Two Michelin-Star Mezzaluna Launches New Winter Menu

"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 seven-course set menu, 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." Building on that promise, Chef Ryuki Kawasaki is currently presenting a winter seven-course menu priced from THB 6,500++ per person (excluding 10% service charge and 7% VAT), featuring Notsuke scallop carpaccio with kohlrabi, gray shrimp jelly and Beluga caviar; a choice between Magaki oyster confit with beetroot and Banyuls vinaigrette or veal sweetbread with glazed shiitake and Kyoto carrot; poached Maine lobster with green lentil bisque, shungiku and Morteau sausage; either sake-kasu–marinated Pacific cod with shirako custard or miso-grilled kinmedai with Jerusalem artichoke and mirugai; roasted Barbary duck with foie gras, barley, lily bulb and maitake; a main of Niigata Murakami Wagyu A5 grilled over binchō charcoal or Yezo sika deer with blackcurrant, red cabbage and poivrade; and desserts ranging from Koshihikari ice cream with fresh Corsican clementine pudding to 80% Markrin dark chocolate with roasted soba cha sablé; contact the restaurant for bookings." - Michelin Guide Thailand Editorial Team