Blue Sky Rooftop Restaurant & Bar at Centara Grand at Central Plaza Ladprao Bangkok

Fresh raw oysters imported from France. They have a delicate, salty flavor and silky texture. Served with traditional vinegar dressing or a spicy Thai seafood sauce.

A luxurious tartare made from yellowtail fish and oysters, topped with premium caviar. Rich, buttery, and briny flavors. Served chilled.

A sharing platter featuring cured meats and European cheeses. Savory, salty, and varied textures. Best enjoyed with the accompanying bread and pickles.

Pan-cooked salt cod served with tender eggplant and savory olives. Flaky texture with a salty, Mediterranean flavor profile. Served warm.

Premium Japanese scallops lightly seared, served with pasta pearls and cured fish roe. Sweet, tender shellfish with a rich wine sauce.

Fried frog legs served on the bone like a lollipop. The meat is tender and similar to chicken, paired with aromatic garlic and herb sauce.

Fresh arugula leaves dressed simply with oil and vinegar. Peppery, nutty flavor with a tart finish. A light and healthy starter.

A classic French salad with tuna, eggs, and crisp vegetables. Hearty, fresh, and savory. Served with olive paste on toast.

A house salad featuring savory smoked duck and sweet cranberries. Offers a mix of smoky, salty, and sweet flavors with crunchy croutons.

Warm goat cheese wrapped in cured ham and served on greens. Creamy, salty, and herbaceous. The cheese softens from roasting.

A sophisticated salad combining sharp cheese, crisp fruit, and earthy truffle. Nutty and aromatic. A rich interplay of textures and flavors.

Classic French onion soup with a rich beef broth base. Sweet caramelized onions topped with melted cheese and bread. Savory and warming.

A smooth, creamy pumpkin soup garnished with mushrooms and truffle oil. Sweet, earthy, and velvety. Served hot.

A rich, creamy seafood soup seasoned with paprika. Deep shellfish flavor with a hint of spice. Served with crunchy croutons and cheese.

A refreshing non-alcoholic drink with a bright blue color. Sweet and fruity with notes of lychee and grape. Served chilled.

A non-alcoholic version of the classic Mojito. Zesty lime and mint flavors with sparkling yuzu soda. Crisp and cooling.

A creamy, tropical mocktail blending mango, pineapple, and coconut. Sweet and rich, similar to a virgin Piña Colada.

A fruity mocktail combining tart apple and citrus with smooth vanilla. Sweet and aromatic.

A berry-forward drink with cranberry and grenadine, topped with fizzy tonic. Sweet, tart, and refreshing.

A complex mocktail with citrusy pomelo, sweet strawberry, and aromatic basil. Fruity and herbal with a sparkling finish.

A virgin margarita variation featuring peach and passion fruit. Sweet, tangy, and fizzy from ginger ale.

A tropical blend of pineapple and coconut with a citrusy yuzu kick. Sweet, sour, and very refreshing.

An Italian vermouth with a bittersweet flavor profile. Herbal and aromatic. Traditionally served as an appetizer drink.

An Italian herbal liqueur. Thick and dark with a bittersweet, caramel taste. Often enjoyed after a meal or on ice.

A bright orange Italian aperitif. Tastes of bitter orange, gentian, and rhubarb. Famous for being the base of the Aperol Spritz.

A famous red Italian bitter liqueur. Intense bitter flavor with herbal notes. Commonly mixed in cocktails like Negroni.

A French wine-based aperitif. Sweet and herbal with a slight bitterness. Often served chilled or in cocktails.

A bitter, aromatic spirit made from herbs and spices. Very strong minty and medicinal flavor. Usually consumed as a digestif.

A sweet red vermouth from Italy. Rich with notes of fruit and spice. Essential for many classic cocktails.

A dry white vermouth. Crisp and herbal with very little sugar. Commonly used in dry martinis.

A French anise-flavored liqueur. Distinct licorice taste. Turns cloudy when mixed with water.

A gin-based fruit cup from the UK. Herbal, spicy, and citrusy. Traditionally mixed with lemonade and fruit.