Pattaya
Indian Restaurant
Velvety fresh burrata on San Marzano tomatoes, drizzled with 12-year aged balsamic, extra virgin olive oil, micro basil, toasted pine nuts and fleur de sel.
800g dry-aged Chianina ribeye grilled over applewood fire. Served with truffle butter, roasted bone marrow and hand-cut triple-cooked fries.
San Marzano tomato, fior di latte, spicy Calabrian salami and chilli oil. Stone-baked at 485°C for 90 seconds.
Hand-rolled spaghetti with slow-rendered Guanciale, Pecorino Romano and farm egg yolks. No cream — ever. The authentic Roman way.
Our grandmother's original 1984 recipe. Savoiardi soaked in espresso and Marsala, layered with whipped mascarpone and Valrhona cocoa.
Velvety fresh burrata on San Marzano tomatoes, drizzled with 12-year aged balsamic, extra virgin olive oil, micro basil and fleur de sel.
Silky wild mushroom velouté infused with black truffle oil, topped with crispy shallots and a swirl of crème fraîche.
Tender squid rings in a seasoned semolina crust, flash-fried golden. Served with smoked aioli and charred lemon.
Three golden sourdough crostini — classic tomato-basil, whipped ricotta with honey, and roasted pepper with goat cheese.
Cured meats, marinated olives, aged cheeses, roasted vegetables and house-made focaccia. Perfect for the whole table.
800g dry-aged Chianina ribeye grilled over applewood fire. Served with truffle compound butter, roasted bone marrow and hand-cut triple-cooked fries.
Wild Atlantic salmon glazed with citrus miso, roasted on a cedar plank over saffron risotto and wilted spinach.
12-hour braised lamb shank in a rich red wine jus, served with pomme purée and fresh gremolata.
Herb-brined free-range chicken, wood-roasted and glazed with preserved lemon and harissa butter. Served with roasted vegetables.
Carnaroli rice slow-stirred with wild mushrooms, aged Parmigiano Reggiano and a generous shaving of black truffle.
San Marzano tomato, fior di latte, spicy Calabrian salami and chilli oil on a hand-stretched Neapolitan crust. Stone-baked at 485°C for exactly 90 seconds.
San Marzano tomatoes, fresh fior di latte mozzarella and fragrant Genovese basil on a hand-stretched crust. A timeless classic.
Four-cheese pizza with mozzarella, gorgonzola, aged pecorino and smoked scamorza on a white base with fresh thyme.
Hand-rolled spaghetti with slow-rendered Guanciale, Pecorino Romano, Parmigiano Reggiano and farm egg yolks. No cream — ever. The authentic Roman way, always.
Wide egg pappardelle with slow-braised wild boar ragù, juniper berries, rosemary and a finish of aged Pecorino.
Tonnarelli pasta tossed with aged Pecorino Romano, cracked black pepper and a touch of pasta water. Deceptively simple, profoundly flavourful.
Our grandmother's original 1984 recipe. Savoiardi soaked in strong espresso and Marsala, layered with whipped mascarpone cream and dusted with Valrhona cocoa.
Silky Madagascan vanilla panna cotta with a seasonal berry coulis, candied pistachios and edible flowers.
Crisp fried pastry shells filled to order with sweet whipped ricotta, candied orange peel and dark chocolate chips. Dusted with icing sugar.
Barrel-aged gin, blood orange Campari and sweet vermouth stirred over a hand-carved ice sphere. Finished with a flamed orange zest ribbon — our most-loved cocktail since 1992.
Single-vineyard Barolo from Serralunga d'Alba. Garnet with orange rim, notes of tar, violets and dried roses on the palate.
Freshly pulled espresso, premium vodka and coffee liqueur shaken hard over ice until perfectly frothy. A brilliant after-dinner pick-me-up.