Brasserie Léon

DINNER MENU

Classic Appetisers

Cheese Specialties

Steak Frites

Served with Homemade French Fries and mesclun salad and our herbs and butter signature sauce or French peppercorn sauce

Classic Mains

Add-Ons & Upgrades

Kids Meal

Reserved for children below 12yo. Each dish comes with a glass of ice lemon tea or ice lemonade and a scoop of vanilla ice-cream

Desserts

*Please refer to our team for the selection of cheese available

All priced stated are in Malaysian Ringgit and subject to 6% Service Tax and 10% Service Charge

brunch MENU

Classic Appetisers

Cheese Specialties

Kids Meal

Reserved for children below 12yo. Each dish comes with a glass of ice lemon tea or ice lemonade and a scoop of vanilla ice-cream

Brunch Favourites

Steak Frites

Served with Homemade French Fries and mesclun salad and our herbs and butter signature sauce or French peppercorn sauce

Classic Mains

Add-Ons & Upgrades

Desserts

*Please refer to our team for the selection of cheese available

All priced stated are in Malaysian Ringgit and subject to 6% Service Tax and 10% Service Charge

weekly specials

MONDAY NIGHTS

rm1/escargot

Our Monday escargots promotion is available every Week (excepted when announced otherwise) for dine-in guests only. Take away of escargots is charged at our regular à la carte price.

No pre-order is required and guests need to order by half-dozen pieces and there is no minimum or maximum order. However, we kindly ask our guests to be mindful of wastages. 

WEDNESDAY NIGHTS

Corkage-free Dinner

We have dedicated our Wednesday dinner service as our corkage-free night for unlimited bottles of wines and liquors. This offer does not apply to beer and non-alcoholic beverages.

THURSDAY NIGHTS

Beef Tartare Specials

A tartare is a dish made with a base of raw meat and seasoned with different spices and condiments.

The modern recipe of Beef tartare was created by legendary French Chef Auguste Escoffier, and it is found in his book Le Guide Culinaire from 1903.

At Brasserie Léon, we refer to this recipe as “Le Classique”. It is knife-cut (like all our tartares) and prepared tableside as traditionally done in French brasseries.

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Egg yolk, Dijon mustard, gherkins, capers, shallots, herbs, tabasco

Shaved seasonal truffle, truffle oil, Italian parmesan,mayonnaise, shallots, croutons, herbs

Pickled mustard grain mayonnaise, confit d’oignons, beef bacon bits, herbs

SUNDAY NIGHTS

Cheese Fondue Specials

Our fondues are made with gruyère & raclette cheese, & served with cut homemade bread, baked confit potatoes, gherkins & pickled onions**.

Non-alcoholic wine is used in the preparation.

(Add RM5/100gr of cheese for regular wine)

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Cheese only. Simple and classic

Tomato purée, garlic, herbs oil, confit cherry tomato

This fondue is a specialty of the Swiss canton of Valais. It is best eaten scooped over baked potatoes.

Morels, white button & oyster mushrooms, onion, herbs

*Mininum order of 200gr per variety of fondue

Add-ons and side available.

All priced stated are in Malaysian Ringgit and subject to 6% Service Tax and 10% Service Charge

beverage lists