SINCE launching his monthly ‘Chef’s Table’ menu at the always bustling Wine Pub, Chef Dominique Ferchaud has proved he’s a dab hand at delighting palates with seasonal ingredients presented in new and exciting ways.
After recently wowing diners with Chef’s Table treats such as Seared jumbo shrimp with celeriac and ginger, served with sundried tomatoes and coriander; and Angus beef filet with crispy potato roll, seared mushrooms and rosemary sauce; we were excited about what the festive season would bring. And after sampling a sneak preview of his Xmas cuisine last month, we’re happy to report it’s going to be a cracker.
Chef Dominique’s four-course Christmas Eve Menu, priced B1,999 per person, begins with a delicious Home smoked salmon topped with coriander and raspberry white balsamic pearls; followed by Seared duck liver on an onion and redcurrant biscuit, celeriac and black trompettes mousseline; and then a choice of either Pan fried filet of sea bass with sautéed girolles mushrooms, spinach flan and basil, or Seared tenderloin of Doe with salsify and chestnuts, black pepper corn and Cognac sauce. Finishing the culinary journey is a lip-smacking Chocolate Xmas cake.
His three-course New Year’s Eve Menu, priced just B2,200 per person, is as equally enticing, starting with Marinated red shrimp with pickled vegetables, Mesclun with dill and mustard dressing, followed by Veal chop with black trompettes mushrooms, asparagus, and truffle flavoured mashed potatoes, and then finished with Chef Dominique’s handcrafted chocolate dessert selection – an elongated plate featuring Dark Origin chocolate mousse with berries and pistachio sauce; Chocolate cake and yogurt ice cream; and Tiramisu in a chocolate cup. Delicious.
The festive menus, of course, are not the only highlight at Wine Pub. An extensive a la carte menu featuring hearty European dishes is available daily, as well as a tapas menu with over 23 selections starting at B100 per plate (or a set of nine for B985).
Just some of the tapas selections you can expect to enjoy this month include Red mullet brushcietta with herbs; Castelnaudary sausage with chestnut and truffle espuma; and Seared duck liver served with a date and a chocolate biscuit. Just perfect with a glass of wine or two!
Wine Pub, Pullman Bangkok King Power, 8/2 Rangnam Rd, Thanon-Phayathai
(free tuk tuk service available from near Victory Monument BTS)
Tel:02 680 9999 www.pullmanbangkokkingpower.com