Sirocco – Chef’s Tasting Menu
- Hokkaido Scallop
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Avocado, red quinoa, yuzu gel, green apple granita
Nasco di Cagliari, Iselis, Argiolas, Sardegna, Italy, 2017
____________________ - Gnocchi
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Parmesan espuma, wild mushroom, black truffle foam
Chardonnay, Sterling Vintner’s Collection, Napa Valley, USA, 2016
____________________ - Line Caught Sea Bass
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Roasted fennel, beurre blanc foam, sauce vierge
Pouilly-Fumé, Henri Bourgeois, Loire Valley, France, 2018
____________________ - Iberico Pork Belly
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Braised pork belly, cauliflower purée & mustard sage sauce
Gigondas, Etienne Guigal, Rhône Valley, France, 2016
OR - “Kiwami” Wagyu Sirloin No. 9+
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Pan fried smoked eggplant, tajine caponata, beef jus
Amarone Della Valpolicella Classico, Speri, Italy, 2015
(additional price of 1,000 for tasting menu)
____________________ - Strawberry & Yuzu
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Modern cheesecake, yuzu crémeux, strawberry ice cream
Botrytis Semillon, Noble One, De Bortoli, Australia, 2016
____________________ - 5 Course Tasting Menu THB 5,100++ per person
- Wine Pairing THB 3,800++ per person
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All prices are in Thai baht and subject to 10% service charge and 7% government tax.
Not included in menu price