Sirocco Bangkok, The World’s Highest Alfresco restaurant, Unveils New Summer Tasting Menu KR

lebua’s Sirocco Restaurant Unveils New Summer Menu

The World’s Highest Alfresco Restaurant Debuts Latest Tasting Menu from Chef Gonzalo Ruiz, Features Exclusive Summer Dishes

Sirocco, the world’s highest alfresco restaurant located within the iconic Dome at lebua’s Tower Club, today unveiled its new tasting menu for summer 2017. Decorated chef Gonzalo Ruiz, who has worked at luxury Mediterranean beach hotels and Michelin-starred restaurants from Ibiza to India, is debuting a six-course menu that will explore his Mediterranean roots, highlight seasonal produce and incorporate ingredients exclusive to Sirocco.

 

The delectable yellow-fin tuna tartare starter served with pickled heirloom radishes, wild herbs and a green apple sorbet, and paired with the beautiful freshness of the Clarendelle Blanc by Haut Brion, Bordeaux (2015), sets the tone for this summer menu.

“While creating the menu this time around, we concentrated on the freshness and availability of produce during the summer season,” said Gonzalo, who has wowed diners in Bangkok with his signature masterpieces such as Alaskan crab tartare, 12-hour slow-roasted pork with crispy skin and parsley-crusted Australian lamb rack. “We also kept the dishes clean and uncomplicated to let the ingredients shine.”

Through the culinary artistry of Gonzalo, he has taken three exclusive ingredients and transformed them into new summer dishes. These include:

·       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

·       Wagyu beef tenderloin in a Barolo sauce accompanied by potato fondant, morel mushrooms and parsley coulis, and paired to the expressive and elegant Pintia, Bodegas y Vinedos Veg Sicilia, Toro, Spain (2011)

·       The chef’s take on rum baba that has a lemon and strawberry heart, served with poached rhubarb

With its exquisite cuisine, exclusive and seasonal ingredients, fine wines and bespoke service, the summer menu is not to be missed this season.

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 and Mezzaluna restaurants. lebua is currently exploring hotel management contracts in city and resort destinations worldwide.

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