Sea urchin in everything! At Scarlett Wine Bar & Restaurant from 17th April until the end of May, you can enjoy our chef’s creative sea urchin menu.
Known as uni in Japanese, sea urchins are a delicacy prized for their unique taste similar to caviar and oysters. Although it was once considered an almost exclusively Japanese ingredient, it is now being used in creative ways by western chefs. Delightfully sweet and flavourful, it has been said that eating a raw sea urchin is like sharing an intimate kiss with the ocean.
Highlights of the creative menu by our Chef de Cuisine and recently awarded Maître Cuisinier de France, Sylvain Royer include Sea urchin scrambled eggs served in its shell with salmon pearl toast, and Sea urchin Spätzle cooked as a risotto with iodized cream poached egg. The exquisite and tantalizing menu will also feature a Checkerboard of 240 days beef tenderloin with potato flan, Burgundy red wine sauce, garlic cream topped with sea urchin and Scallop Carpaccio with sea urchin, beef jus, kaffir lime vinaigrette and horseradish espuma, which will certainly be a hit. Diners can also savour Jerusalem artichoke velouté with sea urchin, crispy onions and leek, as well as Oyster in sea water jelly with sea urchin, cauliflower mash and grilled pine nuts, or Foie gras spring rolls with sea urchin, grilled watermelon, pear, celery and Kampot pepper sauce.
Scarlett Wine Bar & Restaurant is open daily from 6pm – 1am (except weekends, open at 5pm). For reservations, please call 02 352 4000, 096 860 7990, email scarlettbkk@randblab.com, visit our Facebook page at www.facebook.com/Scarlettwinebarbangkok or Line us at @Scarlettbkk.
