The Meat Feast Has Returned - Viva la Ciccia Vol #2: Dry-age Diaries by Chef Stefano Gallipani

Our signature Italian restaurant welcomes back a celebration of all things meaty, now elevated by the art of dry-aging. Curated by our new Italian maestro, Chef Stefano Gallipani, this edition focuses on refining flavour and texture through carefully aged premium cuts.

At the heart of the menu: Australian Angus Wagyu with an impressive marble score of A8—renowned for its intense flavour and melt-in-your-mouth tenderness. With the dry-age process, each cut is transformed, deepening its complexity and umami. Choose your preferred cut and desired weight, and Chef Stefano will craft a personalised dish, infusing his signature Italian finesse into every bite.

"Dry-aging is a delicate, disciplined craft. With time, flavour intensifies—day 10 is when the meat reaches its prime," says Chef Stefano. "Each time we receive a new cut, we prepare a limited batch in-house. Be sure to mark your calendar."

Come experience this exclusive meat journey—limited cuts, unlimited flavour.

Viva la Ciccia Vol 02: Dry-age Diaries

Tomahawk - THB 400++ per 100g

Ribeye - THB 1,000++ per 100g

Book now call 021187777, email - [email protected]

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