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This much loved restaurant has been welcoming devotees for almost a decade. A new retractable roof makes al fresco dining on the garden terrace even more attractive. The bar serves 150+ crafted gins, 50+ vodkas and multi-sensory cocktails.
Rating : 17/20
Start with crispy duck served on a julienne of fresh vegetables and bean shoots with hoisin sauce, or the deeply rich and flavourful lobster bisque dressed with Alaskan crab. Flame-grilled tiger prawns wrapped in bacon and accompanied by crispy black pudding, avocado and pine nut salsa with a blood orange and garlic sauce is another recommendation. Stand out main courses include the Thomas Farm Gold Medal lamb rack, roasted snow fish and the spectacular Glacia 51 Patagonian tooth fish (black cod) with ratatouille. One of the largest selections of imported beef in Thailand is available here, including acclaimed Japanese miyazaki rib-eye and wagyu rump steak cooked on a flame grill. The five-course gourmet chef’s tasting menu is a pageant of delectable dishes served in perfect portions. The restaurant’s dessert diva continues to wow with chocolate fondant, panna cotta and home-made ice cream.
Rating : 36/40
A new wine cellar provides an ever growing selection of carefully chosen labels and vintages either by-the-glass or bottle. The extraordinary collection of artisanal spirits is astonishing.
Rating : 18/20
Rating : 18/20