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It is white asparagus season in mid-year, Chef Marshall Orton is making up special five-course menu, highlights the mild and sometimes nutty taste of white asparagus.
Uniting the flavour of the asparagus with the other flavours on the plate is essential for this type of menu as served with seared scallops scented by tomato – tarragon vinaigrette, beef tartar with shallots and anchovy, cream of white asparagus, pan seared sea bass white asparagus with winter black truffle and chestnut sauce scented with thyme or compressed f/s 5 wagyu skirt steak morels with foie gras butter, and end your meal with white chocolate and asparagus ganache for your dessert (as the picture) at 2,500 baht nett with wine pairing. A la carte menus are also available.
The ivory white asparagus are flown in from Germany for your delight, starting on Tuesday, 10 May to Sunday, 12 June 2011 at Déjà Vu restaurant, the Pullman Bangkok King Power. Opens every day except Monday, at 6.30 pm to 10.00 pm
Created by: Deja Vu the restaurant
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