Located atop the Centara Grand CentralWorld, the warmly comfortable and luxuriously appointed fine dining venue offers gasp-inducing views of the city, making this exclusive event a highpoint of the festive dining season.
Comprising an eclectic list of meticulously sourced ingredients and heritage foods, the eight-course menu is a treasure chest of timeless culinary gems, starting with an amuse bouche of French Spéciale No. 2 oysters on half shell in Bloody Mary gelée.
The starter features an iced tin of Russian Oscietra Caviar (30g) served with blinis, sour cream and classic condiments. The piece de resistance is a frosty shot glass of Beluga Noble Vodka - a much appreciated touch of authenticity that serves to enhance anticipation of the meal to come.
The next two courses are served together as one, starting with French Erquy Scallop served on the half shell, bathed in a frothy-savoury Mushroom and Leek Sabayon and topped with Bone Marrow and White Alba Truffle. One of the world’s most coveted and costly culinary fungi, the White Alba has an earthy, intense flavour that outshines even its much loved dark toned cousin.
The precious Alba also makes an appearance in the Hokkaido Scallop Carpaccio, served on refreshing Rémoulade of diced celery and Alba truffled cream.
A Pan-Fried Foie Gras - browned just right - is accompanied by caramelised red cabbage and fresh cranberries in Lobster Sauce. The plate is completed with a strip of gingerbread rusk, beckoning the diner in dramatic rococo tableaux.
Next, a Confit of Quail stuffed with Foie Gras glistens in Madeira Sauce Glaze with a garnish of Apricot Chutney, which is followed by a delicately layered Feuilleté puff pastry brimming with Brittany Blue Lobster and Mushrooms in Martell X.O. with Veal Sweetbreads on the side.
While sipping a flute of Mumm Cordon Rouge Granité - which can be thought of as a Champagne slushy - we took in the view from our window table of the tony Rajadamri shopping district fifty-five floors below, with the night time cityscape and mighty Chai Praya River beyond.
With still a more than a half-tank of the complimentary bottle standing by, we are presented with a main course choice of beef or fish.
The A5-rated Japanese Beef Fillet in red wine sauce is impossibly tender and succulent, served rare with a seared outer crust and a dollop of silky smooth potato purée generously topped with black truffle.
Alternately, the Pan-Fried Turbot Périgord comes nicely browned, bathed in a frothy razor clam sauce with black winter truffle and porcini Parmentier makes for a difficult choice.
The meal’s exquisite Full Stop was a Chestnut and Black Current Mousse “Pavlova”, comprising meringue drops and candied chestnut with a financier cake and scoop of raspberry sherbet tucked invitingly beneath.
8-COURSE GALA NEW YEAR’S EVE DINNER AT RED SKY
December 31st, 2017 7pm-2am.
Baht 15,555++ per person (incl. 1 bottle Mumm No. 1 Pink champagne per couple).
Red Sky Centara Grand and Bangkok Convention Centre.
999/9 Rama I Rd. Tel. 02 100 6255.Website: https://www.centarahotels-resorts.com/redsky/.
