Sirocco, un restaurante en las nubes

…o casi.

El Sirocco es uno de los restaurantes más altos del mundo. Está situado en Bangkok, en la cima de unos de los principales rascacielos de la ciudad, The Dome.

Abrió sus puertas en el invierno de 2003 y, desde entonces, se ha convertido en toda una atracción turística, principalmente por su característica barra circular y la fina baranda de cristal que separa a los clientes del precipicio.

Os dejo unas fotos y comprendereis porque es lo primero que hemos reservado después de los billetes de avión… además es un sitio bastante “barato”, la cena sin vino nos puede salir por unos 50 euros por persona.
YO TENGO QUE ESTAR ALLI!!! 

El 19 de Septiembre estaré cenando en el cielo y escuchando música jazz en directo, espero que no llueva….

Es impresionante ¿verdad?

la barra donde no pediremos nada con alcohol si queremos poder pagar la cuenta

Os dejo la carta por si os apetece echarle un vistazo para recomendarme algo…

                                                   A La Carte Menu

Starters

Lobster bisque flamed with VSOP  Cognac, laced with lobster morsels

Truffle consommé with foie gras raviolini

Sirocco garden salad with poached  vegetables, mozzarella, avocado and table  tomatoes
with  balsamic olive oil vinaigrette

Caesar salad with romaine, anchovies, crispy soft shell crab , shaved Parmigiano
and traditional Caesar dressing

Barberie duck confit with a salad of poached figs, frisee and  gorgonzola-pancetta vinaigrette

Alaskan king crab cake and fried calamari on  mesclun  greens served with a light mustard cream

Warm Maine lobster carpaccio with Noilly Prat foam and foie gras curls

Carpaccio of grain fed beef  tenderloin  with  foie gras terrine, rocket  pesto and balsamic reduction

Crispy cream cheese parcel on  mesclun greens with cippoline onions and smoked bacon

  Mediterranean salad of  tiger prawns, scallops, mussels,  Australian  rock lobster
on baby  herb  salad tossed with aged  Banyuls  dressing

 Vine ripe  tomatoes with mozzarella and Parma drizzled with basil oil and beetroot reduction

Ricotta and spinach ravioli with sautéed porcini, truffle  butter and shaved   Tête de Moine cheese

Sautéed wild French snails  in almond  butter with white wine chorizo sauce

Pan seared foie gras with cranberry compote, crushed  Macadamia nuts and sherry reduction

Balik smoked salmon  “ Classic ”  with sour cream and Darphin potatoes

Main Courses

Pan roasted black sea bass and tiger prawn on kalamata  and  sun-dried  tomato puree
with white shrimp and yellow tomato salsa

 Grilled fillet of white snapper on herb gnocchi  topped  with a salad of  tomato confit
served with citrus reduction

Sesame coated fillet of Scottish salmon on lob ster crushed potatoes ,
Mediterranean vegetable gremolata in a pinot noir reduction

Pan-fried snow fish with olive tapenade and saffron sabayon on a bed of wild pine nut rice

Spicy deep sea jumbo prawns with garlic, chili, tomato and olive oi l  tossed spaghetti

Sirocco stir fried black pepper crab “casserole” with Asian greens and fragrant  rice

Grilled Maine lobster drawn with sea urchin  butter served with wild rice and  a petit mesclun salad

Pan roasted Barberie duck breast  on fig blue cheese polenta with baby spinach  
and  sun-dried cherry sauce

Slow seared Guinea chicken stuffed with mushrooms, foie gras and black truffle
with a Muscat tarragon reduction

Green olive crusted saddle of  lamb with  Jerusalem artichoke cream and morel sauce

Char grilled marinated rack of lamb  with  a crisp rillette, curried bell pepper couscous
and olive rosemary jus

Seared veal medallion topped with  ricotta spinach ravioli served with  potato galette
on a Pommery mustard sauce

Cepes mushroom marinated USDA certified Prime beef sirloin with roast potatoes
and baby root vegetables

                   Seared USDA certified Angus beef tenderloin with   baby leek, hedgehog mushrooms,
dauphine potatoes   and a light truffle sauce

Pan roasted prosciutto wrapped pork tenderloin filled with  Taleggio cheese  
and  spinach  served  on  mushroom   pasta  gratin