Bangkok: Mezzaluna at The Dome at lebua and Chef Ryuki Kawasaki Announce Spring Tasting Menu KR

Award-Winning Restaurant Mezzaluna Launches Spring 2017 Menu

Iconic Fine Dining Destination at The Dome at lebua Debuts Exclusive Tasting Menu for Spring 

Mezzaluna, the fine dining destination located on the 65^th floor of the Dome at lebua, has launched its spring tasting menu for 2017. This culinary mecca, which recently took second in the Top Ten Awards at the annual Thailand Tatler Best Restaurants, is debuting an exclusive seven-course dining and drinks pairing menu for the spring season.

Dining and drink courses include the following:

·       King Salmon smoked à la minute: asparagus, heart of palm, cedro lemon emulsion, yogurt sorbet. Grüner Veltliner Singing, Laurenz V, Kamptal, Austria, 2011

·       Morel Mushroom consommé: chicken & foie gras ravioli, baby zucchini, yellow wine jelly. Sauvignon Blanc, Wither Hills, Marlborough, New Zealand, 2015

·       Spiny Lobster* poached in court-bouillon: romanesco, broccolis, orange sabayon, thai basil. Côtes du Rhône, Etienne Guigal, France, 2015

·       John Dory preserved in aromatic butter: firefly squid sobrassada, squid ink gnocchetti, écume iodée. Chablis, Réserve de Vaudon, Joseph Drouhin, France, 2014

·       Burgundy Rabbit* stuffed saddle: clams, green peas, fava beans, white dandelion, savory oil. Clarendelle Rouge by Haut Brion, Bordeaux, France, 2011

·       Niigata Murakami Wagyu Beef A5* grilled over binchō charcoal: artichoke barigoule, eggplant, black olive, wasabi blossom –OR– QuercyLamb tomato crusted loin, fillet mignon, belly confit: polenta, pattypan squash, wild garlic, piment d’esplette jus.Pintia, Bodegasy Viñedos Vega Sicilia, Spain, 2011

·       Milk Chocolate 43% chocolate pâte à bombe: passion fruit cremeux, hazelnut dacquoise, praline Chantilly, hazelnut-praline ice cream –OR– Citrus blood orange, lemon, pink grapefruit and mandarin: lemon curd, citrus marmalade, margarita foam, mandarin sorbet. Gewurztraminer, Special “Late Harvest”, Robertson Winery, South Africa, 2013

Regarding the spring tasting menu, renowned Chef Ryuki Kawasaki said, “My menus are always driven by seasonal produce and this one is no different. It focuses on spring vegetables such as asparagus, morels, peas, pattypan squash, eggplant, zucchini, white dandelion and more.”

Mezzaluna is a fixture on the Thailand Tatler Best Restaurants list and has received the highest rating of five mangoes, an honor only given to nine out of 230 restaurants reviewed. With respect to Chef Kawasaki’s cooking, the Tatler judges said, “Since joining Mezzaluna almost three years ago, he has maintained and, arguably even bettered the superlative European cooking of his predecessors. The sheer bold-faced arrogance of the wine list, which makes the finest wines available now matter what the price, also impresses.“

With its exquisite ingredients and fine wines, coupled with exceptional views, the spring tasting menu is not to be missed this season. Book your table today by calling +66 (0) 624 9555 or emailing [email protected].

 lebua Hotels and Resorts is a growing international luxury brand that operates distinctive hotels, fine restaurants and bars. Led by visionary CEO Deepak Ohri, Bangkok-based lebua takes a unique approach to hospitality that aspires to tap into a deeper level of exchange with guests to illicit emotional connections. lebua’s award-wining lodging collection includes Bangkok’s best-performing luxury hotels, three boutique hotels in India and an exclusive property in New Zealand. The Dome at lebua, the group’s collection of restaurants and bars atop its Bangkok hotels, include Sirocco, Sky Bar, Flûte: A Perrier-Jouët Bar as well as the signature Breeze andMezzaluna restaurants. lebua is currently expanding its dining concepts to Europe starting with the 2015 opening of Breeze by lebua in Frankfurt at the Steigenberger Frankfurter Hof, and is exploring hotel management contracts in city and resort destinations worldwide.

Comments

0