By The Nation
The unique farm-to-plate a la carte gastronomic experience uses ingredients sourced from Thailand, which underline Western and pan-Asian inspirations that match the exquisite interior decor and the stunning skyline views from the restaurant.
Diners can start their meal with oysters, half-boiled goose eggs with caviar from the Royal Projects, the 137 Pillars-style whole avocado in shrimp crust, and Thai burrata served with tomato chutney, whitebait fish tempura and grilled Royal Project baby cos.
Made-to-order main dishes include a Duck cocotte smoked in rice stems and served with a sweet and sour kumquat sauce, and Braised beef ribs in a mulberry and green pepper sauce. Seafood aficionados can opt for the Giant River Prawns accompanied by a papaya salad.
The tempting line-up of desserts will satisfy even the most demanding sweet tooth. Choose from a Pandan Crepe Suzette flambed with Grand Marnier, a Cacao nib pancake with a passionfruit-mango Chantilly, and a Roasted baby pineapple, flambed with Isaan rum and served with caramel angel hair and vanilla ice cream.
Free-flow wine, Bloody Marys and Mimosas can be enjoyed for Bt899 per person.
The a la carte Weekend Brunch at Nimitr is available every Saturday and Sunday from May 18. As space is limited, advance reservation is highly recommended. Calll (02) 079 7000, or email firstname.lastname@example.org.