BOLLINGER, GASTRONOMY + ARTISTRY at Park Hyatt

Diners can experience an exclusive evening at the Grand Ballroom, Park Hyatt Bangkok together with Bollinger this Friday, January 5, 2018. On the menu includes five first-class Champagnes from the illustrious house of Bollinger paired with the culinary masterpieces by the hotel's renowned Executive Chef Franck Detrait and his band of kitchen mavericks. 

The excellent meal starts with the amuse bouche of Scallop Carpaccio, celeriac and aged Comte cheese, granny smith and yuzu served with a flute of Bollinger Special Cuvee Brut 75cl N/V X8.

The first course will be Seared Smoked Salmon, beetroot and raspberries, daikon and shiso with another glass of Bollinger Brut Rose 75cl N/V X8.

Next course will present Grilled Canadian Lobster, gnocchi and lobster veloute with Bollinger R.D. Extra Brut (1.50 Lt) 1988 X2. Then the Lamb Tenderloin, parsnip and enoki mushroom, Parmesan and hazelnut emulsion accompanying by Bollinger La Grande Annee 2005 X6.

Dessert includes Brie de Meaux and Tome de Savoie, with quince paste and dry nuts bread, complemented with Bollinger, La Cote aux Enfants (1.50 Lt) 2013 X3. Followed by Mignardises of  Bourbon Vanilla Croque en Bouche, Mango & Passion Fruit Cheesecake, and Chocolate Bar and Orange Zest.

The exquisite dining experience priced at B6,500++ per person with commensurately exceptional value.

Advanced reservation required, please call 02 012 1234.