Vento Di Mare – Italian Restaurant & Bar Bangkok

Prized Fines de Claire oysters, farmed in French 'claires'. They have delicate flesh with a balanced sweet and salty taste. Enjoyed raw, plain, or with a few drops of lemon.

Selection of grilled bread slices topped in various traditional ways. Includes variations with fresh tomato, anchovies, peppers, truffle burrata, or pâté. A classic crispy and flavorful appetizer.

A large platter of mixed seafood, both raw and cooked. Ideal for sharing, it offers a variety of very fresh fish and crustaceans. A complete experience of the sea's flavors.

Low-temperature cooked egg (C.B.T.) to achieve a creamy yolk and soft white. Served with diced eggplant (brunoise) and tomato fondue. A delicate dish that plays on textures.

Selection of traditional cured meats accompanied by Piedmontese pickled vegetables and fried gnocco (fried and puffed bread dough). Eaten by wrapping the cured meats on the warm gnocco or accompanying them with crunchy vegetables.

Raw fish and shrimp cut with a knife, dressed with a citrus passion fruit sauce. Enhanced by creamy avocado, burrata foam, and crispy rice chips. A fresh and refined appetizer.

Mollusks (cuttlefish and calamari) cooked with cherry tomatoes, served on a bed of broad bean cream. A dish that combines the flavor of the sea with the sweetness of legumes.

Mixed fry of small fish, calamari, and shrimp, accompanied by battered vegetables. Crispy and dry, often served with lemon. A classic of Italian seafood cuisine.

Mussels cooked in a pot with plenty of black pepper, parsley, and oil. Served with their flavorful broth and focaccia croutons for dipping.

Thin slices of raw beef (carpaccio) dressed with lemon sauce (citronette). Accompanied by crunchy vegetables and a rich truffle-infused parmesan cream.

Smoked duck breast served with seared foie gras. The dish is balanced by fresh and acidic notes of fennel, orange, mango, and raspberries. A gourmet appetizer rich in contrasts.

Fresh salad prepared with ingredients selected by the chef such as asparagus, artichoke hearts, and pecorino cheese shavings. Dressed with a light vinaigrette. A healthy and light side dish or main.

Classic Italian salad with buffalo mozzarella, fresh tomatoes, and basil. Dressed with extra virgin olive oil and oregano. Fresh and milky.

Arugula salad enriched with fresh fruit, sweet Prosciutto di Parma, and creamy Burrata cheese. A mix of sweet, savory, and peppery flavors.

Seafood salad with various types of boiled or marinated fish and crustaceans, served with vegetables. Fresh and light, dressed with oil and lemon.

A rich cream or velouté flavored with truffle, served in a cup similar to a cappuccino. Often garnished with a milk or cheese foam. Intense forest and earth flavor.

Delicate asparagus soup, enriched with seared scallops and prawns. Topped with a burrata foam that adds creaminess. An elegant and refined dish.

Traditional rustic soup with short pasta and beans, flavored with pancetta. Thick and comforting, it's a classic of Italian home cooking.

Potato sticks fried in boiling oil until golden. Crispy on the outside and soft on the inside, perfectly salted.

Fresh spinach sautéed in butter. Simple and flavorful, retaining the vegetable's earthy taste softened by the butter.

Roasted baked peppers, peeled and dressed with garlic and fresh mint. A sweet, aromatic, and very digestible side dish.

Creamy potato puree enriched with truffle. A rich and fragrant side dish that pairs perfectly with meat main courses.

Baked mushrooms with a breadcrumb and Pecorino cheese crust. Flavorful with a pleasant crispy texture on top.

Short twisted pasta served with a light dressing of vegetables and cherry tomatoes. Topped with fresh and creamy Burrata cheese added at the end.

Spaghetti with tomato sauce, olives, capers, and chili pepper, enriched in this version with fresh tuna. Decisive, savory, and slightly spicy flavor.

Luxury dish based on whole lobster (600g), served with spaghetti or as risotto. The sauce absorbs all the sweet and delicate flavor of the crustacean.

Creamy risotto with prized red prawns from Mazara, finished with burrata and flavored with fermented black garlic (sweet and balsamic). A sophisticated gourmet dish.

Black risotto prepared with squid ink, served with small squid and a sprinkle of smoked bottarga. Intense and deep sea flavor.

Turmeric-infused egg pasta, dressed with mixed shellfish and slightly bitter turnip greens. Lime adds a fresh and acidic note.

High-quality linguine with clams, enriched by the intense flavor of sun-dried tomatoes and the creaminess of a zucchini velouté.

Classic seafood dish with a mix of fish and crustaceans in a light tomato sauce. Available as long pasta (tagliolini) or risotto.

Soft potato gnocchi with porcini mushrooms and truffle. Served with a light Parmesan Reggiano foam. A rich dish with autumn flavors.

Pici (thick handmade spaghetti) simply dressed with a truffle sauce. The rustic pasta enhances the precious aroma of truffle.

Classic Roman recipe with egg yolk, crispy guanciale, pecorino cheese, and black pepper. Creamy and flavorful, without cream.

Large macaroni (paccheri) served with a flavorful sausage ragù and an aromatic basil cream. A hearty and fragrant dish.

Short ribbed pasta with tomato sauce, guanciale, and pecorino cheese. A classic from the Lazio tradition, with a decisive and slightly spicy flavor.

Small Piedmontese ravioli (plin) filled with duck, served with a rich foie gras and gorgonzola sauce. A very intense and flavorful dish.

Egg pasta tagliatelle with traditional Bolognese ragù made from minced meat and tomato, slow-cooked. A symbol of Italian cuisine worldwide.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and parmesan, baked until golden brown. A rich and comforting dish.

Salmon fillet gratinated with an aromatic crust of almonds and spices. Accompanied by sweet and spicy flavors such as vanilla and ginger.

Sole fish cooked with a Mediterranean sauce based on olives and capers. Delicate white meat enhanced by a savory dressing.

Traditional Tuscan fish soup, rich and dense, with various types of fish and crustaceans. Served with toasted garlic croutons to accompany the broth.

Whole sea bass baked under a salt crust that keeps the fish moist and flavorful. Served filleted at the table. White, tender, and light meat.

Large breaded veal cutlet fried in clarified butter, flattened until wide and thin ('elephant ear'). Crispy and golden, served with fresh side dishes.

Beef fillet wrapped in a crust, enriched by the smoky flavor of scamorza cheese and the aroma of truffle. Served with three different vegetable purees.

Suckling pig belly cooked very slowly (18 hours) to make it tender and juicy. Accompanied by sweet (apricot) and smoky flavors.

Selection of grilled fish, crustaceans, and mollusks. Simply dressed with oil and lemon to enhance the freshness of the catch.

T-bone steak of prized Wagyu beef. Grilled, crispy outside and rare inside. Very marbled and tender meat.

Prime cut of beef (rib-eye) grilled. Flavorful and juicy meat due to the intramuscular fat content.

Mixed grill of meats including fillet, Italian sausage, lamb chops, chicken, and pork. A generous dish for meat lovers.

New Zealand lamb chops, famous for their tenderness and delicate flavor. Grilled, often served pink inside.

Lean and very tender cut of beef (fillet), grilled. Delicate flavor and melts in your mouth.

Italian draft beer. Light lager, fresh and thirst-quenching, with a slight bitter aftertaste.

Scottish IPA craft beer. Golden color, with strong hoppy, citrus, and fruity notes. Decisive and bitter taste.

Spiced and amber Italian craft beer. Inspired by ancient Egyptian recipes, with notes of cereals, spices, and ginger.

Piedmontese Pilsner blonde beer. Balanced taste, light body, and compact foam. Excellent throughout the meal.

World-famous Dutch lager. Fresh, slightly fruity, and balanced taste.

Premium Thai lager beer. Full and refreshing taste, ideal for accompanying spicy dishes or fried foods.

Refreshing non-alcoholic drink based on orange juice and salak (snake fruit), with a touch of lime and syrup.

Sweet and fruity mocktail made with strawberry puree, lemon juice, and syrup. Simple and tasty.

Citrusy non-alcoholic cocktail with pink grapefruit, orange juice, lime, and soda. Slightly tart and refreshing.

Spectacular drink with Butterfly Pea, rose, syrup, and lime. The color can change by mixing acidic ingredients.

Shot based on white rum (Bacardi) and Gin, flavored with passion fruit and peach syrups.

Complex shot with Vodka, peach liqueur, rose and lychee syrups, and egg white for a velvety texture.

Strong shot with Tequila and Absinthe, sweetened with melon liqueur (Midori) and apple juice.