Sanpellegrino presents exciting menu of Contemporary Australian cuisine at Freebird in Bangkok featuring Dallas Cuddy from Freebird and Drew Nocente of Singapore’s Salted & Hung restaurant. One evening only on 31^st March, 2017

Sanpellegrino, the ambassador of fine dining, will present Drew Nocente, executive chef of Singapore’s acclaimed Salted & Hung restaurant, with an exhilarating menu of Contemporary Australian cuisine at Freebird restaurant in Bangkok, created in cooperation with Freebird’s executive chef Dallas Cuddy.

The event will be held on 31 March and is part of the Fine Dining Lovers Guest Chef series initiated by Sanpellegrino, designed to demonstrate how the finest natural mineral water can be used to enhance the greatest of dining experiences. This series brings renowned chefs to Thailand from top dining destinations around the world.

Both Salted & Hung and Freebird restaurants specialise in Contemporary Australian cuisine, and Chef Drew will work alongside Chef Dallas to present an eight-course menu.

The 8-course menu is priced at 2,750++ baht per person, or 4,750++ baht with a different of best selections of wine from Australia and New Zealand pairing with each course, along with Sanpellegrino sparkling and Acqua Panna still natural mineral waters will complete the epicurean experience.

Chef Dallas will present the first course of flaxseed, barramundi brandade, roe and pennywort; the second course of crab with seaweed, umeboshi and dashi; the fifth course of pork belly, pickle apples, nuts and mustard; and the eighth course of a special Snickers bar presentation.

Chef Drew will be presenting the third course of mackerel with pickles, horseradish and nori ash; the fourth course, which is quail with spiced sausage, fermented onion and mustard seeds; the sixth course, Wagyu flank, homemade XO sauce and pickled cabbage; and the seventh course, pineapple with coconut and rum.

Contemporary Australian cuisine is rooted in Australia’s multicultural heritage and based on European technique, especially French, Spanish and Italian, yet the cuisine is increasingly absorbing ingredients and ideas from Australia’s Asian neighbours.

Salted & Hung is a Contemporary Australian restaurant that opened in Singapore in the first half of 2016, and which has a menu that has a strong focus on in-house curing and grilling.

The restaurant is Drew’s first venture to reflect his Italian-Australian background and showcase his forte in traditional curing methods along with his passion for fire and with showcasing quality produce on the grill.

“Growing up on a family farm in Australia, I was constantly surrounded by seasonal fresh produce and inspired by family members who are very passionate about cooking and charcuterie,” says Drew.

“Singapore has been very receptive to the extraordinary blend of flavours and techniques that are now coming out of Australia.”

Drew’s career started at the age of 15 when he was drawn to the hustle and bustle of the kitchen while working as an assistant. In 2008 Drew’s culinary career took a stride forward as he was offered the opportunity to work as sous chef with Michelin-starred chef Jason Atherton at Gordon Ramsey’s, Maze Grill in London.

In 2010 Drew was selected to be part of the pre-opening team at Chef Jason Atherton’s first venture, Table No1 in Shanghai, which went on to become one of the most popular dining spots in Shanghai.

Freebird is a Contemporary Australian restaurant located in quiet, tree-lined Sukhumvit Soi 47, occupying a beautiful old house with a garden that is home to a population of local birds.

Chef Dallas says that the menu is inspired by time he has spent working and travelling through Europe, Asia and of course his native Australia.

“Our multicultural society had a big impact on my development as a chef – from the flavour combinations to the cooking techniques,” he says.

“When you understand that over a quarter of Australians were born overseas, then it’s not hard to understand why ‘foreign’ food is no longer very foreign in Australia.

“It is precisely Australia’s ethnic diversity and our geographical location that makes our cuisine so unique. I ate quite multi-culturally as a child and it is these childhood experiences that have shaped my food.”

The 8-course pairing dinner takes place on 31^st March, 2017 and is priced at THB 2,750++ per person and THB 4,750++ with wines pairing, SanPellegrino sparkling and Acqua Panna still natural mineral waters.

To make a reservation, please email reservations@freebirdbangkok.com or contact +66 (2) 384 4660.

Sanpellegrino initiated the Fine Dining Lovers Guest Chef Series to feature renowned chefs from top dining destinations around the world, bringing top-notch epicurean experiences to diners in Thailand. Sanpellegrino is dedicated to promoting the fine dining scene through top-class dining events, as well as on Finedininglovers.com, an online magazine sponsored by SanPellegrino and Acqua Panna that congregates an inspiring and engaging community to which the brands are intrinsically linked. www.finedininglovers.com

Australian Celebrity Chef stamps his mark at the District Grill Room & Bar. Effortless approach to fine dining.
«Joel Bickford, Executive Chef at the Gantry Restaurant, one of the most  recognised Restaurants in Sydney, brings his new menu & unique flavours to the District Grill Room & Bar» 

Coming from the acclaimed Gantry Restaurant, sponsored by Jacob’s Creek, Chef Joel is taking time from his busy schedule to visit Bangkok and star as a guest chef at The District Grill Room & Bar from 26 August to 03 September, 2016. Joel’s direction for the menu creation brings dishes back to basics offering the element of surprise to heighten the fine dining experience within uncomplicated culinary creations.

Championing authentic flavours with market fresh produce has given Joel great recognition in his time leading The Gantry culinary team. Sourcing innovative and creative ingredients, each new menu is a revelation drawing positive reviews and a continued interest in his culinary journey. His passion for regional produce and his immense respect for the ingredients in his dishes has brought Joel many accolades.

Joel Bickford’s innovations and outstanding achievements have been acknowledged in many big publications such as Daily Telegraph, Sydney Morning Herrald, GQ Magazine as well as on Channel 7 and 2GB radio. Chef Joel won Daily Telegraph Best Chef of the Year 2015 while the Gantry Restaurant was recognized as one of Sydney’s hottest Top 20 restaurants in 2015. Joel has been recently nominated for the Chef of the Year award by a prestigious 2016 TAA Awards of Excellence.

For his culinary extravaganza at the District Grill Room & Bar, Chef Joel has created a new exclusive menu and sourced innovative and creative ingredients of the best quality offering foodies the opportunity to savour unique dining experiences personally. Crab and kohlrabi paired with salted cream, mud crab spiced up with fennel and clover, delicious banana & macadamia caramel desert are only some of the highlights that Chef will introduce exclusively to Bangkok’s market bringing the art of cooking to the new levels.

Jacob’s Creek with 160 years of determinations and over 7,000 medals from wine shows in Australia and around the world, it is guaranteed that premium Australian wine Jacob’s Creek has succeeded in finding the finest wines that best complete and complement each special cuisine resulting in the perfect matching of wine pairing that is a great combination and balance which will transform every meal into a journey of absolute dining and drinking experience.

The District is inspired by the Meatpacking District in New York City and is open daily for dinner from 17:00hrs to 23:00hrs. For further information and reservation, please call 02-797- 0130

พบกับเซเลบริตี้เชฟชื่อดังจากออสเตรเลีย โจเอล บิคฟอรด์
ที่ เดอะ ดิสทริคท์ กริลล์ รูม แอนด์ บาร์ ณ โรงแรมแมริออท กรุงเทพฯ สุขุมวิท

โรงแรมแมริออท กรุงเทพฯ สุขุมวิท ขอต้อนรับหนึ่งในเซเลบริตี้เชฟชื่อดังจากออสเตรเลีย โจเอล บิคฟอรด์ (Joel Bickford) จากร้านอาหาร The Gantry Restaurant & Bar ของโรงแรม Pier One Sydney Harbour, Autograph Collection ซึ่งเป็นหนึ่งในร้านอาหารชื่อดังจากซิดนีย์ โดยจะมาประจำที่ห้องอาหาร เดอะ ดิสทริคท์ กริลล์ รูม แอนด์ บาร์ ของโรงแรมฯ ระหว่างวันที่ 26 สิงหาคม – 3 กันยายน 2559

เชฟโจเอลมีชื่อเสียงในด้านการทำอาหารแบบใหม่ ๆ มาปรับแต่งเป็นเมนูสร้างสรรค์  ที่ไม่เพียงแต่มีหน้าตาที่สวยแปลกตา แต่ยังมีรสชาติที่อร่อย และมีรสสัมผัสที่แตกต่าง นอกจากนี้โจเอลยังได้รับการยอมรับและรางวัลจากสื่อพิมพ์ขนาดใหญ่มากมาย อาทิ Daily Telegraph, Sydney Morning Herrald, GQ Magazine และ คลื่นวิทยุช่อง7 และ 2GB  และยังได้รับรางวัล Daily Telegraph Best Chef ในปี2558 ในขณะที่ร้านอาหาร The Gantry Restaurant & Bar จัดเป็นหนึ่งในยี่สิบของร้านอาหารที่โด่งดังของซิดนีย์ในปี 2558  และ ในปี2559  ได้รับคัดเลือกเข้ารับรางวัล TAA Awards of Excellence อีกด้วย

สำหรับการมาเยือนไทยครั้งนี้  เชฟโจเอลจะปรุงอาหาร  อาทิ ปูเสิร์ฟคู่กับกะหล่ำปม(โคห์ลราบิม)พร้อมซอลท์เต็ดครีม  ปูทะเลเพิ่มรสชาติเผ็ดร้อนด้วยใบยี่หร่า ส่วนขนมหวานเป็น บานาน่าและถั่วแมคาเดเมียราดด้วยคาราเมล  และเมนูอื่นๆอีกมากมาย

ห้องอาหาร เดอะ ดิสทริคท์ กริลล์ รูม แอนด์ บาร์ บริการอาหารประเภทเนื้อและซีฟู้ดนานาชนิด ตั้งอยู่บริเวณชั้น 2 ของโรงแรมแมริออท กรุงเทพฯ สุขุมวิท เปิดให้บริการอาหารค่ำทุกวันตั้งแต่เวลา 17.00 น. – 23.00 น. สอบถามเพิ่มเติมและสำรองที่นั่งกรุณาติดต่อ 02-797-0130

Bangkok menu

kangaroo – scapes – saltbush – muntries

crab – kohlrabi – salted cream

pork – fennel – mud crab – clover

cod – prawn – leek – lardo

beef – pickled greens – black garlic – seaweed

banana -  macadamia – caramel – spiced milk

custard apple – pear – honey – lactose