This impeccable dining experience promises to be nothing short of a magical symphony of winter flavours, under the masterful guidance of Chef Gerard Villaret Horcajo, a true culinary virtuoso. With his unparalleled passion for creating exceptional flavours, Chef Gerard has crafted an exquisite new creation that will tantalize patron's taste buds. Witness his unwavering commitment to his artistry as he fuses seasonal enchantments and his own unique style on display at the captivating "Winter Guestronomic Dining Journey," presenting a new set menu that perfectly captures winter's tastes.
Capturing the fresh flavours of the cooler months with highlight dishes such as 'dry aged Japanese sea bass' with oyster, codium and dashi. The sea bass is aged to perfection and boasts a rich, intense flavour that pairs beautifully with the brininess of the oyster and the umami notes of the dashi. Codium, a nutritious seaweed, adds a touch of freshness and texture to this exquisite dish. Also a standout on the new menu is 'charcoal-grilled unagi' with white soy, Hollandaise and unagi veloute. The smoky char from grilling enhances the natural sweetness of the freshwater eel, while white soy adds a delicate saltiness that balances perfectly with the richness of the Hollandaise sauce. The velvety unagi veloute ties all of the elements together to create a harmonious melange of flavours.
For the essence of a classic winter warmer, elevated to sophisticated heights with the exquisite 'beef oxtail' with winter truffle, bone marrow and hazelnuts. Hearty and rich, the tender beef oxtail is enhanced by the mild earthiness of the delicate winter truffle and given luscious depths by the bone marrow. The hazelnuts provide nutty undertones and a delightful crunch. Also synonymous with winter dining is venison and Chef Gerard celebrates the king of game meats with an offering of 'venison morels' served with fermented berries and black cauliflower. This is a dish that truly showcases the richness of wild nature's bounty. Succulent venison takes center stage, cooked to juicy pink perfection. The morel's distinct texture provides a satisfying contrast to the tender meat. To further elevate this masterpiece, fermented berries are incorporated to provide bursts of tangy-sweet acidity that cut through the richness of the venison, creating a beautiful balance on the palate.
Wrap up the perfect evening with a satisfying and refreshing 'Buddha's hand citrus' with lemon verbena and baba rhum vanilla, and let the taste buds embark on a delightful journey. The vibrant flavours of Buddha's hand citrus will awaken the senses, leaving a zesty and reviving sensation on the palate.
The "Winter Guestronomic Dining Journey" is a testament to Chef Gerard's dedication to his craft and drawing inspiration from the season's bountiful offerings and infusing it with his own unique flair, he has curated the new seasonal menu that showcases the very best of winter flavours. Available from 4 January 2024 onwards. It features the 8-course 'Mizu' experience priced at Baht 6,400++ per person; the 6-course 'Chikyu' experience priced at Baht 4,900++ per person; and the 4-course 'Ku-Ki' experience priced at Baht 4,100++ per person.
For more information and reservations please call +66 (0) 2 687 9000 or email: [email protected]
Source: The Okura Prestige Bangkok