canut 12

    Seasoned cottage cheese spread from Lyon (v)

HORS D'OEUVRES

  • Escargots à la BOURGUIGNONNE 36

    1/2 dozen pieces- shell-less escargots baked with garlic and herbs butter, lemon zest

  • Calamars Frits 35

    Deep-fried calamari served with rémoulade sauce and pickled onions

  • Boles de Picolat 39

    French Catalonia-style beef meatballs braised in a rich tomato, lingot beans and olive sauce

  • Smoked Salmon 38

    Served with a poached egg and toasted brioche

  • Caviar and brioche (30gr) 329

    Oscietra sturgeon caviar in tin, condiments, and toasted homemade brioche

  • Cheese Cromesquis 33

    Deep-fried cheese balls with thyme infused honey dip

  • Flamed Cured Mackerel 33

    Pickled white onions, cucumber, dill, raspberry vinaigrette

  • Cod Goujonettes 37

    Deep-fried buttered cod strips served with green mayonnaise and fried parsley

MELTED CHEESE SPECIALTIES

  • Raclette from 47*

    Confit and baked baby potatoes, gherkins, pickled onions (v)

  • Reblochonade from 51*

    Potato pavé cooked in beef fat, confit d'oignons

  • ADD-ON SIDES from 11

    Chicken sausage / beef pastrami / turkey ham / confit mushrooms / smoked duck

*Please refer to our cheese menu - price may vary

CLASSIC APPETISERS

  • Seafood Bisque 46

    Rich and creamy blended seafood soup, topped with puff pastry

  • Twice-Baked Salmon Soufflé 42

    Served with dill and lemon cream sauce

  • Pâté de Campagne 43

    Rustic beef meatloaf served chilled with fig compote and toasted bread

  • French onion soup 39

    Covered with gratinated Emmental cheese

  • Classic Beef Tartare 68

    Prepared tableside and served with toasted bread

  • Salade du Mesclun 29

    Mixed leaves and crudités salad, lemon and garlic vinaigrette

  • Roasted Bone Marrow 53

    Served with sliced toasted baguette crackers

  • Baked Brie Cheese 45

    Honey and whole-grain mustard, toasted homemade baguette (v)

  • Roasted Green Asparagus Salad 41

    Served chilled with anchovy-spiked sauce gribiche (chopped eggs, herbs and pickles)

  • Potage Parmentier 37

    Creamy leek and potato soup served with a poached egg and condiments

FOIE GRAS APPETISERS

  • TERRINE DE FOIE GRAS 89

    black truffle, homemade brioche

  • PAN SEARED FOIE GRAS 85

    Poached pear, apple compote

STEAK FRITES

All steaks are served with homemade French fries

  • Steak Béarnaise (300gr) 218

    Black Angus rib-eye served with homemade sauce béarnaise

  • T-Bone Steak au Beurre 473

    Black Angus T-Bone steak cooked and served with beurre noisette (brown butter), à la Lyonnaise

  • Steak au poivre (180gr) 174

    Black Angus tenderloin, French green peppercorn sauce (Optional: flambéed with Cognac +rm20)

  • Steak Parisien (250gr) 143

    Sliced Black Angus striploin served with signature Café de Paris butter

  • Bavette à l'Échalote (400gr) 310

    Australian Wagyu flank thinly sliced tableside and served with shallots sauce

  • Tournedos Rossini (180gr) 265

    Black Angus tenderloin topped with pan seared foie gras and served with truffle sauce Périgueux

  • Côte de Boeuf (limited item) rm73/100gr

    Australian Black Angus prime-rib steak with choice of 3 sauces

  • Add-ON STEAK SAUCE 12

    Sauce Périgueux rm22

Lunch favourites

  • Aligot-Saucisse 78

    Pommes aligot with a choice of Chicken Sausage or Lamb Sausage (+RM9)

  • Chicken Cordon Bleu (for two) 96

    Breaded chicken, beef ham, comté AOP cheese, served with a petite salade

  • Steak Haché "à Cheval" 93

    Black Angus beef patty with a poached egg and blue cheese sauce, served with French fries

LES PÂTES

  • Langouste Pasta (serves two) 148

    Corsica-style crustacean sauce linguine with grilled spiny lobster

  • Gnocchi à la Parisienne 58

    Topped and gratinated with Gruyère AOP mornay sauce (V)

  • Truffle and Cheese Coquillettes 66

    Elbow-shaped pasta, truffle, smoked beef pastrami, thyme jus

  • Tagliatelles Aux Morilles 62

    Creamy morel mushroom sauce, roasted asparagus, egg yolk

CLASSIC MAINS

  • Homard Entier (LIMITED) 389

    Charcoal-grilled lobster served with crème d’ail (garlic cream)

  • Catch of the Day MP

    Charcoal-grilled and served with beurre citronné sauce

  • Boeuf à la mode 108

    Pressed pulled beef, slow-braised with carrots in a rich jus

  • Black Cod Fillet à la grenobloise 94

    Browned butter, capers, lemon, parsley, croutons

  • Duck leg confit 72

    Thyme flavoured jus, caramelised apple, warm watercress

  • Brochette de Gambar Grillés (Limited) 77

    Charcoal - grilled fresh tiger prawns skewer with beurre de tomate. Optional: flambéed with Pastis +rm18

  • Saumon à l'oseille 68

    Lightly seared salmon filet, creamy sorrel sauce

  • Ratatouille 57

    Confit byaldi, served with zucchini beignets (v)

  • Roasted Chicken Leg 79

    Served with foie gras Albufera sauce and topped with grated foie gras. Optional: flambéed with Port Wine +rm17

  • Rack of Lamb 136

    Carré d'agneau served with minted lamb jus seasoned with herbs

Accompaniments

  • Classic potato purée 17
  • Caramelised Brussels Sprouts 18
  • Spinach à la crème 17
  • Homemade French fries 16
  • Butter-Roasted Vegetable 15

Add-ons and upgrades

  • TRUFFLE CREAM FRIES 16

    Truffle fries topped with truffle cream and grated mimolette AOP cheese

  • Pan Seared Foie Gras 72

    To top any dish

LES DESSERTS

  • VACHERIN GLACÉ 32

    French meringue, vanilla ice-cream, Chantilly, raspberry coulis

  • Mousse Au Chocolat 31

    Served tableside with Chantilly and chocolate shavings

  • Crème Brûlée 28

    Classic vanilla custard

  • Warm Chocolate Mi-Cuit 38

    Chocolate fondant baked in a pan, topped with vanilla ice-cream and cinnamon crumble

  • Crêpes Suzette 36

    Prepared tableside. Optional: Flambéed with Grand Marnier +rm20

  • La Profiterole 39

    Choux au craquelin, vanilla ice-cream, Chantilly, chocolate sauce

  • Tarte Tatin 34

    Classic caramelized appled tart, vanilla ice-cream, crème vanillée

  • Ice Creams, Sorbets, and Coupes Glacées

    Menu available at your convenience