Chef Ryuki Kawasaki of Mezzaluna (2 Michelin Stars, MICHELIN Guide Thailand 2019) selects the finest seasonal ingredients to create an innovative 7-course menu that pays tribute to the winter.
This new menu is available now starting from THB 6,500 ++ per person (excluding 10% service charge and 7% VAT).
Please contact Mezzaluna for bookings.
7-COURSE MENU
COURSE 1 – Notsuke Scallop Carpaccio Kohlrabi, Gray Shrimp, Beluga Caviar
Hokkaido Scallops prepared as a carpaccio, slightly marinated with Sudachi (Japanese lime) juice, served with Kohlrabi turnip. The base is made of gray shrimp jelly and light wasabi mousseline, finished with lemongrass oil and Beluga caviar.
COURSE 2A – Magaki Oyster Confit Beetroot, Red Radish, Banyuls Vinaigrette
A confit of rich and creamy Japanese oysters as a base served with beetroot puree topped with baked and picked beetroot with a scattering of croutons, breakfast red radish, and finished with Banyuls vinaigrette (with shallots, red port wine, chicken juice, hazelnut oil).
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COURSE 2B – Veal Sweetbread with Glazed Shiitake, Kyoto Carrot, Caramel Jus
Veal Sweetbread from Holland glazed in carameled veal juicen and cooked au meuniere (dredged in flour). The base comprises Kyoto carrots and orange puree, topped with fried shiitake mushrooms cooked with ginger and finished with pickled Kyoto carrots.
COURSE 3 – Poached Maine Lobster and Green Lentils Bisque, Shungiku, Morteau Sausage
Maine Lobster poached with Shio Koji Japanese seasoning and black truffle, served at the base with braised lentils mixed with shungiku (Chrysanthemum greens), black truffle, and morteau sausage, finished with lobster sauce and green lentils.
COURSE 4A – Madara (Pacific Cod) Marinated in Sake Kasu and Shirako Custard Bok Choy, Squid, Chorizo
Japanese Cod marinated with sake kasu and slow-cooked, served on the side with Shirako custard (male fish roe), served alongside sautéed bok choy stems, baby squid and chorizo, and finished with squid ink rice crispy, bok choy and spinach veloute.
OR
COURSE 4B – Kinmedai (Alfonsino) Miso-Grilled Jerusalem Artichoke, Mirugai, Water Celery
Grilled Kinmedai from Japan marinated with miso served with Jerusalem artichokes and Mirugai (geoduck) cooked in butter and shallots reduction,topped with Jerusalem artichoke chips and Seri leaves (water celery), finished with a bouillon of Jerusalem artichokes.
COURSE 5 – Roasted Barbary Duck and Foie Gras Consommé, Barley, Yurine (Lily bulbs), Maitake mushrooms
Duck from Bressein France, roasted and served with barley risotto, a duck leg confit and diced foie gras, together with glazed lily bulb and maitake mushrooms, finished with crispy barley and smoked consommé.
COURSE 6A – Niigata Murakami Wagyu Beef A5 Grilled Over Binchō Charcoal Endive, Shallot, Perigord Black Truffle
Wagyu beef from Japan, served alongside a charcoal crust, served with shallot soubise (onion sauce with butter from France), braised baby endives and Périgord truffle, finished with fried shallot rings and Perigord juice (beef juice with red wine and truffle) .
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COURSE 6B – Yezo Sika Deer with Blackcurrant and Red Cabbage, Renkon, Radicchio, Poivrade Sauce
Deer from Hokkaido, Japan with blackcurrant and juniper berry crust, served with braised red cabbage puree and a compote of sautéed lotus flowers and blackcurrants, finished with radicchio and Poivrade sauce (deer juice with pepper and red wine).
COURSE 7A – Koshihikari Ice Cream, Meringue and Fresh Corsican Clementine Pudding
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COURSE 7B – 80% Markrin Dark Chocolate Nougatine, Ice Cream and roasted Soba Cha Sablé Ganache with cream
Here's What Our Inspectors Said About Mezzaluna (2 Michelin Stars)
Perched on the 65th floor of the lebua Hotel, Mezzaluna offers sky-high and breathtaking views. Toast to the high life at Sky Bar before settling in for a gastronomic journey. The accomplished chef and his team deliver European delights with Japanese precision in seven-course set menu, along with some surprises. The flavours are balanced and sophisticated, and the food is creative and technically precise. A wine list of substantial proportions and prices accompanies.
