Bottle (750ml)
Standard 750ml.
- Decanting on request
- Sommelier pour
Argentinian-imported grass-fed beef, charcoal-grilled over quebracho wood. Bangkok since 2008.
Confirmation within 2 hours via LINE or email. Parties of 10+ — please call directly.
Reservations held 15 minutes past your booked time. Cancellations within 4 hours of your reservation may incur a charge for private dining bookings.
10of 10
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฿4,800
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฿1,200
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฿480
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฿380
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฿2,400
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฿3,400
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฿4,500
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฿2,800
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฿8,900
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฿2,500
ViewStandard 750ml.
For larger tables — 1.5L magnum.
Grass-fed beef from partner ranches in La Pampa + Buenos Aires province. Air-freighted weekly. Chef Daniel inspects every cut before it leaves the airport.
Five cuts (ribeye, sirloin, tomahawk, picanha, tenderloin) dry-aged 28-45 days in our temperature- and humidity-controlled chamber. Visible from the dining room.
Charcoal-grilled over imported quebracho hardwood — the same wood Argentine parrillas have used for 200 years. Open flame, no gas, no electric. The smoke is part of the recipe.
Sommelier pairs every cut from the 120+ bottle cellar. Argentine Malbec front and centre, with Patagonian Pinot Noir and structured Old World support.
From La Pampa ranch to your plate — the four steps that take 28-45 days and don't cut a single corner.
Grass-fed beef air-freighted weekly from partner ranches in La Pampa and Buenos Aires province.
28-45 days at 1-2°C with controlled humidity. Five cuts. Visible from the dining room.
Imported quebracho hardwood, open flame, no gas. The smoke is part of the recipe.
Sommelier-curated wine from 120+ bottles — Argentine Malbec front and centre.
Walk by the dry-age room on your next visit — ask the host for a tour between courses.
Confirmation within 2 hours. Three Bangkok locations. Sixteen years of practice. The reservation form takes 90 seconds.
Reserve a table