Located on the 37th floor of trendy Pullman Bangkok Hotel G. The Scarlett offers a range of French and European traditional dishes served in style, prime Australian steaks on the chargrill with taste and quality for the fair prices.
By Wanida Tardivel
Scarlettwas known as the lively spot for foodies and socialites who like to have fun and chill-out in Bangkok. A breathtaking panoramic view from the open-air terrace overlooking Bangkok’s Skyline.
Relaxed in the comfy atmosphere where guests can choose to sit at the long bar, communal wooden tables or lounge in the vintage leather sofas, be it in or out-door. Private room for up to 15 persons.
The restaurant boasts a fine selection of wines along with tapas, daily specials, imported cold cuts and showcasing a large variety of world famous cheeses.
Friendly and knowledgeable service team always give you big smiles and offer to help you choose the right choices. From the comprehensive list of reasonably priced wines to signature dishes.
Over 250 Wine Labels, 10 wines by the glass changing randomly every week, Complete standard and premium spirits menu
15 cocktails changing randomly
Interactive Kitchen led by Sylvain Royer, General Manager and Chef de Cuisine of R&B Lab Company who operates multiple restaurants in the region including Scarlett Wine Bar & Restaurant Bangkok.
Born in Reims, France in 1972, Chef Sylvain was raised by his father, a Charcuterie chef. At an early age, he developed the passion for gastronomy and followed his dream by completing an apprenticeship at “La Garrene” Restaurant with National Diploma as a qualified cook.
With a vast amount of culinary experience in Europe, the Middle East and Asia, Chef Royer understands the modern day expectations for gastronomy internationally and serves it with excellence. He is well-known for his Farm to Table concept; only choosing the best and fresh products for his cuisine.
Ingredients used are often organically and locally grown, with the exception of French items like cheese, cold cuts and oysters, in which case he then uses only the finest of imported products. He does this by regularly inviting cheese masters and suppliers of cold cuts and oysters to display and explain their specialities and qualities at his restaurants.
Imported cold cuts & cheese, tapas, salads, pasta, Old Time Favorites, Daily specials
Imported beef from Australia and Japan and 4-6 weeks dry-aged beef, cooked from our very own open grilled station