Supperclub Kuala Lumpur

As for dessert, the Christmas log that chef prepare for us is a chocolate log. A rich chocolate log paired with sorbet for a perfect ending of the Christmas set dinner menu.

Its the time of the year, have you sorted out your Christmas eve dinner?
Supperclub KL offer a 4 course contemporary French Christmas eve dinner menu by chef Romain Fabre.

For the main, i opted for roasted turkey with porcini mushrooms and baby potatoes. This is very different from your regular Christmas turkey which can be quite dry and bland sometime. Chef Romain sous vide the turkey before roasting it, its so moist and tender, i almost couldn’t believe i’m having a turkey.
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Our second course - Veloute dubarry, a cauliflower soup here in supper club served with a perfectly poached egg, cream of spinach and shaved truffle to finish the dish. The aroma of fresh truffle, the light cauliflower soup, its a well balance of richness and flavour with the addition of bacon bits.

It’s Dining~Entertainment~Lounge.
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Located at Trec, KL where all the latest clubs and bars are, Supperclub KL may not stand out or catch your attention, but if you ever give it a try... you may be surprised at the good quality of food, and how well these dishes have lived up its French elements!
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If you still wondering where to go for Xmas eve celebration, @supperclubkl has this 1-day only Special Xmas 4 course menu, priced at RM168+ (excluding wine).
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1. Amuse Bouche: for non-beef eater like me, the chef changed it to Salmon tartare topped with generous amount of caviars, I love it! The mushroom and chestnut purée are equally awesome!
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2) Cold seafood platter: one of its signatures in the usual day menu, best paired with white wine! Whelks with aioli sauce, nom nom! This serving is for 2-3 pax. .
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3. Veloute Dubarry: cauliflower soup? Something new... and yet it’s so interesting...Look at The amount of truffle shavings! .
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4. Atlantic salmon OR Turkey: Sauce & freshness are the keys. Salmon was perfectly done and turkey was so tender!
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5) Christmas log: super rich chocolate and I just can’t stop eating it after full stomach.
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For cheese lovers, you can opt to get French 🧀 (2 cow cheese and 2 goat cheese) at only RM25.
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Good value of money+ freshness+ awesome food! Thanks @burpplekl and @supperclubkl !
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#chienfoodhuntadventure #neverknowhowtostopeating #supperclubkl#frenchcuisine#treckl#christmasmenu#burpple#burpplekl

First course - cold seafood platter

We start with the first course with a typical French Christmas dish, a cold seafood platter with fresh oyster, whelk and tiger prawn served with aioli & shallots vinegar.

This is my first time trying whelk (also known as bulot) from France, its a type of sea snail that commonly available as part of French seafood platters and it goes perfectly with a dab of aioli. Its has a briny sweet taste and a palatable chewy crunchy texture.

Amuse bouche

The amazing Christmas Eve menu by chef Romain Fabre start with two amuse bouche.

Firstly, Beef tartare - a perfectly seasoned minced raw beef topped with caviar.

Secondly, the mushroom veloute with chestnut puree which perfect for the christmas season. The earthiness of the chestnut and the mushroom make a rich, nutty tasting soup to start the dinner.