Review

This century-old teak mansion, once home to the British consulate, is found within the grounds of the Anantara Chiang Mai. Situated on the banks of the Ping River, views from the elegant terrace are the perfect beginning to an evening of culinary excellence. Rebranding as a premium-level steakhouse, the operation excels, with director of food and beverage David Eldridge at the helm. The menu presents classic dishes utilising stellar imported ingredients. Begin with beef tartare with bone marrow emulsion and Sri Racha. Continue with seared scallops, dressed in piquant apple and bacon vinaigrette or scotch egg, featuring local black pudding with sharp mustard aioli and apple slaw cutting through the richness. The service has all beef dry-aged in-house for a minimum of thirty days, ensuring every cut is packed with flavour. Choose from Miyazaki wagyu A4 grain-fed 600-day striploin, Harris ranch USDA prime American Angus, free-range, grass-fed, grain-finished ribeye, or Australian Stockyard Gold Black Angus grain-fed 200-day 1kg bone-in prime rib. Cooking will be according to preference. Sauces and sides standouts are porcini and truffle mashed potatoes, and charred asparagus with burnt butter Hollandaise. Black cod and Tasmanian lamb rack are worthy alternatives to the beef. Desserts offer options from rich chocolate fondant to a lighter Eton mess. The wine list is global, with ample choice of glass and bottle.