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Appetizer and soup selection

Royal Foie Gras with Botan Ebi – 870
Steamed foie gras, glaze Botan  Ebi and sliced truffle

“Two ways of a Langoustine” – 1080
Imported Langoustine duo ceviche and smoked tartar caviar

Pear and Truffle salad – 680
Fresh pear confit with lemon oil, sliced black truffle and baby spinach

Truffle Foie gras Terrine – 680
Homemade truffle foie gras terrine, pistachio crumble and ice cream

Truffle Cream and Truffle pop corn – 590
Urbani truffle cream with dried porcini juice, truffle pop corn

Smoked duck consommeè – 850
Clear duck soup with summer black truffle scent

Pasta and risotto selection

Scallop Risotto – 980
Carnaroli Risotto Squid ink sauce, pan seared Hokkaido scallop and lemon foam

Lobster Risotto – 1400
Carnaroli Risotto with Grilled Canadian lobster and crustaceans bisque

Agnolotti al Tartufo – 890
Homemade Agnolotti of wagyu truffle ragout, truffle béarnaise sauce

Tagliatellle Cabonara – 890
Homemade tagliatelle Cabonara, sous vide egg yolk and truffle slices

Seafood selection

Lobster Truffle Brandy – 1400
Canadian lobster and green asparagus, crusted truffle herbs, brandy flambeé

Halibut chermoula – 890
Halitbut fillet marinated with chermoula sous vide, served with lemon foam

Pan Roasted sea bass – 890
Italian sea bass fillet, roasted pumpkin, chorizo, tomato confit and ginger

Smoked truffle Chutoro – 980
Smoked Chutoro, truffle Shoyu, cooked rice Ikura and truffle topping

Main selection

“Hida Gyu” confit – 1900
Hida gyu beef slowly cooked porcini and truffle pureé, eggplant and tomato confit

Tournedos Rossini – 1350
Grain fed Australian beef tenderloin with Foie gras, potato and hieroom tomatoes, truffle sauce

Slow cooked lamb tenderloin – 980
65 degree sous vide lamb tenderloin, fresh herbs, micro green and truffle relish

Dessert selection

Mango and Truffle – 420
Mango cream cheese, butter crumble, truffle stick and mango sorbe

“Mille Feuille” – 360
Basil pastry cream, Rhubarb, baked filo, strawberry jelly and straw ice cream

White truffle tiramisu – 420
Tiramisu cream with white truffle scent, savoiardi crumble with liquid Nitrogen

Chocolate Fondant – 360
Warm chocolate fondant, praline, coffee mousse

All prices are in Thai Baht and subject to 10% service charge and prevailing government taxes.

Italian Dishes

Spaghetti Vongole & Bottarga 790
(Homemade spaghetti, manila clam, white wine, bottarga, garlic, olive oil)

Farfalle Ham & Green pea 580
(Homemade pasta, cooked ham, cream, green pea, parmesan cheese)

Ravioli Urbani Porcini Black truffle 790
(Homemade pasta filled porcini mushroom and truffle, porcini, beef jus)

Truffle Risotto 890
(Risotto canaroli, parmesan cheese, butter, truffle pasted, black truffle sliced )

Pizza Truffle 890
(Pizza dough, 2 Urbani truffle sauce, mozzarella cheese, fresh black truffle)

Main Dishes

Brasato al Barolo 790
(Slow cooked beef cheek in red wine sauce, fresh herbs)

Venice style Chicken liver 690
(Chicken liver cooked in red wine, onion, pepper, vegetable)

Lamb Cutlet with caponata 790
(Australian premium lamb Rack, baked caponata, fried zucchini flower with ricotta cheese)

Dessert

Traditional Tiramisu 320
(Savoiardi, coffee, mascarpone cream, cocao powder)

Fruit Panna Cotta 320
(Milk, sugar, gelatin, vanilla, mixed fruit)

Lemon curd tartelettes 320
(Sabre, lemon, gelatin, egg, fruit)

Poached pear 490
(Pear slow cooked in red wine caramelize, cinnamon clove, sage, Vanilla ice cream)

*All prices are in Thai Baht and subject to 10% service charge, 7% government tax*

Appetizer

Warm Octopus salad
(Octopus, potatoes, tomato, celery, olive, lettuce, olive oil)
Or
Parma ham Melon
(24-month Parma Ham serve with melon sliced, dried fruit, pistachio)
Or
Eggplant Parmigiana
(Deep fried eggplant, tomato sauce, basil, mozzarella cheese, parmesan cheese)

Main Course

Farfalle Ham & Green pea
(Homemade pasta, cooked ham , cream , green pea, parmesan cheese)
Or
Ravioli Urbani Porcini Black truffle
(Homemade pasta filled porcini mushroom and truffle, porcini, beef jus)
Or
Truffle Risotto
(Risotto carnaroli , parmesan cheese, butter, truffle pasted , black truffle sliced )

Dessert

Traditional Tiramisu
(Savoiardi, coffee, mascarpone cream, cocao powder)
Or
Fruit Panna Cotta
(Milk, sugar, gelatin, vanilla, mixed fruit)

*All prices are in Thai Baht and subject to 10% service charge, 7% government tax

Chef’s Amuse Bouche and a Glass of Prosecco

First Course selection

Pear and Truffle salad
(Fresh pear confit with lemon oil, sliced black truffle and baby spinach)
Or
Truffle Foie Gras Terrine
(Homemade truffled fote gras terrine, pistachio crumble and ice cream)

Second Course selection

Agnolotti al Tartufo
(Homemade Agnolotti of wagyu traffled ragout, truffle béarnaise sauce)
Or
Tagliatelle Cabonara
(Homemade tagliatelle a la carbonara, sous vide egg yolk and truffle slices)

Third Course selection

Halibut Chermoula
(Fillet Halitbut marinated with chermoula sous vide, served with lemon foam)
Or
Pan-roasted Sea Bass
(Fillet Spanish seabass, roasted pumpkin, chorizo, tomato confit and ginger)

Fourth Course selection

Tournedos Rossini
(Grain fed Australian beef tenderloin with Foie gras, potato and heirloom tomatoes, traffle sauce)
Or
Slow cooked Lamb Tenderloin
(Sous vide lamb tenderloin, fresh herbs, micro greens and truffle relish)

Fifth Course selection

White truffle Tiramisu
(Tiramisu cream with traffle scent, liquid nitrogen barriers crumble)
Or
Chocolate Fondant
(Warm chocolate fondant with praline and tuile)

(Choose one dish from each selection)
Chef’s Amuse Bouche and Glass of Prosecco

First Course selection

Royal Foie Gras with Botan Ebi
(Steamed foie gras, glazed Botan Ebi and sliced truffle)

Two ways of a Langoustine
(Imported Langoustine duo, ceviche and smoked tartar)

Second Course selection

Truffle Cream and Truffle Popcorn
(Urbani truffle cream with dried porcini jus, truffle popcorn)

Smoked Duck Consomme’
(Clear duck soup with summer black truffle scent)

Third Course selection

Scallop Risotto
(Carnaroli Risotto Squid ink sauce, Pan seared Hokkaido scallop and lemon foam)

Lobster Risotto
(Risotto with grilled Canadian lobster and crustaceans bisque)

Fourth Course selection

Agnolotti al Tartufo
(Homemade Agnolotti of wagyu traffled ragout, truffle béarnaise sauce)

Smoked truffle Chutoro
(Smoked Chutoro,truffle Shoyu, cooked rice , Ikura and truffle topping)

Fifth Course selection

Lobster Truffle Brandy
(Canadian lobster and green asparagus, crusted truffled herb, brandy flambee)

Halibut Chermoula
(Fillet Halitbut marinated with chermoula sous vide, served with lemon foam)

Sixth Course selection

‘’Hida Gyu’’ confit
(Hida gyu beef slowly cooked, porcini and truffle puree, eggplant and tomato confit)

Tournedos Rossini
(Grain fed Australian beef tenderloin with Foie gras, potato and heirloom tomatoes, traffle sauce)

Seventh Course selection

Mango and Truffle
(Mango mouse puree and cream cheese truffle)

Millefeuille
(Basil, Rhubarb, truffle and almond cream)

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