Review

Dining in Bangkok does not come more elevated than at Sirocco. The venue claims to be the highest al fresco restaurant in the world and the refined Mediterranean dishes presented by recently arrived chef Brian Rodriguez do justice to the views that show the city in its most spectacular light. Perched 209 metres high on the 63rd floor of the State Tower, Sirocco has a skywalk which sits a circular bar serving fine wine and premium spirits. The setting is cinematic with a golden dome and Romanesque columns with huge flame-spouting goblets. The venue takes its name from the Mediterranean wind and Rodriguez from Italy mines inspiration from various cuisines of Southern Europe. His efforts keep Sirocco at the top of its game. Chef’s current tasting menu includes highlights of wild line-caught turbot with fennel puree, blood orange and salmon roe in a velvety beurre blanc sauce. Equally impressive is a generously sized Challans duck breast with carrot puree, white asparagus and oscietra caviar, enrobed with a tangy sweet Madeira sauce. A refreshingly light finish of rhubarb, almond and vanilla mousse with strawberry sorbet is a perfectly elevated ending. Accompany this culinary extravaganza with a wine pairing that encompasses drops such as Piodieli chardonnay from Piemonte and a red from the Chateau Lynch-Bages winery in the Bordeaux region.