Café Wolseley in Bangkok will offer its distinguished European fare for a limited time from April 18 to July 18, 2023. This marks the first international venture of the Wolseley Hospitality Group, and it will delight Bangkok gastronomes and foodies with European grand café tradition when it opens at Madison Restaurant in the Anantara Siam Bangkok Hotel.
Classic European Fare with at Café Wolseley in Bangkok
Café Wolseley combines British heritage with European grandeur and serves Wolseley classics together with contemporary additions. Diners can expect a menu brimming with quintessential European classics from Dressed Dorset Crab with brown crab mayonnaise and lemon; to The Wolseley’s Coq au Vin of red wine braised chicken with pancetta, pearl onions, and button mushrooms; and Crème Brûlée, a Muscovado caramelized set vanilla custard.
Starter highlights include Petit Plateau de Fruits de Mer, a selection of oysters and shellfish from Rungis Market in Paris served on crushed ice with lemon and shallot vinegar; Steak Tartare, a hand-chopped rump steak with a spicy relish, cornichons, and capers; and Escargots à la Bourguignonne, escargots in the shell with garlic and parsley butter, finished with Pernod.
A Wolseley menu staple of egg dishes includes Omelette Arnold Bennett, a parmesan-glazed flat omelette with smoked haddock and cream; and Soufflé Suisse, a twice-cooked cheese soufflé with mushroom and parmesan cream sauce and chives.
The main course dishes feature classics from France to England and from Germany to Hungary: Fillets of Lemon Sole Grenobloise, a pan-roasted salmon fillet with wilted spinach and Nantua sauce; Whole Native Lobster, a steamed whole English lobster with sea vegetables, parsley butter, and medium-cut chips; Wiener Holstein, a pork schnitzel with a fried egg, anchovies, and a lemon and caper butter; and Goulash and Spätzle, a diced beef casserole with pancetta, peppers, tomato and hot paprika, finished with sour cream and gherkins.
Desserts are deliciously presented with classic Apple Strudel of spiced apples and dried fruits encased in filo pastry with a Calvados cream; Mixed Berry Pavlova, a light and chewy meringue filled with fresh seasonal berries with a strawberry compote, strawberry purée, and whipped cream; and Coupe Lucian of decadent pistachio, hazelnut and almond nougatine ice creams, whipped cream, and butterscotch sauce.
Private Dining and Cocktail Menu
A fixed price menu of two or three courses with choices is also available. In the restaurant’s private dining room, groups of up to eighteen diners can sample a five-course private menu of Classic Wolseley Canapés; Prawn and Avocado Cocktail; Heritage Beetroot Salad; Roast Anjou Chicken with Morels; and Baked Vanilla Cheesecake.
The restaurant’s cocktail menu takes its cue from some of Café Wolseley’s favourites, with an added playful twist, including the Mai O’ Mai Tai of light rum, aged Jamaican rum, lime juice, pistach