lebua Bangkok, Lebua News

CHEF RYUKI KAWASAKI PRESENTS HIS SPRING TASTING MENU AT MEZZALUNA

The seven-course Spring Menu at Mezzaluna, the multi-award-winning restaurant at Tower Club at lebua, features seasonal and exclusive products that are paired to exceptional wines. “My menus are always driven by seasonal produce and this one is no different. It focuses on spring vegetables such as asparagus, morels, peas, pattypan squash, eggplant, zucchini, white dandelion and more,” says Chef Ryuki Kawasaki.

Dining and drink courses include:

  • King Salmon smoked à la minute: asparagus, heart of palm, cedro lemon emulsion, yogurt sorbet. Grüner Veltliner Singing, Laurenz V, Kamptal, Austria 2011.
  • Morel Mushroom consommé: chicken & foie gras ravioli, baby zucchini, yellow wine jelly. Sauvignon Blanc, Wither Hills, Marlborough, New Zealand 2015.
  • Spiny Lobster poached in court-bouillon: romanesco, broccolis, orange sabayon, thai basil. Côtes du Rhône, Etienne Guigal, France 2015.
  • John Dory preserved in aromatic butter: firefly squid sobrassada, squid ink gnocchetti, écume iodée. Chablis, Réserve de Vaudon, Joseph Drouhin, Franc 2014.
  • Burgundy Rabbit stuffed saddle: clams, green peas, fava beans, white dandelion, savory oil. Clarendelle Rouge by Haut Brion, Bordeaux, France, 2011.
  • Niigata Murakami Wagyu Beef A5 grilled over binchō charcoal: artichoke barigoule, eggplant, black olive, wasabi blossom –or– Quercy Lamb tomato crusted loin, fillet mignon, belly confit: polenta, pattypan squash, wild garlic, piment d’esplette jus.Pintia, Bodegasy Viñedos Vega Sicilia, Spain, 2011.
  • Milk Chocolate 43% chocolate pâte à bombe: passion fruit cremeux, hazelnut dacquoise, praline Chantilly, hazelnut-praline ice cream –or–Citrus blood orange, lemon, pink grapefruit and mandarin: lemon curd, citrus marmalade, margarita foam, mandarin sorbet. Gewurztraminer, Special “Late Harvest”, Robertson Winery, South Africa, 2013.

Click here to book your table.

The full story is available via this link.