For the main was an old Italian recipe done with a twist, II mio filetto di manzo alla Rossini con fegato grasso. Created for the Italian composer Gioacchino Rossini. A beef fillet toped with pan seared foie gras. Usually it all goes on top a large croûton but the creative chef replaced it with a bed of baby spinach. Hidden inside the spinach was raisins and pistachio which was a nice surprise and went well with the foie gras. You would think the foie gras would over power the beef but not at all, it was complimenting the beef. It was actually a good pairing, both cooked perfectly. The spinach added more complexity to the dish.  



For dessert, Bangkok's favorite, Tiramisu. It is presented differently, the chef has separated the coffee mixture as a sauce. The cream is put on top of the cake. This way you can try each part separately or have any combinations you like. A new experience to have tiramisu. We could not resist to have one more, it was Mousse di cioccolato Maracaibo con salsa al mango e vaniglia. Venezuelan chocolate mouse with mango salsa and vanilla foam. It does taste as good as it looks.



After the meal, Fabio Polidori the young and talented Italian chef came to greet us at the table. His creation was very well appreciated, especially the way he separates the sauces. Giving his dishes a clean look and handing us varieties of options to explore and taste.

Sampled Menu

La zuppetta di pesce alla Livornese 600 baht
Le pappardelle ai funghi porcini 750 baht
II mio filetto di manzo alla Rossini con fegato grasso 1800 baht
II Miglliore Tiramisu  570 baht
Mousse di cioccolato Maracaibo con salsa al mango e vaniglia 480

At-Bangkok ratings:
Ambiance  4
Food  4.5
Service  4
Value  4