| Steakhouse dining that doesn’t break the bank INSPIRED by the grandiose designs of American banks circa 1930, located right in the heart of the city’s central business district (Empire Tower, Sathorn Rd.), and owned and operated by Water Library – chieftains of some the city’s hippest, most innovative restaurants – The Capital, a moniker synonymous with wealth, sounds like it ought to be expensive. But you don’t need a Wolf of Wall Street’s salary to devour the meaty treats on offer here. |  |
Breaking away from the Water Library’s usual focus on French cuisine, The Capital is the group’s first grill and bar and the nucleus of its operations revolves around top quality imported meats, fresh seafood, and an eclectic range of wines, martinis, craft beers, and the signature cocktails and cold teas for which Water Library is famed.
In charge of the kitchen is Chef de Cuisine Sebastian Schäfer, a German national who has worked alongside world-famous chefs such as Gordon Ramsay, Heinz Beck, and Juan Amador, and his deft skills and talent shine through in the preparation of each mouthwatering dish.
In charge of the kitchen is Chef de Cuisine Sebastian Schäfer, a German national who has worked alongside world-famous chefs such as Gordon Ramsay, Heinz Beck, and Juan Amador, and his deft skills and talent shine through in the preparation of each mouthwatering dish.
The classic starter Prawn cocktail (B380++) is elevated to whole new levels of taste thanks to a thick, creamy and subtly spicy homemade mayonnaise infused with burnt peppers; the signature The Capital Salad (B310++) teams its crisp leaves with a tongue-zinging blend of raw and pickled vegetables dressed with smoked peppers and Jack Daniel’s sauce; and the steaks – well, all beef is grilled on a special mix of Japanese Binchotan white charcoal and US Hickory wood to achieve the perfect temperature and flavour. Some special meat cuts are even cooked on heated blocks of Himalayan salt, giving the perfect twist.
Highlights of the beef selection include Australian Grain Fed Angus, with the bone in for extra juiciness (B990 or B1,100), the Japanese Wagyu Tenderloin (B1,500++); and the Kimichiku steak – premium beef from one of the top five cow breeders in Japan, only available at The Capital (ranges from B950++ to B1,500++).
Other popular meat choices include Pork chop for two to share (750g at B1,950++) and Victoria lamb from Australia (half or whole rack, B800++/B1,600++). And, if you’re a seafood fan, don’t miss the Seared Tasmanian salmon (B650++) or Maine Lobster Rockefeller (B1,350++).
A wide selection of side orders are available to go alongside the main dishes, including particularly good sautéed mushrooms, and the wonderfully creamy, beef jus topped mashed potatoes. The menu is rounded out with burgers and sandwiches, pastas (try the Wagyu Bolognese), soups, and some of the tastiest desserts you’ll find in Bangkok – try the Apple tart (B380++) or Banoffee (B290++) if you really want to groan with delight.
But wait, there’s more! Bringing each meal to a remarkable close: a complimentary Gimlet (bourbon and lime juice) artfully poured by the restaurant’s savvy and affable staff from an aged crystal carafe into heavy tumblers. Cheers!
The Capital by Water Library, Level 3, Empire Tower, South Sathorn Rd. Open daily 11.30am-Midnight (kitchen closes 11pm) Tel: 02 286 9548 www.waterlibrary.com
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