Back Eat & Drink » Food Culture » Dishcovery » Sparkling Oysters: Champagne Meets Caviar at Social Club Restaurant

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. 

Hôtel des Arts Saigon's website

Hôtel des Arts Saigon's Email

(+84) 02839 898 888

Hôtel des Arts Saigon | 76-78 Nguyen Thi Minh Khai street, D.3, HCMC


Related Articles

in Dishcovery

Beautiful Jade Tiger Abalone Arrive at Hotel des Arts Saigon for a Good Cause

Jade Tiger Abalone is amongst the world’s most prized kinds of seafood. Requiring several years to grow exclusively in Australia’s frigid, nutrient-rich waters without the use of any hormones, antibio...

Paul Christiansen

in Dishcovery

A Flaky Pâté Chaud That's Been a Saigon Institution Since 1930

It took me 37 years to have my first pâté chaud.

Paul Christiansen

in Dishcovery

A Simple Americano Goes a Long Way at Quy Nhơn's Lone Coffee Roaster

Saigon is spoiled with cafes. In addition to the street stalls hawking cheap phin coffee, international chains and charming mom-and-pop shops, the last decade has seen a proliferation of third-wave ve...

Paul Christiansen

in Dishcovery

Nem Cuốn Is the Refreshing Rolls We Need in Saigon’s Sweltering Summers

Even during the summer, when the sun bares its teeth and snarls at passing clouds, one must eat. But lugging a belly stuffed with hot, heavy soup, rice and meat through days devoid of shade sounds hor...

in Dishcovery

Okra Food Bar’s Pork Chop Finds Unexpectedly Bold Flavors in Familiar Ingredients

Widely available and inexpensive, okra may not immediately come to mind when listing vegetables frequently found in memorable dishes. Yet, with enough skill and creativity, okra can anchor tastebud-ti...

Paul Christiansen

in Dishcovery

We Should Offer Gỏi Măng Cụt a Full-Time Position in Saigon's Food Scene

The mangosteen salad trend hit TikTok in 2023, creating a demand that led locals to quit their jobs and take on more lucrative full-time fruit-peeling duties.

Partner Content