Bangkok--6 Aug--The Sukhothai Bangkok
Chef Antonio Michele Totaro, Italian Chef of iconic Italian restaurant La Scala is introducing six special à la carte dishes exclusively for Seafood Couscous Week, available from 18 – 24 August 2014 for lunch and dinner.
Indulge in the freshest of seafood delights including Octopus, Tuna, Sea Bass, Red Snapper and Cod Fish, cooked to perfection with a variety of irresistible Couscous as you relax and enjoy watching our Chef team in action at La Scala’s Open Kitchen.
Highlighted menus include –
- Grilled Octopus, Almond Couscous, Light Tomato Sauce
- Tuna Loin, Green Pea Couscous, Honey Melon, Ocietra Caviar
- Sea Bass Carpaccio, Vegetable Couscous, Mozzarella Sauce, Onion Jam
- Slow Cooked Red Snapper, Eggplant Couscous, Amedei Chocolate, Vanilla Sauce
- Steamed Mixed Seafood in “Caciucco Style”, Spicy Couscous, Spinach
- Light Cod Fish, Asparagus, Couscous
La Scala is open daily, serving lunch from 12:00 to 15:00, and dinner from 18:30 to 23:00.
For more information or to make a reservation please call 66 (0) 2344 8888 or email
[email protected].