The Spears Are Out – The Season’s First White Asparagus At Rossini’s

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At Rossini’s in April and May, Executive Chef Gaetano Palumbointroduces new set lunch menus and welcomes the arrival of the season’s first white asparagus spears.

The perfect choice for a memorable business lunchtime or a relaxed get-together with friends, Rossini’s set lunch menus of authentic Italian cuisine are guaranteed to impress. In April, notable new dishes include pear salad with baby mesclun, cherry tomatoes, walnuts, gorgonzola cheese, and mustard with honey dressing, and delicious slow-cooked darne of salmon with potato, capers and anchovies. In the recently refurbished Tuscan villa setting, diners can also enjoy a divine dessert of vanilla panna cotta with wild berry sauce.

From May 4Chef Gaetano draws inspiration from the new season’s white asparagus. A master of Italian cuisine who uses contemporary cooking techniques while remaining faithful to authentic flavors, he will create special dishes that bring out the best in this highly prized vegetable. Highlights include tuna marinated with Alaskan crab, white asparagus, green asparagus sauce, egg yolk and sorrel, and succulent veal tenderloin with banana prawns, porcini mushroom, smoked potato, and garlic purée.

At Rossini’s, diners can enjoy the modern Italian cuisine of Chef Gaetano, a gifted chef from Sciacca, a town often hailed as the culinary heart of traditional Sicilian cooking. Renowned as one of the finest Italian restaurants in Bangkok, Rossini’s regularly hosts gourmet wine dinners, often with Michelin star chefs, and its enticing menu features seasonal and regional dishes made using the best imported and local produce complemented by an award-winning wine list, “primoVino by Rossini’s”.

Join Chef Gaetano for memorable dining with his new set lunch menus and white asparagus dishes at Rossini’s.

The Grande Club and SPG members enjoy special privileges. Price excludes 10% service charge and 7% government tax.