Nothing is more comforting on a sunny, lazy day than a good Sunday Lunch, which is exactly what EQ Hotel has on offer. The hotel’s Rothschild Sunday Roast at Sabayon is unquestionably one of the reasons you should get out of bed before noon on a Sunday. Held every Sunday from 12 to 3 p.m. the hotel’s rooftop dining level combines the breathtaking view from the top of EQ with a lavish spread expertly crafted by Sabayon’s kitchen team.
Although we know the Sunday roast and Barons de Rothschild Champagne are the main draws, the top-notch seafood and excellent table service are also very noteworthy. You never have to leave your seat because everything is brought to your table.
Starter, Irish Oysters
We started off with fresh Irish oysters over ice and they were excellent. This popular delicacy is best eaten raw, with a squeeze of lemon. The oysters are super meaty and juicy and so lip-smacking fresh.
Poached Tiger Prawns
Another one of our favourite items from the menu was the prawn. The poached prawns were moist, tender-crisp, and flavorful. Beautifully decorated with blossom flowers around it, this dish is one of the most simple, yet satisfying appetizers.
Scrambled Eggs with Tropical Amur Caviar
We can’t get enough of this dish. Although scrambled eggs appear to be simple to prepare, there are a few tricks to master the craft if you want to create the ultimate brunch experience. The chef constantly stirs the eggs to prevent the eggs from sticking to the bottom of the pan, turning the eggs into a soft, creamy scramble over low heat. The fluffy scrambled eggs are topped with caviar, for the ultimate indulgence.
Pan-Seared Hokkaido Scallop & Cod à la Grenobloise
Scallops and raisins are an unusual combination. That’s what we thought too. However, this was truly an extraordinary dish. The Sabayon team ingeniously combines raisins, capers and butter for the sauce to pair with sautéed scallops. We love scallops so any opportunity of having this on our dinner table will be a warm welcome. The next dish is the Cod à la Grenobloise, Cod is the only ingredient in this straightforward dish, which also includes melted butter, and what we assume to be a burnt butter lemon sauce, and garnished with capers.
Capellini All’ Aragosta
Moving on to the mains, we were first greeted with a hearty plate of rich flavours of the sea, which is the Nova Scotia Lobster. Perfect for days like this: Capellini pasta with fresh Maine lobster tail in a light tomato sauce. This dish was delicious and interestingly shaped like a lobster.
Roast Prime Rib served with Yorkshire Pudding, Mustard, Béarnaise Sauce & Beef Jus
Stealing the limelight is the Roast Prime Rib. The Prime rib comes with Yorkshire pudding, asparagus, bearnaise sauce, roasted carrots, beef jus and mustard. The meat was juicy and flavorful, the Yorkshire pudding is addictive. The crust of the pudding was crispy and it tasted better when we dipped it into the gravy. Again high marks. Free-flow of champagne, white and red wine are also made available for your enjoyment.
Without a doubt, the Sabayon team was successful in showcasing the best that EQ Hotel has to offer. The food was a masterclass in presentation and quality, the ambience was elegant and soothing, and the service was flawless. It would be challenging to find a better way to wrap up your week than a lazy Sunday lunch at Sabayon.
Champagne Barons De Rothschild Sunday Roast menu is available every Sunday at Sabayon from 12pm – 3pm. Reservations can be made on the website.
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Images courtesy of EQ Hotel.