Chef Mauro Colagreco’s favourite ingredient is apparently the tomato, and so he frequently has entire menus dedicated to the vegetable across his various restaurants, including at Côte. The restaurant is located in the Capella Hotel with beautiful views of the Chao Phraya River, and likely played a significant role in getting the hotel named (allegedly) best in the world.
1. Tomato tart w/ burrata and raspberry 2. Tomato meringue w/ shrimp & caviar 3. Tomato salad w/ fig & sorrel 4. Sharing bread w/ ginger and olive olive oil 5. Tomato gazpacho w/ peach tartare & mustard ice cream 6. Tomato tartare w/ tomato water espuma, sardine, & marjoram water 7. Vongole w/ fava beans & zucchini (no tomato here) – this was the only dish I did not care for, not least because there was a piece of shell on the clam (which they very kindly comped my cocktails for, without me asking) 8. Cuttlefish “dumpling” w/ cherry tomato coulis, Daurikus Kaviari caviar, & tapioca. The cuttlefish was made into a “mousse” with eggplant and had a cool texture along with the oyster-and-pearls-like combination of tapioca and caviar 9. Brioche w/ pesto (not pictured) – delicious with an amazingly soft texture, so much so that I forgot to take a picture 10. Langoustine w/ morel & cherry tomato & saffron – there was a brown skin on the langoustine which I haven’t seen before, but it didn’t taste any different and the tomato/saffron combo was amazing 11. Grilled monkfish w/ pineapple tomato & green curry – the monkfish was succulent, but the pineapple tomato wasn’t as flavourful as I was expecting after the waiter hyped it up to be super sweet 12. Lamb rack w/ apricot & tomato concassé, accompanied with garlic cream, olive powder, lamb shoulder, and lamb jus (pictured first) – I was worried that the rib meat would be too gamey with so much fat but it of course ended up delectable, though I liked the shoulder meat even better 13. Olive oil ganache w/ watermelon & strawberry 14. “San Marzano” tomato ice cream w/ coconut semifreddo & various texture of matcha – delicious use of tomato in a dessert that retained its savoury qualities 15. Raspberry lychee choux, hibiscus chocolate, and tomato verbena pâte de fruit
Really tasty food across the board, and presentation, service, and ambiance were all impeccable. If you’re in Bangkok you most likely want to try Thai food which you won’t find here, but certainly worth a visit if you want a break in between. I also received a small bottle of their olive oil to take home!
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Chef Mauro Colagreco’s favourite ingredient is apparently the tomato, and so he frequently has entire menus dedicated to the vegetable across his various restaurants, including at Côte. The restaurant is located in the Capella Hotel with beautiful views of the Chao Phraya River, and likely played a significant role in getting the hotel named (allegedly) best in the world.
1. Tomato tart w/ burrata and raspberry
2. Tomato meringue w/ shrimp & caviar
3. Tomato salad w/ fig & sorrel
4. Sharing bread w/ ginger and olive olive oil
5. Tomato gazpacho w/ peach tartare & mustard ice cream
6. Tomato tartare w/ tomato water espuma, sardine, & marjoram water
7. Vongole w/ fava beans & zucchini (no tomato here) – this was the only dish I did not care for, not least because there was a piece of shell on the clam (which they very kindly comped my cocktails for, without me asking)
8. Cuttlefish “dumpling” w/ cherry tomato coulis, Daurikus Kaviari caviar, & tapioca. The cuttlefish was made into a “mousse” with eggplant and had a cool texture along with the oyster-and-pearls-like combination of tapioca and caviar
9. Brioche w/ pesto (not pictured) – delicious with an amazingly soft texture, so much so that I forgot to take a picture
10. Langoustine w/ morel & cherry tomato & saffron – there was a brown skin on the langoustine which I haven’t seen before, but it didn’t taste any different and the tomato/saffron combo was amazing
11. Grilled monkfish w/ pineapple tomato & green curry – the monkfish was succulent, but the pineapple tomato wasn’t as flavourful as I was expecting after the waiter hyped it up to be super sweet
12. Lamb rack w/ apricot & tomato concassé, accompanied with garlic cream, olive powder, lamb shoulder, and lamb jus (pictured first) – I was worried that the rib meat would be too gamey with so much fat but it of course ended up delectable, though I liked the shoulder meat even better
13. Olive oil ganache w/ watermelon & strawberry
14. “San Marzano” tomato ice cream w/ coconut semifreddo & various texture of matcha – delicious use of tomato in a dessert that retained its savoury qualities
15. Raspberry lychee choux, hibiscus chocolate, and tomato verbena pâte de fruit
Really tasty food across the board, and presentation, service, and ambiance were all impeccable. If you’re in Bangkok you most likely want to try Thai food which you won’t find here, but certainly worth a visit if you want a break in between. I also received a small bottle of their olive oil to take home!