Red Sky at Centara Grand at CentralWorld celebrates the flavour of chanterelles this October with four dishes by Chef Luca Russo. The seasonal selection brings together French and Italian influences, with Bangkok's skyline providing the backdrop.
With their delicate texture and subtle fruity notes, chanterelles lend themselves to both simple preparations and more elaborate combinations. Chef Luca explores that versatility through dishes that range from handmade tagliolini to lamb, choosing accompaniments that bring out different aspects of the mushroom's character.
Traditional Handmade Tagliolini with chanterelles and black truffle (THB 1,450++) offers an aromatic combination built around freshly made pasta. The chanterelles sit alongside black truffle, giving guests a dish with earthy flavours at its heart.
For a richer opening, Seared Duck Foie Gras with chanterelles, hazelnut, Madeira and hibiscus sauce (THB 1,450++) brings together contrasting textures and tastes. Hazelnut adds a toasted note, while hibiscus lends tartness to balance the foie gras.
The seafood offering takes a lighter, citrus-led direction. Lobster Ravioli with chanterelles and lobster-yuzu broth (THB 1,850++) pairs the sweetness of lobster with fragrant yuzu, adding another dimension to the seasonal mushroom.
Completing the selection, Gundagai Lamb with goat's cheese, chanterelles, black truffle and chamomile gel (THB 2,250++) offers a robust main course. Goat's cheese and black truffle provide savoury depth, with chamomile introducing a floral accent.
Enjoyed as a single course or as part of a leisurely dinner, the October menu brings seasonal flavours to the table, accompanied by sweeping views of Bangkok from Red Sky's 55th-floor setting.
The October Chanterelle Menu is available throughout October 2026 at Red Sky, Centara Grand at CentralWorld, open daily from 17.00 to 01.00 hrs. To reserve your table, please call 02 100 6255 or email [email protected].
