Harvey's Californian fusion cuisine is a mix of the finest of ingredients - from Hokkaido scallops to Australian Angus beef to foie gras - with refreshing herbs and fruits. A starter of sauteed foie gras is delectably accented by a raspberry and peach sauce, and served with a refreshing rocket salad. Portobello mushrooms, served with Italian sausage and rocket salad in parmesan crisps, is also worth a detour. As a main course, feast on Tasmanian Wagyu lamb, nicely marbled and tender, cooked to perfection and in harmony with the red wine reduction. Grilled grain-fed Australian striploin is equally impressive, every bite juicy and full-flavoured, served with sauce bordelaise and French horseradish. Cod with lobster sauce is an interesting alternative to the meat selection, its freshness exemplary of the care Harvey puts into sourcing its raw materials. For dessert, sumptuous chocolate fondant with vanilla ice cream will fill you up nicely, if the job has not already been done.
The glass-walled wine cellar forms a centrepiece of the restaurant, offering an exciting and extensive selection of wine.
129 Thonglor Soi 9, Sukhumvit soi 55, Bangkok 10110
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