Delicate red prawn carpaccio paired with sweet and sour baby bell peppers, goat cheese mousse, lemon dressing, and basil oil.
Handcrafted truffle ravioli tossed in a rich butter glaze, served over a porcini mushroom reduction and finished with fresh truffle shavings.
Creamy Carnaroli saffron risotto topped with slow-braised Wagyu beef cheek in a rich red wine reduction.
Crispy butter shortcrust crumble paired with smooth vanilla pastry cream, fresh seasonal fruits, and a delicate fruit coulis.
THB 4,900 per guest
Private Chef Experience Fee: THB 5,000 per event
The experience fee applies once per event, regardless of the number of guests.
Delicate red prawn carpaccio paired with sweet and sour baby bell peppers, goat cheese mousse, lemon dressing, and basil oil.
Handcrafted truffle ravioli tossed in a rich butter glaze, served over a porcini mushroom reduction and finished with fresh truffle shavings.
Creamy Carnaroli saffron risotto topped with slow-braised Wagyu beef cheek in a rich red wine reduction.
Crispy butter shortcrust crumble paired with smooth vanilla pastry cream, fresh seasonal fruits, and a delicate fruit coulis.
THB 4,200 per guest
Private Chef Experience Fee: THB 5,000 per event
The experience fee applies once per event, regardless of the number of guests.
Delicate red prawn carpaccio paired with sweet and sour baby bell peppers, goat cheese mousse, lemon dressing, and basil oil.
Handcrafted truffle ravioli tossed in a rich butter glaze, served over a porcini mushroom reduction and finished with fresh truffle shavings.
Creamy Carnaroli saffron risotto topped with slow-braised Wagyu beef cheek in a rich red wine reduction.
Crispy butter shortcrust crumble paired with smooth vanilla pastry cream, fresh seasonal fruits, and a delicate fruit coulis.
THB 3,500 per guest
Private Chef Experience Fee: THB 5,000 per event
The experience fee applies once per event, regardless of the number of guests.
Creamy Italian burrata served with ripe tomatoes, fresh basil and extra virgin olive oil.
Fresh homemade fettuccine with black mussels, garlic, white wine and fresh herbs.
Pan-seared rack of lamb served over smooth purple potato purée with a sweet and tangy vegetable caponata.
Classic Italian tiramisu with mascarpone cream, espresso-soaked ladyfingers and cocoa.
THB 2,500 per guest
Private Chef Experience Fee: THB 5,000 per event
The experience fee applies once per event, regardless of the number of guests.