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“2003 Heritage Collection” at Sirocco

February 28, 2014 Food & Beverage No Comments Email Email

The timeless Sirocco restaurant at the Tower Club at lebua has just celebrated its 10th anniversary, and a special promotion, entitled the 2003 Heritage Collection, is to be launched in March to mark the occasion.

Still the world’s highest alfresco restaurant, the decade-old Sirocco has inarguably become an icon on both the local and international dining scene, earning countless awards over the years.

img-1“The 2003 Heritage Collection,” says CEO of lebua Hotels & Resorts Deepak Ohri, who founded the open-air restaurant in 2013 as lebua’s first project, “comprises both a special à la carte menu and a beautiful booklet.  We see it as a slice of history, and as a sign of our ongoing commitment to offering truly exceptional experiences.”

Says Gonzalo Ruiz, the restaurant’s new chef de cuisine: “Guests at the newly opened Sirocco were eating dishes such as paella long before they were at other Thailand-based restaurants. Oyster poorboy sandwiches and black pepper crab (previously unheard of at a brasserie) were other offerings that surprised our guests, while Chivas Royal Salute 21 Year Old was our house pour Scotch, and wines – previously only available by the bottle – were presented by the glass. We have always offered the extraordinary to our guests, and this collection celebrates that heritage.”

img-2Both the menu and booklet will be renewed each quarter. The booklet will give an in-depth glimpse into theses truly rare ingredients and dishes.

Highlights of the first menu include the ‘Dombes Duck’ main course, a confit and smoke-grilled magret with rhubarb and wild strawberry compote, hibiscus juniper foam, and baby Provençal artichokes. “The marshy, game-rich Dombes area of France produces such extraordinary poultry that we decided to choose these ducks first and work the dish around them,” says Chef Gonzales, “pairing them with the seasonally available rhubarb and berries in a sweet, sour, spicy pickle, and of course the baby artichokes, whose flavor is so complimentary with the duck, and the foam of juniper and hibiscus, which perfumes the plate and accents the richness of the main event”.

Another notable dish is the olive oil-poached Catalan ‘Monkfish’ medallion, prepared with a saffron-scented bomba rice risotto, crisp-fried cuttlefish and a reduced ink sauce.  The delicate Kashmiri saffron and Spanish bomba rice make a creamy compliment to the monkfish, which is considered a delicacy on the Mediterranean Spanish coast.

Before dinner, guests will enjoy a ‘Blast from the Past’ cocktail. One of a kind and carefully crafted from Royal Salute 21 Year Old, house-made Lebua Cigar Liqueur and ginger-orange marmalade, mango nectar, dehydrated crème de cassis, and a dash of sugar syrup, the signature Heritage Cocktail is the latest in a series of masterful creations from The Dome’s master mixologist Ron Ramirez. It is particularly appropriate that the ‘Crown Jewel of Scotches’ was chosen for the occasion, as this was Sirocco’s house pour Scotch when the restaurant first opened.

During dinner, guests may choose from the excellent Château Lagrange 1996 with its ripe aromas of rich black currant and cherry, and the 1995 Chateau Couhins with its very special aromas that always surprise the palate – as will everything experienced during this dinner.

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