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Sirocco, The Dome at State Tower

Address:Sirocco, The Dome at State Tower
1055, Silom Road, Bangrak, Bangkok 10500
Fax :02-624-9554
Located on the 63rd floor of the Dome at State Tower, Sirocco perhaps offers one of the most memorable dining experiences in Bangkok. The restaurant’s ambiance is not only second to none but it also uses only the best ingredients from the world’s best market, deserving its reputation as the finest Mediterranean cuisine under the stars.

The combinations of extraordinary sound, sight and cuisine makes Sirocco a truly unforgettable experience; a perfect place for those who are looking for a casual yet elegant dining. Every night a charming live jazz music mingles with the fresh breeze of Bangkok creates a magical rhythm for all the customers. Besides the lively jazz music, there are not too many better spots to appreciate the magnificent view of Bangkok and Chao Phraya river than at Sirocco; making it the hot spot for professional and amateur photographers alike. Last but not least, to create the best cuisine, the chefs at Sirocco choose only the best quality of ingredients for its clientele.
The waiters and waitresses are very professional and know the menu by heart, so customers are very well informed before they decide what to order. On that night, our waiter suggested Blue Sky, a delicious, fruity and sweet blue drink, which is one of the most popular drinks at Sirocco. However, for those who do not like sweet drinks Martini is a safe bet.

For the appetizer, we ordered pan seared foie gras with cranberry compote, crushed macadamia nuts and sherry reduction. The chef uses thick slices of French foie gras (goose not duck) and seared them to perfection, so every bite was juicy and tender with a bit of crust on the edge. The compote, sherry reduction and crushed macadamia nuts added a unique texture and complexity to the already superb foie gras. The second appetizer was Carpaccio of grain fed beef tenderloin with foie gras terrine, rocket pesto and balsamic reduction. The sweetness of the paper thin slice of raw tenderloin beef with the peppery of rocket salad and saltiness of parmigiano reggiano was very pleasurable.
For the main course, we tried marinated Australian lamb rack with ginger pumpkin mash and grilled scallions and Sirocco grilled Maine lobster with sea urchin butter served with wild rice and sweet corn salsa. I have always been a big fan of lamb chops and I was not disappointed in its best quality Australian lamb chops. The chops were perfectly cooked, a bit charred outside but very rare in the middle. The condiments and sauce that came with of the dish almost did not matter because the highlight was the truly the lamb chops-- unlike many restaurants that need to enhance the flavor of their food with sauces and condiment. The perfectly grilled fresh lobster with the hint of sea urchin butter was very delicious and sweet (but a bit small for my appetite). It matches very well the wild rice and grilled corn salsa, which reminds me a bit about the U.S. Southwestern cuisine that I like.
For dessert, we had a pretty good granny smith apple tart with caramel ice cream. The warm and crispy apple pie served with caramel ice cream was a perfect ending for a memorable dining experience.
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