I was over to Sabayon at EQ Kuala Lumpur to indulge in some fine dining fare….

For your information, Sabayon is an award-winning modern fine dining venue and was introducing its new seasonal menus for the fourth quarter of the year.

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 a modernist takes on texture, flavour and presentation.

The Classic is Sabayon’s latest four-course menu at RM488 which begins with an amuse bouche and a caramelised fig tart with Camembert and honey, before moving to Kodawari egg which is produced by free-range chickens fed with a Japanese sea algae.

The egg is characterised by yolks of a deep orange hue, whose mouthfeel is enriched by the tarragon hollandaise which accompanies the dish. And can I add that the tarragon hollandaise sauce was just soooo good!!!

Diners selecting The Classic will be able to choose from escargot or foie gras, and thereon from a choice of slow-cooked pigeon, with liver pate, Gastrique sauce, caramelised apple and heirloom beetroot, or seared turbot with mustard dill velouté, parsnip puree and choux farci, or braised Wagyu tongue with Bordelaise sauce and truffle puree as a main course.

The four-course ends with tiramisu or a cheese selection… but personally I would so end it with a tiramisu and the tiramisu at Sabayon is a class on its own!!! And one is not enough!!!!

The six-course menu, priced at RM598, known as The Explorer is a modern take on the sea and land theme, offering tuna tartare, Oscietra caviar and macadamia cream, a mackerel-foie gras combination, king crab salad, and lemon sole before a choice of entrée.

Guests can select from kingfish, lamb or an upgrade of RM 128 for a 120 gram Miyazaki Wagyu Sirloin A5 with glazed shallots, porcini oil, beef jus and seasonal vegetables.

The Explorer culminates with either green tea parfait, puff pastry and Earl Grey ice cream, or a selection of three artisanal cheeses with honeycomb and accoutrements.

For a gastronomic take on meatless cuisine, The Gatherer five-course menu, priced at RM438 presents produce picked at their peak, and prepared in both classic and modern ways. The Momotoro tomato is one of Japan’s most popular tomato varieties, and is famed for its intricate, harmonious, sweet-tangy flavour. and combines this with the butteriness of burrata cheese, measured acidity of aged balsamic and verdant richness of cold-pressed olive oil.

Chanterelle mushrooms are served in white wine cream with parsley and almond flakes, with roasted parsnips further accentuating the earthiness of this portion of the menu before the house-made pappardelle with 32-month Parmigiano-Reggiano and truffle.

The vegetarian set concludes with caramelised Pahang figs, vanilla ice cream and honeycomb, or a selection of cheese.

For the true gastronome, The Symphony is Sabayon’s exceptional seven-course degustation menu. Priced at RM788, it showcases the finesse and ability of the Sabayon culinary brigade with tuna tartare, Oscietra caviar, macadamia cream; foie gras torchon with brioche toast and caramelised fig; house-made pappardelle with 32 month Parmigiano-Reggiano, seared turbot with mustard dill velouté and parsnip puree, and charcoaled Miyazaki Wagyu sirloin A5 with glazed shallots, porcini oil and beef jus… and can I say I swear by the Miyazaki Wagyu sirloin which was just so buttery soft and juicy!!! Super loving it!!!

The menu ends on a high with a deconstructed strawberry dessert, and mignardises

If this is not enough, a selection of Ala Carte options are available to compliment your dining experience are available for the distinctive palettes.

Sabayon’s in-house sommelier will be on hand to assist in the recommendation and pairing of wines for the individual menus from the fine selection of Old and New World vintages.

So make your reservations now for this amazing and mouthwatering experience or to impress that special someone, do check out the delicious indulgence Sabayon

For reservations and enquiries, please email dineateqkl@kul.equatorial.com or WhatsApp +60 12 278 9239 or call +60 3 2789 7722.