French pigeon prepared with beetroot, mulberries, morel mushrooms, lemon and thyme. The signature version features a 'fake' olive where pigeon liver mousse is wrapped in black olive skin. Some versions include red cabbage, barley risotto and black truffle from Périgord.
Tips from diners
Multiple reviewers call this the highlight of their meal, especially the version with the pigeon liver mousse wrapped in black olive skin.
Features red mullet, raw red prawn, razor clam, mussel, red prawn bisque, and red mullet consommé infused with shiso and basil. The presentation shows the red mullet resembling a cliff surrounded by consommé. The dish uses zero-waste techniques where the fish fat becomes flavored oil and dehydrated scales add crunch.
Tips from diners
The dish showcases the chef's zero-waste philosophy with every part of the fish used, from fat turned into oil to scales deep-fried for texture.
Look for the visual presentation where the red mullet looks like a cliff surrounded by the consommé representing the sea.
Garden-fresh zucchini paired with razor clam and beans in a dish that highlights the restaurant's commitment to vegetable-forward cooking alongside seafood. The combination brings together Mediterranean and coastal flavors.
Tips from diners
This dish shows how the restaurant treats vegetables with the same care as proteins, making it worth ordering even for non-vegetarians.
Well-marinated roe deer tartare that has no gamy flavor. Topped with foie gras shavings and mulberries in an unexpected but surprisingly good pairing. The foie gras adds richness while the mulberries provide a sweet contrast.
Tips from diners
The foie gras and mulberry pairing sounds unusual but works surprisingly well, with the sweetness balancing the richness.
Fresh pasta ravioli filled with gorgonzola cheese. Reviewers describe this as intriguing and note it as a favorite dish from the tasting menu. The pasta is made in-house and the gorgonzola provides rich, tangy flavor.
Tips from diners
Several reviewers list this as their favorite dish from the tasting menu despite the other more elaborate offerings.
Hamachi from Japan paired with local papaya for sweetness. The Dauricus caviar introduces briny richness that enhances the delicate fish. The combination of Japanese hamachi with Thai papaya showcases the restaurant's approach to blending Mediterranean technique with local ingredients.
Tips from diners
The local papaya adds an unexpected sweetness that balances the caviar's brininess without overwhelming the delicate hamachi.
Opened in 2020 at Capella Bangkok, this restaurant earned two Michelin stars in 2025 under chef Davide Garavaglia, who trained at Colagreco's three-starred Mirazur. The menu changes daily and focuses on Mediterranean ingredients with zero-waste techniques.
Book well in advance for this two Michelin star restaurant, especially for dinner service on weekends.
Smart casual dress code enforced - no shorts or flip-flops allowed.
The four-course Escapade lunch menu starts at 3,300 baht, offering better value than the nine-course Carte Blanche dinner at 7,800 baht.
The restaurant serves olive oil instead of butter by default, but you can request butter. The olive oil is infused with Menton lemon and produced exclusively for Mirazur and Côte.
Vegan options are available - notify staff when booking so the kitchen can prepare an appropriate menu.
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