“My menus are driven by seasonal produce and this one is no different. It focuses on fresh spring ingredients from Japan, as I'm always excited by the spring season in my home country.
“We will harmonise the flavours of France and Japan by using French and Japanese cooking techniques to deliver customers an unique tasting experience” says Chef de Cuisine, Mezzaluna Chef Ryuki Kawasaki.
Mezzaluna’s new Spring Menu is available now for 6,500++THB per person for 7 courses.
Hachimantai Salmon smoked a la minute with golden trout roe, udo, urui, cedro lemon emulsion, yogurt sorbet.
Or
Niigata Murakami Wagyu Beef A5* grilled over binchō charcoal firefly squid, asparagus, squid ink gnocchi, wasabi green
Wine Pairing: Chateau Calon Segur 3e Cru Classé, Bordeaux, France, 1990
Or
Quercy Lamb declinaison tomato crust, akashi octopus, baby squash, black olive, piment d’espelette
Wine Pairing: Chateau Bel Orme Cru Grand Bourgeois, Bordeaux, France, 1996
Acacia Honey mousse Yuzu-orange gel, fromage blanc sorbet, puffed rice and almond granola
Or
Chocolate Arcango 83% ginger ganache tart macadamia sable breton and nougatine, fleur de sel caramel ice cream
Wine Pairing: Ravini Moscato Spumente Dolce, Veneto, Italy, NV
Here's what our inspectors said about Mezzaluna
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 five- and 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.
