Perched high up on the 51st floor, Sabayon, EQ Kuala Lumpur’s award-winning modern fine dining venue is introducing its new seasonal menus.
The distinctive new menus draw from an inspiration of culinary tradition, stemming from the classic methods of the famed Auguste Escoffier’s classique cusine, to more modernist takes on texture, flavour and presentation. The impressive menu lists several course meals, starting from RM488.
The Classic is Sabayon’s latest 4-course menu at RM488, The Explorer serves 6 courses at RM598, while The Symphony indulges with 6 courses at RM788. Sommelier selections of wine pairing can be included with added pricing starting from RM188.
We had a chance to savour various dishes selected from the new menus. Dinner started off with an Amuse Bouche of Corn Cornetto and Caramelised Fig Tart. Delicately executed, the cute cornetto was filled with corn velouté with a dash of lime zest and melon tonic while the Fig Tart was delicious with hints of honey and camembert.
This was followed by the Kodawari Egg which is produced by free-range chickens fed with a Japanese sea algae. The yolk, in a deep orange hue, tasted really rich, accompanied by tarragon hollandaise.
Braised Escargot was something new to our tastebuds. Served with earthy French chantarelle and a lovely parsley garlic emulsion, the tender spongy escargot now spots a favourite place in Sabayon for us.
If you want a pasta item here, go for their house-made Pappardelle. Entirely hand-made using fine Italian flour and the freshest eggs, this Tuscan pasta just needed shavings of truffle and their 32-month aged Parmigiano-Reggiano cheese to make it a memorable dish.
We enjoyed the Seared Turbot served with pickled shallots and a divine Choux Farci (a classic French-style cabbage stuffed with fish mousse). The sweet clear flavours of this Norwegian flatfish was further enhanced by the fish stock-enriched mustard dill velouté.
From The Explorer and The Symphony menus, we tasted the Miyazaki Sirloin A5. Beautifully executed, every bite of the tender, juicy and buttery lightly-grilled sirloin was a pampered delight. Served with classic beef jus laced with rich earthiness of porcini mushroom oil and seasonal vegetables, this will satisfy any beef lover.
We rounded off dinner with Tiramisu and a platter of Mignardises – an array of delivate miniature desserts crafted by the Pastry Team at Sabayon. We adore the dollop of potent Kahlua Ice Cream served with the traditional Treviso-style Tiramisu.
The new set menus offer much flexibility as diners can choose from various options of the items listed. Besides these 3 menus, there is also one focusing on meatless cuisine – The Gatherer (RM438).
Besides the set menus, a selection of Ala Carte options are also available to complement your dining experience at Sabayon.
Sabayon’s in-house sommelier is onhand to assist in the recommendation and pairing of wines from their fine selection of Old and New World vintages.
For reservations and enquiries, please email [email protected] or WhatsApp +60 12 278 9239 or call +60 3 2789 7722.
EQ KUALA LUMPUR | Jalan Sultan Ismail | 50250 Kuala Lumpur
First time I’ve heard the word Fig Tart, looks interesting!