“The 2003 Heritage Collection,” says CEO of lebua Hotels & Resorts Deepak Ohri, who founded the open-air restaurant in 2013 as lebua’s first project, “comprises both a special à la carte menu and a beautiful booklet. We see it as a slice of history, and as a sign of our ongoing commitment to offering truly exceptional experiences.”
Says Gonzalo Ruiz, the restaurant’s new chef de cuisine: “Guests at the newly opened Sirocco were eating dishes such as paella long before they were at other Thailand-based restaurants. Oyster poorboy sandwiches and black pepper crab (previously unheard of at a brasserie) were other offerings that surprised our guests, while Chivas Royal Salute 21 Year Old was our house pour Scotch, and wines – previously only available by the bottle – were presented by the glass. We have always offered the extraordinary to our guests, and this collection celebrates that heritage.”
Both the menu and booklet will be renewed each quarter. The booklet will give an in-depth glimpse into theses truly rare ingredients and dishes.
Highlights of the first menu include the ‘Dombes Duck’ main course, a confit and smoke-grilled magret with rhubarb and wild strawberry compote, hibiscus juniper foam, and baby Provençal artichokes. “The marshy, game-rich Dombes area of France produces such extraordinary poultry that we decided to choose these ducks first and work the dish around them,” says Chef Gonzales, “pairing them with the seasonally available rhubarb and berries in a sweet, sour, spicy pickle, and of course the baby artichokes, whose flavor is so complimentary with the duck, and the foam of juniper and hibiscus, which perfumes the plate and accents the richness of the main event”.
Another notable dish is the olive oil-poached Catalan ‘Monkfish’ medallion, prepared with a saffron-scented bomba rice risotto, crisp-fried cuttlefish and a reduced ink sauce. The delicate Kashmiri saffron and Spanish bomba rice make a creamy compliment to the monkfish, which is considered a delicacy on the Mediterranean Spanish coast.
Before dinner, guests will enjoy a ‘Blast from the Past’ cocktail. One of a kind and carefully crafted from Royal Salute 21 Year Old, house-made Lebua Cigar Liqueur and ginger-orange marmalade, mango nectar, dehydrated crème de cassis, and a dash of sugar syrup, the signature Heritage Cocktail is the latest in a series of masterful creations from The Dome’s master mixologist Ron Ramirez. It is particularly appropriate that the ‘Crown Jewel of Scotches’ was chosen for the occasion, as this was Sirocco’s house pour Scotch when the restaurant first opened.
During dinner, guests may choose from the excellent Château Lagrange 1996 with its ripe aromas of rich black currant and cherry, and the 1995 Chateau Couhins with its very special aromas that always surprise the palate – as will everything experienced during this dinner.
About Sirocco restaurant: Perched on the 63rd floor of Tower Club at lebua, 247 meters high, Sirocco is the world's highest alfresco restaurant and one of Bangkok’s most coveted dining destinations. Since opening in 2003, Sirocco has wowed guests with breathtaking views of the city and the Chao Phraya River, along with delectable Mediterranean fare using the freshest and most unique ingredients from around the world. Its rich, stylish décor features Spanish-style steps, railed terraces and a central fountain. An evening jazz band accompanied by international vocalists performs Tuesdays through Sundays. Recently on December 31st, 2013, Sirocco hosted the New Year’s Eve Bangkok Ball Drop at lebua, the highest in the world and the first of its kind in Thailand. In 2013, the restaurant was listed as one of the 101 Best Restaurants in Asia by www.thedailymeal.com and designed ‘HAPA Restaurant of the Year’ by the Hospitality Asia Platinum Awards. Oak, the exquisite dessert at Sirocco, was noted as one of the world’s most expensive desserts by www.telegraph.co.uk.
For additional information, please visit www.lebua.com/sirocco. For reservations, contact +66 (0) 2624 9555 or [email protected]. Open daily from 6:00pm to 1:00am, last order at 11:30p. Capacity of 150 seats.
About lebua Hotels & Resorts: lebua Hotels and Resorts is a growing international luxury brand that operates distinctive hotels, fine restaurants and bars. Led by visionary CEO Deepak Ohri, Bangkok-based lebua takes a unique approach to hospitality that aspires to tap into a deeper level of exchange with guests to create emotional connections. lebua's award-wining lodging collection includes Bangkok’s best-performing luxury hotels (Tower Club at lebua and lebua at State Tower), three magnificent properties in India (Devi Garh by lebua, Udaipur; lebua Resort, Jaipur; and lebua Lodge at Amer, Jaipur), and an exclusive property in New Zealand (Lake Okareka Lodge by lebua). The Dome at lebua, the group’s collection of restaurants and bars atop its Bangkok properties, offers breathtaking vistas and an unmatched caliber of mixology, food preparation and innovative cuisine that attracts epicures from around the world. These include Sirocco, the world's highest open air restaurant, designated ‘2011-2013: HAPA Restaurant of the Year’ by the Hospitality Asia Platinum Awards; Sky Bar, named "the most stunning rooftop bar you’ll ever see" by The New York Times in 2013; Breeze, highlighted by USA Today as one of the world’s “10 most cutting-edge restaurants” in 2014; and Mezzaluna, honored as a ‘Foodie Top 100’ fine-dining mecca in 2013. lebua is considering hotel management contracts in city and resort destinations worldwide and plans to expand its destination dining concepts to major international locations.
For more information, please visit www.lebua.com or www.facebook.com/lebua, or follow @lebuahotels on Twitter or @lebuaHotelsResorts on Instagram.
Press contacts: Valerie Barrios, Chief Marketing Officer, [email protected]
Khanut Bunnooklub, Public Relations Manager, [email protected]
T: +66 (0) 2624 9550
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