Marini’s Italian Chef Federico Michieletto created the 6 course menu using the whole range of Patrón tequila and vodka paired by head bartender Rizal Junior’s cocktails using the same spirits as base.
 

Marini's Bloody Junior

Two aperitifs were served prior to the dinner: Marini’s Bloody Junior and Twisted Moments together with some finger food. These two drinks were designed to open up the palate and to prepare the guests for the dinner.
 

Appetizer

The first drink “Marini’s Bloody Junior” used Patrón Silver with smoky barbeque seasoning on the rim, salt and pepper for the taste in the tomato and celery juice, that carried a hint of local seasoning similar to Worcestershire sauce. The appetizer was Salted smoke shrimp served with blocks of sea salt and lime juice.

Twisted Moments
 The second appetizer was Reposado marinated bamboo clams. Cocktail “Twisted Moments” was a simple concoction of Patrón Reposado with the oaky taste combined with lime juice and a slice of basil for a more balance match with the iron in the clams.Reposado infused jelly was served together with the clams that gave more oakiness to the dish.  

 

Third came the Venison Tartar with quail eggs. Combine the venison with minced garlic and basil in the quail egg, squeeze in the lemon juice then sprinkle the chocolate chips into the dish. Take a bite and then a sip of “Berries Basil Smash”. Patrón Anejo that was used in this cocktail was aged in a white oak barrel, not as oaky as Reposado, the light berries (red berries, raspberries and strawberries) made the drink tasty without taking away too much of the original oak taste.
 

Osetra caviar

The fourth dish was Osetra caviar (one of the most expensive types of caviar) with blinis (a light Russian pancake made of buckwheat flour), scrambled eggs and handpicked blue sea oyster flowers. The caviar and blinis were placed in a halved sea urchin and that was quite a gimmick. Patrón Vodka was used for the martini to replace gin for its smoothness of the texture. It complimented the caviar by cutting down the saltiness. 
 

The main course was Roasted lamb rack with sticky coffee sauce. It was a simple but delicious dish. The cocktail paired with this was the very popular Patrón XO Café. Junior added blended mint, double strained it and topped with whipped Patrón XO Café.
 
Dessert

Dessert was a bit more complicated. The Orange and chocolate platter comprised of a chocolate fudge, chocolate ice cream, orange peel, lemon meringue, macaroon and orange jelly with lemony foam. All these were matched with Patrón Citronge base Ed Hacienda (a part factory, part palace located in the highlands of Jalisco, Mexico is where the making of Patrón tequila takes place.) Elixir – an orange flavoured liquor that was served on the rocks.
 

Vince Santos (pic) – the Vice President of Asia Pacific for Patrón Spirits International said: "The ultra-premium category in Malaysia is big and a brand like Patron has a lot of potential to further grow in the market. We have been seeing continuous growth since Patron entered Malaysia in the 2nd quarter of 2011 and we will continue to support the brand to realize its full potential in the market. Malaysia can expect more activities from us in the near future."