(Bangkok, Thailand – 9th August 2012) Introducing the all-new a la carte menu at VIE Wine & Grill. Designed by VIE Hotel’s French executive sous chef, the menu includes a wide variety of traditional French gourmet dishes that compliment each other. VIE Hotel’s head chef, who recently completed a workshop with the legendary Marco Pierre White, adds a modern twist with some signature culinary creations.
The new menu entices with delights like traditional Caesar salad topped with a slow-cooked egg cooked at 62 C, a sumptuous escalope of foie gras, French toast accompanied by tangy raspberry puree, or lush cream of cauliflower with warm milk foam and roasted almonds. Enjoy creative entrées that include the signature 3-star Michelin-inspired dish, Hokkaido scallop with XO risotto and Japanese mushrooms in a yuzu butter sauce and Shaoxing wine emulsion, a flavourful homemade duck confit with Lyonnaise potato, wild mushroom and port wine sauce, or the divine Chilean sea bass fillet with mash potatoes, fresh herb and truffle oil. Finish every culinary journey with VIE Hotel on a high note with tempting desserts such as the refreshing sweet mango mousse cake with mango puree or the delightful espresso Tiramisu.
The award-winning, VIE Wine & Grill is a chic and sophisticated restaurant renowned for its exquisite cuisine and an impressive selection of New and Old World wines. The discerning readers of the Thailand Tatler magazine voted it ‘Best Restaurant’ in 2010, 2011, and 2012 for exceptional cuisine and service.
With a comfortable lounge area and an informal ambience, VIE Wine & Grill is the perfect venue for after-work drinks and casual dining with friends, clients or business associates. Here, guests can enjoy an exceptional choice of beverages including a selection of specialty labels from the well-stocked wine cellar, all competitively priced.