Marvels of the Mediterranean
Bangkok’s iconic rooftop restaurant Sirocco at Tower Club, celebrates summer with a new tasting menu that showcases chef Gonzalo Ruiz’s culinary artistry.
Gonzalo, who has worked at luxury Mediterranean beach hotels and Michelin-starred restaurants from Ibiza to India, has wowed diners with such masterpieces such as Alaskan Crab Tartare with avocado, white mushroom, and basil and lime sorbet; 12-hour Slow-Roasted Pork with crispy skin, served with poached apple puree, sweet potato and natural jus; and Parsley-Crusted Australian Lamb Rack with panko bread crumbs, a vanilla-pear puree, chanterelle mushrooms and lamb jus.
Ruiz continues to explore his Mediterranean roots, crafting a six-course menu that is a unique marriage of seasonal produce, exclusive products and contemporary techniques. “While creating the menu, we concentrated on the freshness and availability of the produce during this season. We also kept the dishes clean and uncomplicated to let the ingredients shine,” he says.
Three exclusive products get a summer makeover transforming them into outstanding dishes: Challans Foie Gras, pan-seared and served with Marcona almond, cherry morello, and duck jus; Loire Valley Pigeon accompanied by green peas, spring onion, turnips, rillette croquette, liquorice jus; and Mediterranean Dover Sole, poached in olive oil and topped by baby zucchini and saffron sauce. The main dish, paired to an expressive and elegant Spanish wine, is Wagyu Beef Tenderloin in a Barolo sauce and accompanied by potato fondant, morel mushrooms and parsley coulis. The menu ends on a sweet note with the chef’s take on rum baba that has a lemon and strawberry heart, and is served with poached rhubarb.
For details, visit www.Lebua.com.
