La Scala X Acqua



WHAT    : The Italian Job Vol.1, La Scala X Acqua

WHERE : La Scala, The Sukhothai Bangkok

WHEN   : Thursday 13th September 2018

PRICE   : THB 5,500++ per person (Food only) / THB 6,800++ per person (with Wine pairing)

VIBE      : Glamorous La Scala launches new dining series “Italian Job” the exclusive dining series with a collaboration between Chef David Tamburini and renowned Italian guest chefs.


Italian guest chef series,

David Tamburini and La Scala welcome renowned chef Alessandro Frau from award-wining restaurant in Phuket, ACQUA.

The Sukhothai Bangkok is pleased to announce the newly launched culinary series “La Scala – – Italian Job”, a brand-new dining series featuring a joint venture of renowned Italian guest chefs with its own restaurant Italian chef David Tamburini.

For this inaugural series, La Scala resident executive chef David Tamburini, is proud to welcome Chef Alessandro Frau from the renowned Acqua in Phuket, most definitely a leading contender for one of the most aesthetically pleasing and best restaurants in Phuket.

David and Alessandro will combine to create authentic Italian dishes influenced by the tradition and culture of Italy, with a special touch of their native homes Sicily and Sardinia, reinterpreted in the continued evolution of modern times with new cooking techniques, ingredients and artistic presentation in today’s style.

Details of the schedule and menu can be found below.

  • One Dinner only on Thursday, 13 September 2018

THB 5,500++ per person (food only)

THB 6,800++ per person (with wine pairing)

Prices are in Thai Baht and inclusive of 10% service charge and applicable government tax

Limited seats, advanced reservation is required!

For more information or to book a table please call Restaurant Reservations at 02 344 8888 or email to:


2/3 small amouse bouche



Campania buffalo mozzarella bavaroise

 italian tomatoes from the south, basil

Sous vide cooked octopus salad, marinated in extra virgin olive oil

lemon and vinegar, fennel leaves, celery and Taggiasche olives DOP

(by Alessandro Frau)

Acqua Signature Tortelli “Il Mare” stuffed with Burrata cheese in a sauce of vongole juice, squid ink, Sardinian sea urchin and marine plankton

(by Alessandro Frau)

Pasta al forno

Rigatoni Gentile stuffed with the classic Sunday’s beef ragu

crispy Parmigiano Reggiano, “intingolo”

Grilled Sicilian red prawns, baby calamari, Italian lard, yellow polenta, stracchino cheese and black fregola pasta

(by Alessandro Frau)

Costolette di agnello , Vignarola al timo

Roasted iberico lamb rack

Summer vegetables casserole, thyme and camomille scented

Fichi e gelato all’aceto

Figs in two ways, fresh and homemade compote with walnut and lemon

white wine vinegar ice cream, aloe vera

Modica chocolate

homemade raw chocolate napolitaner “Modica” style

with organic Thai cane brown sugar