Located on Wireless road, the Allium means flower plants that encompass many species, including the onion, garlic, scallion, shallot, leek, chives and more. All these are elements found in classical French cooking.
Cool white and royal red are the predominant colors of the dining room, which has an extensive glass wall to one side and a long bar with seating to the other side.
The open kitchen and there is a chef’s table available for an up-close and personal dining experience. The kitchen team led by Dutch Chef Roxanne Lange who sources only the finest of European ingredients in combination with locally grown organic produce, and she also uses botanicals grown in the herb garden on the deck outside the restaurant.
Antique saloon chairs provide easy seating at the tables, with high stools at the bar, and the atmosphere is as conducive to business dinners and corporate entertaining as it is to more intimate occasions.
Comfy table, perfect seats for catching up with friends after works
Set menus with combinations of locally grown garden vegetables, plants, and regional Thai products prepared with attention and European cooking techniques and feminin touches.
Amuse Bouche – The mixture of kale, broccoli, pesto, avocado, green peas
Cocollos oyster & Oscietra Caviar
French oysters with Sour cream and apple celery sauce topped with fine Oscietra Caviar.
Chiang Mai Tomato Salad – declination of organic tomatoes with meringue, tomato sorbet, tomato soup and organic flowers.
Thai mud crab & cucumber – A very fresh and crunchy dish with Surathani crab, spaghetti cucumber, watermelon.
Hokkaido scallops. Delicate Japanese sea scallops with pumpkin puree topped with crispy seeds.
Red snapper, sunchoke & Chorizo – Brought from the southern province, Suratthani, a delicate fish with wine butter sauce…creamy, rich and buttery taste accompanied by garden vegetables, garlic, and crispy sausage.