Chef Evert Onderbeke of Soleil and Chef Darren Chin of DC Restaurant, two award-winning chefs, collaborate to bring you “Les Copains”, a 4-hands collaboration comprising 8 courses, with carefully curated accompanying wine lists.

RM754.00nett per person
(excluding beverage and optional wine pairing packages)

*All prices displayed are in NETT and per person*

With friendship and mutual learning the theme for this two-night event, both Chef Evert and Chef Darren get to unleash their fine dining creativity and collective years of experience pushing culinary boundaries. 

And while food will be the highlight of this powerhouse collaboration, Soleil’s sister company SW Wine Depot will be releasing wines from their special cellar, offering two wine pairing packages to complement your dining experience. 

So come! Join us this 26 and 27 September in celebration of a long friendship, built between two chefs who have brought their own unique touch to Malaysia’s gastronomic scene!

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SOLEIL RESTAURANT AND WINE BAR
Date: Thursday, 26 September
Timing: 7pm or 830pm
Venue Address: 2nd Floor DC Mall, No. 6 Jalan Damanlela, Kuala Lumpur

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DC RESTAURANT
Date: Friday, 27 September
Timing: 7pm or 8pm
Venue Address: 44, Persiaran Zaaba, Taman Tun Dr Ismail, Kuala Lumpur

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Evert X Darren 4 Hands Collaboration Dinner Menu

Snacks
Brussels Style Smoked Mackerel Waffle
Argan Oil Chantilly
Crispy Brick Pastry
Salted Cod Cream, Pickled Kohlrabi, Black Lime Powder

***

1st Course by Soleil
Smoked Eel Sorbet
Wagyu Carpaccio, Umami Consommé, Tanjung Malim Caviar

***

2nd Course by DC
Tasmanian Wild Salmon & Carrot in Textures
Amur Caviar From Tanjung Malim, Orange Oil, Fermented Carrot Jus with 2% Salt, Homemade Crème Fraiche

***

3rd Course by DC
DC’s Signature Cold Capellini
Hokkaido Bafun Uni, King Crab, Savory Seafood Sabayon, Truffled Celeriac Cream

***

4th Course by Soleil
Langoustine
Bumbu, Brown Shrimp, Samphire, Soft Shell Crab Crumble

***

5th Course by DC
Tanjung Malim Sturgeon Fillet
Homemade White Miso, Braised Leeks, Whipped Beurre Blanc, Salsify, Kalamansi

***

6th Course by Soleil
Pigeon
Beetroot, Sweet Onion, Sichuan Pepper Emulsion

***

7th Course by DC
Pyrénées Milk Fed Lamb
Grilled Over Binchotan Coals, Apple Butter Sauce, Kale, Kumquat

***

Dessert Course by Soleil
Cherries
Valrhona Jivara, Raspberry, Pumpernickel

***

Dessert Course by DC
Lemon Curd
Yuzu Cake, Black Sesame Ice-Cream

***

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Nicolas Feuillatte Brut NV
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Clos des Lunes, Lune d’Argent 2016
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Chablis 1er Cru Beauroy La Chablisienne 2015
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Maranges 1er Cru Les Clos Roussots, Domaine Cyrot-Buthiau 2012
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Château Prieuré Lichine, Margaux 2011
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Château Clos de Bouard, Montagne-Saint-Émilion 2016
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Château d’Anna Cuvée Louis d’Or, Sauternes 2010
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Wine Pairing: Additional RM301.60nett per pax

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Dom Pérignon 2006
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Henri Darnant Puligny-Montrachet 1er Cru Les Champs-Gain 2013
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Joseph Drouhin Beaune 1er Cru Clos des Mouches 2010
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Emilie Gantet Bonnes-Mares Grand Cru 2009
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Château Angélus 2001
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Château Haut Brion 2001
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Château d’Anna Cuvée Louis d’Or, Sauternes 2010
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Premium Wine Pairing: Additional RM1,030.08nett per pax

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Join us for this unique gastronomic celebration!