Rossini’s serves highly accomplished modern Italian cuisine in the sophisticated setting of a Tuscan villa. The restaurant was recently listed in the Bangkok’s Michelin Guide 2018: Plate, that indicates a “restaurant where the inspectors discovered quality food.”
A Tuscan villa with a rustic timber ceiling and stone fireplace, this restaurant impressed all dinners since the first step in. Known as a destination restaurant for creative Italian dishes, using premium ingredients and produce from Australia, Japan and all regions of Italy, from Sicily, Piedmont and more.
Led by Executive Chef Gaetano Palumbo, recently introduced four new and enticing àla carte menus; Dall’Orto – From the Garden; D’Amare – From the Deep Blue Ocean; La Carne – From the Butcher; and IPiatti della Ricerca – The Chef’s Menu.
Burrata, Sicilian Datterini tomatoes, wild arugula and pistachio
Chef Gaetano’s cuisine is modern and creative yet true to the authentic tastes and traditions of Italy. Available as three, four or five courses, his beautifully balanced new menus offer a choice of delicious appetizers, soups, pasta and main dishes.
Seared tuna with Tuscany ham, almond and red pepper crumbs
Born in Sicily, Chef Gaetano grew up in Sciacca, a traditional fishing town in Agrigento Province, which is often hailed as the culinary heart of traditional Sicilian cuisine. “In Sicily, cooking and eating together is central to community and family life,” says Chef Gaetano. “Everyone has a passion for local cuisine and produce, and learning the art of cooking is just as important as enjoying the pleasures of eating good food. Growing up in such an environment, I was drawn to cook from a very young age and have become even more passionate about food as I have traveled around the world.”
He was working as a consultant chef to Michelin starred Chef Alfredo Russo during the opening of Café Turino in Mexico City. He has also worked alongside three Michelin starred Chef Fulvio Angelini at La Zagara restaurant in Sicily and has received qualifications as a Master Italian Chef from the Accademia Barilla. He is also a certified sommelier.
The new à la carte menus
Carnaroli rice,Parmigiano Reggianoseasonal mushroom risotto and black truffle
Dall’Orto – From the Garden highlights include modern eggplant “Parmigiana”, thick Tuscan vegetable soup with a soft hen egg, and seasonal mushroom risotto with Parmigiano Reggiano and black truffle. Available as 3 courses for THB 1,380++, 4 courses for THB 1,850++ and 5 courses for THB 2,350++.
D’Amare – From the Deep Blue Ocean menu with delights such as rosemary smoked salmon with Parmesan cream, sweet pickled baby onions and onion powder, seasonal seafood soup with bread crostino, and garoupa with artichoke, n’duja beans with saffron broth. Available as 3 courses for THB 2,150++, 4 courses THB 2,650++, and 5 courses for THB 3,200++.
Miyazaki wagyu sirloin, banana shallot and potatoes puree
La Carne – From the Butcher menu with succulent dishes such as pan-fried foie gras, quince, braised red onion and cocoa brioche, homemade tagliatelle with lamb ragout with sweet peas, Fossa Pecorino cheese and mint, and or suckling pig, sweet purple pureé, lentil and onion with honey ginger mustard sauce. Available as 3 courses for THB 2,300++, 4 courses for THB 2,700++, and 5 courses for THB 3,200++.
I Piatti della Ricerca – The Chef’s Menu featuring Boston lobster with beetroot and gorgonzola sauce, carnaroli rice with sausage, savoy cabbage and black trumpet mushrooms or homemade tortelli “Carbonara”, and Miyazaki Wagyu sirloin, banana shallot and potatoes purée, and more. Available as 3 courses for THB 2,400++, 4 courses for THB 3,000++, and 5 courses for THB 3,500++.
Milk & Honey
Address: 1F, Sheraton Grande Sukhumvit Hotel, 250 Sukhumvit Road, Bangkok