Wine Dinner today.

Normally on Friday's but this time on Saturday.......

Wine Dinner

 This is what you can expect to be served today:

The price is RM 95 for 3 courses, including selected wines. For bookings:

T 04 9553937

E info@templetree.com.my

Braised Beef Brisket with Masalla Spices

See you this evening?

Seafood Special

Currently on our black board:

Seafood Special of Slipper Lobster, Prawns and Fish with Harissa and Sumac Dressing

And we serve this with what we call a 'Warm Tabouleh Rice Salad'. We use brown rice, plenty of herbs and roasted pine nuts. Very refreshing indeed.

You will still be able to try this tomorrow.....

What's happening.

We're so close with finalizing our new a la carte menu but not quite there yet to put it on in the restaurant. What we can tell about it, though, is that we'll have some exciting dishes for brunch, a big breakfast and lots of nibbles for at the pool or with your favourite drink at the bar. This besides a new menu for dinner. We'll maintain our black board with tasty new specials.

Coming Friday we're doing another wine dinner for the very friendly price of RM 95. The seats for an evening like this are limited and bookings are highly recommended. To reserve your table:

T 04 9553937

E info@templetree.com.my

Lamb Pie with Cumin and Thyme, a dish with did for last week's Wine Dinner

And then:

If you had a nice time with us and would like to share that, why don't leave a review in Tripadvisor

• Straits Club Restaurant

Last but not least..... Christmas and New Years Eve are on the horizon. Exciting plans are in the making but nothing can be shared with you here just yet....... Other than that you can expect good food, drinks and company. Watch this space for more details.

We'll keep you posted....



Not just a table of 10.

Recently we welcomed an extended family of 10 from Australia and we would like to share with you what we'll be able to do for groups like these...

Our front of house team took care of the setting and service. There are plenty of nice spots in and around Straits Club. At first, the plan was to put a long table along the swimming pool right beside the restaurant but Langkawi's rain clouds were in disagreement with that. So, plan B, a table in the bar area........

The setting

It would be fine to order from the a la carte menu but  our chef was more than happy to prepare a menu for just the table. And so, the kitchen team geared up to prepare this....

Setting done, food on the ready, wines chilled......we welcomed the guests in. The kitchen prepared the first course, wines were being poured and everybody was settling in nicely.

First course....

Prawn and Watermelon Salad

Simple and refreshing with plenty of Malaysian flavours. We served this with a Cabernet Sauvignon, which matched well with the delicate tastes of the salad.

It didn't take long for plates to be cleaned and cleared.

Main course....

Roasted Chicken with Sumac and Zaatar

A personal favourite of the chef, he likes the crispy skin, you see. The cous cous was packed with flavours from the middle east. This we served with a not too robust Cabernet Sauvignon. The consumption of this dish started out with a 'fork and knife etiquette' but ended with fingers being used to nibble all the tasty bits of the bones. 

A well deserved break for digestion follows before the kitchen sent out their desserts...

Pannacotta was, well, just that. It had nice subtle flavours of cinnamon with a hint of orange and nutmeg. It's the pineapple relish that gives the dish texture and cut the richness of it all with chilli for some, but not too much, heat.

And so the evening came to a close, at least for the kitchen team. The night was still a bit young for the guests as they did not leave until quite some time later...



If you fancy something simular for your group of family or friends, Straits Club Restaurant and Bar reccomends a booking of at least 24 hours in advance. T 04 9553937 E info@templetree.com.my

Scallops and Prawns - Take 3

That's right.

Let us clarify.

Our chef thought that this particular dish was going to be all right for the menu. But he was wrong. So here's the new version....

Seared Scallops and Prawns in Green Mango Broth, Roasted Sweet Potatoes, 

Wilted Rocket and Curry Leaves

The flavours are sweet, sour, nutty, a tiny bit of heat and it's entirely from South East Asia. You could toss it all together in one pot and call it 'curry' but by doing it as above we've kept the different flavours distinct yet coherent nonetheless.

This post has been published on the first evening this dish came on the specials board. We've sold 2 dishes (feedback has been good, chef is happy) and we do have 2 portions left. 

See you tomorrow evening then?