Traditional Mediterranean Recipes

Traditional Mediterranean Recipes

ALATi at Siam Kempinski Hotel Bangkok presents new flavourful à la carte dishes inspired by traditional Mediterranean recipes, ingredients and contemporary cooking techniques of countries that surround the Mediterranean Sea, such as Italy, Spain, France and Turkey.

 

Executive Chef Carlo Valenziano reveals a new flavourful collection of Mediterranean classic and contemporary cuisine from his gastronomic experiences across the Mediterranean region. Chef Carlo’s inspiration comes from his favourite dishes from his home town in Italy and exciting trips to Spain, France and Turkey. The stories hidden behind them reflect his belief that ‘Life is food’ and that ‘Celebrating every day with the best food is life.’

 

traditional Mediterranean recipes
Freshly-baked Flatbread with Norwegian Smoked Salmon.

 

The à la carte menu features a number of Chef Carlo’s signature dishes, beginning with a selection of freshly baked flatbreads dressed with an extensive choice of genuine ingredients, including Norwegian smoked salmon, braised onion, burrata cheese, black truffle, mozzarella cheese and many more.

 

Chef Carlo has designed sharing menus to satisfy every discerning palate and appetite, whether large or small, featuring seafood on ice for seafood lovers that includes Atlantic lobster, La Friandise oysters, Hokkaido king crab, white prawns, black mussels and marinated tuna. The charcuterie board features all-time-favourite cold cuts of Paris ham, chorizo, Parma ham, duck rillettes, truffle liver pâté and pickles, while the cheese board includes Camembert, Brillat-Savarin, Comté, Parmesan cheese, grapes and nuts. Guests can also choose a mixed board with a choice of two kinds of charcuterie and two kinds of cheese with grapes and nuts. The Middle Eastern mezze platter comprises healthy and vegetarian selections of hummus, haydari, muhammara, marinated smoked eggplant and Turkish olives.

 

Traditional Mediterranean Recipes
Chef Carlo Valenziano’s array of Mediterranean classics reflect his gastronomic experiences.

 

There is also a wide selection of appetisers and salads, including rocket and berries salad; Mediterranean chicken salad; pulled French spider crab; roasted capsicum carpaccio; morel mushroom and truffle duxelle with pan-fried foie gras; and more; while the popular classic lobster and prawn bisque with whipped cream cannot be missed.

 

The pasta section embraces a selection of pastas, including homemade ricotta and spinach gnocchi with black truffle, lobster ravioli and spaghetti with AOP prawns.

 

traditional Mediterranean recipes
Ricotta Spinach Gnocchi with Truffle.

 

Chef Carlo’s main-course specialities include a tempting selection of baked snow fish, celeriac velouté, Avruga caviar and black truffle, pan-fried Tasmanian salmon trout, Sicilian caponata, and pistachio and coriander pesto, classic duck leg confit with butter mashed potatoes, and plum and thyme sauce, French steak haché, Parmesan, rocket and mustard sauce and more.

 

The grill at ALATi offers a succulent combination of meat dishes, including baby chicken alla Diavola; Jack Creek Wagyu prime picanha (250 g); Ebony Black Angus ribeye (300 g); and Murraylands lamb cutlets (350 g), with selections of side dishes and sauces.

 

traditional Mediterranean recipes
Baked snow fish, celeriac velouté, Avruga caviar and black truffle.

 

This fascinating journey around the Mediterranean region ends with a selection of delicious desserts, featuring classic French chocolate choux; Italian Delizia al limone with Amalfi Coast lemon sponge dome, light whipped cream, lemon custard and limoncello; French fruit méli-mélo tart with caramelised filo pastry, vanilla Chantilly, poached apricot, strawberry compote, pistachio crumble, raspberry sorbet and more.

 

All labels in the ALATi cellar are from vineyards in Mediterranean countries, and many are certified ‘natural’ and ‘biodynamic’. The wine list includes some ‘hidden gems’ uncovered during intensive research for the new menus. This enables patrons at ALATi to broaden their knowledge and appreciation of the region’s amazing variety of red, white and sparkling wines.

 

The choice of hot beverages includes Moroccan mint tea and Turkish coffee. The Moroccan mint tea is served in the classic style using teapots, trays and cups purchased in Morocco. Turkish coffee is growing in popularity throughout the world, and at ALATi, the beverage is made from Kurukahveci Mehmet Efendi powder and served with Turkish delight confectionery.

 

This Mediterranean culinary journey is available until 30th November at ALATi, lobby floor of Siam Kempinski Hotel Bangkok, from noon – 8pm.

 

For more information or to make a reservation, call +66 (0) 2162 9000 or email: dining.siambangkok@kempinski.com.

 

 

Source: Siam Kempinski Hotel Bangkok.

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