Red Sky Restaurant Introduces New Seasonal Additions to Its ? La Carte Menu

Building on the restaurant's existing menu, the latest additions bring a renewed focus to seasonal ingredients, balanced compositions and precise technique, while maintaining the character and consistency that define the Red Sky experience.

The new selections begin with a series of cold and warm appetisers. The Hamachi Tiradito pairs delicate slices of yellowtail with citrus sauce, avocado and bursts of finger lime THB 1,150++, while the Fagottelli with Foie Gras combines rich, filled pasta with Madeira sauce and truffle THB 1,450++. Hokkaido Scallops are presented with hazelnut, bacon and parmesan THB 1,150++, and Pan-Seared Foie Gras is served with wild rocket and a pomegranate balsamic dressing THB 1,450++. The Charred Fremantle Grilled Octopus, accompanied by burrata, lemon and basil, brings a lighter, Mediterranean note to the selection THB 1,390++.

From the sea, the 'Blue Ocean' dishes introduce refined seafood plates, including Tuna Cheek with piquillo peppers and aromatic pesto salad THB 1,450++, Snow Fish with young spinach and Champagne sauce THB 1,955++, and Black Cod with cauliflower and a subtle vanilla pil pil THB 1,750++.

On the meat side, the 'Green Land' selection features Glazed Wagyu Beef Cheek, slow-cooked for depth of flavour and paired with morel mushrooms THB 1,690++.

These new dishes complement Chef Luca's existing menu, which reflects his signature attention to flavour, texture and presentation. Set against panoramic views of Bangkok's skyline, Red Sky continues to offer a dining experience defined by thoughtful cooking and a strong sense of place.

Served daily from 17.00 to 01.00 hrs., the updated menu invites guests to revisit familiar favourites while discovering new expressions of Chef Luca Russo's cuisine.

For reservations, please call 02 100 6255 or email [email protected]

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