Pura Brasa Thailand (One Bangkok)

Fresh clams grilled over charcoal to impart a smoky flavor. They are served in a savory Marinera sauce made with tomatoes, garlic, and herbs. Enjoy by eating the clam meat directly from the shell and dipping bread in the sauce.

Crispy tortilla chips baked with toppings in a charcoal oven. Covered in a rich meat bolognese sauce and spicy cheese-blended jalapeños. A crunchy and savory appetizer meant to be eaten with your hands.

A classic Spanish dish featuring fried eggs served over potatoes. This version includes sobrasada, a soft and spreadable cured paprika sausage. Break the yolks and mix everything together for a rich, creamy texture.

Succulent tiger prawns cooked in sizzling garlic-infused olive oil with a hint of chili heat. The dish is oily, savory, and aromatic. Use the accompanying grilled sourdough bread to soak up the flavorful garlic oil.

A thick Spanish omelette made with layers of potatoes and eggs, enhanced with spicy chorizo sausage. It has a firm yet creamy texture. Served with tomato bread and garlic mayonnaise (alioli) for dipping.

Chicken wings grilled over charcoal for a smoky, charred skin and juicy interior. Served with crispy french fries and creamy garlic mayonnaise (alioli). A popular finger food enjoyed as a shared starter.

Fried shredded potatoes served with a choice of classic Spanish sauces. Choose between the spicy tomato-based Brava sauce or the creamy garlic Alioli. The potatoes are crispy on the outside and soft on the inside.

Tiny whole fish, lightly battered and fried until golden and crunchy. Served with a fried egg to add richness. These are eaten whole, head and all, often as a salty, crispy snack.

Fried pork ears seasoned with smoked Spanish paprika. They offer a unique texture that is crunchy on the outside and slightly chewy (cartilaginous) on the inside. savory snack often enjoyed with drinks.

A whole grilled baby chicken, free-range and hormone-free. Cooked in a charcoal oven for crispy skin and tender meat. Accompanied by roasted potatoes and sweet baked tomatoes.

Tender lamb shank that has been braised until it falls apart and deboned for easy eating. Served over smooth mashed potatoes with sautéed kale. A rich and hearty meat dish.

A premium cut of Australian Wagyu hanger steak, known for its robust beef flavor. The meat is grain-fed for high marbling and grilled to perfection. Served with potatoes, asparagus, and cheese.

Juicy chicken thigh grilled in a charcoal oven to infuse a smoky taste. It is plated with various preparations of corn and a zesty garlic dressing. A flavorful and textured poultry dish.

Australian Angus Picanha (rump cap), a cut prized for its fat cap that renders down to flavor the meat while grilling. Grain-fed for tenderness. Served with grilled corn and vegetables.

A substantial 500g pork chop from free-range pigs. Grilled and served with a sweet onion sauce and an herb-based smoked chimichurri. The meat is juicy and pairs well with the tangy and sweet sauces.

Salmon fillet grilled in a charcoal oven, giving it a light smoky aroma. Complemented by a fresh fennel salad and a rich creamy sauce made from asparagus. A lighter main course with balanced flavors.

A whole squid grilled rapidly at high heat to remain tender. It is served with a dark, savory sauce made from squid ink and garlic. A classic seafood dish with deep ocean flavors.

Fillet of Atlantic Cod, a mild white fish with flaky texture. Grilled to add a smoky note and served with a reddish seafood-based sauce. A delicate yet flavorful fish dish.

Red Snapper fillet topped with garlic mayonnaise (alioli) and broiled until golden (gratin). Served with Escalivada, a traditional Catalan dish of smoky roasted vegetables. The fish is moist with a creamy, garlicky crust.

A premium burger featuring a patty made from high-quality Wagyu beef. Topped with smoked onions and melted cheddar cheese on a bun. Rich, juicy, and full of umami flavor.

A savory pork patty burger with a smoky profile. It is garnered with three types of onions and melted cheddar cheese. A hearty alternative to the classic beef burger.

Traditional Spanish 'Pan con Tomate'. Crispy toasted sourdough rubbed with fresh grated tomato, high-quality olive oil, and sea salt. A simple yet essential side dish or appetizer.

Toasted focaccia bread topped with roasted peppers and eggplant (Escalivada). Finished with a fillet of smoked Spanish anchovy. A flavorful toast combining smoky vegetables with salty, savory fish.

A sharing board featuring a variety of craft cheeses and Spanish cured meats. Accompanied by sweet fruits like grapes and apricots to balance the salty flavors. Ideal for grazing with wine.

World-renowned Spanish cured ham from Iberian pigs, hand-carved into thin slices. It has a complex, nutty flavor and melts in the mouth. Served with tomato bread to complement the rich fat.

A pressed grilled sandwich, similar to a grilled cheese but filled with spicy chorizo and melted cheese. The bread is toasted until golden and crispy. A comforting warm snack.

A twist on the classic French Niçoise salad with charred vegetables. Features seared Tuna Saku (sashimi grade block) that is raw in the center. A light yet satisfying salad with smoky notes.

Caesar salad where the lettuce is lightly grilled for a smoky flavor. Topped with crispy bits of spicy chorizo and savory anchovies instead of just croutons. A robust and savory salad.

A fresh salad made with a variety of seasonal leafy greens. Dressed with a unique vinaigrette made from nuts and berries. A sweet and tangy option to cleanse the palate.

Fresh Burrata cheese, which is firm on the outside and creamy on the inside. Paired with sweet cherry tomatoes and a savory olive vinaigrette. Served with crunchy bread sticks for dipping in the creamy cheese.

A thick slice of cauliflower grilled like a steak until charred and tender. Served on a bed of vibrant, creamy beetroot hummus. A substantial vegetarian dish with earthy and sweet flavors.

Tender stems of broccolini grilled to add a smoky char. Served with Romesco sauce, a Spanish blend of roasted peppers and nuts. A nutty and savory vegetable side.

Whole eggplant slow-baked in a charcoal oven until the flesh becomes incredibly soft and creamy. It has a deep, smoky flavor from the cooking method. Simple and rich in texture.