Colonnade Sunday Brunch



WHAT    : Colonnade Sunday Brunch

WHERE : The Sukhothai Bangkok

WHEN   : Sunday, 12:00 – 15:00 hrs.

PRICE   : THB 3,000++ per person, Free Flow beverage package additional THB 1,500++ per person. 

VIBE      : Family, Finest, Fun unlimited dining experience.    

A MUST  : One of the best buffet experience. Wild variety of international finest buffet. Fresh imported seafood, choice of oyster, bread is beyond and world renowned french butter, sample authentic Thai cuisine from celadon, fresh pasta by bespoke La Scala culinary team, Sweet & pastry by master of chocolate.    

Sunday is typically a relaxing day for everyone. Make your Sundays a little bit tastier with the legendary Sunday Brunch at Colonnade, The Sukhothai Bangkok featuring a wide selection of international delights and refreshing drinks, along with wonderful sounds of jazz from world-class jazz performers.

Revered as the first hotel in Bangkok to provide unlimited Sunday Brunch, the hotel’s executive chef Thitisorn “Big” Amatasin continues to improve the quality of products while maintaining excellent customer service. The Sunday Brunch here features a gastronomic feast from two worlds, both East and West as well as signature dishes from the hotel’s main outlets.

“We only use the finest and freshest ingredients to create the dishes that are succulent in both selection or quality. Though our Sunday brunch has always been renowned for its high standard, we never stop improving our products and service in order to exceed our guests’ expectations and allow them to experience the real charm of The Sukhothai Bangkok,” Chef Big said.

Sunday Brunch at The Sukhothai Bangkok takes place at the hotel’s outstanding venues, Colonnade and The Zuk Bar, where guests can choose to sit either inside the restaurants or outside at the terrace adjacent to the hotel’s beautiful lush garden and lily pond.

Bangkok's Best Seafood Buffet

Begin a gastronomic Sunday feast with a fresh display of crustacean specialties, including Alaskan King Crab, Maine Lobster, Sicilian Brown Crab, Razor Clam, Snow Crab Leg, Rock Lobster, Black Mussel, White Prawns, Manila Clams, and River Prawns, served together with condiments such as lemon wedges, lime wedges, Thai chili lime dip, cocktail sauce, tartar, tomato salsa, and tabasco.

There is also a selection of European oysters freshly shucked to order, including Normandy Oyster from France, Fine De Clair Oyster No.2 from France, Irlande Oyster from Ireland, Prat Ar Coum from France, and St. Vaast from France, which perfectly paired with lemon wedges, lime wedges, cocktail sauce, tabasco, mignonette, and ponzu.

The seafood items might be changed regularly depending on the seasonal variations to ensure the best and freshest quality of ingredients.

Rare selection of Antipasti and Salad

Traditional appetizers have been carefully selected to offer guests a truly excellent dining experience. A highlight is a fair display of bread that comes with Échiré, the best butter in the world from France—a rare treat here in Bangkok.

Caesar Salad Station is supremely satisfying with baby cos, bacon, croutons, anchovies, parmesan, and Caesar dressing. There is also a salad bar featuring numerous items for your salad enjoyment, as well as an interesting option of tossed salads on offer.

The charcuterie table is lined with French sausage, salami, Coppa, Prattami, and Parma ham and melon, along with 3 different types of cured salmon: Gin and Tonic, Whiskey and Honey, and Dill Gravlax. Many pates and terrines such as duck rillettes; wild boar terrine; foie gras pate, black truffle, and port jelly; and terrine whole duck foie gras with ginger are also available with brioche bread and pickles.

A recent addition to the buffet line is the succulent grilled raclette cheese served with boiled new potatoes and pickles.

Inclusive signature recipes

The Sukhothai Bangkok’s signature dishes highlight delicate soups such as lobster bisque flambé with Pernod and lobster butter and truffle and wild mushroom cream soup with fresh sliced black truffle, meticulously prepared to ensure delicate flavors and heavenly aromas.

Italian enthusiasts will be drawn to homemade pasta and carbonara—cooked a la minute from the hotel’s Italian restaurant, La Scala, featuring herb fettuchini, saffron pappardelle, squid ink vermicelli, and ravioli, served with a wide choice of delectable sauces such as cherry tomato sauce, garlic sauce, mushroom sauce, carbonara sauce, parsley sauce, and many more.

Another highlight is the craving station serving premium meat dishes, including the melt-in-your-mouth roasted wagyu prime rib with Yorkshire puddings and red wine sauce, followed by the roasted pork porchetta with prune gravy and the baked ‘glacier 51’ toothfish wellington with spinach cream.

Also luscious is the mouthwatering pan-fried foie gras made to order, served together with toasted brioche and apple salsa, a perfect fare that will send your taste buds to ecstasy.

The grill station completes with a generous selection of grilled specialties, including Grilled river prawn, grilled rock lobster, grilled scallop, grilled salmon teriyaki, 24-hour beef ribs roasted with garlic oil, and grilled lamb chop. There are also delicious hot dishes like baked oyster with spinach and mornay sauce, chicken coq au vin, seafood thermidor, and braised beef cheeks with white beans “Lyonnaise”.

Among the highlights of the expansive buffet are the flavorful collection of sushi and sashimi made with freshly imported ingredients, such as salmon, engawa, kani, ebi, saba, hamachi, hotate, tako, sake, unagi, and ikura, to name a few—as well as Japanese appetizers like seaweed salad, seasoned jellyfish, boiled salmon belly in miso sauce, and shrimp tempura.

Meanwhile, the Thai section gets a top score for its authentic Thai dishes from Celadon, the hotel’s famed Thai venue. Appetizers highlight khao tang goong mungkorn, (lobster coconut dip, crispy rice crackers), pla neua (spicy grilled beef salad), and yam hao plee ped krob (banana blossom salad, crispy duck and lychee). For mains, there are several Thai favorites like gai hor bai teoy (chicken in pandan leaf), goong phad med mamuang (wok-fried shrimp with cashew nuts), massaman kae (braised lamb massamun curry, sala fruit). There’s also a Northern style curry noodle with a choice of braised lamb or chicken.

A variety of sweet treats created by the hotel’s pastry chef Laurent Ganguillet kicks off with a selection of 25 to 30 varieties of farm house cheeses, followed by traditional Thai desserts such as khao niew mamuang (sticky rice, mango), kanom sai sai (traditional Thai dessert, stuffed shredded coconut steamed in banana leaves), and naam kheng sai (Thai shredded ice). The demo station features a la minute tiramisu with your choice of liqueur and crepes suzette, along with 5 kinds of homemade ice creams and sorbets. Chef Laurent’s signature delights also include sticky toffee pudding served with fudge sauce—as well as an extensive dessert list like eclairs, panna cotta, pavlova, crème brûlée, chocolate truffles and macarons.

The Sunday Brunch at The Sukhothai Bangkok also provides a kid’s room with many activities and games, accompanied by the restaurant’s professional team of kid lovers who will look after your kids as you enjoy your wonderful 3-hour meal.

The Sunday Brunch is priced at B3,000++ per person for food only and B4,500++ per person for food and free flow wine and champagne.

The Legendary Sunday Brunch at Colonnade allows diners to experience one of the best Sunday brunches Bangkok has to offer, with an unlimited selection of food from the finest ingredients, some of which are rarely found in other restaurants, even in Bangkok.