A new season is officially here, and it’s bringing a fresh new menu to Sabayon.

If you haven’t been yet, Sabayon sits way up on level 51 of EQ. It’s high above the sky, giving you these sweeping, breathtaking views of the city that honestly never get old. A modern European restaurant serving refined, beautiful cuisine.

The big news right now is the kitchen’s latest evolution, led by Chef de Cuisine Steve Ariffin.

He’s taken the dinner menu to a whole new level. Classical European cuisine at its core, while utilising Malaysian produce. With flavours so clean and elegant, it honestly feels like an otherworldly experience.

The Starters: A Clever Mix of Classic and Playful

The menu opens with starters that give you a great introduction to Chef Steve’s style. If you want something unique, the Oyster Potage pairs a crispy panko-fried oyster with a silky spinach purée and premium caviar. It’s fresh, deeply satisfying, and tastes just like the ocean.

For fans of traditional luxury, the Foie Gras Pâté is incredibly smooth, balanced beautifully with a rich beef consommé jelly and crisp sourdough. On the flip side, the Scallop Tartare brings a burst of energy to the table, served with seaweed toast and a splash of ponzu for a bright, citrusy kick.

Even the vegetables get a spotlight. The Heirloom Carrot dish is a quiet masterpiece, showing off roasted baby carrots prepared a few different ways with carrot powder and vinaigrette. It’s simple, clever, and lets the natural flavours shine.

As Chef Steve puts it, his goal isn’t just to copy the classics. Cooking in the heart of KL means creating a menu that feels open, relevant, and perfectly suited to the city.

The Main Event at Sabayon

The mains are where the kitchen really shows off. A massive highlight is the Wagyu Sirloin, which comes with a velvety celeriac purée and a rich beef jus. What makes it special is the addition of bone marrow, which gives the entire dish a wonderfully deep, melt-in-your-mouth texture.

For something a bit lighter but just as thoughtful, the slow-cooked Duck Breast is a fantastic choice, cut through with a classic, tangy orange reduction and braised endive. There’s also the Seared Turbot for those who love fish, paired with a buttery lemon sauce and the salty pop of caviar. You can even upgrade your meal by adding the rich Lobster Étouffée.

But if you really want to go all out, the 300g Blackmore Wagyu Sirloin from Australia is the way to go. It’s pure indulgence, paired with decadent truffle mash and creamy spinach.

Choose Your Own Culinary Adventure

What’s great about the new setup at Sabayon is the flexibility. Instead of being locked into a rigid menu, you can curate your own lunch or dinner by picking your favourite starters, mains, and desserts:

• 3 courses (RM358+) for a quick, elegant bite.
• 5 courses (RM558+) for a leisurely meal.
• 7 courses (RM758+) for the ultimate feast.

Now, if you want to see the absolute full expression of Chef Steve’s vision, book a table for La Dégustation. This exclusive six-course tasting menu is a culinary road trip through the alpine regions of France, Switzerland, and Italy. Priced at RM788+ per person (plus RM348+ if you want the expert wine pairings), it flows perfectly from the initial amuse-bouche right down to a stunning white chocolate ganache inflected with yuzu and saffron.

The Special Vibe at Sabayon

At the end of the day, Sabayon delivers an experience that is incredibly hard to replicate.

The dining room strikes that perfect balance of being upscale without feeling stuffy, and the staff lets you relax and set the pace of your evening. Combined with those front-row views of the glittering Twin Towers, it feels like a true celebration.

Sabayon has spent the last six years collecting major accolades from Wine Spectator, and this stunning new evolution proves exactly why they belong at the top of the city’s dining scene.

Book here.