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Refurbished Biscotti Re-opens at Four Seasons Hotel in Bangkok

27.06.2012

 

Restaurant Manager John McCosh in the revamped Biscotti

 

Popular Italian Restaurant Biscotti has undergone a face change.  New floors, seats, marble counters and an enhanced antipasti station have all been installed along with a row of lemon trees that sit alongside the iconic eatery's ceiling to floor windows.


The cuisine is still reliably good, with the Express Lunch proving to be an affordable attraction for hotel guests and office workers.


Words and photos by Paul Hutton, Bangkok Scene.

 

 

Italian Chef Daniele Cason, from Rome, restocks the antipasti selection

 

Yamolporn "Numpueng" Thawornchiep provides a welcome smile at the restaurant entrance

 

Cholthicha "Ty" Khaminkhieo ready to seat guests beside the restaurants new lemon trees which are expected to soon start bearing fruit

 

The Express Lunch is available from Monday to Friday, with diners able to choose two courses, three courses or just the antipasti table selection, with the five choice main meal menu being changed weekly to keep regular patrons coming back for more.


Many diners choose to simply lunch on the antipasti selection, which includes Focaccia Marscapone, Beef Carpaccio, Seared Tuna with Fresh Herbs, Asparagus with Mustard Dressing, Foie Gras Terrine, New Zealand Mussels, Taleggio, Smoked Scarmoza, Gorgonzola, Pecorino, Smoked Salmon, Mortadella, Black Forest Ham, Spicy Salami, Cured Pork Loin and Beef Pastrami to name just a few.

 

Three of this week's hot main dishes are pictured below.  Other choices this week were Pizza Quattro Formaggi with Provolone, Gorgonzola, Smoked Cheese and Mascarpone, plus Trivelli alla Siciliana with Baby Scallops, Bottarga, Olives, Capers and Tomatoes.

 

Desserts were a choice between Zucotto of Chocolate and Pear, Baked Hazelnut Focaccia with Candied Almond Gelati, and Homemade Gelati or Sorbet.

 

Biscotti provides a wide ranging bread and pizza selection

 

Sommelier Siwat Thitipornwatthanakul selects a Tignanello 2006

 

Grilled Salmon, Vegetable Caponata and Roasted Tomato Sauce

 

Risotto Risi e Bisi, Farmhouse Ham, Green Peas and Black Summer Truffle

 

The new antipasti table has a wide ranging choice of cold cuts and cheeses

 

Slow Cooked Pork Fillet "Tonnato" with Straw Mushrooms, Crispy Pine Nuts and Capers

 

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