Sparkling Oysters: Champagne Meets Caviar at Social Club Restaurant

Caviar, oysters and Veuve Clicquot champagne are all special on their own, but imagine them combined in one luxurious mouthful.

This extravagant coalescence is exactly what Hôtel des Arts is serving during their weekly Sunday Brunch at the Social Club. Head chef Ivan Barone explained to Saigoneer that the original plan was to delight diners each week with a changing selection of items prepared on a cart navigated through the dining room. However, his first idea, the sparkling oysters, proved so popular it has become a mainstay.

Barone’s recipe supports the theory that a dish can be more delicious than the sum of its ingredients while allowing the chef to indulge creative whims on any given day. Thus, he typically selects imported French Ultime oysters which he describes as meaty but delicate compared to the large Japanese Miyagi he occasionally uses that are strong and crunchy. He then places liberal dollops of colorful roe that he selects based on mood and instinct from a supply of black, orange and green ebiko, wasabi tobiko and smoked kazunoko atop the oyster. Of course, there is always caviar. He adds a dash of citrus and shallots and grapeseed before bathing the entire dish with Veuve Clicquot Champaign. 

Pre-scooped for streamlined slurping, the sparkling oyster is an explosion of complimentary flavors and textures. Rich, sweet, and salty, the taste is elevated by the interplay of bursting roe, effervescent champagne and slick oyster. Its arrival on a graceful cart beside fresh bilinies with smoked salmon and accouterments including wasabi espuma accentuates the entire meal's special atmosphere and indulgences.

Sparkling oysters are served at every Sunday brunch, from 11am - 3pm at the Social Club - click here for more information and reservations.