February 20
From the Veneto region near Venice to the banks of the Chao Phraya, Riva del Fiume and Executive Chef Andrea Accordi welcome Chef Alessandro Breda of Michelin‑starred Gellius. Celebrated for his refined northern Italian cuisine, Chef Breda joins Chef Accordi, who presents his Risotto Isolana with white asparagus and black truffle. Together, their eight‑course menu brings the flavours, heritage and craftsmanship of the region to life for one extraordinary evening.
THB 5,800 Per Person / Add THB 5,400 Per Person for wine pairing
- UOVO GELLIUS
- Creamy Kodawari Egg, Tropea Onion, Kristal Caviar, Gellius Signature
- By Chef Alessandro Breda
- 2011 Dal Forno Valpolicella Superiore Magnum
- SEPPIA & POLENTA
- Grilled Hokkaido Cuttlefish, White Polenta, Radicchio Tardivo, Black Lemon
- By Chef Andrea Accordi
- 2012 Dal Forno Valpolicella Superiore Magnum
- BOTTONI
- Potato Ravioli Filled with Smoked Imo Pancetta, Horseradish, Brown Crab Soup
- By Chef Alessandro Breda
- 2016 Dal Forno Valpolicella Superiore
- RISOTTO ALL ISOLANA E ASPARAGI DI BASSANO
- Isolana-Style Risotto, White Asparagus, Black Truffle
- By Chef Andrea Accordi
- 2013 Dal Forno Amarone
- SAN PIETRO
- John Dory, Wild Broccoli, Green Apple, Prosecco Sauce
- By Chef Alessandro Breda
- 2016 Dal Forno Amarone
- PICCIONE E SOPA COADA
- Roasted Pigeon, Pomegranate, Sopa Coada, Winter Rose Chicory
- By Chef Andrea Accord
- 2017 Dal Forno Amarone
- NUVOLA DI YOGHURT
- Yoghurt Meringue Cloud, Raspberry, Campari Caramel
- By Chef Alessandro Breda
- 2004 Dal Forno Vigna Serre
- TIRAMISU
- From Treviso to the World
- By Chef Andrea Bonaffini
- 2004 Dal Forno Vigna Serre
Prices are in Thai Baht, subject to 10% service charge and applicable government tax.