Jamie's Italian launches a new seasonal menu only for Bangkok
Jamie Oliver's Bangkok outpost now offers specials focused on local ingredients.
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6 years ago
Jamie's Italian may stake its reputation on the culinary skills of the world renowned British celebrity chef, Jamie Oliver, but this chain of over 60 restaurants lets its various branches around the world work out their own, seasonal menus, too.
Here in Bangkok, head chef Alex Barman worked closely with the UK team to create dishes that make the most of local and sustainable ingredients found in Thailand. This means that, as well as the Jamie's Italian classics like the funghi pizza (B340) and prawn linguine (B300/390), you can also find a seasonally changing menu that's unique to Bangkok.
Silky pate bruschetta
Currently, Barman's specialties highlight locally made pates and cheese. His pate bruschetta sees the creamy, chicken liver pate paired with pancetta and Parmesan cheese atop toasted ciabatta. Actually, Jamie's offers a whole selection of different bruschettas—go for the mini bruschetta selection (B280) to sample all of them alongside pate, tomato, crab and avocado.
Barman's seafood spaghetti nero
The daily housemade pasta also comes with its own seasonal slant. The vegetarian spaghetti alla norma (B260/340) bursts with rich aubergine and tomato sauce, while the octopus and mussel spaghetti nero (B460) features tender, fresh local seafood. You can even jazz up a classic margherita pizza with slow-roasted tomatoes and Parmesan (look for the Turbo-Charged Margherita on the menu, B320).
Roast chicken al mattone
Jamie's is as much about hearty, grilled meats as it is pizza and pasta. From the seasonal menu, tuck in the roast chicken al mattone (B540), with a choice of creamy mushroom or Sicilian tomato sauce—and make sure you get some of the new side dishes like roast potato with fennel, garlic and chili (B120) or truffle mash (B140).
Ultimate Plank
And if you’re a fan of the signature plank of antipasti, the newly-launched Ultimate Plank (B1,580) gives you a bigger and bolder sample of cured meats, cheese, pickles and bread. Perfect with a bold Italian wine, like the newly added Chianti Classico from the Ricasoli family, or a rounded Brunello di Montalcino.
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