The Pasta Apartment Silom (Parking at SC Surawong Mansion)

A classic Italian starter featuring creamy burrata cheese served with cured prosciutto. The burrata has a solid mozzarella shell with a soft, buttery interior. Best eaten by cutting the cheese to let the cream spill out and wrapping it with the salty ham.

A variation of the classic pairing of burrata cheese and prosciutto. Offers a rich contrast between the milky, soft cheese and the savory, dry-cured ham.

Raw beef tartare made from high-quality Australian Wagyu. The meat is finely chopped and seasoned, typically served with a raw egg yolk to mix in. It has a tender, melt-in-the-mouth texture and rich beef flavor.

Garganelli is a type of egg-based pasta formed by rolling a flat square of noodle into a tubular shape with ridges. Served here with a ragù, a slow-cooked meat-based sauce that clings well to the pasta's texture.

Classic ribbon noodles made from egg pasta. Served with Bolognese sauce, a rich and hearty slow-simmered meat sauce from Bologna. The broad noodles are perfect for scooping up the thick sauce.

Wide, flat pasta ribbons known as pappardelle. Served with a sauce made from wild mushrooms, offering a deep, earthy, and savory flavor profile.

Tagliolini is a thin, ribbon-like egg pasta, slightly narrower than tagliatelle. Served with a rich creamy sauce, likely incorporating premium ingredients such as truffles given the context.

A gourmet pizza featuring the distinct, aromatic flavor of truffles. Typically topped with mozzarella and mushrooms to complement the earthy truffle taste.

Pizza topped with Italian sausage (salsiccia) and radicchio. The savory, spiced sausage contrasts with the slightly bitter notes of the radicchio, which mellows when baked.

A pizza topped with smoked salmon (salmone affumicato). The smoky, salty fish pairs well with the melted mozzarella cheese.