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.
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
PRE-DESSERT Apple Pie
RHUBARBE – White Chocolate |Vanilla | Tarragon
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