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This is the place to celebrate a special occasion with good food, good wine and great sunsets high above the Chao Phraya River.
Rating : 18/20
Start with gratinated french onion soup with gruyere croutons, which is intense in flavor and aroma. Follow with snails in champignons a la bourguignonne with garlic espuma, porcini, black truffle and parsley sauce. Also good is grilled foie gras escalope with beetroot gel, fig and Grand Marnier cream, which is cooked to a caramelised crispiness. In terms of steaks, the 18oz T-bone from Australia is moist and tender and excellent with a bordelaise red wine sauce, sweet potato and fresh black truffle puree. The star from the grill though is Australian grain-fed roasted prime rib. Cooked medium rare it is incredibly succulent and goes well with baked potato, sour cream and broccoli monterey jack cheese. Do contemplate caesar salad as a side to the steaks. If you have room for dessert, chocolate souffle with chocolate sauce is a very decadent finish, as is valrhona manjari chocolate mille feuille with double vanilla ice cream and salted caramel. A lighter alternative is a refreshing zesty lemon sorbet.
Rating : 37/40
A good wine list covering all price points, but with no sommelier to recommend labels it can be a challenge to pair wines with dishes.
Rating : 17/20
Rating : 17/20