Bangkok brunch pioneer Roast has launched a new menu, and they’re not taking shortcuts. Whether it’s the ricotta, smoked bacon or bread, chef Johnny Liu and his team are striving to make each component from scratch daily. The French toast (B280) is made using homemade challah bread—similar to braided brioche—and is pan-fried, creating a crispy outside and a custard-like center.
House-made noodles fill the expanded pasta selection, which features rigatoni pesto (B320) with large, tube-shaped pasta, pistachio pesto, smoked tomatoes and a dollop of whipped ricotta, and decadent truffle alfredo (B340) loaded with crispy smoked bacon, tagliarelle, mushrooms and parmesan.
For something lighter, the grilled sea bass (B550) with garlic, herbs, lemon and marinated peppers is a clear winner. Traditionalists can still find favorites like the smashed avocado (B420) and Roast’s crispy fried chicken (B420), while new desserts like the coffee mascarpone cake (B280) with brown butter ice cream and the heartwarming crostata (market price) with hand-rolled pastry, seasonal fruit and ice cream hit the sweet spot.