The Season for La Scala

The Season for La Scala


La Scala at The Sukhothai Bangkok invites guests to sample what the summer season naturally brings with their latest tasting menu. Created by Chef David Tamburini, the dishes present traditional tastes of Southern Italy combined with a modern touch.

“I was born in the town of Vinci, near Florence,” says Chef Tamburini, “….but I lived and worked in Sicily for many years. I fell in love with the island and the ingredients found there.”

The menu includes Pomodoro e mozzarella, made of Campania buffalo mozzarella bavaroise covered in translucent Piccadilly and Datterino tomato jelly and drizzled with basil oil, and Polipo e patata, utilizing the traditional paring of Mediterranean octopus and potato elevated with a crispy potato skin and green olive sauce. The main dish, Costolette di agnello, vignarola al timo, is an Iberico lamb rack served with a medley of vegetables cooked in different ways to highlight their tastes and textures. The seven-course summer menu is priced at THB 2900++ and will served from now until 30 November 2018.

Pomodoro e mozzarella

Campania buffalo mozzarella bavaroise

Piccadilly and Datterino tomato, basil oil


Polipo e patata

Crispy potato skin filled with potato foam,

griddled Mediterranean octopus, green olives sauce


Vitello tartufato

Cold sliced Fassone veal

anchovies dressing, black truffle


“Rigatoni al forno”

“Baked pasta” rigatoni stuffed with Bolognese ragu,’

crispy Parmigiano Reggiano, bechamel and intingolo


Coda di tonno brasata “ca cipudduzza”

Gently braised tuna tail

sweet and sour red onions, eggplant in two ways, mint leaf


Costolette di agnello, vignarola al timo

Roasted Iberico lamb rack

vegetables casserole chamomile, thyme scented


Fichi e gelato all’aceto

Figs, walnuts and lemon leaves compote

organic apple vinegar ice cream

For more information or reservations, Tel. 02 344 8888 or email: