Sirocco – Chef’s Tasting Menu
- Crab & Avocado
-
Flower crab, avocado, mint, crab oil powder
Riesling, Watervale, Jim Barry, Clare Valley, Australia, 2018
____________________ - Gnocchi
-
Parmesan espuma, wild mushroom, shaved black truffle
Chardonnay, Alamos, Mendoza, Argentina, 2016
____________________ - Line Caught Sea Bass
-
Roasted fennel, beurre blanc foam, sauce vierge
Pouilly-Fumé, Henri Bourgeois, Loire Valley, France, 2018
____________________ - Muscovy Duck
-
Heirloom carrot, cazette powder, duck & orange sauce
Châteauneuf-du-Pape, E. Guigal, Rhône, France, 2016
OR - “Kiwami” Wagyu Sirloin No. 9+
-
Pan fried smoked eggplant, tajine caponata, beef jus
Pio Cesare, Barolo, Piedmont, Italy, 2015
(additional price of 1,000 for tasting menu)
____________________ - Tarte Tatin
-
Caramelized apple, peanut chantilly, salted caramel ice cream
Late Harvest Sauvignon Blanc, Santa Carolina, Chile, 2015
____________________ - 5 Course Tasting Menu THB 5,100++ per person
- Wine Pairing THB 3,800++ per person
-
All prices are in Thai baht and subject to 10% service charge and 7% government tax.
Not included in menu price