French fine dining meats old-world steakhouse charm.
French-born head chef Hans Zahner (who led the team at Shanghai’s Sir Elly’s to its first Michelin star) is elevating Grand Hyatt Erawan’s steakhouse with Kristal Caviar, jellies, carrot “mille-feuille” and Gillardieu oysters. Choose between a five or seven-course menu of elegant, just-that-littlebit-modern French cuisine, or fall back on the a la carte for USA prime steaks.
When working in Shanghai, French-born head chef Hans Zahner led the team at Sir Elly’s to its first Michelin star. Now in Bangkok, Zahner's elevating Grand Hyatt Erawan's steakhouse with Kristal Caviar, jellies, carrot “mille-feuille” and Gillardieu oysters.
Choose between a five-course (approx B2,900) or seven-course (approx B3,900) degustation menu of elegant, just-that-little-bit-modern French cuisine.
Alternatively, fall back on the a la carte for USA prime steaks and more robust portions of Zahner's cuisine, from confit wild Nea Zealand salmon to 12-hour slow-cooked Chiang Rai pork.
Nath Arjhan, of Hyde and Seek fame, has also shaken up the old order with a cocktail menu that’s both traditional and not.
Our hats go off to the hands behind Head In The Clouds, a mix of (deep breath) mescal, anise and red pepper syrup that’s served smoking (an effect of dry-ice smoke infused with absinth-soaked Italian herbs) and capped with a piece of rice paper. All signature cocktails are B450.
|Address:||Tables Grill, M/F, Grand Hyatt Erawan, 494 Ratchadamri Rd., Bangkok, 10330 Thailand|
|Open since:||January, 2010|
|Opening hours:||daily 6-10pm; Sun 11am-3pm|
|Reservation recommended, Parking available, Dress requirements|
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