Chef Henk Savelberg, who has the distinction of having been awarded a Michelin star in four different restaurants across the Netherlands, is preparing a Modern French menu for diners at Savelberg Bangkok during the Christmas and New Year festive season.

Served on 24, 25 December and on 31 and 1 January, for both luncheon and dinner, the seven-course menu is priced at 6,000 baht plus service and government tax.

Savelberg Festive

FABERGÉ EGG WITH CAVIAR (15 gr.) – Royal Oscietra Caviar | Blini | Crème Fraiche | Leek | potato cream

LOBSTER – Lobster | Lemon grass | Ginger |Pomelo|Shimeij

OYSTER – Sauerkraut | Pork

TURBOT – Orange |Jerusalem artichoke | Hazelnut | Green herbs

PASTRY – Black truffle | Foie grass | Green cabbage

PIGEON – Carcass roasted pigeon | Beetroot | Liver | Pistachio | Parsley | Onion


RHUBARBE – White Chocolate |Vanilla | Tarragon

Savelberg Festive

Dinner begins with a Faberge egg overflowing with 15 grams of Royal Oscietra caviar, followed by a course of sliced lobster with a bunch of shimeji mushrooms, lemon grass, ginger and pomelo.

An oyster is served with a puree of sauerkraut and pork, and then comes a course of turbot with orange and hazelnut. A rich dish of foie grass and black truffle is accompanied by green cabbage, with the main course being pigeon roasted with liver and beetroot. A pre-dessert of apple pie follows, with dinner concluded by a sweet serving of rhubarb with white chocolate, vanilla sauce, and tarragon leaves.

To make a reservation or for further inquiries, please call 02 252 8001

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Festive W