by Chef Ryuki Kawasaki
green vegetables & fruits gazpacho
squid, iberico ham, lemon ice cream, olive oil powder Rioja Blanco, Faustino VII, Bodegas Faustino, DOCa, Spain , 2014
paris mushroom, peas, crouton, sweet garlic foam Mâcon Villages, Joseph Drouhin, France , 2014
preserved in aromatic oil
pink grapefruit, mango, piment d'espelette oil caviar Colline Pescaresi, Trabochetto Pecorino, Talamonti, IGP, Italy, 2013
steamed with ginger and lemon grass
mussels, stuffed zucchini blossom, mariniere sauce Pinot Noir, Brancot Estate, Marlborough, New Zealand, 201
almond stuffed breast
haricot vert, chanterelle, edamame, matcha emulsion Zinfandel, Beyer Ranch, Wente Vineyards, Livermore Valley, USA , 2013
grilled over bincho charcoal
artichoke barigoule, eggplant, black olive, wasabi blossom
hatcho miso crust
togarashi pepper, eggplant, black olive, black garlic Clarendelle Rouge by Haut-Brion, Bordeaux, France, 2011
peach comfit and cremeux, fromage blanc parfait, wild strawberry and peach sorbet
dark chocolate and chocolate 75% foam
caramelized hazelnut crunchy praline, choc chip crumble, white chocolate ice cream Moscato, Castello del Poggio, IGT, Pavia, Piedmont Italy, NV
The Best Dining in Bangkok
At The Dome there is an exquisite selection of restaurants and bars which are culinary dream for connoisseurs.
At Breeze or Sirocco, it's a fantastic reality.
Two nights to catch your breath and one dinner at Breeze or Sirocco above Bangkok to take it away. Is this your fantasy getaway?