Top
The Italian Job Vol.2

LA SCALA, THE ITALIAN JOB VOL.2

0

WHAT    : The Italian Job Vol.2, Visit of Antimo Merone, Executive Chef from one Michelin starred restaurant, 8½ Otto e Mezzo Bombana, Macau 

WHERE : La Scala, The Sukhothai Bangkok

WHEN   : 25 January 2019, Dinner ONLY!

PRICE   : Limited Seat Available

THB 3,900++ per person (food only)
THB 5,000++ per person (with wine pairing)

VIBE      : David Tamburini and La Scala welcome renowned Chef Antimo Merone, Executive Chef from one Michelin starred restaurant, 8½ Otto e Mezzo Bombana, Macau.

ITALIAN JOB VOL.2

Italian Guest Chef Series

David Tamburini and La Scala welcome renowned Chef Antimo Merone, Executive Chef from one Michelin starred restaurant, 8½ Otto e Mezzo Bombana, Macau.

The Sukhothai Bangkok are pleased to announce the newly launched culinary series “La Scala Italian Job Volume 2”, a dining series featuring a joint venture of renowned Italian guest chefs together with its own Italian chef David Tamburini.

For this upcoming volume 2 of the series, La Scala resident Executive Chef David is proud to welcome Chef Antimo Merone, Executive Chef from one Michelin starred restaurant, 8½ Otto e Mezzo Bombana, Macau.

David and Antimo will combine to create authentic Italian dishes influenced by the tradition and culture of Italy, with a special touch of their motherland recipes, 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 Friday, 25 January 2019

THB 3,900++ per person (food only)
THB 5,000++ per person (with wine pairing)

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

Limited seats, advance reservation is required!

For more information or to book a table please call Restaurant Reservations at 02 344 8888 or email to: promotions@sukhothai.com

Menu for Italian Job Vol.2 

Welcome

Zardetto Prosecco Brut

Ostrica

Oyster, tofu emulsion, mandarin, dill

Gli Antipasti

Merluzzo

Salted cod, mushroom ragout, taggiasca olive, mushroom and fish jus

Lis Neris Sauvignon 2016

Anatra da “serbo”

In house cured duck breast, yellow pumpkin, pomegranate

B.Giacosa Roero Arneris 2016

La Pasta

Eliche

Plankton “aglio e olio”, bottarga

Mollica tostata alla moda siciliana

Toasted breadcrumb spaghettini, sardines, wild fennel, raisins

Franz Haas Pinot Nero Schweizer 2015

I Secondi

Rombo, cavolfiore affumicato, induja

Turbot, smoked cauliflower, turnip top, spicy Induja salami

B.Giacosa Barbera D’Alba 2015

Vitello

Veal tenderloin, spinach, hazelnut bagna cauda, natural jus

Castello Fonterutoli Gran Selezione 2013

Il dolce

Fichi e gelato allaceto

Figs, walnuts and lemon leaves, compote organic apple vinegar ice cream