The five- and seven-course tasting menus continue to celebrate Ryuki’s passion for showcasing the only the freshest and best seasonal ingredients in sensational innovative dishes truly designed to stir the senses. “My menus are always driven by seasonal produce and I keep the dishes simple to let the natural flavours of the ingredients speak for themselves,” Ryuki says. Diners can also opt for the Loire Valley Suckling Pig with a hatcho miso crust and togarashi pepper, eggplant, black oliveand black garlic as an alternative main course. Desserts also receive the seasonal treatment. Mezzaluna is open for dinner from Tuesday to Sunday, from 6pm to 1am.

Source: The Nation Bangkok July 27, 2017 05:15 UTC