By The Nation
Available as three, four or five courses, Chef Gaetano’s carefully crafted menu includes a choice of two outstanding antipasti – Hokkaido scallops with green apple, sweet peas coulis and late summer flowers, and tuna and sword fish with beetroot in basil seaweed essence oil, as well as white wine Manila clams and black mussel fregula with n’duja cherry tomatoes and herbs.
The menu features a choice of pasta and mains including homemade tortelli carbonara and risotto made with lemon carnaroli rice, Sicilian red prawns, capers, burrata cheese and cherry tomatoes. Other highlights are seared black cod with potato foam, San Daniele ham dust and olives, and premium quality Miyazaki wagyu sirloin with banana shallots and potato puree.
The 3-course set featuring appetiser or soup, main and dessert goes for Bt2,400, 4 courses, with the addition of past, cost Bt3,000 while 5 courses including both appetiser and group is Bt3,500. An outstanding wine list is also available.