New Spring Menu at La Scala by Chef David Tamburini

Unveiling a new and exciting La Scala Spring Menu by Chef David Tamburini 
By Morgan Thanarojpradit

​CHEF David Tamburini presents his second menu following the re-opening of La Scala in November of last year. In this new Spring Menu, he is keeping only 20% of the existing items due to two crucial factors: many of the ingredients in the previous menu are out of season, and David wants to create a unique offering focusing on his ideas of delicate and creative preparations.

​First up was the elegant Pomodoro e mozzarella (B880++) - Campania buffalo mozzarella bavaroise, Piccadilly and datterino tomatoes topped with basil. The mozzarella cheese is mixed with milk and olive oil to soften the overall texture before moulding it into the delicate tomato peels.

Followed by Seppia alla griglia (B800++) - redefined texture of a grilled cuttlefish served with delicious squid ink garlic sauce, snow pea and sprout salad. 
While every dish is a must-try, to be honest, but one of the more memorable include Ravioli di carruba all’arrosto di maiale, aglio orsino (B880++) - braised black pork carob ravioli especially that wild garlic leaves essence to top it off.

Risotto al caprino, prosciutto e Piselli (B880++) - Goat’s cheese vialone nano risotto topped with green peas and crispy Parma ham to add that salty taste to the mix; followed by Pescatrice e patate arrosto (B1,800++) - chunk of Monkfish tail glazed with roasted potato consommé Pantelleria capers served with Leccino olives and rosemary. The meat was so surprisingly dense, this dish is definitely a must-try. ​

Then came the Costolette di Agnello al timo e vignarola primaverile (B1,800++) - roasted Iberico lamb rack, spring vegetable casserole,
camomile and thyme jus. 

Desserts were Mille e una notte – inspired from the One Thousand and One Arabian Nights (B400++) - comprises of the sesame and honey semifreddo in the shapes of crescent moon and stars served with lemon puree and a side of orange blossom in the lamp.

​Followed by the Gocce di latte, mela e aloe – milk drops 400 or the delicate milk “panna cotta” drops served with red apple juice,aloe vera, begonia flowers offers refreshing aroma and texture to clean the palate at the end of the meal.

La Scala opens daily for lunch from 12 - 3pm (last order at 2pm) and for dinner from 6 - 11.30pm (last order at 10pm). ​

“Italian cuisine is made of simple ingredients, providing an insight into its beauty. I believe that simplicity is not trivial in the development of our techniques, creating fresh tastes that are faithful to the memory yet always able to reflect new ideas.”
- Chef David Tamburini, La Scala, The Sukhothai Bangkok

La Scala, The Sukhothai Bangkok. 13/3 South Sathorn Road, Bangkok 10120. 02 344 8888. www.sukhothai.com/bangkok/en/dining/restaurant-la-scala