Viu at St Regis revelling in duck, foie gras
Every Tuesday this month the restaurant Viu at the St Regis Bangkok is delighting diners with delicate foie gras and the rich flavours of duck.
With its luscious, buttery texture, foie gras is an undeniably luxurious treat, and the restaurant has not spared on creativity in its preparation. Culinary director Richard Sawyer has crafted an exceptionally special menu, devoted to duck liver and combined with a variety of perfectly envisioned duck meat dishes.
Guests can savour the likes of pan-fried duck liver with mango, passion fruit and toasted brioche, or poached foie gras with port-wine jelly, as well as duck consomme with mushrooms and foie gras as appetisers.
The perfect follow-on is feasting on a whole orange-glazed rotisserie-roasted duck for two, accompanied by duck-fat roasted potatoes, braised red cabbage, with apples and roasted root vegetables. Yet other options include duck leg confit with sweet peas, bacon, spring onions and mint, and the spectacular grilled duck burger “Rossini”, including sauteed duck liver and black truffle sauce, with duck fat and Parmesan French fries.
The price of Bt1,750-net includes Belgian waffles and foie gras ice cream with maple syrup for dessert.
Advance bookings are recommended to ensure a table with a great view over the verdant Royal Bangkok Sports Club and the city skyline beyond.
Call (02) 207 7777 or visit www.StRegisBangkok.com.
