Café Wolseley Bangkok

A refreshing rum cocktail blended with zesty lime juice and sugar. Infused with mint and lime oil for an aromatic, cooling finish.

A complex tropical cocktail featuring a blend of light and aged rums. Sweetened with pistachio almond syrup and orange liqueur, balanced by lime juice.

A light and floral sparkling wine cocktail. Flavored with elderflower syrup and fresh mint, topped with soda water for fizz.

A fruity vodka martini shaken with pineapple juice and raspberry liqueur. Sweet, smooth, and topped with a creamy foam layer.

A spicy and aromatic mocktail inspired by Thai flavors. Infused with ginger, lemongrass, and chili, garnished with sesame and coriander.

A refreshing alcohol-free version of the classic Paloma. Combines tart grapefruit and lime juice with agave syrup and a non-alcoholic tequila alternative.

A complex mocktail with deep flavors of coffee and coconut. Balanced with sweet red apple juice and aromatic bitters.

Fresh crab meat from Dorset, prepared and served ready to eat. Accompanied by a rich brown crab mayonnaise and lemon wedges.

Premium Oscietra caviar known for its nutty flavor and firm texture. Served traditionally with small pancakes (blinis) and sour cream.

Large pink king prawns served chilled and shelled. Accompanied by Marie Rose sauce, a creamy blend of tomatoes, mayonnaise, and spices.

Fresh French rock oysters served raw on the half shell. Enjoy with the classic mignonette sauce (shallot vinegar) and brown bread.

Classic French oysters refined in clay ponds for a delicate, sweet flavor. Served raw with vinegar dressing and bread.

A fresh salad featuring ripe avocado and lambs lettuce (mâche). Dressed with a light herb vinaigrette and garnished with mustard cress.

A classic French salad from Nice featuring preserved tuna, boiled potatoes, and anchovies. Hearty and savory.

A healthy salad bowl with grilled broccoli and young spinach leaves. Tossed in a vibrant green herb sauce (salsa verde).

A retro classic appetizer with prawns and creamy avocado on crisp lettuce. Topped with a tangy, pink Marie Rose sauce.

Raw beef rump, finely chopped by hand and seasoned with spices, pickles, and capers. Savory and rich texture.

Traditional French onion soup with a rich beef broth and caramelized onions. Topped with a toasted bread slice covered in melted Gruyère cheese.

A breakfast classic with poached eggs and ham on a toasted muffin. Covered in rich, buttery hollandaise sauce.

Large scallops quickly seared to form a crust while remaining tender inside. Served with smooth cauliflower mash and a sweet-savory garnish.

French land snails baked in their shells with plenty of garlic and herb butter. Finished with a splash of anise-flavored liqueur.

Large prawns split open and grilled. Served with a spicy tomato sauce and fresh lemon.

Fresh raw tuna chopped and seasoned with a nutty sesame dressing. Soft texture with savory Asian-inspired flavors.

Slices of cured, smoked salmon served with dense, buttered bread. Salty, smoky, and oily.

Raw sea bream marinated in citrus juice, which 'cooks' the fish. Fresh, acidic, and light.

A fluffy, twice-baked egg dish made with Swiss cheese. Served with a rich mushroom and parmesan cream sauce.

Strips of cod fillet breaded with panko crumbs and fried until crispy. Served with fries and creamy tartar sauce.

Pan-cooked sea bass fillet served with a classic Grenobloise sauce made of browned butter, capers, lemon, and croutons.

Chicken stew slowly braised in red wine after marinating for five days. cooked with bacon, onions, and mushrooms for a deep, rich flavor.

Breaded and fried chicken breast cutlet. Topped traditionally with a fried egg and anchovies, served with sweet berry jam on the side.

A creamy mushroom stew flavored with paprika and brandy. Served over soft egg noodles (spätzle) with a dollop of fresh cream.

A complete lobster, steamed to retain its natural sweetness. Served with herb butter, greens, and thick-cut fries.

Roasted duck breast with crispy skin and tender meat. Served with slightly bitter cooked chicory (endive) and a citrus-infused sauce.

A vegetarian curry with a creamy tomato base similar to butter chicken. Contains cauliflower and chickpeas, served with flatbread and sweet chutney.

Salmon fillet roasted until flaky. Served on a bed of cooked spinach with a rich, creamy sauce made from lobster stock.

A premium cut of marbled beef known for its rich flavor and tenderness. Grilled and served with a creamy herb and egg yolk sauce.

A tender cut of Wagyu beef fillet coated in crushed peppercorns. Served with a creamy, spicy pepper sauce.

A lean, tender loin of lamb. Grilled and served with a smooth garlic-infused cream sauce.

Pork chop cured with sweet syrup (treacle) before cooking. Served with 'sauce diable', a sharp and spicy brown sauce.

Fried potato sticks. Crispy on the outside, fluffy inside.

Boiled potatoes mashed with plenty of butter until smooth and creamy.

Broccoli baked in a cheese sauce (Mornay) until golden and bubbly.

Sliced cucumbers marinated in vinegar. Tart and crunchy side dish.

Carrots roasted with honey and thyme herbs. Sweet and aromatic.

A simple salad made from small, sweet lettuce hearts.

A set menu offering a choice of two or three courses. Diners select dishes from specific options for starters, mains, and desserts.

Italian sparkling wine. Crisp, dry, and fruity.

Pink sparkling wine from Australia. Fresh berry flavors with a dry finish.

Premium Italian sparkling wine made from 100% Chardonnay grapes. Elegant and complex.

French Champagne with a rich, full-bodied style. Notes of red fruits and biscuits.

Famous French Champagne. Bright fruitiness, seductive palate, and elegant maturity.

Iconic Champagne known for its structure and freshness. Notes of white fruits and vanilla.

Vintage Champagne made entirely from black grapes (Pinot Noir/Meunier). Intense and vinous.

Champagne made 100% from Chardonnay grapes. Light, floral, and creamy.

Large format bottle of classic Champagne. Balanced and refined with floral and fruity notes.

Pink Champagne with red berry aromas. Fresh and lively on the palate.

Rosé Champagne known for its fine bubbles and creamy texture. Notes of strawberries and cream.

Prestigious rosé Champagne housed in a distinctive curved bottle. Intense flavors of fresh red berries.

Large bottle of the famous rosé Champagne. Perfect for celebrations.

A prestige blend of the best vintages. Complex, elegant, and long-lasting finish.

World-renowned luxury Champagne. Created originally for the Tsar of Russia. Rich, silky, and precise.

Vintage Champagne that defines luxury. Perfectly balanced with notes of brioche, fruit, and minerals.

A blend of over 120 wines from ten or more different years. Exceptionally rich and nutty.

The rosé version of the famous Cristal. Rare, intense, and incredibly refined.

Also known as 'Ace of Spades'. A luxury multi-vintage Champagne in a striking gold bottle.

One of the rarest Champagnes. Made from a single grape variety, single cru, and single vintage. Pure and mineral.