From October to December, in addition to soups such as black tiger prawn edamame soup with prawn Chantilly and celery leaves, or watercress soup with poached free-range egg and cepe cream, the team are serving up appetizers of Smoky Bay oysters vichyssoise with soy, ginger and nori; and smoked trout beignets served with asparagus sauce and trout caviar. These make fantastic preludes to main courses that include roast free-range chicken stuffed with foie gras and truffles and served with daikon petits farcis and mushroom duxcelle; whole free-range duck roasted with sancho pepper and honey, root vegetables and jus; and hearty organic beef fillet wrapped in smoked bacon, portobello mushroom and onions.
To finish, guests are invited to try a serving of local artisanal goats cheese grilled with chestnuts, soba, ume shu and herb flowers.
Sustainable, Organic, and Artisanal Flavours menu is available at Elements restaurant every Tuesday – Saturday from 3 October - 23 December 2017, 6 p.m. - 10:30 p.m. Prices start from Baht 680++.
Elements restaurant is located on the 25th floor of The Okura Prestige Bangkok. For more information and reservations, please contact 02 687 9000 or email [email protected], or book on our website www.okurabangkok.com
Prices are subject to 10% service charge and 7% government tax.