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Experience Chef’s Table – La Dolce Vita

An authentic Italian journey from mountains to coast, crafted by Chef Nicolino

Starting from 1,600++ THB

Indulge in a premium 5-course menu

Featuring high-quality ingredients that tell the story of Italy’s diverse regions — from the tender flavors of mountain-raised meats to the freshness of coastal seafood. Each dish is thoughtfully paired with drinks to elevate your dining experienced

Amuse Bouche

Tartare di Manzo con Balsamico Invecchiato

Black Angus tartare with aged balsamic – a perfect harmony of rich, savory, and tangy flavors.

Premium Black Angus beef is hand-chopped to preserve its tender texture and natural sweetness. It is seasoned delicately with sea salt, extra virgin olive oil, and house-made mustard for a well-balanced flavor. Aged balsamic vinegar is drizzled over, lending a deep, slightly sweet acidity that enhances the meat’s richness. Served with freshly baked crispy bread for a delightful contrast in texture.

Starter

Insalata di polpo, fagioli e cipolla rossa

Mediterranean octopus salad with cannellini beans, sage, red onion, and celery – fresh, light, and aromatic.

Tender Mediterranean octopus is carefully poached to maintain its natural juiciness and slight chewiness. It is paired with buttery cannellini beans, subtly fragrant sage, and crisp celery, creating a balance of textures. Red onions add a mild sweetness and crunch, while a drizzle of extra virgin olive oil and fresh lemon juice ties the dish together with a bright, citrusy finish.

Primo

Risotto pachini, pesto e stracciatella

Risotto with Pachino tomatoes, basil pesto, and Stracciatella cheese – a creamy, comforting, and aromatic delight.

Arborio rice is gently cooked to perfection in a light vegetable broth, allowing it to develop its signature creamy consistency. Roasted Pachino tomatoes add a deep, natural sweetness, enhancing the risotto’s vibrant flavor. Freshly made basil pesto infuses the dish with a fragrant, nutty aroma, while a final touch of Stracciatella cheese melts into the risotto, creating an indulgently smooth texture.

Secondo

Maialino porchettato con crema di patate, lenticchie e fagiolini

Sous vide baby pork with lentils, French beans, and silky potato cream – rich, tender, and packed with umami.

Baby pork is slow-cooked sous vide for hours, ensuring ultimate tenderness while locking in its natural flavors. The outer layer is crisped to perfection, delivering a delightful contrast in texture. A velvety potato cream provides a luscious base, while slow-braised lentils add an earthy, hearty note. Fresh French beans lend a hint of crunch and brightness to balance the dish.

OR

Sogliola, piselli, Carciofi, bottarga

Dover sole with green peas, artichokes, and bottarga mullet fish roe – a refined seafood dish with delicate flavors.

Fresh Dover sole is expertly cooked to maintain its natural sweetness and delicate flakiness. It is paired with vibrant green peas that add a touch of freshness, alongside artichokes that provide a slightly earthy, nutty note. A sprinkle of bottarga, the prized salted and cured fish roe, enhances the dish with a deep umami flavor and a hint of oceanic salinity.

Dolce

Pesca melba

Juicy peach with vanilla ice cream, sponge cake, and raspberry sauce – a perfect balance of sweetness and tartness.

Sun-ripened peaches are gently poached in a fragrant vanilla syrup, allowing their natural sweetness to intensify. Served with a scoop of creamy vanilla ice cream, soft sponge cake, and a drizzle of tangy raspberry sauce, this dessert offers a delightful contrast of flavors and textures, making it a perfect finale to the meal.

Novotel Bangkok Future Park Rangsit - Family & Business trip hotel - Experience Chef’s Table – La Dolce Vita