ALATi, the finest Mediterranean restaurant, at Siam Kempinski Hotel Bangkok, presents new flavourful à la carte dishes inspired by traditional recipes, ingredients and contemporary cooking techniques of countries that surround the Mediterranean Sea, such as Italy, Spain, France and Turkey, until 30 November 2021.Executive Chef Carlo Valenziano reveals a new flavourful collection of Mediterranean classic

ALATi, the finest Mediterranean restaurant, at Siam Kempinski Hotel Bangkok, presents new flavourful à la carte dishes inspired by traditional recipes, ingredients and contemporary cooking techniques of countries that surround the Mediterranean Sea, such as Italy, Spain, France and Turkey, until 30 November 2021.Executive Chef Carlo Valenziano reveals a new flavourful collection of Mediterranean classic and contemporary cuisine from his gastronomic experiences across the Mediterranean region. Chef Carlo’s inspiration comes from his favourite dishes from his
home town in Italy and exciting trips to Spain, France and Turkey. The stories hidden behind them reflect his belief that ‘Life is food’ and that ‘Celebrating every day with the best food is life.’

The à la carte menu features a number of Chef Carlo’s signature dishes, beginning with a selection of freshly baked flatbreads dressed with an extensive choice of genuine ingredients, including Norwegian smoked salmon, braised onion, burrata cheese, black truffle, mozzarella cheese and many more.

Chef Carlo has designed sharing menus to satisfy every discerning palate and appetite, whether large or small, featuring seafood on ice for seafood lovers that includes Atlantic lobster, La Friandise oysters, Hokkaido king crab, white prawns, black mussels and
marinated tuna. The charcuterie board features all-time-favourite cold cuts of Paris ham, chorizo, Parma ham, duck rillettes, truffle liver pâté and pickles, while the cheese board includes Camembert, Brillat-Savarin, Comté, Parmesan cheese, grapes and nuts. Guests
can also choose a mixed board with a choice of two kinds of charcuterie and two kinds of cheese with grapes and nuts. The Middle Eastern mezze platter comprises healthy and vegetarian selections of hummus; haydari; muhammara; marinated smoked eggplant; and
Turkish olives.

There is a wide selection of appetisers and salads, including rocket and berries salad; Mediterranean chicken salad; pulled French spider crab; roasted capsicum carpaccio; morel mushroom and truffle duxelle with pan-fried foie gras; and more; while the popular
classic lobster and prawn bisque with whipped cream cannot be missed.

The pasta section embraces a selection of pastas, including homemade ricotta and spinach gnocchi with black truffle; lobster ravioli; and spaghetti with AOP prawns.

Chef Carlo’s main-course specialities include a tempting selection of baked snow fish, celeriac velouté, Avruga caviar and black truffle; pan-fried Tasmanian salmon trout, Sicilian caponata, and pistachio and coriander pesto; classic duck leg confit with buttermashed potatoes, and plum and thyme sauce; French steak haché, Parmesan, rocket and mustard sauce; and more.

The grill at ALATi offers a succulent combination of meat dishes, including baby chicken alla Diavola; Jack Creek Wagyu prime picanha (250 g); Ebony Black Angus ribeye (300 g); and Murraylands lamb cutlets (350 g), with selections of side dishes and sauces.

This fascinating journey around the Mediterranean region ends with a selection of delicious desserts, featuring classic French chocolate choux; Italian Delizia al limone with Amalfi Coast lemon sponge dome, light whipped cream, lemon custard and limoncello; French
fruit méli-mélo tart with caramelised filo pastry, vanilla Chantilly, poached apricot, strawberry compote, pistachio crumble, raspberry sorbet and more.

All labels in the ALATi cellar are from vineyards in Mediterranean countries, and many are certified ‘natural’ and ‘biodynamic’. The wine list includes some ‘hidden gems’ uncovered during intensive research for the new menus. This enables patrons at ALATi to
broaden their knowledge and appreciation of the region’s amazing variety of red, white and sparkling wines.

The choice of hot beverages includes Moroccan mint tea and Turkish coffee. The Moroccan mint tea is served in the classic style using teapots, trays and cups purchased in Morocco.

Turkish coffee is growing in popularity throughout the world, and at ALATi, the beverage is made from Kurukahveci Mehmet Efendi powder and served with Turkish delight confectionery

ALATi is located on the lobby floor of Siam Kempinski Hotel Bangkok and opens daily from 12:00 noon to 20:00 hrs.

For more information or to make a reservation, please call +662 162 9000 or email dining.siambangkok@kempinski.com or visit our website at www.kempinski.com/en/bangkok/siam-hotel/restaurants-and-bars/alati/.

*The service of alcoholic beverages will be applied according to the current announcements of the Bangkok Metropolitan Administration (BMA).

*All dining prices are exclusive of 7% government tax and a 10% service charge.