lebua Bangkok

A Season of Change – Mezzaluna Autumn Menu

With a new season comes the promise of different flavors, colors and textures. Inspired and refreshed by a clean slate and new produce to play with, Chef de Cuisine Ryuki Kawasaki of 2-Michelin-star Mezzaluna has developed a new seven-course tasting menu – launched on September 17 – to excite and delight epicures.

True to his reputation for innovation and respect for the finest, organically-produced fare that’s sourced from Japan, Europe and locally, Chef Ryuki uses his training in classic French cuisine and an impeccable flair for detail to masterfully orchestrate seasonal menus that have earned Mezzaluna the highest praise in gastronomic circles: two stars in the first and second editions of the Michelin Guide Thailand (2018 and 2019). Mezzaluna currently also holds the top spot in Thailand Tatler’s “Best Restaurants 2019” guide.

With his new seasonal menu, Chef Ryuki will be surpassing the highest expectations of guests yet again, putting the spotlight on exceptional seasonal produce. Botan Ebi “Slightly Cooked” uses Spot Prawn from Hokkaido, which is rolled in carrot and lightly poached. This makes for a rather unusual dish, as it’s typically served raw in Japanese cuisine. Using the shell, he creates a rich bisque that’s finished with saffron, bestowing a golden hue and earthy yet sweet perfume. Caviar adds a gloriously savory edge, resulting in a dish that melts in the mouth with every bite.

Hamo “Beignet”      

Every season, Chef Ryuki’s focus is on ingredients that are at their best during that particular time. For example, this autumn also sees him using wild-caught Kue, which is dry-aged for a week to intensify its flavor, while Hamo is a commonly-found Japanese fish that is rarely used in French cuisine. Together with autumnal vegetables such as artichokes, eggplant, porcini mushrooms and hazelnuts, as well as European ingredients such as Iberico Ham, the dishes are an explosion of flavors – thanks to expert techniques.

Kue “Aged and Poached”   Hamo “Beignet”  

“Over the years I’ve learnt which ingredients are at their optimum during specific seasons, and this is how I decide which ones to use and what to combine them with. When creating a menu, I always choose what I want to eat; I want our guests to leave feeling exhilarated by the flavors and ideas that I have developed,” Chef Ryuki says.

Superlative service, a classical music quartet and stunning city and riverside views add to the very special Mezzaluna experience on the 65th floor of The Dome at lebua. (Open Tuesday-Sunday from 6pm-1am, last order at 10pm.)

A seven-course tasting menu is priced at THB 6,500++ per person with a choice of two wine pairings (THB 3,900++ and THB 6,500++, respectively). A vegetarian menu is also available.


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