cheese 35g 50g 100g cold cuts 35g 50g 100g

Parmigiano Reggiano D.O.P. 120 170 330 Parma Ham D.o.p 160 220 420 Dolce D.O.P. 100 120 200 Sella di Mastro Dante Ham 100 130 250 Manchego D.O.P. 140 190 370 Mortadella Bologna 100 120 230 Taleggio D.O.P. 100 130 240 Sottocenere “Under Hash” w/ Truffle 140 190 370 Finocchiona Toscana 100 120 230 Pienza D.O.P. 170 240 470 Pancetta 100 120 230 Testun Al Barolo Ocelli 180 250 480 Nduja Sausage 110 150 290 Cusie’ Malto D'orzo Ocelli 270 370 730 Capocollo Martinafranca 260 360 700 Crutin Al Tartufo Ocelli 240 330 660 Iberico Bellota Ham 220 310 600 Cusie’ Foglia di Castagno Ocelli 240 330 650 Patanegra (Carved) Castelmagno D.O.P. 210 290 560 Tuscan Ham On Bone (Carved) 140 190 370 Aosta D.O.P. 130 180 340 Beef Bresaola 150 210 410 Ubriaco Prosecco Moro 140 200 390 Wild Boar Salami 160 220 430 * Ubriaco Riserva Rosso Moro 130 190 360 Goose Salami 200 280 550 Ubriaco Alla Birra Moro 130 190 360 Salame Milano 100 120 230 Formaggio Di.Vino Moro 150 210 400 Patanegra Lardo (Belly’s Fat) 150 210 400 Antony’s Brie De Meaux 180 260 500 Cured Pork Cheek Bacon 150 210 400 Pure Cashew Barefood 120 180 350 Truffle Cashew Barefood 140 190 380 Truffle Salami 160 220 430 Hashed Goat 160 230 440 menu our mix board Desserts mix board 60cm 980 whole baked* apple * 250 Cinnamon, Sun Dried Fruits, Vanilla Ice-Cream [email protected] mix board 80cm 1250 vegan chocolate-coconut delight 190 02 665 2772 With Belgian Chocolate and Coconut Milk mix board 100cm 1850 vanilla rice pudding 250 Pistachio, Rose Flower and Orange-Cinnamon Sorbet flourless chocolate lava 250 Vanilla Ice Cream and Coffee Sauce (baked a la minute, allow 15’) ABOUTEATERY.BANGKOK homemade gelato w/ royal project milk 75 sorbets 120 Orange-Cinnamon, Lemon-Basil-Green Apple

tiramisu 240 @ABOUTEATERY cream, Coffee and Lady Finger orange almond cake 240 Sunkist Orange and Almond Flour

millefeuille strawberry 290 OCEAN TOWER II, SUKHUMVIT 21, SOI 3, Millefeuille with Fresh Strawberry and Chantilly ASOKE, BANGKOK, THAILAND tapas starters soups main bruschetta parmigiana * 190 scallops w/ foi gras & black truffle 880 minestrone alla genovese wild cod fish fillet 790 Pesto, Egg-plant, Tomato and Scallop, Honey, Foi-Gras, Black with fregola* 240 Parmesan bechamel Truffle, Asparagus Tips Char grilled, served with Sauteed Curly Fregola pasta in Vegetable broth with Basil Endive and spicy Nduja Mash Potato nduja & bruschetta 240 tasmania's mussel pot 380 lentil soup 240 grilled octopus 790 with spreadable Spicy Pork Sausage Fresh Mussel, White Wine, Garlic and Herbs Rosemary-garlic oil from Calabria and Burrata filling With Grilled Asparagus and beef tartare 690 Zucchini, tomato, Onion, Capers and the broccoli 150 125g Polmard French Beef, Cashew Balsamic reduction dressing Sauteed with Garlic and Chili Truffle Cheese, Coriander, Black Truffle smoked organic sirin chicken 590 roasted potatoes 150 grandma's polpette 220 and Locally grown Organic Chicken in Korat with Garlic and Rosemary Homemade, mixed Beef and Pork meatballs pasta risotto and smoked by Sloane. Served with a Chorizo Crust and Bacon-Potato Terrine smoked bacon-potato cake 190 in rich Tomato Sauce with lemon zest spaghetti clams 390 with Grain Mustard egg en cocotte 240 Add Extra Fresh Shaved Bottarga - 590 pluma iberico pork a la plancha 820 with Gorgonzola & Black Truffle Shaves Pluma pork is the equivalent of Wagyu smoked eggplant * 190 Gragnano Spaghetti, Garlic, beef. We simply grill it and serve it Basque White Wine, Pepper and Parsley Garlic, Feta Cheese and Mint grilled sausage w/ rocket salad 320 style with Piperade and Grilled Tomato roasted cauliflower * 150 Italian Sausage, Rocket, Cherry beetroot ravioli 380 new zealand lamb chop 870 Tomato, Balsamic Parmesan, Cream Sauce and with Gorgonzola dip Free range, grass fed since day one, baked portobello mushroom 280 Pine Nuts antibiotic and hormone free. Grilled to croqueta de jamon 190 Stuffed with Mushroom Salsa, truffle ravioli 490 perfection and served with Rosemary- Deep-fried with Iberico Ham Roasted Potatoes and Mint Yoghurt Sauce Arugula and Parmesan Filled with Potato and Porcini and served smoked 220 beetroot tartare 290 with Black Truffle Cream Sauce lamb shank 690 Quick smoked with Sechuan Pepper Mustard sauce, Olive Oil and Herbs tagliatelle canadian lobster 980 Braised Lamb Shank, Parsley, Parmesan and Lemon Zest sicilian anchovy 280 cashewnut cheese 390 White Wine, Thyme, Cherry Tomato Salsa Verde and Pure Cashewnut Cheese with capellini blue swimming crab 450 beetroot dip 190 Parsley Salsa Verde with Crab Meat in Spicy Cherry Tomato and White Wine Sauce. with Sourdough Garlic Brushed burrata 590 Bread and Roasted Hazelnut Sweet Pumpkin, Pesto, Pumkin Seeds paccheri octopus and nduja 580 black angus black angus ribeye calamari fritti 280 sauteed clams 390 Gragnano Pasta, tossed with spicy Nduja, ribeye cuts butcher board 1kg Octopus and Pienza D.O.P. Cheese with Aioli sauce White Wine and Saffron w/ Rocket, Parmesan Served with: andaman prawn 450 "farrotto" 390 and Roasted Potatoes Mushrooms Sauce, Spelt tossed with Pumpkin and Shitake 200g 980.- Roasted Potatoes, Tiger Prawns, pink Pepercorn, Rocket And Parmesan, Mushrooms, Coriander Leaves, 300g 1350.- Aioli, Parsley and White Wine Gorgonzola Sauce, salad Mild Chillies, Shallots and Feta 500g 2100.- Mustard, andaman rock lobster salad 490 cod fish & quinoa cake 340 pappardelle wild boar 590 Lemon Pan fried and served with yogurt dip with Rocket, Avocado, Jack Fruit and Orange Tuscan style Wild Boar Ragout 3900 veggie quinoa 2.0 290 moroccan potatoes * 180 tossed with Homemade Pappardelle, served with Parmesan Cheese White and Black Quinoa tossed with Tripple cooked potato chunks, Bell Pepper, Raw Sauer Kraut, Apple, red charmoula and soft egg gnocchi 390 Almonds, Red Oak Salad Julienne thank you from Potato Gnocchi, Gorgonzola Sauce, Walnuts the about eatery kitchen team goat cheese & baby spinach 290 green caserecce pasta with pulled Hashed Goat Cheese, Baby Spinach, all prices are subjected to 7% vat and lamb shank and porcini 590 chef edoardo chef tam Iceberg, Avocado, Melon, Blueberry, Exectutive Chef Cold Kitchen Sun-dried Tomatoes and Balsamic 10% service charge Tossed with Porcini Mushrooms, Parmesan Cheese and Black Truffle chef keng chef prick organic kale rocket salad 320 Sous Chef Pasta Kale, Rocket, Red Oak Leaves, Asparagus, * vegan friendly: this dishes can be made risotto nduja and burrata 480 Orange, Cashewnut Cheese, Pine Nut, Dry Figs vegan on request Carnaroli Risotto Cooked with Spreadable chef santi chef lek Spicy Nduja Sausage and Topped Main Course, Bakery Cold Kitchen, Bakery pesto caprese 350 with Fresh Burrata Cheese filling , Tomato, Rocket, vegetarian vegan raw-vegan k. tee Pesto and aged Balsamic Steward, Helper