ITALIAN JOB #3 David Tamburini and La Scala welcome Chef Ciccio Sultano 2-Michelin Star restaurant Duomo
The Sukhothai Bangkok is delighted to announce the signature culinary series “La Scala Italian Job Volume 3”, a dining series featuring a joint venture of renowned Italian guest chefs with its own restaurant Italian chef David Tamburini.
Chef Ciccio Sultano, owner of 2-Michelin Star restaurant Duomo, located in Ragusa Ibla, Sicily – Italy, is flying in to join hands with Chef David Tamburini at La Scala for 5 days. This exclusive collaboration will take the form of an innovative 5-course set lunch menu and a 7-course set dinner menu.
David and Ciccio will combine to create authentic Italian dishes influenced by the tradition and culture of Italy, with a special touch of their motherland recipes, reinterpreted in the continued evolution of modern times with new cooking techniques, ingredients and artistic presentation in today’s style.
Details of the schedule and menu can be found below.
Lunch from 16-19 February 2019: 5-course set menu at THB 2,900++ per person (food only) or THB 3,900++ per person including wine pairing
Dinner from 15-19 February 2019: 7-course set menu at THB 5,800++ per person (food only) or THB 7,200++ per person including wine pairing.
Prices are in Thai Baht and exclusive of 10% service charge and applicable government tax
Limited seats, advanced reservation is required!
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5-course Set Menu |
7-course Set Menu |
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APERITIVO - Green olive staffed with Raffadali pistachio marzipan - Cherry tomato - Langoustine and its roe, San Cono prickly pear - “ I wanted to be fried “ small cannolo, Mazara del Vallo red prawn, Oscietra caviar - “Truffle” ANTIPASTO - Mediterrenean turbot and winter black truffle PRIMO PIATTO - Ragusano cheese gnocco, cuttleflish carbonara lemon and pistachio INTERMENZO - Truffle ice cream SECONDO - Sicilian black pork striploin staffed “alla chiaramontana”, carrob’s glace , canataloupe melon DOLCE - Ricotta cheese cannolo, San Cono prickly pear sauce, Pizzuta almond sorbet |
APERITIVO - Green olive staffed with Raffadali pistachio marzipan - Cherry tomato - Langoustine and its roe, San Cono prickly pear - “ I wanted to be fried “ small cannolo, Mazara del Vallo red prawn, Oscietra caviar - “Truffle” ANTIPASTI - Oyster on the Hyblean plateau - Ragusano cheese gnocco, cuttleflish carbonara lemon and pistachio - Mediterrenean turbot and winter black truffle PRIMO PIATTO - Queen’s lasagna, Britanny blue lobster, langoustine and squid SECONDO DI PESCE - Amberjack milanese, pizzaiola style INERMENZO - Truffle ice cream SECONDI DI CARNE - Sicilian black pork striploin staffed “alla chiaramontana”, carrob’s glace , canataloupe melon DOLCE - Cherry tree |
