Head Chef Kevin McDonald George has put together a sumptuous menu consisting of his signature dishes to give diners an exclusive dining experience. The Wine & Dine menu start with an amuse bouche followed by beef tataki served with rocket spinach, walnut and balsamic reduction, a selection of main courses to choose from either grilled lamb rack with black pepper red wine sauce, pan fried salmon with lemon mustard sauce or stuffed chicken breast with risotto and mushroom herb sauce, and followed by a cheese platter as dessert.
Other new items highlighted are the latest 5th Avenue Bistro & Café’s additional a la carte dishes such as spaghetti marinara, spaghetti alfredo, chicken popcorn, tortilla chips with cheesy sauce, macon and cheese with pork bacon and pork risotto with mushroom.
Chef Kevin began his culinary career in his 20s working at an international hotel in Singapore, followed by work stints at several five star hotels and resorts, including bistros and cafes in Kota Kinabalu.
The Keningau bred lad enjoys working in a team and likes researching new recipes and experimenting on the latest food trends.