What is New Year’s Eve without the feeling of being on top of the world? It’s a question diners and imbibers at Red Sky, the elevated alter to epicureanism and hedonism atop Centara Grand at CentralWorld, may find impossible to imagine this next 31st December. Their clear and present geo position will leave no doubt that they are indeed riding high both physically and viscerally.
For the next door neighbour, CentralWorld, is Thailand’s internationally-televised countdown point of contact. A whole 15 minutes of fireworks is featured amid a packed-out star-struck countdown. Meanwhile, Red Sky’s plush indoor restaurant where the tables are all arranged by the winding window, the better to view the downtown cosmos, along with its al fresco terrace and three summiting tiers of specialist bars ranging across floors 55 to 59, is where the in-crowd convene to celebrate the last supper of the year, raise a glass of bubbly, hug each other a lot and hum along to Auld Lang Syne. By then, it is about seven hours since Kiritimati claimed first 2023 dibs.
Prior to the countdown and fireworks, the main event comprises a 7-course (not counting the surprise amuse bouche) truly exquisite festive feast accompanied with live entertainment and DJ. The magnifique menu is a virtuoso work of French Chef De Cuisine Christian Ham, lately of the likes of L’Atelier Joel Robuchon in Hong Kong, Taillevent in Paris and Le Crocodile in Strasbourg, facilitated and counselled by Milanese Executive Chef of Centara Grand at CentralWorld, Andrea Montella.
Replete with exalted delicacies, the menu evocatively resonates the falling midnight dominoes with, in roughly descending order, Hitachi Japanese Wagyu, Oscietra Russian caviar, Alba white truffle, Maine Atlantic lobster, and Glacier 51 Patagonian Chilean snowfish.
Priced at THB 15,555++ per person, it includes a bottle of G.H. Mumm 6 Years Champagne per couple (1/2 bottle for singles). A snip for the privilege of dining like a sultan or sultana.
The medley naturally begins with the mystery amuse bouche. More certain is that the first course is 30g Imperial Oscietra Caviar served in the original branded tin in a bowl of ice accompanied with a full contingent of traditional condiments (D’Isigny fresh sour cream, banana shallot vinaigrette, separate white and yolk hardboiled egg, chopped parsley etc.) and soft and milky buck wheat blinis. Something for every caviar fan to get their tongue into.
Poached Maine Lobster Salad Périgord truffle dressing comprises the second appetizer. The tender flavoursome lobster is served simmered in a cobuyon spiced wine and vegetable stock, juxtaposed with black truffle dressing. The rest of the plate is punctuated with pipings of avocado cream, puree and tomato.
Pan-seared French foie gras follows with the riotously rich fat reined in by rhubarb prepared two ways, slow-cooked with red wine and simply marinated in sugar. The juice that leaks from the marination is heated on a salamander to create a reduction that, spiked with a tart dash of balsamic, is the sauce. Gingerbread crutons provide contrastingly dry crunch.
The next dish, Alba Truffle Cappuccino with Parmesan foam, is equally simply sensational. Paris and porcini mushrooms and cream create the base soup which is finished with parmesan foam and generous shavings of astronomically expensive, but worth every centime, Alba white truffle.
It’s a tough act to follow but, after the palate cleanser of champagne sherbet, Chilean Snow Fish, Périgord Black Truffle Surprise pulls it off. Hailing from Patagonia’s pristine Glacier 51, the fish, which coincidentally calves glacially, is pan-seared with D’Isigny butter. The exquisite sauce is a champagne and cream reduction added with caviar. This is laid over very small French latte potatoes and covered with cream reduction.
Seared Japanese A5 Hitachi Wagyu Beef Porcini mousseline closes out the savoury sequence. What’s special about this beef besides the flavour? The marbling of fat dissolves with the meat leaving no fibre at all. A condiment of bell pepper and onion tops the beef while porcini puree and grilled porcini, shallot cream, caviar, French potatoes and cream reduction complete the truly gourmet ensemble.
Dessert is the work of Chef Thawat Prathumpuang, Executive Pastry Chef for Centara Grand at CentralWorld. Chocolate Celebration 2023 features flourless chocolate cake with 64% chocolate cream complemented with Opera milk chocolate in turn encrusted with gold leaf, fresh raspberry and blueberry, cherry in kirsch and white wine jelly. Appearing like an ancient brooch, the piece breaks out into a symphony of complementing praline moments. Conclude if you still have room with hand-made petits fours chocolates.
Though bound to be bustling, Red Sky also excels at flexibility. Say you don’t want too much of a gap between your last bite and the fireworks, you can arrange that because the kitchen closes at 2 am on New Year’s Day morn.
So book your table now to indeed ensure you depart 2022 and enter 2023 on top of the world in every respect.
For more information and reservations, please contact Centara Grand at CentralWorld by calling 0 2100 6255 or email: diningcgcw@chr.co.th
