Tables Grill - Grand Hyatt Erawan Bangkok

Starters

Chilled

• David Hervé Oyster Selection, Marennes-Oléron, France

  • Boudeuse160,00 ฿
  • Royale195,00 ฿

• David Hervé Boudeuse Oysters800,00 ฿

  Lemongrass Jelly, Granny Smith Apple, Lemon Zest

• Brittany Blue Lobster and Spinach1.400,00 ฿

  36-Month-Aged Comté, Périgord Black Truffle

• Japanese Sea Bass Tartare1.600,00 ฿

  Kristal Caviar, Water Carrot Jelly, Moulin du Calanquet Olive Oil

• Wagyu Beef Tartare and Black Truffle1.000,00 ฿

  Périgord Black Truffle, Spicy Tomato Coulis

Warm

• Lobster Bisque and Raviole800,00 ฿

  Brittany Blue Lobster Raviole, Consommé Infused with Thai Pepper

• Pigeon Cannelloni & Vietnamese Consommé1.200,00 ฿

  Pigeon and Foie Gras Cannelloni, Basil, Mint and Pineapple-Infused Consommé

• Alaskan Royal King Crab1.400,00 ฿

  Thai Red Curry, Dried Tomato, Coriander, Galangal Emulsion

Fish and Shellfish

• Poached Red Sea Bream1.800,00 ฿

  Mushroom Consommé, Basil, Mint, Smoked Fennel

• Baked Japanese Sea Bass1.900,00 ฿

  Marinated Turnip, Chioggia Beetroot, Sauce Vierge

• Confit Wild New Zealand Salmon1.600,00 ฿

  Périgord Black Truffle, Zucchini, Homardine Sauce

• Slow-Cooked Hamachi1.700,00 ฿

  Smoked Bok Choy, Leek, Yuzu-Orange Sauce

Meats

• Klong Phai Farm Chicken and Yellow Wine1.600,00 ฿

  Slow-Cooked Breast, Crispy Leg, French Girolle, Red Onion, Chicken Jus

• Roasted Australian M6 Wagyu Beef Tenderloin2.200,00 ฿

  Spinach Roll, Tomato & Lemon Confit, Celery

• Roasted Australian Lamb1.600,00 ฿

  Grass-Fed Farmed Tenderloin, Carrot Mille-Feuille, Cumin Sauce

• Chiang Rai Meishan Pork1.500,00 ฿

  12-Hour Slow-Cooked Crispy Pork, Roasted Tenderloin, Glazed Apple, Fennel Pollen

To Share

• Australian M5 Wagyu Tomahawk

  • 1.5kg5.600,00 ฿

• Prime USA Ribeye

  Served with Chiang Mai Vegetable Cocotte and Truffle Mashed Potato

  • 450g3.600,00 ฿

Gourmet

A seafood-focused degustation, featuring locally sourced vegetables from the Royal Project in Chiang Mai; 5 Courses THB2,900

• Wild Langoustine Tartare

  Hua Hin Sturgeon Caviar, Consommé Jelly, Lemon Zest

• Roasted Hokkaido Scallops

  Endive, Cinnamon, Star Anise Infused Soy Milk Foam

• Pacific Red Tuna

  Orange & Soy Marinade, Coriander Root

• Confit Amber Jack

  Parsley Velouté, Shellfish Jus

• Artisan Cheese Selection by Bernard Antony

  Supplement THB420

• Apple, Cucumber and Dill

  Apple Parfait, Cucumber-Dill Compote, Lime Cream Cheese, Cinnamon Crumble, Lemongrass Sorbet

Epicurian

A thoughtfully curated showcase of Chef Hans' most celebrated dishes. 7 Courses THB3,900

• Brittany Blue Lobster and Spinach

  36-Month-Aged Comté, Périgord Black Truffle

• Alaskan King Crab

  Thai Red Curry, Dried Tomato, Coriander, Galangal Emulsion

• Confit Wild New Zealand Salmon

  Périgord Black Truffle, Zucchini, Homardine Sauce

• Slow-Cooked Hamachi

  Smoked Bok Choy, Leek, Yuzu-Orange Sauce

• Roasted Australian M6 Wagyu Beef Tenderloin

  Spinach Roll, Tomato & Lemon Confit, Celery

• Artisan Cheese Selection by Bernard Antony

• Strawberry and Yogurt

  Yogurt Sphere, Strawberry Sponge Cake, Strawberry Ice Cream