Walking through the entrance, a large collection of wines are displayed with very rare and large wine glasses. We were guided to our reserved seats by the floor to ceiling window that looks out the Chaophraya River. The dimly lit space and spread out table arrangement provides privacy and a relaxing dining experience. 

 

Our meal started with an Amuse-bouche of prawn on top fresh leafs and a green bean infused creamy sauce. Then arrived an attractive looking loaf of bread, it was warm like just out from the oven. For appetizers we went for something light “Ox heart tomato salad”. The ox heart tomatoes where very sweet and firm, it is served with Frabosa blue cheese and dressed with 15 year old balsamic vinegar. Next was the “Baked snails in champignons”. The champignon mushrooms had a chewy texture which went along well with the garlic snails flavored with a parsley sauce.

 

For the mains our helpful waitress recommended the “Grilled New Zealand lamb cutlets” and the “18 oz Australian T-bone steak” both were grilled perfectly. We could tell it is good from the aroma. Cutting in the meat gives a better indication, pink and a little bloody inside. The taste confirms that it is good. The charred beef gave smoky taste and the beef was very tender. It is served with many choices of sauces; we chose the Bordelaise red wine sauce and the Blue cheese sauce. Just the steak itself was already good with the sauce it provides more variety of taste. Sides are sold separately; we had the “garlic mashed potatoes”, “Baked potatoes, sour cream, chives & bacon” and “artichoke barigoule”. One thing I regret about the steak was; I couldn’t finish it. It was too big more than half kilo in weight. Now, when I’m hungry I always think of that steak.


For dessert “Chocolate Soufflé” and vanilla bean ice cream which ends a perfect meal. Among the many steak houses in Bangkok, there is one that stands out in both the quality of food and ambiance.