After a successful inaugural year, Bón Wine and Dine at Penang Heritage Club is now entering a transformative phase, embracing fresh concept and strategic enhancements to elevate dining experience and food offering. The French-European restaurant is now offering a bistro-style menu but retaining its signature Dry Aged Steaks. Guests will have easier access to the restaurant as it opens for lunch as well, offering more flexibility and reasonably priced items to diners. Wine lovers will be glad to know that Bón Wine and Dine carries quite a big wine list with various wine labels.
Start off light with Tuna Nicoise- a beautiful mix of seared Tuna with fresh greens, Olives, Sundried Tomatoes, Quail Eggs dressed in a classic Balsamic Vinaigrette. Everything is expertly seasoned with a gentle acidic touch. The Bon's Gochujang Glazed Boxing Chicken is another great choice to whet up the appetite. The Boxing Chicken is expertly seasoned and cooked with perfection, served over a tangy-sweet Gochujang glaze. Unlike the usual Gochujang dip, this rendition seems to be milder on heat and sweetness.
For main courses, the Signature 21 Days Dry Aged Ribeye is a must-order for steak lovers. The Ribeye is brilliantly cooked to the right doneness and carefully seasoned. The premium quality of the steak speaks for itself. Completing the meal is a side of crispy Fries and Salad. Equally good is the Cherry Valley Duck Leg Confit which has a crispy skin with flaky flesh. It is done right with an irresistible aroma (from the spices-infused oil). Do not look down on the Peas, they are prepared by using a classic French way- Petit Pois A La Francaise (braising with Bacons and Onions) and they are good on their own. The extra touch of Sauerkraut-like Red Cabbage introduces an extra refreshing dimension to the dish by cutting through the greasiness. End the meal with a sweet note by having the Tarte Au Chocolat with Vanilla Ice Cream- sweet, creamy with intense Chocolate filling that is perfect for your long-yearned Chocolate indulgence.
Contact Number: 016- 912 9657
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