To celebrate Summer, Chef de Cuisine, Chef Ryuki Kawasaki and his team at Mezzaluna, the Michelin two star restaurant in lebua Hotel, Bangkok are offering guests a taste of the best summer products he has sourced from around the world, creating the best of French cuisine with a Japanese touch.
The seven course Summer Tasting Menu starts at THB 6,500 ++ Download the Full Menu here. Please contact restaurant for bookings and more details.
Course 1. Shima-Aji (Striped Jack) “citrus cured” golden trout roe, fennel, mango, lemongrass.
Technique: The ingredients are cured with citrus zest, salt and sugar for 90 minutes, then marinated again with citrus zest, pickled fennel season, olive oil and chopped dill. Sliced fennel with lemon soy vinaigrette, yuzu orange gel, mango vinaigrette, lemongrass oil and yuzu yogurt sorbet are added to finish.
Course 2. Sazae (Sea Snail) “in herb butter” mushroom, peas, sweet garlic foam.
Technique: Recipe from Burgundy (France) and revisited by Chef Ryuki, sea snails are steamed with sake and cooked with garlic herb butter. Liver custard is added along with Paris mushroom, snow peas and green peas. Sweet garlic foam is placed on top with crouton. The Chef recommends eating the dish upside down to get all the ingredients together.
Course 3. Brittany Blue Lobster spice roasted red capsicum bisque, chorizo, puffed rice.
Technique: Taking Inspiration from Paellas in Spain, Chef Ryuki cooks the Lobster with butter and spices. Red pepper, chorizo, lobster bisque with confit pepper are added. The dish is finished with puffed black rice on the top and squid ink on a bed of rice cream.
Course 4. Ayu (Sweet fish) “confit” cucumber, green melon, sweet basil, its veloute
Technique: A summer fish from clear waters in the Japanese mountains, the fish is confit in olive oil with thym and garlic for 3 hours then seared “a la plancha”. The dish is then finished with fish veloute made from onions, cream, basil puree, melon and cucumber.
Course 5. Poulet Jaune de Mille Etangs “roasted staffed” edamame, chanterelle, sansho pepper.
Technique: From Dombes area in South of Bresse and Burgundy in east of France, the chicken is poached and seared then stuffed with mousseline, sesame and timut pepper. Chanterelle mushroom, edamame beans, pickled onions and fresh Sancho leaves (Japanese pepper) and brown butter is added to compliment the dish.
Course 6. Niigata Murakami Wagyu Beef A5 “grilled over binchō charcoal” potato, smoked eel, horseradish, watercress
Technique: Cooked at low temperature and then grilled over binchō charcoal and rolled into a charcoal crust. The Wagyu is served with a watercress puree, potato fondant, confit duck fat, smocked eel and horseradish cream on the top as well as garlic flower and watercress leaves.
Course 7. Dessert - Phuket Pineapple “fresh and confit” sudachi, tarragon
Technique: Pineapple from Phuket is prepared in 3 styles: fresh, dried and roasted and served with sudachi, tarragon meringue and sorbet.
Here's what our inspectors said about Mezzaluna (Two 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 French delights with Japanese precision in seven-course set menus, 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.
