Chefs at Rossini’s have embraced the latest technology to create the finest traditional dry aged beef. The award-winning Italian restaurant recently took delivery of a Dry Ager DX 1000®, a professional meat dry aging machine invented and developed in Germany by Manfred Landig.
The professional Dry Ager DX 1000® creates the perfect hygienic microclimate and optimal air flow required for naturally aged beef. The result is cured beef of extraordinary taste and texture.
Following on from the sensational Michelin star evenings with Chef Andrea Spagoni in March, lovers of prime beef and Italian cuisine can continue to enjoy it at Rossini’s. From April 5 – June 30, our Executive Chef Gaetano Palumbo and his talented culinary team will present new menus featuring the exceptional dry aged Ranger’s Valley beef complemented by wines from our award-winning wine list, primoVino by Rossini’s. The menu includes Ranger’s Valley grilled Wagyu dry aged prime rib of beef at THB 2,100++ and Black Onyx aged 270 days grilled Angus beef striploin at THB 2,200++.
Rossini’s is a Michelin Plate restaurant and a recipient of a coveted “Wine Spectator Award of Excellence”.
Be one of the first to discover the unrivalled quality of beef cured to perfection in a Dry Ager DX 1000® at Rossini’s.
The Grande Club members enjoy privileges. Marriott Bonvoy R+B Benefits apply. Price excludes 10% service charge and 7% government tax.