Cuisine: Italian
Map: Rossini's @ Sheraton Grande Sukhumvit, Bangkok - รอสซินีส์ @ โรงแรมเชอราตันแกรนด์สุขุมวิท กรุงเทพ
Price: THB3,800 per person (what I paid for)
Visited: 28 January 2011
Food: 7/10
Atmosphere: 8/10
Value for money: 8/10
Services: 8/10
Overall: 8/10
Rossini's at Sheraton Grande Sukhumvit has always been one of my favourite Italian restaurant in Bangkok. It is located on the 2nd of Sheraton Grande Sukhumvit. It is decorated in a nice and cosy atmosphere with a painted partition of Italian courtyard and a mansion to separate the room for private dining. The decoration is at moderate, not lavish, which does give a relaxing ambient. Rossini's can comfortably accommodate more than 50 guests at a time. Tonight there was a guest Chef from Turin, Chef Alfredo Russo of Dolce Stil Novo, who had come to Rossini's during the week. Hence, the restaurant served special menu created and headed by Chef Alfredo Russo himself.
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| Chef Alfredo Russo |
Apart from A la Carte Menu, there were two Menu Degustation: one for 5 courses and the other for 6 courses. We decided to have both of Menu Degustation. I also chose to have wine pairs: 1.) Bruno Giacosa, Roero Arnies Doc, 2007, 2.) Batasiolo, Docetto D'Alba Doc, 2006, 3.) Gianni Gagliardo, Barbera D'Alba Doc, 2008, and 4.) Paolo Scavino, Nebbiolo Langhe Doc, 2005. I must say there all were nicely matched with the food.
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| Wine Pairings |
The appetiser of the meal was Olive and Martini. Martini was in jelly form while olive was mashed. The combination was well matched. Jelly of Martini was smooth. Cracked pasta was also splendid with the olive (6/10).
Next were Artichoke Hearts with Pistachio Sabayon and Parmesan Cheese, and Crispy Egg with Asparagus and Parmesan Cheese. Artichoke Hearts with Pistachio Sabayon was pleasantly thick and rich in the flavour of Parmesan. Artichoke was superbly soft (7/10). Crispy Egg, which flied all the way from Italy, was crisp on the skin with runny large yolk inside (8/10).
Chef Alfredo Russo then created Roasted Gnocchi Potatoes with Smoked Speck Ham and Fontina Cheese Sauce, and Veal Tongue, Beetroot and Balsamic Vinegar for the second courses. Roasted Gnocchi Potatoes was indeed my most favourite dish of the night. Potato was soft but chewy at the same time. Fontina cheese sauce was thick and creamy and had very good taste, though not very strong (8/10). Veal Tongue with Beetroot was amazingly sensible. There was no veggie smell from beetroot. Balsamic was light. It was a delightful dish which hinted a home-like scent (7/10).
The pasta course was Pasta, Beans and Foie Gras. Light in flavour coupling with good creamy grade foie gras and al dente pasta. Personally, I found there was too much bean which gave coarse touches (5/10).
First of the main course was Duck Leg in Long Cooking with Citrus Fragrance. As expected, the skin was real crisp and the meat was tender resulted from long cooking. Every inches of the duck meat had citrus flavour and scent (7/10). Next was Horseradish-Crusted Knuckle of Pork and Potatoes Cooked in Salt. Not to mention the delicate piece of knuckle, the finely mashed horseradish was extremely perfect with this juicy pork (8/10).
When it came to desserts, I was impressed with Profiteroles with White Chocolate, Pink Peppers and Dill. This dessert may look simple. But the mystery taste of pink pepper and dill was stunning (8/10). The other dessert was Parfait with Sicilian Oranges, Fennel and Carrots. The taste was clean and tangy. However, I personally felt the taste of carrot was too much (6/10), refreshing otherwise.
A selection of tea and coffee was also accompanied with biscotti to end the meal. The left-behind from this lengthy meal was flawless service with simply fulfilling food. A real great meal presented by the cheerful Chef Alfredo Russo in a warm atmosphere of Rossini's was a thorough enjoyment.
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| Olive and Martini |
Next were Artichoke Hearts with Pistachio Sabayon and Parmesan Cheese, and Crispy Egg with Asparagus and Parmesan Cheese. Artichoke Hearts with Pistachio Sabayon was pleasantly thick and rich in the flavour of Parmesan. Artichoke was superbly soft (7/10). Crispy Egg, which flied all the way from Italy, was crisp on the skin with runny large yolk inside (8/10).
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| Artichoke Hearts with Pistachio Sabayon and Parmesan Cheese |
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| Crispy Egg with Asparagus and Parmesan Cheese |
Chef Alfredo Russo then created Roasted Gnocchi Potatoes with Smoked Speck Ham and Fontina Cheese Sauce, and Veal Tongue, Beetroot and Balsamic Vinegar for the second courses. Roasted Gnocchi Potatoes was indeed my most favourite dish of the night. Potato was soft but chewy at the same time. Fontina cheese sauce was thick and creamy and had very good taste, though not very strong (8/10). Veal Tongue with Beetroot was amazingly sensible. There was no veggie smell from beetroot. Balsamic was light. It was a delightful dish which hinted a home-like scent (7/10).
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| Roasted Gnocchi Potatoes with Smoked Speck Ham and Fontina Cheese Sauce |
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| Veal Tongue, Beetroot and Balsamic Vinegar |
The pasta course was Pasta, Beans and Foie Gras. Light in flavour coupling with good creamy grade foie gras and al dente pasta. Personally, I found there was too much bean which gave coarse touches (5/10).
 |
| Pasta, Beans and Foie Gras |
First of the main course was Duck Leg in Long Cooking with Citrus Fragrance. As expected, the skin was real crisp and the meat was tender resulted from long cooking. Every inches of the duck meat had citrus flavour and scent (7/10). Next was Horseradish-Crusted Knuckle of Pork and Potatoes Cooked in Salt. Not to mention the delicate piece of knuckle, the finely mashed horseradish was extremely perfect with this juicy pork (8/10).
 |
| Duck Leg in Long Cooking with Citrus Fragrance |
 |
| Horseradish-crusted Knuckle of Pork and Potatoes Cooked in Salt |
When it came to desserts, I was impressed with Profiteroles with White Chocolate, Pink Peppers and Dill. This dessert may look simple. But the mystery taste of pink pepper and dill was stunning (8/10). The other dessert was Parfait with Sicilian Oranges, Fennel and Carrots. The taste was clean and tangy. However, I personally felt the taste of carrot was too much (6/10), refreshing otherwise.
 |
| Profiteroles with White Chocolate, Pink Peppers and Dill |
 |
| Parfait with Sicilian Oranges, Fennel and Carrots |
A selection of tea and coffee was also accompanied with biscotti to end the meal. The left-behind from this lengthy meal was flawless service with simply fulfilling food. A real great meal presented by the cheerful Chef Alfredo Russo in a warm atmosphere of Rossini's was a thorough enjoyment.
Rossini's @ Sheraton Grande Sukhumvit, Bangkok
250 Sukhumvit Road
Khlong Toei
Bangkok 10110
Thailand
Thailand
รอสซินีส์ @ โรงแรมเชอราตันแกรนด์สุขุมวิท กรุงเทพ
250 ถนนสุขุมวิท
เขตคลองเตย
กรุงเทพ 10110
Open Hours: 12:00am - 02.30pm for Lunch & 06:30pm - 10:30pm for Dinner
Tel: +66 (0) 2 649 8888
Look great!!!! I missed this time but I also saw another blog saying that he will be a consultant of Rossini's and may be back again. Do you have any idea about this?
ReplyDeleteChef Alfredo may revisit Rossini's next year, as for your record Chef Alfredo has been visiting Rossini's during the past few years hence, a high chance for him to visit next year.
ReplyDeleteFor your information, from today many dishes in Rossini's menu will be changed which is partly advised by Chef Alfredo.