With the influx of new rooftop bars and restaurants, it is perhaps, unfortunate that the grande dames of the sky-high scene get lost. However, Red Sky at Centara Grande at CentralWorld is making sure it does not get lost in the crowd.
Other than the stunning view of the Bangkok skyline, Red Sky also offers seasonal monthly dishes, all creations of chef de cuisine Christian Ham. This month, the rooftop restaurant introduces the exceptional Gundagai lamb from New South Wales, Australia. The Riverina region enjoys a temperate climate, which creates the best conditions for raising lambs. Gundagai lamb is renowned for its higher percentage of marbling balanced with lean meat.
Paired with blue foot mushrooms, which are native to Europe, the Charcoal-grilled Gundagai lamb chop and chump blue foot mushroom fricassée, pink garlic, fresh rosemary, extra virgin olive oil and mashed potatoes (B1,855++) enhances the velvety texture of the mushroom and the full flavour of the lamb.
French chef Ham showcases the unique flavours profiles of these two special ingredients in a variety of dishes. “The best and simple way to cook this lamb is with some garlic, thyme and French butter. The Pan-seared Gundagai lamb striploin is stuffed with blue foot mushrooms [B2,100++] and comes with a selections of sauces like lamb jus, Choron Isigny cream ‘Béarnaise style’, which is a sauce with tomatoes in the Béarnaise. There is another sauce with tarragon and butter,” explains chef Ham.
The Gundagai lamb stew is “Navarin” style, which is a French ragout, is served with black truffle and fresh goat cheese toast is served with tomato concassé and green pea purée (B1,600++). The last new dish on the monthly special menu is a Traditional Gundagai lamb rack “en persillade”, which is a more traditional method of cooking lamb rack in France; with parsley on top. It is topped with a bread crumb and pink garlic crust, blue foot mushrooms, grilled eggplant and zucchini cream (B2,400++).
“This month there are four dishes because I have four different parts of the lamb. I’ve used each part differently,” says chef Ham. “Monthly there are new dishes highlighting the best of the season. In April, we will serve morels,” adds the chef.
However, if you’re not a lamb person indulge in the signature Red Sky Surf and Turf Tower (B7,555++). And when I say tower, you really get a tower. The signature has been on the menu since the opening of Red Sky and remains a hot favourite with diners. It features rib-eye Wagyu beef from Australia, Australian lamb rack, grilled Maine lobster, Alaskan king crab, a generous portion of giant Andaman prawns and US scallops. “Everything is grilled on charcoal, even the fish, except the scallops,” says chef Ham. The extravagant sharing dish is served with grilled vegetables, potatoes and an array of sauces and dips.
All the dishes can be enjoyed with creative martinis or wines, of which there are at least 20 available by the glass.
The Gundagai lamb and blue foot mushroom menu is available until March 31 at Red Sky on the 55th floor of Centara Grand at CentralWorld. Call 02-100-6255 or email diningcgcw@chr.co.th. Visit bangkokredsky.com.
