Through July 31 at Red Sky, Centara Grand at CentralWorld
INSPIRED by Provence’s summer Lavender Festival, Red Sky Restaurant’s Chef Hugo will be using lavender as the key ingredient in a five-course dinner menu featuring Almond, garlic and grape Gazpacho with lavender flowers and Andalusian olive oil; Pan-seared Sarlat foie gras, set off by peaches and lavender-infused syrup; and Charcoal-grilled rack of lamb topped with pure lavender honey Aioli, among its dishes. B2,955++ per person; or B4,295++ per person when paired with wine.
999/99 Rama 1 Rd., Pathumwan Tel: 02 100 6255 www.centarahotelsresorts.com
INSPIRED by Provence’s summer Lavender Festival, Red Sky Restaurant’s Chef Hugo will be using lavender as the key ingredient in a five-course dinner menu featuring Almond, garlic and grape Gazpacho with lavender flowers and Andalusian olive oil; Pan-seared Sarlat foie gras, set off by peaches and lavender-infused syrup; and Charcoal-grilled rack of lamb topped with pure lavender honey Aioli, among its dishes. B2,955++ per person; or B4,295++ per person when paired with wine.
999/99 Rama 1 Rd., Pathumwan Tel: 02 100 6255 www.centarahotelsresorts.com
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