Lebua News


An exquisite à la carte menu has been launched to honor the restaurant’s history and philosophy.

The 2003 Heritage Collection is the celebration of the ongoing quest by extraordinary chefs for exclusive ingredients and new ways to combine them that has made Sirocco the unrivaled fine dining destination it is today.

It is also a culinary journey deep into Sirocco's roots in Mediterranean cuisine, one that takes extraordinary turns, the restaurant's new chef de cuisine, explores his own Mediterranean roots. As he says, "We have always offered the extraordinary to our guests, and this collection celebrates that heritage".

Starters include:

  • Pan-seared foie gras, Spanish apricots coulis and brûlée, Sicilian pistachio and brioche
  • Seared Atlantic diver scallops with Iberian chorizo and Greek fava beans and puree, and pumpkin seed oil

For mains, guests will be treated to:

  • Catalonia monkfish with saffron-scented bomba rice risotto, crisp-fried cuttlefish and ink sauce
  • Dombes Duck, smoked-grilled, rhubarb and wild strawberry compote, and Provençal artichokes

Guests can also enjoy a 'Blast from the Past' cocktail made with Royal Salute 21 Year Old Scotch Whisky. It is particularly appropriate that the 'Crown Jewel of Scotches' was chosen for the occasion, as this was Sirocco's house pour Scotch when the restaurant first opened.

During dinner, guests may choose from the Clarendelle Rouge 2006 from the famous Clarence Dillon estate of Château Haut-Brion, and the young Clarendelle Blanc 2012, both of which may be enjoyed by the glass as part of the Heritage Collection menu.

"The 2003 Heritage Collection," says CEO of lebua Hotels & Resorts Deepak Ohri, "comprises both a special menu that will be renewed quarterly and a booklet that offers an in-depth glimpse into the ingredients' origins. We see it as a slice of history, and as a sign of our ongoing commitment to offering truly exceptional experiences."

Experience Sirocco's heritage today: http://www.lebua.com/sirocco