Fresh Atlantic cod grilled over charcoal until the skin crisps and the flesh stays moist. Plated with a silky chorizo emulsion that brings Spanish spice and smoke. The contrast between the clean fish and the rich emulsion is what reviewers consistently praise. Seasonal vegetables (often asparagus or romanesco) add textural contrast.
Tips from diners
Pair this with their house white wine—the house selection punches above its price and doesn't overwhelm delicate fish.
A large format dish designed for sharing. The lamb shoulder has been braised for hours until the meat falls from the bone with a spoon. Served with reduced pan juices that have concentrated into a glaze, fresh herbs, and seasonal root vegetables. This is the restaurant's take on traditional Greek and Turkish preparations. Enough for 2-3 people.
Tips from diners
Order this for groups of 3+ to share. It's generous enough to split with sides. Any smaller and you'll have too much protein relative to other courses.
Light, pillow-soft gnocchi bathed in a buttery sauce topped with black truffle shavings and a cloud of Parmesan foam. The earthy truffle aroma rises before you eat—this is how a restaurant shows off ingredient quality. Each gnocco is perfectly cooked with no gumminess. The foam dissolves on your tongue, enhancing rather than dominating.
Tips from diners
This changes seasonally based on truffle availability. Spring truffles (more delicate) versus winter truffles (more pungent) taste noticeably different. Ask your server which is in use.
A branzino is encased in a sea salt crust mixed with egg white and fresh herbs, then baked. At your table, the server cracks open the salt shell and fillets the fish, which steams with a cloud of herbaceous aroma. The flesh stays incredibly moist under the salt seal. The presentation alone justifies ordering this—it's theater and deliciousness combined.
Tips from diners
Book a table earlier in the night if you want the dramatic tableside presentation. Later seatings sometimes have the fish cracked in the kitchen due to volume.
A rotating five-course menu that changes seasonally and highlights the Mediterranean themes. Each course is designed to build—from lighter seafood starters through heavier proteins to palate-cleansing desserts. Wine pairings are included and curated by their sommelier. This is recommended for first-time visitors wanting to understand the restaurant's philosophy without committing to a full à la carte meal.
Tips from diners
The tasting menu is often better value per course than ordering three à la carte dishes. You also get the chef's best work without choosing.
Perched atop lebua at State Tower, Sirocco brings authentic Mediterranean cuisine from six regions—Mykonos, Nice, Rome, Barcelona, Tunis, and Beirut—to Bangkok's skyline. The open-air rooftop setting with 360-degree city views has made it iconic since opening, especially after its appearance in The Hangover II. Executive Chef has sourced rare delicacies from across the Mediterranean and creates distinct tasting menus that rotate seasonally.
Book weeks in advance during peak seasons (November-February). Last-minute cancellations sometimes free up tables—call early in the afternoon to ask.
The 5-6pm slot offers the best light on the city. Later seatings (8pm+) have dramatic nighttime views. Choose your slot based on what you want to photograph.
Smart casual minimum (no athletic wear, tank tops). Many guests wear formal dinner attire. Dressing up enhances the experience—the staff treats you differently.
The wine list is extensive and expensive. Consider wine pairings with the tasting menu or ask the sommelier for recommendations under 1500 THB per bottle.
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