Raising The Bar For Gastronomy

Raising The Bar For Gastronomy

Rossini’s, the Michelin Guide ristorante at Sheraton Grande Sukhumvit, a Luxury Collection Hotel, Bangkok is raising the bar for gastronomy with a striking new à la carte menu that blends the rich, centuries-old traditions of Italian cuisine with unique contemporary elements.


Chef Giacomo Vinci, the hotel’s exciting new Executive Sous Chef, has curated a series of delectable dishes that will transport diners’ senses on a journey of discovery. Rossini’s all new à la carte menu is available every evening from 5.30pm – 10.30pm.


Raising The Bar For Gastronomy
Chef Giacomo’s special Tortellini Burrata.


Taking the finest produce – either imported directly from Italy or sourced locally and seasonally – these original dishes burst with flavour, while also being highly innovative, artistic and Instagrammable. The roots of each dish are unmistakably Italian, but Chef Giacomo has been inspired by his global travels to infuse his creations with unique ingredients and influences.


Amid the elegant ambiance of Rossini’s, which is designed to look and feel like a traditional Tuscan villa, diners can now savour a selection of sensational signature dishes. The epicurean journey commences with a choice of small bites, including Uni Bruschetta, which derives from Sicily but blends Hokkaido uni (sea urchin) and burrata cheese on freshly-baked brioche bread. Trota, which is presented in a smoking glass dome and pairs succulent salmon trout with lemon powder and cucumber jelly.


Raising The Bar For Gastronomy
Chef Giacomo is thrilling diners with his culinary skills.


Meanwhile, Chef Giacomo’s signature appetisers include Wagyu Carpaccio, which showcases imported Japanese Wagyu rib-eye beef, garnished with bread chips, capers, shallots, gherkins and his signature pink sauce; and Grilled Calamari, which carefully combines perfectly-cooked squid with green pea, ricotta cheese, fennel and orange – a vibrant burst of Mediterranean flavours.


A must-try dish for diners to Rossini’s is Chef Giacomo’s Tortellini Burrata, which is inspired by one of Italy’s most famous comfort foods, with organic tomatoes that taste like a summer’s afternoon in southern Italy – a memory from the chef’s childhood. His exceptional pasta-making skills will also be on show with a series of new recipes, including Mazara Fusilli, which uses red prawns imported directly from Sicily, enhanced with salmon roe and lemon zest, a jet-black Squid Ink Risotto with a compendium of seafood including mussels, Hokkaido scallops, king crab, bottarga and salmon roe. Cannelloni Di Zucca, a vegan recipe that uses gluten-free pasta with butternut squash, toasted hazelnuts and porcini mushrooms.


Raising The Bar For Gastronomy
Pan-fried halibut served with purple corn and butterfly peas.


Signature main courses present premium produce from land and sea, including Halibut, pan-fried to perfection and served with purple corn, butterfly peas, Curaçao, Romanesco and snow peas, and Pancetta, Italian cured pork belly, which is slow-cooked overnight until wonderfully soft and tender, then complemented with celeriac, pickled shallots, grilled cabbage and raspberry jus.


Chef Giacomo is also passionate about plant-based cuisine. This is demonstrated in his vegan main course of Carota – a celebration of the freshest, sweetest carrots in a variety of styles and textures.


Naturally, every meal can end on a sweet note with a choice of classic Italian desserts with an innovative twist: Tiramisu served in a smoking moka pot. Panna Cotta presented in the colours of the Italian flag, with green pistachio paste, red strawberry, white meringue and lemon ice cream.


Raising The Bar For Gastronomy
A colourful Panna Cotta to finish.


“I am very proud to present this new à la carte menu and excited to invite guests to experience my signature dishes. Every plate comes from my heart and reflects my life journey, from my childhood in Italy to my global career. I am passionate about retaining the authentic essence of Italian cuisine, while also giving every dish my own personal twist – an element of fun, interactive culinary theatre that diners will remember,” said Chef Giacomo Vinci.


For more information and reservations, call +66 (0) 2 649 8888 or email: bkklcdining@marriott.com.



Source: Marriott Hotels.

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