Seasonal fancies
Fresh off his win from the Thailand Tatler Best Restaurants Awards and more recently on the “Iron Chef Thailand” television show, Ryuki Kawasaki has introduced his new summer menu at Mezzaluna restaurant perched on the 65th floor of the Tower Club at Bangkok’s lebua.
The five- and seven-course tasting menus continue to celebrate Ryuki’s passion for showcasing the only the freshest and best seasonal ingredients in sensational innovative dishes truly designed to stir the senses. The menu embraces the warm season by incorporating in-season Paris and Chanterelle mushrooms, pink grapefruit, mango, haricot vert, zucchini blossoms and fresh herbs with exclusive products such as sea snail, Sicilian red prawns, Bresse Guinea fowl and Loire Valley suckling pig among others.
“My menus are always driven by seasonal produce and I keep the dishes simple to let the natural flavours of the ingredients speak for themselves,” Ryuki says.
Menu highlights include a refreshing gazpacho of green vegetables and fruits served with squid, Iberico ham, lemon ice cream and olive oil powder and Sea Snail in garlic-herb butter accompanied by Paris mushrooms, peas, croutons, and complemented by sweet garlic foam.
The Sicilian Red Prawns are preserved in aromatic oil and served with pink grapefruit, mango and piment d’espelette oil caviar while the almond-stuffed breast of Bresse Guinea Fowl is served with green beans, Chanterelle mushrooms, edamame and an matcha emulsion.
The exclusive and popular Niigata Muarakami Wagyu A5 continues to feature on the menu, now served with charcoal crust, smoked baby octopus, water cress and horse radish. Diners can also opt for the Loire Valley Suckling Pig with a hatcho miso crust and togarashi pepper, eggplant, black olive
and black garlic as an alternative main course.
Desserts also receive the seasonal treatment. Diners can end their meal on a sweet note with the Peach Vacherin (peach confit and cremeux, fromage blanc parfait, wild strawberry and peach sorbet), and Cocoa Bean (dark chocolate and chocolate 75 percent foam with caramelised hazelnut crunchy praline, choc chip crumble and white chocolate ice cream). Exclusive wines are available to pair with the dishes.
Mezzaluna is open for dinner from Tuesday to Sunday, from 6pm to 1am. Call (02) 624 9555 or visit www.Lebua.com.
