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"Fine dining and wine tasting”
dinner
20, November 2009
Ámantee 's resident chef Jérémie Sebag and guest chef Olivier Roquejoffre have designed a menu (see below) that combines the savoir-faire of French haute cuisine and discreet touches of Asia 's subtle flavors.
Ámantee 's delightful classical Thai architecture and distinctive atmosphere are an ideal setting for this unique dining experience in Bangkok .
To enhance the culinary experience, Ámantee has carefully selected refined French wines that will complement each course with elegance and sophistication.
You may want to savor this menu including our selection of wines (fours glasses of high-quality French wines) or may decide to order the wine separately by the glass or the bottle. (click here to see the Wine List)
From 7.30 PM onward and before the dinner a complementary cocktail and Amuse gueule will be served. Other pre-dinner drinks, both alcoholic and non-alcoholic, will be available at a nominal price.
Ámantee Dinner
Ocean menu - 20, November, 2009
5 courses
Before dinner
Ceviche de gambas
Gamba cevicheKimpap au crabe et au pomelo
Crab and pomelo kimpap
Complimentary cocktail
At the dinner table
Thon rouge mi-cuit au gomasio, vinaigrette à l'huile de sésame
sur un lit de cressonCoconut milk and cardamom scallop tartare
Crème de coco safranée aux oursins, aux palourdes et au crabe,
arômes de gingembre et de citronnelleSaffron coconut cream with urchins, clams and crab,
ginger and lemongrass flavors
White wine : Pouilly Fuissé - Maison Verget – 2004 (12cl)
Rizotto aux cigales de mer, bisque tomatée aux feuilles de lime keffir
Moreton Bay bug risotto, tomato bisque with kefir-lime leaves
White wine : Chablis Terroirs de Chablis - Maison Verget – 2006 (12cl)
Darne de sériole (kingfish) a la plancha sur une brunoise de légumes au curry rouge, émulsion iodée
Yellowtail kingfish steak a la plancha on a red curry vegetable brunoise,
Sea-flavored emulsionWhite wine : Riesling Gueberschwir - Domaine Zind Humbrecht - 2004 (12cl)
Tarte tatin de mangue et son sorbet à la mangue et à la menthe fraîche
Mango tatin tart with a mango and fresh mint sorbet
Dessert wine : Muscat de Beaumes de Venise - Domaine des Bernardins - 2004 (7cl)
Sélection de mignardises
Free flow of mineral still water and nam matoum (Thai chilled herbal drink)
Reservation is required before November 18, 2009. There is limited seating for this event.
Patrons are expected at Ámantee at 8 pm at the latest.
Price per Guest
1,800 THB ++ without wine
2,950 THB ++ including 4 glasses of wine - as suggested
For further information and bookings please contact us by phone: 0 2-982-8695 or by e-mail: info@amantee.com
Prices are per Guest, in Thai Baht and are subject to 10 % service charge and applicable government tax . Prices may change without notice .
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