SETTING
A hushed fine-dining venue with attached walk-in wine cellar, and piano bar on the mezzanine. Gives the impression of a teakwood sala opening out into a garden area. Each table has its own private alcove.
FOOD
The Grill Room and Wine Cellar has now won three New York Wine Spectator magazine’s international Awards of Excellence back to back
(2003, 2004, 2005), almost unheard of in Thailand. Executive chef Walter Thenisch continues to astound, remaining abreast of world
trends, despite his 20-year tenure at the Royal Cliff. Menu changes take place regularly, leaving about 50 items for choices. If you enjoy flambe items, try tomato soup flamed with gin at the table. Another good choice for a starter is homesmoked river trout fillet with papaya relish, shrimps, citrus-scented shallots and avocado. For more food theatre, US angus rib-eye is presented by the maitre d’ on a butcher’s platter complete with scales for you to choose the weight and watch as it is cut from the whole ribeye. Grilled exactly to your requirements with a wonderful horseradish cream accompaniment.
WINES
The largest selection in Thailand, under the watchful eye of the wine meister himself, Ranjith Chandrasiri. 825 labels plus 11 house wines spanning 17 countries and 36,000 bottles.
SERVICE
The service staff has regular training to teach them about the wines and the types to go with the dishes. Friendly yet unobtrusive.
PRICE
A spectacular dinner for two, without wine, can be enjoyed for just under 2,000 baht.
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| Tel: 0-3825-0421 |
| Reservations: Highly recommended |
| Dress code: Smart/casual |
| Open: Information not given |
| Set meals: Yes |
| Buffets: No |
| Vegetarian dishes: Yes |
| Free drinking water: Yes |
| Use of MSG: No |
| Mobile phone allowed: Yes |
| Corkage: 500 baht |
| Amenities: Piano bar |
| Private parking: Yes |
| Car valet: No |
| Credit card: AE,V,MC,D,JCB |
| Established: 1973 |
| Website: www.royalcliff.com |
| Email: Click Here |
| Previously listed: 2005 |
| Specialities |
Scampi bisque flamed with cognac
Grilled angus prime rib-eye cut
Herb and mustard seed crusted salmon steak
Tenderloin of beef Madagascar flamed with brandy |
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