Review

Chef Alessandro Frau brought Sardinian–Italian fine dining to Bangkok in 2022, serving modern Italian cuisine crafted from premium ingredients from across Italy, France, Spain and Japan. The degustation menu begins with house-made breads, the standout a soft, aromatic focaccia. Snacks include miniature pizza, mushroom tart with mousse, sautéed mushroom and cheese and a crisp cone filled with tuna mousse. Crudo of Sicilian red prawns and amaebi combines smoked mozzarella, fish roe, sea urchin sauce, with drops of tomato, asparagus, and squid ink oil for layered freshness; the two prawn varieties providing distinct sweetness and texture. Squid tagliatelle, marinated with mint and extra virgin olive oil, comes with Siberian caviar and asparagus; sous-vide for two hours at 65°C, the squid is tender yet pleasantly chewy. Sardinian smoked eel with pickled vegetables and white balsamic leans sweet, anchored by firm flesh. Seasonal wild mushroom risotto with foie gras and snails is perfumed with black truffle; its richness offset by five mushroom varieties. Burrata-stuffed tortelli with wagyu beef cheek ragout sous-vide 72 hours, parmigiano fondue, fresh black truffle, and 25-year aged balsamico combines creamy and earthy. Mains highlight wood-fired suckling pig with saffron potatoes, or Mediterranean red mullet with breadcrumb crust and buffalo mozzarella sauce. Dessert presents milk in semifreddo, foam, gelato and sauce. Wine pairings lean toward Sardinian and Italian labels.