Chef Luca Russo brings the prized seasonal mushroom together with foie gras, black truffle, lobster and Gundagai lamb in a new September menu.
Chanterelle season returns to Red Sky at Centara Grand at CentralWorld this September, with Chef Luca Russo presenting four new dishes that showcase the prized wild mushroom through a series of distinctive pairings.
Available for only a relatively short season, chanterelles are known for their delicate texture, earthy character and subtle fruity notes. Chef Luca draws on these qualities across a menu that moves from the richness of foie gras to handmade pasta, lobster and Australian lamb, allowing the mushroom to take on a different role in each dish.
The selection opens with Seared Duck Foie Gras with chanterelles, hazelnut, Madeira and hibiscus sauce (THB 1,450++), where the richness of the foie gras is complemented by toasted hazelnut and the tartness of hibiscus. Traditional Handmade Tagliolini with chanterelles and black truffle (THB 1,450++) keeps the focus firmly on the season's earthy flavours, pairing freshly made pasta with two highly aromatic ingredients.
For seafood, Lobster Ravioli with chanterelles and lobster-yuzu broth (THB 1,850++) combines sweet lobster with the brightness of yuzu, while Gundagai Lamb with goat's cheese, chanterelles, black truffle and chamomile gel (THB 2,250++) completes the menu with a more robust combination of savoury, earthy and gently floral notes.
Available for a limited time throughout September, the menu gives guests four different ways to enjoy chanterelles at their seasonal best, accompanied by panoramic views of Bangkok from Red Sky on the 55th floor of Centara Grand at CentralWorld.
The September Chanterelle Menu is available daily from 17.00 to 01.00 hrs throughout September 2026.
To reserve your table, please call 02 100 6255 or email [email protected].