Menus – Brasserie Léon Kuala Lumpur

Bread and Spreads

Léon's Bread 15

Homemade bread and butter service (v)
Assorted Bread Basket 31

Léon's bread, whole-wheat rustic bread, Provençal fougasse
Pâté de Foie de Volaille Maison 15

Homemade chicken liver pâté

Escargots à la BOURGUIGNONNE 37

1/2 dozen pieces- shell-less escargots baked with garlic and herbs butter, lemon zest
Calamars Frits 36

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
Oscietra Sturgeon Caviar (30gr) 398

Served with fromage frais and homemade brioche
Cheese Cromesquis 34

Deep-fried cheese balls with thyme infused honey dip (v)
Smoked Cod Roe Tarama 46

Topped with trout roe and extra virgin olive oil, served with homemade socca chips
Croquettes de Boeuf 37

Breaded beef and potato bites, garlic cream and truffle oil

Raclette from 49*

One scrape of melted cheese poured on confit and baked baby potatoes, gherkins, and pickled onions (v)
ADD-ON SIDES from 11

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

Seafood Bisque 47

Rich and creamy blended seafood soup, topped with puff pastry
Roasted Bone Marrow 86

2 pieces served with lemon persillade and toasted whole-wheat rustic bread
French onion soup 39

Covered with gratinated Emmental cheese
Classic Beef Tartare 74

Prepared tableside and served with toasted baguette
Roasted Green Asparagus Salad 43

Served chilled with sauce gribiche (chopped eggs, herbs and pickles)
Velouté of Mushrooms 41

Cep and white button mushroom creamy soup, served with a poached egg and croutons (v)
Salade de Mesclun 31

Mixed leaves, lemon and garlic vinaigrette (v)
Marinated Smoked Herring 48

Served warm with potatoes, carrots, onions and vinaigrette

Steak Béarnaise (300gr) 218

Black Angus rib-eye served with homemade sauce béarnaise
T-Bone Steak au Beurre (650GR | Limited) 521

Black Angus T-Bone steak cooked and served with beurre noisette (brown butter), à la Lyonnaise
Steak au poivre (180gr) 177

Black Angus tenderloin, French green peppercorn sauce (Optional: flambéed with Cognac +rm23)
Steak Parisien (250gr) 152

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) 279

Black Angus tenderloin topped with pan seared foie gras and served with truffle sauce Périgueux
Côte de Boeuf (limited item) rm76/100gr

Australian Black Angus prime-rib steak with choice of 3 sauces
Add-ON STEAK SAUCE 13

Sauce au Poivre RM22 | Sauce Périgueux RM23

Salade de tomates 42

Momotaro and heirloom tomatoes, strawberry, fresh herbs, jus de tomate
Salade Niçoise (To share) 72

Crudités, house-made tuna confit and boiled eggs, with garlic and anchovy vinaigrette. Prepared tableside
Tuna steak au poivre (180gr) 213

Seared bluefin tuna chutoro steak with French green peppercorn sauce (contains beef stock)
Pâtes à la Piperade 59

Rigatoni with roasted pepper, tomato, onions, espelette chilli, olives and almonds. Topped with grated Ossau-Iraty AOP cheese
Aligot-Saucisse 78

Pommes aligot with a choice of Chicken Sausage or Beef Sausage (+RM12)
Poisson Empereur Pané 64

Breaded orange roughy fish mousseline, crab emulsion and tartare sauce
Chicken Cordon Bleu (To share) 96

Breaded chicken, beef ham, comté AOP cheese, served with a petite salade
Roasted Chicken Leg 61

Served with chicken jus, anchovy mayonnaise, and romaine lettuce
Truffled Croque-Monsieur 77

Beef ham, melted cheese and truffle layered between toasted bread

Langouste Pasta 172

RM91 (Half) | Corsica-style crustacean sauce linguine with grilled spiny lobster
Tagliatelles Aux Morilles 63

Creamy morel mushroom sauce, roasted asparagus, egg yolk (v)
Provençal Lamb Stew Risotto 84

Lemony risotto topped with slow-braised lamb and tomato stew

Homard Entier (LIMITED) 453

Charcoal-grilled lobster served with crème d’ail (garlic cream)
Catch of the Day MP

Charcoal-grilled, paired with a sauce chosen to complement the catch
Hachis Parmentier 122

Slow-braised beef and mushroom fricassée topped with potato purée and bone marrow
Duck leg confit 78

Thyme flavoured jus, caramelised apple, warm watercress
Pan Seared Salmon Fillet 68

Served with sauce Dugléré (diced tomato, butter and fish stock reduction)
Poached Poisson Empereur 192

Orange roughy fish, sturgeon caviar and smoked herring roe beurre blanc
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 +rm19
Grilled Lumina Lamb Sirloin 147

Served with classic lamb jus and crème d'ail (garlic cream)

TRUFFLE CREAM FRIES 35

Truffle fries topped with truffle cream and grated mimolette AOP cheese

VACHERIN GLACÉ 37

French meringue, vanilla ice-cream, Chantilly, raspberry coulis (v)
Mousse Au Chocolat 45

Served tableside with Chantilly and chocolate shavings (v)
Crème Brûlée 29

Classic vanilla custard (v)
Pistachio Paris-Brest 42

Choux pastry with pistachio mousseline cream and pralines (v)
Crêpes Suzette 39

Prepared tableside. Optional: Flambéed with Grand Marnier +rm25 (v)
La Profiterole 43

Choux au craquelin, vanilla ice-cream, Chantilly, chocolate sauce (v)
Tarte Fine "Tatin" 38

Thin caramelized apple tart topped with cinnamon ice cream and crème anglaise
Ice Creams, Sorbets, and Coupes Glacées

Menu available at your convenience