Champignons at Oasis

December Degustation & Festive Menus Champignons

December Degustation & Festive Menus Champignons at Oasis

Words: Alison Christ
Photos: Rich Callahan

I had the pleasure of dining at Champignons at Oasis for the first time almost one year ago at the Chaîne des Rôtisseurs holiday dinner last December. I was a bit worried that I didn’t bring my passport with me as we passed an airport and drove a very long way away from my hood in KLCC. Let me tell you, I wasn’t disappointed last December and I wasn’t disappointed this week on my second dining experience with Chef Gary Chang. Champignons boasts of being a modern European restaurant that carves its niche with cuisine brought from all over Europe fused with Asian influences. I’ve been trying to get back there for a year, so when Monica asked me to go for the Festive Degustation Menu (which is 6-courses at RM398 or 7-courses at RM498 a person), I said YES with enthusiasm. 

December Degustation Menu KL 2021
Champignons at Oasis
Champignons at Oasis
Champignons at Oasis
December Degustation Menu KL 2021
Champignons at Oasis

December Degustation Menu – Champignons at Oasis

We arrive and the restaurant is all decked out in holiday cheer with decorations and Christmas tunes playing. We are promptly served a delicious bottle of J. Moreau & Fils Chablis, Burgundy, France, 2019 (RM 250) and some freshly baked rustic bread with yuzu butter. 

December Degustation Menu KL 2021
J. Moreau & Fils Chablis, Burgundy, France, 2019 – December Degustation

Chef’s Amuse Bouche

We start with the Chef’s Amuse, a trio of delightful bites. The Foie Gras with White Port Jelly is so yummy like a creamy chocolate pudding. It has a touch of sweetness and I tell Monica to let it linger on her palate before she sips any more wine. We want this flavour to go on for as long as possible. For sure we are off to an awesome start! Bite number two is a Salmon Roe Tartlet beautifully presented, there’s a small explosion of salty liquid almost like a dainty sip of the ocean. The Truffle Brie Cheese Croquette has quality cheese and a thinly shaved piece of black truffle on top, the flavour is delightful and we want more. 

December Degustation Menu KL 2021
Chef’s Amuse Bouche

Crabmeat Egg Mimosa 

Our first course the Crabmeat Egg Mimosa with Baerii caviar, white truffle, English curry and saffron béchamel arrives and a photoshoot is definitely in order. If food can ever be considered art then this dish would make the list. On our plates sits a perfectly shaped egg resting on top of a delicate saffron béchamel. As we cut it open, fresh, beautiful crabmeat falls out of where a yolk once lived. The plate is garnished with itsy-bitsy micro-vegetables, including the cutest asparagus I’ve ever seen. Of course, aesthetics is one thing and enjoyment another and Chef Gary nails them both with this mimosa. 

December Degustation Menu KL 2021
Crabmeat Egg Mimosa 

December Degustation – Bluefin Tuna

Up until now the Chablis is delicious and compliments all of the dishes including the Blue Fin Tuna with grapefruit ponzu, avocado crème fraîche, and shrimp cracker. Monica did some research in advance to make sure the fish isn’t on the endangered list before we arrived and apparently it has recently moved off WWF’s red list. The generous portion of the bluefin is sushi quality; the avocado cream balances out the acidity of the grapefruit nicely, again the plate is delicately garnished with flavourful micro herbs. 

December Degustation Menu KL 2021
Bluefin Tuna – December Degustation

Hokkaido Scallop and Black Truffle 

The Hokkaido Scallop and Black Truffle with pumpkin puree and chicken skin is up next. The scallop is perfectly cooked, fresh as can be, and meaty. I love the chicken skin and the pumpkin adds a nice touch of sweetness. 

December Degustation Menu KL 2021
Hokkaido Scallop and Black Truffle

Baked Duck Pie with Foie Gras and Dark Cherry Compote

We switch to red wine and our server decants a Chateau d’Arsac Margaux, Bordeaux, France, 2016 (RM 380) for us. The Baked Duck Pie with Foie Gras and Dark Cherry Compote is one of the best things I’ve ever eaten, absolutely delicious. Again we are served a handcrafted dish that’s almost too pretty to put a knife into it. But the foie gras is oozing out of the centre and I can resist no more! There’s a touch of sweetness to the dish that would pair better with a Rhone or an Amarone (both are available on the wine list) than Bordeaux, but I’m not complaining! 

Champignons at Oasis
Chateau d’Arsac Margaux, Bordeaux, France, 2016

Butter Poached Lobster Tail

For the mains, we have two options so we try one of each. The first is Butter Poached Lobster Tail with white tomato, sweet onion, and lobster oil. What can I say about this; who doesn’t love lobster? Total decadence. You may be wondering about white tomatoes? They’re an heirloom type and are said to be some of the sweetest tomatoes around (very hard to find). 

December Degustation Menu KL 2021
Butter Poached Lobster Tail – December Degustation

Char-grilled Japanese A5 Wagyu Strip Loin

The last of our savoury courses arrive, at this point I can’t remember how many we’ve had but I’m not sad that there’s more coming. The Bordeaux is showing nicely now with the Char-grilled Japanese A5 Wagyu Strip Loin with kombu potato puree, red wine jus. The wagyu is like butter in our mouths no knife (or teeth for that matter) needed. If you pick the wagyu over the lobster there’s an extra RM 80 to add on. 

Champignons at Oasis
Char-grilled Japanese A5 Wagyu Strip Loin

December Degustation – Dessert

A pre-dessert of very sweet house-made Raspberry Sorbet arrives to get us excited about the finale of Orange Soufflé and Valrhona Chocolate Ice Cream this is yummy and boozy and I feel reminiscent of being a child exploring a closet, finding something new with each bite. Coffee or tea and petit fours seal the deal. There’s the option for six or seven courses and if I had to choose one to leave out I wouldn’t be able to, so just go for the seven! Monica and I have a fun ride home, as we are very happily satiated. 

December Degustation Menu KL 2021
Raspberry Sorbet
December Degustation Menu KL 2021
Orange Soufflé and Valrhona Chocolate Ice Cream
Champignons December Degustation
Champignons December Degustation
Champignons December Degustation
Champignons Christmas Menu
Champignons New Year Menu
Champignons New Year Menu

Reasons to try Champignons’ December degustation: perfect food cooked with heart, great service, nice wine list, intimate ambience.

Champignons at Oasis
B-G-02, Oasis Square, Ara Damansara
47301, Petaling Jaya, Malaysia
+6 03-7832 2629

Champignons at Oasis Opening Hours
Tuesday to Monday
Lunch: 11:30 am – 3 pm
Dinner: 6 pm – 10 pm

Find more restaurants suitable for special occasions here. And, stay up to date with the latest food and beverage happenings in KL here and here.

3 Comments

  1. Exquisite! Don’t think we have anything half as nice here. Sad.

  2. The food presentations look delicious, I always love it when an Amuse Bouche is offered.

  3. The presentation is marvellous!

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