Brussels Bistro Bangkok

Thinly sliced raw beef served in the chef's signature style. Soft and tender texture. Typically dressed with oil, seasonings, and garnishes.

A classic Belgian dish known as 'Tomate Crevette'. Hollowed-out tomatoes stuffed with small, flavorful North Sea grey shrimps mixed with mayonnaise. Fresh, savory, and slightly creamy.

Thin slices of imported ox tongue served raw or lightly cured. Served with a rémoulade sauce (mayonnaise-based with herbs and pickles). Tender with a rich, distinctive meat flavor.

Fresh raw sole fish chopped and seasoned, prepared in the chef's style. Delicate and light with a clean seafood taste. Served chilled.

A salad featuring meat from sand lobsters (slipper lobsters). The meat is sweet and firm, similar to lobster or langoustine. Served with fresh greens.

A house-made meat loaf (terrine), likely made from pork, game, or liver, served with toasted bread. Rich, savory, and smooth. Spread onto the toast to enjoy.

Toast topped with earthy morel and wild forest mushrooms in a creamy sauce. Rich and savory with a deep umami flavor. Best eaten warm.

Prawns cooked in garlic parsley butter and finished with champagne. Savory, buttery, and slightly aromatic. Savor the sauce with the prawns.

A rich, creamy soup made from shellfish stock (bisque). Served with rouille (a garlic-saffron mayonnaise) and crispy croutons. Deep seafood flavor, smooth texture.

Pasta pockets filled with cod fish, served in a creamy 'Ostende' sauce (typically seafood-based with cream and white wine). Includes three pieces. Soft texture with savory filling.

Traditional Belgian croquettes filled with a creamy ragout of grey shrimps. Breaded and deep-fried until crispy outside and molten inside. A national specialty.

Croquettes filled with mussels from the North Sea (Zeeland). Crispy exterior with a savory, oceanic creamy filling.

Fried cheese croquettes made with a blend of three Belgian cheeses. Gooey and rich interior with a crunchy crust.

Croquettes featuring white shrimp and a rich lobster or shellfish bisque filling. Intense seafood flavor with a creamy texture.

A serving of two croquettes, allowing you to try different flavors. Crispy and hot.

A serving of three croquettes, offering a variety of fillings. Perfect for sampling the different house-made options.

Known as 'Carbonade Flamande', this is a rich beef stew slow-cooked with Belgian Trappist beer. Sweet-sour flavor profile from the beer and onions. The meat is very tender.

A traditional stew from Ghent originating with chicken, vegetables, and cream thickened with egg yolks. Soup-like consistency, creamy and comforting.

Endives wrapped in ham, covered in bechamel sauce and cheese, then gratinated until bubbly. Served with mashed potatoes. A classic Belgian comfort food.

Premium ribeye steak from Tasmania, known for quality beef. Grilled to your preference. Juicy and flavorful with good marbling.

A puff pastry case filled with a creamy chicken and mushroom stew (fricassee). Crispy pastry contrasts with the rich, soft filling. A staple Belgian main dish.

Served with 'Stoemp', a rustic Belgian dish of mashed potatoes mixed with vegetables. Accompanied by savory sausage, bacon, and gravy.

Liège-style meatballs served in a sweet and savory sauce ('Sauce Lapin') made with onion jam and syrup (Sirop de Liège). A distinctive regional specialty.

Sliced grilled beef steak meant for sharing (2 people). Served with condiments and oven-baked potatoes. Juicy and substantial.

Classic raw beef tartare, hand-cut (coupe couteau) and seasoned. Served with fresh fries. Fresh, cool meat contrasting with hot, crispy fries.

Known as 'Filet Américain', this is raw beef minced very fine and mixed with mayonnaise, capers, herbs, and seasonings into a spreadable paste. A very popular Belgian dish.

A selection of classic sauces to accompany meat dishes. Includes creamy peppercorn, creamy mushroom (Archiduc), or herb butter (Maître d'Hôtel).

Richer sauce options including a robust cheese sauce or a red wine reduction with shallots (Bordelaise style).

Thick cut of cod fish prepared 'à l'Ostendaise', typically involving a rich sauce with cream, mussels, or shrimp. Flaky white fish with a luxurious topping.

Puff pastry shell filled with a creamy ragout of wild seafood. Combines crispy pastry with a rich, oceanic stew.

Five pieces of homemade ravioli filled with cod fish, served in a rich Ostende-style seafood sauce. Soft pasta with savory filling.

A North Sea interpretation of the classic fish stew. Contains various fish and shellfish in a flavorful broth. Served with Rouille (garlic-saffron mayonnaise) to stir in or spread on bread.

Simple fresh salad greens with dressing. Light and refreshing.

Sliced tomatoes served as a salad, likely with onions and vinaigrette. Fresh and acidic.

Hearty salad made with potatoes and house-made bacon. Savory and filling.

A combination of various fresh vegetables. Crunchy and healthy.

Salad featuring Belgian endives (chicons), known for their slight bitterness, paired with cheese. Crisp and flavorful.