Event

Four Hands Dinners at Ciao Terraza

When

Wed 22 - Sat 25 November 2017

How to get there

  • Hop on the free shuttle from the Sathorn Pier

‘FOUR HANDS DINNERS’
by Chef Marcello Scognamiglio & Chef Domenico Francone
22 – 25 November 2017 at Ciao Terrazza

Domenico Francone is the executive chef at Tuscany’s Castello Banfi, whose Sala dei Grappoli restaurant was named one of Italy’s best 100 restaurants earlier this year at the prestigious Chef Awards. Francone, a renowned pastry chef, was also recognised as Italy’s Best Pastry Chef at the awards. Sala dei Grappoli, a fine dining restaurant set amidst splendid vineyards, features a modern interpretation of Tuscan and Italian Mediterranean cuisine.

Francone will join Ciao Terrazza’s Chef de Cuisine Marcello Scognamiglio for a series of exclusive “Four Hands” dinners at Mandarin Oriental, Bangkok in November.

In addition, we are excited to present an extraordinary six-course wine dinner on 25 November 2017 with exclusive wines from Castello Banfi.

For more information please contact [email protected] or +66 (2) 659 9000 ext.7390

*****

FOUR HANDS DINNER
22 – 24 November

From Chef Domenico

Uovo croccante con pomodori, spinaci e spuma di pecorino
Crunchy egg with tomato concasse, spinach and Pecorino foam

NV Tener Brut Spumante DOC, Piedmont

Ravioli d’anatra, crema di zucca e tartufo nero
Duck ravioli on pumpkin cream and black truffle

2015 Pinot Grigio, Le Rime IGT, Tuscany

From Chef Marcello

Filetto di vitello in crosta di pane al pomodoro, scarola ripassata con olive, capperi ed uvetta sultanina
Veal loin in tomato bread crust, pan-fried escarole with olives, capers and raisins

2014 Centine IGT, Tuscany

Baba Napoletano al limoncello

Traditional limoncello Baba Napoletano

4-course menu TH B 2,150 
3 glasses wine pairing THB 1,350

*****

BANFI WINE DINNER
25 November

Amuse bouche

NV Tener Brut Spumante DOC, Piedmont

Astice, Caponata di verdure, burrata e pomodoro
Lobster, vegetable caponata, burrata and tomatoes

2016 Pinot Grigio, San Angelo IGT, Tuscany

Evoluzione di quaglia, topinambur e cipolla rossa
Evolution of quail, Jerusalem artichoke and red onion

2014 Chianti Classico DOCG, Tuscany

Risotto con porcini, salsiccia di Cinta Senese e pecorino
Risotto with porcini mushrooms, Cinta Senese pork sausage and pecorino

2015 Rosso di Montalcino DOC, Tuscany

Banfi’s carbonara
Ravioli carbonara style

Duo di vitello, polenta zucca e riduzione di Brunello di Montalcino
Duo of veal, slow-braised veal cheek and veal sirloin, pumpkin, polenta and Brunel lo di Montalcino jus

2011 Brunelle di Montalcino DOCG, Tuscany

Sfera croccante di cioccolato al latte, Gianduja e Vaniglia con sorbetto al lampone

Sphere of Gianduja, vanilla and hazelnuts, raspberry sorbet

Fine teas and coffee

Petit fours

3,900 THB

 

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