Please scroll down for Chef Valentino Marcattilii’s 4 course and 5 course dinner menu.

2 Michelin-Starred Italian Chef  at Wine Pub
Pullman Bangkok King Power, from 22-25 February 2017

Travel back to the Italian Classical Time with 2-Michelin-Star Chef ‘Valentino Marcattilii’ in the exclusive fine dining night at Wine Pub, Pullman Bangkok King Power from 22-25 February 2017, 18.00-23.00 hrs.

Chef Marcattilii is famous for his great respect of traditional cuisine and domestic ingredients. He loves simplicity and the environment of ‘home made’ which well reflected in his San Domenico in Bologna, Italy, the 2 starred Michelin award restaurant.

In June of 1988, San Domenico in New York opened it door and Marcattilii orchestrated the kitchen as executive chef. Only a month later, the restaurant got 3 stars from New York Time’s Brian Miller: an award that the critic had never been given to any Italian restaurant before. The Esquire Magazine also enlisted the chef’s place to the “Best of The Year in USA” hall of fame.

One of his most famous classic dishes recommended by the Michelin guide is the ‘San Domenico Egg In Raviolo’, the one you will have in the exclusive fine dining night at Wine Pub, Pullman Bangkok King Power.

• 4-Course Set Menu, THB 3,999 net per person (including welcome drink)
• 5-Course Set Menu, THB 5,199 net per person (including welcome drink and ‘San Domenico Egg In Raviolo’ )

For reservation, please call 02 680 9999

*10% Discount for King Power and Accor Plus Members

About the Chef ‘Valentino Marcattilii’ 

Grew up as a chef at very young age, Marcattilii started the apprenticeship at San Domenico, where today he is the owner. After his master, Nino Bergese, passed away, Marcattilii head to France for expanding his culinary experience at emblazoned restaurants such as Auberge de l’Ile, Trois Gros and Vergè. Eventually, he returned to San Domenico and initiated the idea of ‘home cooking’ in Italian restaurant for the first time, which up to then had only been entertained within the walls of aristocratic homes. Chef Marcattilii also participated and conducted programs for both the BBC, World Class (Channel 4) and many Italian media.

San Domenico and Bologna Cuisine

Bologna is the capital Northern Italy region (Emilia-Romagna) which enriched with traditional food, music and culture. The city is famous for its traditional ingredients and dishes such as ravioli, mortadella and ragù (the meat based sauce as known as Bolognese sauce outside bologna).

Located in Imola, in the Metropolitan City of Bologna, San Domenico’s developing new technique while conserving the solid roots of Italian gastronomic traditions over 40 years.

 4-course dinner menu
THB 3,999 Net (Food only)

Gamberi Korn flakes con purea di ceci al rosmarino

CRISPY CORN FLAKES SHRIMP
SERVED WITH A CHICK-PEAS PUREE SCENTED WITH ROSEMARY

Tenute Lunelli, Pietragrande Chardonnay, Umbria, 2015
**
Filetto di triglia al pane verde di erbe
con crema di cipolla bianca e caffe’

GRATINED RED MULLET IN A GREEN HERB BREAD
SERVED WITH A CREAM OF WHITE ONIONS AND COFFEE

Marchesi di Barolo Barbera d’Asti Rure, Piedmont, 2014
**
Filetto di bue a bassa temperatura
salsa tartufo nero

SEARED VEAL FILET MIGNON
COOKED AT LOW TEMPERATURE WITH BLACK TRUFFLE SAUCE

Marchesi di Barolo, Barolo Sarmassa DOC (Single vineyard), Piedmont, 2010
**
La zuppa all ‘alkermes’ in salsa vaniglia

TRIFLE ‘ALKERMES’ WITH VANILLA SAUCE

10 years old Grappa Riserva Privata (Amarone aged in Barrique)

5-course dinner menu
THB 5,199 Net (Food only) 

stice blu al vapore con verze e porcini brasati
**
steamed Brittany BLUE LOBSTER 

WITH BRAISED savoy cabbage and porcini MUSHROOMS

Tenute Lunelli, Pietragrande Chardonnay, Umbria, 2015 

Uovo in raviolo “San Domenico” ® 

con tartufi nero

**EGG IN RAVIOLO “San Domenico” ®

WITH BLACK TRUFFLES

Casale del Giglio, Petit Verdot Lazio IGP, Lazio, 2014 

Branzino al caviale in salsa allo champagne

**
ROASTED SEA BASS 

WITH SEVRUGA CAVIAR AND CHAMPAGNE SAUCE 

Marchesi di Barolo Barbera d’Asti Rure, Piedmont, 2014 

Filetto di bue a bassa temperatura 

salsa tartufo nero
**
SEARED VEAL FILET MIGNON 

COOKED AT LOW TEMPERATURE WITH BLACK TRUFFLE SAUCE

Marchesi di Barolo, Barolo Sarmassa DOCG (Single vineyard), Piedmont, 2010 

Torta paradiso allo zabaglione in salsa 

con fragole di bosco e sorbetto

**

PARADISE CAKE IN ZABAGLIONE SAUCE 

WITH BERRIES AND SORBET

10 years old Grappa Riserva Privata (Amarone aged in Barrique)