Sirocco

SETTING

There is nothing to match the stunning 63rd floor, under-the-stars setting of Thailand’s loftiest restaurant. Perhaps enjoy a martini or kir royale at the glassed-off bar before sitting down to great food and spectacular views.

FOOD

Sirocco boasts of some of the finest international chefs in Asia with visiting superstars for occasional special promotions, but even so al fresco dining accompanied by robust breezes creates some real challenges for chefs and servers alike. The menu is created along the lines of the very best European establishments and ingredients are freshly flown in from Australia, US and Europe. Mediterranean salad of tiger prawns, scallops, mussels and rock lobster is well presented and offers an array of textures to the palate. Both fresh garden pea soup with a minty freshness and lobster bisque drenched with VSOP cognac are great ways to start a meal. The bread basket is great too. Main courses are equally creative, perhaps a little too much so with some dishes, given the battle with the environment on anything other than a perfectly clear, still night. Desserts are good and must not be missed.

WINES

The sky is truly the limit if you care to opt for a 1990 Chateau Petrus at 134,200 baht, but more down-to-earth labels are available with a good selection of both new and old world wines.

SERVICE

This is a popular venue and there is pressure to get through as many sittings per table as possible. Staff appears uninterested at times.

PRICE

This is a very expensive restaurant. Dinner for two without wine is between 5,000-7,000 baht.

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