Be part of the in-crowd and receive exclusive party invitations and fabulous offers.SIGN UP WITH TATLER
WHY GO? Jimmy Ophorst, formerly of Bangkok’s Gaggan, is behind the dining experience at Trisara’s seafood restaurant. He creates a dramatic experience with innovative recipes using seafood from local, French and Japanese suppliers.
WHAT TO ORDER? Begin with langoustine served with soft burrata, lardo, shallots and tomato. The raw bar section of the menu features the fruits de mer platter for two set onalarge circular mirror. The mussels, Irish oysters, clams, cockles and other sea treasures hiding in this art piece will delight the senses. The mainmenu features a handful of fresh seafood choices imported mainly from the Atlantic waters off the coastof northern France. On Fridays, Ophorst presents a specially priced set menu of Atlantic cod, turbot, monkfish and lobster, each prepared with its own distinctive sauce and seasoning.
DRINKS The sommelier is on hand to help in the choice of a wine from this award-winning, helpfully annotated list.