Menu complet
La carte du restaurant suivante peut être complétée sur place par des offres du jour ou de la semaine. En plus de certains plats tu trouveras sur la carte aussi des boissons, ainsi que des catégories générales de plats qui sont proposés ici. La carte du restaurant est complétée par des plats et des ingrédients que les visiteurs ont positivement mentionnés, mais qui éventuellement n'étaient pas encore enregistrés.
Offres
Offres exclusives du restaurant: Pizza -70% pour 72 THB !
Wodka
The largest grain and most delicate in flavor of sturgeon eggs, Beluga caviar tastes somewhat like the sea with buttery overtones
Martinis
Strawberries and basil on different texture, Seasoned strawberries with rare lime, Fresh strawberry ice-cream. Wine Pairing: Moscato, Rivani, Veneto, Italy, NV
Es-tu à la recherche de pudding ? Chez Breeze – Tower Club At Lebua State Tower, tu trouveras des magiques desserts qui satisferont certainement ton envie de remplir.
3Rd Course
Asam Pedas, Torch Ginger Jus. Wine Pairing: Bodvar No.7, Rose, Provence, France, 2017
Pan-seared, chives, prawn. Wine Pairing: Bodvar N.7 Rose, Côte de Provence, France, 2018
Sakura shrimp, yam bean, baba pasenbur. Wine Pairing: Bodvar N.7 Rose, Côte de Provence, France, 2018
Spiced Black Bean and Guangxi Wild Chili Pickled, Royal Project Fish . Wine Pairing: Bodvar No.5, Rose, Provence, France, 2017
Sichuan Vegetable and Chinese Lettuce Pickled. Wine Pairing: Pinot Noir, VAT6, Tyrrell's, Hunter Valley, Australia, 2014
1St Course
Butterfly pea vermicelli, sea urchin, Hunna fermented chili pickled. Wine Pairing: Clarendelle Blanc, by Haut-Brion, Bordeaux, France, 2018
Chicken Roll, Charcoal Eggplant, Lobster Curries. Wine Pairing: Ernest Rapeneau, Champagne, France, NV
Spicy Sauce, Chengdu Style. Wine Pairing: Champagne Perrier-Jouët, Grand Brut, NV
Flower Pepper Corn and Dried Chili. Wine Pairing: Champagne Ernest Rapeneau, France, NV
Oysters
Best Of Asia
With cucumber, hoi sin sauce. Wine Pairing: Clarendelle Blanc, by Haut-Brion, Bordeaux, France, 2018
Entrées
Wasabi cream, mango salsa. Wine Pairing: Clarendelle Blanc, by Haut-Brion, Bordeaux, France, 2018
Mushrooms, Taiwanese Shacha. Wine Pairing: Bodvar N.7 Rose, Côte de Provence, France, 2018
Grillade
Boiling Sichuan spice dried chili and sesame, Jasmine rice with stewed mushroom. Wine Pairing: Shiraz 'The Lodge Hill ', Jim Barry, Clare Valley, Australia, 2016
Petits Plats
Asam Hed, Tamarind Roots, Malacca. Wine Pairing: Sauvignon Blanc 'B ', Brancott Estate, Marlborough, New-Zealand, 2018
5Th Course
Purple yams sorbet, coconut and sago sauce, purple yams chip. Wine Pairing: Moscato, Rivani, Tenute Salva Terra, Italy, NV
Nutella Mousse, Chocolate Parfait, Banana Compote, Banana Sorbet. Wine Pairing: Moscato, Rivani, Tenute Salva Terra, Italy, NV
Foam, Candied, Jelly and Sorbet. Wine Pairing: Gewurztraminer 'Special Late Harvest ', Robertson Winery, South Africa, 2016
Classical chocolate mousse and praline Cake, Iced Quenella of milk ice-cream, milk jam and chocolate sauce. Wine Pairing: Moscato, Rivani, Veneto, Italy, NV
2Nd Course
Steamed, tangy lobster vinaigrett. Wine Pairing: Chardonnay 'La Mascota ', Mascota Vineyards, Mendoza, Argentina, 2017
Hokkaido scallop, topped with Oscietra caviar. Wine Pairing: Chardonnay 'La Mascota ', Mascota Vineyards, Mendoza, Argentina, 2017
Abalone Mushrooms, Cordyceps And Morel Mushrooms. Wine Pairing: Pinot Blanc, Trimbach, Alsace, France, 2017
Hokkaido scallop, vermicelli ball. Wine Pairing: Chardonnay 'La Mascota ', Mascota Vineyards, Mendoza, Argentina, 2017
Bamboo Shoot, Shitake Mushroom, Beancurd, Crispy Shredded Chicken. Wine Pairing: Viña Esmeralda, Torres, Catalunya, Spain, 2018
4Th Course
Malay Spices, Serunding, Nasi Ulam Rice. Wine Pairing: Shiraz, St.Hugo, Barossa Valley, Australia, 2013
Sichuan Herb and Spicy Sesame, Chinese Celery. Wine Pairing: Shiraz, St.Hugo, Barossa Valley, Australia, 2013
Wild Golden Flower, Cloud Ear, Tomatoes Dust Homemade-fermented Chili Pickled Bean Sprout Fried Ric
Wasabi Wild Pepper Soy Jus. Wine Pairing: Barolo, Valfieri, Piedmont, Italy, 2010
Foie gras, ginger fried rice, Merlot sauce. Wine Pairing: Shiraz 'The Lodge Hill ', Jim Barry, Clare Valley, Australia, 2016
Exclusive House Of Caviar
The medium-sized grain of this caviar has a slightly nutty flavour with a mellow length that lingers beautifully on the palate
Plats Principaux
Steamed pork XIAO LONG BAO shiitake mushroom red vinegar ginger. Wine Pairing: Shiraz 'The Lodge Hill ', Jim Barry, Clare Valley, Australia, 2016