Ready for a leap into the stratosphere? The holiday season is a high point in everyone's calendar, and Vertigo is an opportunity to take your culinary experience to a new peak. Towering 198 metres above Sathorn in the heart of downtown Bangkok, Vertigo is one of the highest restaurants in the world. And there's nothing down-to-earth about the gourmet cuisine; this magnificent restaurant, with its open-air views sweeping 360 degrees -- from the twinkling stars above to the glittering cityscape beneath -- is truly out of this world.
The excitement starts as soon as you walk through the elegant foyer of the Banyan Tree hotel and into the turbo-powered lift. But once you emerge onto the rooftop on the 61st floor, you will need to catch your breath. You step into a world that's less like a restaurant and more like a spaceship cruising through the ether, with the heavens above, the sun setting majestically over the Chao Phraya River ahead and a fairy-tale vista of Bangkok far, far below. Stepping from the Moon Bar to the tiered restaurant decks, the elegant tabletop lamps blend seamlessly with the stars above and the city lights below. The fresh breeze is a reminder that unlike in many Asian capitals, the air above Bangkok is clear and the temperatures delightful. Comfortable seating and attentive -- but unobtrusive -- English-speaking service complete the experience.
Once seated aboard Vertigo, the holiday menus will take you on a global gastronomic journey. Chef Andrew Perry is a native of England who's worked at some of the finest five-star establishments in London, Scotland, Abu Dhabi and Singapore. He's a strong believer that the ultimate dining experience comes from combining top-class imports from across the planet with the very best local ingredients.
That global-local approach is illustrated in the very first dish on the Christmas menu (available on both December 24 and 25). It's a picturesque ‘Fruits de Mer' seafood salad on ice that brings together some of the world's tastiest marine life -- King Crab from Alaska, Shucked Oysters from France, Mussels from Australia, Smoked Salmon from Scotland and the finest local clams.
Winter in Thailand is a balmy reprieve from the extremes elsewhere, but the second dish nevertheless tips its hat to the season; it's a Celeriac and Apple Soup beloved of fine diners in Europe, but rendered exquisite by the addition of Smoked Pork Hook -- braised, slow-cooked and shredded into the dish along with a sprinkling of Truffle Brioche croutons.
To cleanse the palate, a Sherbet blended with Coconut and Lime is served in a martini glass as a refreshing prelude to the ultimate Christmas dish -- a moist and tender Turkey Capon, slow-cooked sous vide, stuffed with Apples and Chestnuts and served in a Turkey Red Wine sauce with Baby Vegetables and Baby New Herb Potatoes. For those hankering after the sea that's almost visible in the distance, an alternative main platter is a fabulous fish dish: an Australian Barramundi enhanced with local delicacies -- Bok Choy, and a freshly prepared Orange and Rosemary sauce.
The meal comes to a succulent climax with a Spiced Fruit Panettone & Butter Pudding irrigated by a Cinnamon and Vanilla Bean Custard Sauce.
For those of the vegetarian persuasion, the Christmas offering is just as joyous -- the Soup and Sherbet are preceded by a Wild Mushroom & Tarragon Pate accompanied by Cranberry Chutney and Olive Oil Crostini, while the main course is a Sun-dried Tomato and Basil Polenta in a Sweet Pepper Sauce served with Baby Carrots, and Roasted Beetroots. The finale is well worth waiting for -- a Cassis Chiboust featuring Vanilla Cream, Kataifi, and Lemon and Ginger Sorbet.
After Christmas, it's time to make some New Year's resolutions -- and your first should be to start the year on a high at Vertigo. The coming of the New Year is a time both to celebrate and reflect, and there's no better place to see the big picture and get some perspective than skydining among the stars.
On New Year's Eve, Vertigo is offering a seven-course Degustation Menu -- an opportunity to sample some of Chef Andrew Perry's signature. Japan is one of the earliest celebrants of the New Year in Asia, so it's appropriate that the starter is Pan-fried Hokkaido Scallops accompanied by Baked Apple Puree, Pickled Fennel and Toasted Almond Flakes. Pure French indulgence follows, with glazed Foie Gras served with Spicy Bread and a mouth-watering Plum & Ginger Compote. The ‘bonne annee' theme continues with Truffle Ravioli with French Vacherin Cheese, Hazel Nuts and Pears, and then Duck Consommé with Poached Quail Egg, adorned by a Julienne of Wild Mushrooms, followed by Hot Smoked Venison Loin with Jerusalem Artichoke, bathed in a Juniper and Red Currant Jus. After pressing ‘refresh' on the palate courtesy of a Pineapple with Black Pepper and Raspberry Sorbet, you will face the year's first big decision.
The first option is a fusion of France and Japan: Miyazaki Wagyu Beef Tenderloin accompanied by Truffle Potato Terrine, Sherry Glazed Baby Onions and Bone Marrow, swimming in Bordelaise Jus. The offshore alternative is a North Pacific Halibut Poached in Herb-infused Extra Virgin Olive Oil with Cauliflower Purée, Trumpet Mushrooms, King Prawn & Lemongrass Dumpling. An agonising decision, but there's no dilemma over the menu's finale -- Raspberry Pistachio Tuile replete with Napoleon Crème Brûlée.
Vertigo's New Year's Eve meat- and fish-free alternative is also seven courses strong. Goat Cheese Mousse with Poached Pear, Candied Walnuts, and Balsamic Glaze is followed by Salt Roasted Beetroot with Baby Spinach, Parmigiano-Reggiano Cheese & Candied Tomato. A Feta Cheese Tart is accompanied by Rocket Leaves, Roasted Tomatoes, Asparagus, and Oregano Dressing, and the following Butternut Squash and Orange Soup is enhanced by Grated Nutmeg. A Creamy Risotto comes with Leek, Morel Mushrooms, Parmesan Foam & Truffle, and a celebration of Winter Vegetables ensues: a Puy Lentil Casserole with Herb Crusted Portobello Mushrooms. The climax is the sensational Cassis Chiboust.
Whether you choose Christmas or New Year's to experience the thrills of skydining, Vertigo will end your year on a spectacular high.
- Christmas Eve & Christmas Day
Dinner at Vertigo
24-25 December 2017
Baht 5,500, inclusive of Service Charge & Prevailing Government Tax.
- New Year's Eve 7-course Degustation Dinner at Vertigo
31 December 2017
Baht 23,900, inclusive of a Glass of Champagne, Service Charge & Prevailing Government Tax.
- New Year's day 4-course Set Dinner
1 January 2018
Baht 5,500net inclusive of a glass of sparkling wine, Service Charge & Prevailing Government Tax.
BANYAN TREE BANGKOK
21/100 South Sathorn Road, Sathorn, Bangkok 10120, Thailand.
Tel. 02 679 1200.
Email: hostesses-bangkok@banyantree.com.
www.banyantree.com.
