Park Avenue

SETTING

Heavy, leather upholstered furnishings and dark wood-grained wainscoting create a formal atmosphere. A pianist complements the ambience playing contemporary classics.

FOOD

Park Avenue should satisfy the healthiest of appetites. Complimentary bread and flour crisps served with black olive and garlic condiment act as a prelude to an extensive range of appetisers, soups and salads. Notable among these are crab cake with mixed salad and warmed hollandaise, and steamed Alaska king crab with crisp tossed salad in french dressing. For the soup, onion soup au gratin is excellent. Entrees feature a number of fish dishes including house speciality abalone steak served with sauteed lettuce and shiitaketruffle mushroom sauce. Park Avenue’s focus is, however, beef with Argentinian, Australian and Japanese imports taking centre stage. Chilled Australian black angus beef is full of flavour whilst the 18oz porterhouse should be reserved for the true carnivore. (Two minor comments on the side dish of baked potato: it was not baked and cream and bacon should be optional). Leave room for dessert as there are some worthy of specific mention including crepe suzette and passion fruit souffle.

WINES

The wine list is extensive and reasonably priced. All major French regions are well represented and there is a good selection from the new world.

SERVICE

The service staff is efficient, attentive and happy to assist with the menu.

PRICE

Expect to pay about 4,000 baht for two.

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