Stoke Bangkok

A platter of cured meats served with tangy pickles and sweet fruit compote. Includes grilled crostini bread for layering flavors. A classic shared appetizer to start the meal.

Thinly sliced fire-roasted beets served with creamy whipped goat cheese. Topped with crunchy walnuts and pomegranate seeds for texture. A vegetarian dish offering a mix of earthy, sweet, and tangy flavors.

Raw, cured local red snapper slices dressed in a raspberry vinaigrette. Garnished with pickled black currants for a tart contrast. A light and refreshing seafood starter.

A savory and sweet combination featuring a crispy cornflake-breaded chicken thigh atop a cornmeal waffle. A classic American comfort food dish pairing fried chicken with breakfast-style waffles.

Melon infused with syrup served with stracciatella (a soft, creamy fresh cheese). Accompanied by thin slices of coppa (cured pork neck). A refreshing mix of sweet fruit and savory cured meat.

Cornbread baked in a cast-iron skillet for a crispy crust and soft crumb. Flavored with roasted chili and drizzled with hot honey. A sweet and spicy side dish.

A wedge of cabbage charred and braised until tender. Served with a savory butter sauce and plenty of fresh herbs. A rich vegetable dish with smoky notes.

Chicken wings grilled over charcoal and coated in a sweet and tangy honey-mustard BBQ sauce. Served with creamy ranch dressing for dipping. Smoky, sticky finger food.

Raw Australian beef chopped and seasoned, served with rich deviled egg aioli and smoked bone marrow. Topped with crispy parsnip chips. A decadent raw meat dish for beef lovers.

Bite-sized baby prawns fried in a cornmeal tempura batter until crispy. Served with both spicy cocktail sauce and creamy tartar sauce. A crunchy seafood snack.

A fresh mix of crisp seasonal vegetables tossed in Lyonnaise dressing (typically vinaigrette with sautéed onions). Light and healthy. Served as a refreshing starter or side.

Cauliflower roasted in a charcoal oven mixed with quinoa grain. Dressed with tarragon vinaigrette and sweet pickled raisins. A warm grain salad with smoky and sweet flavors.

A celebration of tomatoes prepared four different ways: fresh heirloom, smoked, pickled, and dried. Highlights the varied textures and flavors of the fruit. A complex and acidic salad.

Sliced Thai Wagyu beef steak served over wild rocket leaves. Topped with blue cheese, smoked tomatoes, and pickled onions. A hearty salad combining savory beef with pungent cheese and fresh greens.

Caesar salad featuring blackened (spiced and seared) chicken thigh. Includes bitter radicchio leaves, chunks of smoked bacon, and a soft-boiled egg. A robust twist on the classic Caesar.

Sliced brined lamb shoulder served on a fresh salad with spicy and sour Thai 'Yum' dressing. Includes radish and grilled corn. A fusion dish mixing cured meat with zesty Thai flavors.

Thin angel hair pasta tossed with lemon, fresh basil, and ricotta cheese. Finished with olive oil. A simple, light, and creamy vegetarian pasta.

Small shell-like pasta (cavatelli) served with green basil pesto and zucchini. accented with preserved lemon for brightness. A herbaceous and fresh pasta dish.

Broad, flat pasta noodles (pappardelle) served with a meaty pork ragu sauce. Includes roasted vegetables and topped with crispy rosemary. A rich and comforting meat pasta.

Ricotta-based dumplings (gnocchi) served in a creamy vodka tomato sauce. Topped with crispy chorizo sausage slices and fresh stracciatella cheese. A rich and savory signature dish.

Fettuccine noodles in a spicy, creamy Cajun-style sauce. Served with large tiger prawns and roasted vegetables. A hearty pasta with a kick of spice.

Fregola (small, spherical pasta similar to couscous) cooked with mushrooms and tender leeks. Finished with walnuts and goat cheese. A textured dish with earthy flavors.

A burger made with premium Wagyu beef brisket, served on a potato bun. Topped with cheddar, pickles, onions, and special sauce. A gourmet version of a classic cheeseburger.

A creamy chicken stew with vegetables, topped with biscuits (dumplings) and broiled. Similar to a pot pie but with a biscuit topping. Comforting and hearty.

Grilled pork loin steak topped with savory bacon and onion jam. Served with crispy kale. A meaty dish with sweet and salty accompaniments.

Grilled lamb rump steak served with a rocket salad. Accompanied by a spicy creamy sauce made from mascarpone and smoked jalapeno (chipotle). Rich meat with a spicy kick.

Cured mackerel fillet served with Romesco (a nut and pepper-based sauce). Accompanied by a pickled fennel salad. A flavorful fish dish with Mediterranean influences.

Dry-aged grouper fish served with a creamy corn and potato chowder. The dry-aging process concentrates the fish's flavor. A sophisticated seafood dish.

Large grilled tiger prawns topped with a light cheese foam (espuma). A modern take on the classic Lobster Thermidor. Rich seafood with creamy cheese flavor.

Whole baby chicken marinated, spiced, and grilled flat under a brick for crispy skin. Served with ranch dressing and hot sauce added at the table. A spicy and juicy poultry dish.

Homemade sausage served with fermented cabbage (sauerkraut) and mustard. A traditional combination offering savory, sour, and spicy flavors.

Thai Wagyu flank steak served with thick-fried potato wedges. Includes a side salad. A classic steak and fries meal using local premium beef.

Premium Thai Wagyu beef that has been dry-aged to enhance tenderness and flavor. Price varies based on the cut and weight available. A high-end steak option.

Assorted vegetables roasted over an open flame and dressed with vinaigrette. Smoky and fresh side dish.

Thick potato wedges that are pressure-fried for a crispy exterior and fluffy interior. Served with creamy ranch dip. A hearty potato side.

Baby carrots grilled and glazed with a sweet mixture of butter, brown sugar, and vanilla. A sweet and savory vegetable side.

Brussels sprouts fried until crispy. Served with almond-garlic puree and sweet-tart glazes. A texturally rich vegetable dish.

Macaroni pasta in a rich cheese sauce made with vodka. Topped with crispy herb breadcrumbs. A creamy, indulgent comfort side.

Strips of corn on the cob ('ribs') grilled and dressed Mexican-style. Topped with cream, lime, herbs, and chili seasoning. Fun to eat and flavorful.

Grilled broccolini stalks covered in a rich cheddar cheese sauce made with beer. A savory green side dish.

A sweet pudding made with rice-shaped pasta. Flavored with jackfruit, peanuts, and caramel. A unique dessert with varied textures.

A burnt-top style cheesecake flavored with strawberry and rhubarb. Creamy interior with a caramelized exterior. Rich and fruity.

A single scoop of ice cream or fruit sorbet. A simple way to end the meal.

A light cake made with sweet corn, soaked in lime syrup. Served with whipped mascarpone cream. A dessert balancing sweet and tangy flavors.

A rich chocolate brownie served warm with fudge sauce and peanut butter. Accompanied by gelato. A decadent chocolate and nut dessert.

Baked apples with spices, topped with a crunchy brown sugar crumble. Served with caramel sauce and vanilla ice cream. A classic warm fruit dessert.

An Italian sparkling wine with soft bubbles. Notes of green apple make it fresh and lively. Served chilled.

A white wine from Italy. Crisp, light, and dry with subtle pear flavors. Easy drinking and refreshing.

A New Zealand Sauvignon Blanc. Known for its bright acidity and zesty citrus notes. Clean and refreshing.

A Spanish red wine made from Tempranillo grapes. Smooth texture with flavors of red berries and a hint of oak. Medium-bodied.

An Australian Pinot Noir. Ripe fruit flavors with smooth tannins. A lighter-bodied red wine.

An Italian organic red wine. Rich and velvety texture with strong ripe fruit flavors. Full-bodied and smooth.

Italian sparkling wine by the bottle. Features fresh green apple notes and soft bubbles. Ideal for celebrations.

A pink sparkling wine from Italy. Dry and crisp with subtle berry flavors. Elegant and refreshing.

Spanish sparkling wine (Cava). Dry with fine bubbles and toasty notes from aging. Similar to Champagne in style.

A natural sparkling wine (Pét-Nat) from France. Unfiltered and cloudy with aromatic floral notes. Fun and unconventional.

Classic Champagne made from Pinot Noir grapes. Elegant, dry, and smooth. The premier sparkling wine choice.

A dry rosé wine from France. Light pink color with flavors of red fruits. Crisp and refreshing.

A classic Provence rosé. Pale pink, elegant, and dry. Offers delicate fruit notes and a crisp finish.

A natural rosé wine from Spain. Made with minimal intervention, offering funky and juicy flavors. Unique and vibrant.

An orange wine (skin-contact white wine). Cloudy appearance with complex notes of spice, herbs, and citrus peel. Textured and aromatic.

A Spanish white wine made from Verdejo grapes. Light, fresh, and fruity. An easy-drinking choice.

Italian Pinot Grigio by the bottle. Light, crisp, and dry. Features subtle pear flavors.

French Sauvignon Blanc from the Loire Valley. Smooth texture with mellow acidity. Elegant and refined.

New Zealand Sauvignon Blanc by the bottle. Aromatic with intense citrus and tropical fruit notes. Zesty acidity.

A dry German Riesling. High acidity makes it very refreshing. Features notes of citrus and green apple.

Portuguese white wine from Vinho Verde. Fresh with citrus flavors and good balance. Light and enjoyable.

A slightly sweet (Kabinett) German Riesling. Balances fruitiness with bright acidity. Aromatic and light.

Premium French Sauvignon Blanc from Pouilly-Fumé. Known for smoky mineral notes alongside fruit. Elegant and complex.

Sancerre, a renowned French white wine. Extremely crisp with mineral, stony character. Sophisticated and dry.

Classic Chablis made from Chardonnay grapes. Un-oaked with pure citrus fruit and mineral (chalky) finish. Dry and crisp.

Spanish Tempranillo by the bottle. Soft red fruit flavors with a hint of vanilla oak. Smooth drinking.

Australian Pinot Noir by the bottle. Medium-bodied with ripe fruit and soft tannins. Easy to drink.

Australian Shiraz from Barossa. Full-bodied with bold dark fruit flavors and spice. Rich and warming.

French Merlot from the Loire. Light to medium body with soft texture. Fruity and approachable.

Organic Italian Primitivo by the bottle. Robust and smooth with jammy fruit flavors. Velvety texture.

Classic Italian Chianti Riserva. Dry with structured tannins and cherry flavors. Savory and food-friendly.

Valpolicella Ripasso, a rich Italian red. Made by re-fermenting wine on dried grape skins for extra depth and body. Warm and complex.

Biodynamic Austrian red blend. Light-bodied and fresh with lively acidity. Natural style wine.

German Pinot Noir (Spätburgunder). Refined and delicate with earthy notes. Elegant and light.

Argentinian Malbec. Full-bodied with dark fruit flavors and smooth texture. A robust red wine.

Natural red blend from Alsace. Fresh and lively with unconventional flavors. Clean but wild character.

Premium Bordeaux from Saint-Émilion. Merlot-based with refined tannins and balance. Elegant and classic.

Barolo, the 'King of Wines' from Italy. Made from Nebbiolo grapes. Highly structured with firm tannins and savory depth.

A prestigious Bordeaux from the Margaux appellation. Known for silkiness and elegance. complex red blend.

A rare red variety (Trousseau) from California. Very light color and body with delicate fruit and earth notes. Elegant and niche.

Brunello di Montalcino, a top-tier Italian red. Made from Sangiovese Grosso. Powerful, complex, and age-worthy.