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61 枚の写真
このレストランでは、風味豊かなフレンチ料理の数々をご提供しています。完全に フィレ・アメリカンを注文する ことは素晴らしいアイデアです。良いワインが提供されます。
忍耐強い スタッフは一生懸命働き、前向きで、この場所を素晴らしい、素敵なものにします。サービスが壮観なであるかどうか、ぜひご自身の目でお確かめください。そこの雰囲気は魅力的なようです。GoogleユーザーはCAVE ioを気に入っており、4.5と評価しました。
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CAVE io に関する訪問者のレビュー
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ชยุตม์ จตุรปราการ
１年前 Google に
Service: Dine in Meal type: Dinner Price per person: ฿1,000+ Food: 3 Service: 4 Atmosphere: 4
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EL Rey
１年前 Google に
Come and see Food: 5 Service: 5 Atmosphere: 5
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Papillon Pelwpaka
2 年前 Google に
The appointment was at 18:30, with an arrival time of 18:15. There were no complimentary drinks offered, but guests could sit inside and start ordering their own drink. The first impression was seeing the scallop dish being prepared early, despite it being the fourth dish on the menu, which lowered expectations. Plates were served for guests who booked at 18:30 and 19:00 at the same time, after 19:00, making for a long wait, though the extra time might be appreciated for taking photos before the course starts. Cave IO is located underground and is quite small and packed, including the kitchen. Throughout the meal, temperature changes were noticeable between courses, depending on whether the chef was preparing a hot or cold dish. This affected the environment and the food, such as the pre-prepared scallop losing its chewiness or the dessert ending up warm and melted, etc. Ironically, the air conditioner in the shared restroom was noticeably cooler than inside the restaurant itself (There is no internal restroom). Despite some shortcomings, the special course is a very affordable option. It is recommended despite a somewhat flawed experience from this light course, with anticipation of booking a full fine dining course later. 1. Turkish Dürüm Smoked Eel Jalapeño Pepper Mint Yoghurt Delivered a fusion with its smoked eel kebab taco. The jalapeño pepper and mint added vibrant freshness, while beetroot cream offered a balance of earthy and sweet, chewy texture that delivered a refreshing starter. 2. Macaron Foie gras raisin yuzu The macaron with mousse foie gras combined well with the sweetness of raisin compote and the tang of yuzu jelly. The foie gras aroma was noticeable, but the yuzu flavour stood out when tasted. 3. Tomato Caramelized ginger soy sauce This dish alone makes the course worth it. A caramelized tomato ball fermented in Thai sweet fish sauce น้ำปลาหวาน, creating a crusty exterior with a warm interior. Eat the whole tomato ball, then follow it with the ginger granita for a flavor full experience. 4. Scallop Buddha’s hand fruit blue crab wasabi dressing Sliced scallops were served with blue crab salad, goji berries, and a wasabi dressing with lemon zest. The scallop was fresh but lacked texture; being so (too) tender, it could be cut with a spoon and melted in the mouth. Personally, I prefer a bit more chewiness. The wasabi dressing masked the scallop’s natural saltiness and sea flavor. Overall, the dish wasn’t half bad, maybe, it’s just my preference. :shrug: 5. Seabass Miso millet risotto green curry The seabass dish, fermented in miso coconut milk and served with millet risotto and caramelized halibut, was accompanied by coconut milk foam and Thai green curry sauce. Due to the nature of millet, the risotto lacked the al dente, creamy texture typically expected of risotto; instead, it was crunchy. The seabass was overcooked and dry. The coconut foam was too mild, and the green curry sauce overwhelmed the flavor of the seabass. 6. Angus Stockyard Beef Striploin 200day grained-fed steak Rico pasta sherry & Thai herbs hollandaise sauce The main dish striploin was standard but was challenging to cut due to its tough texture. The rosso pasta lacked flavour and soggy. On a positive note, the dressing and jus were excellent, with the combination of Hollandaise sauce, Thai spicy sauce แจ่ว, sherry, and Captain Morgan rum creating a strong and enticing aroma. 7. Peach Melba Vanilla peach raspberries & rose French classic dessert, peach melba. I anticipated it would disappoint, and unfortunately, it did. The dessert had been prepared since before the main course was prepared. Considering the delay between courses and the restaurant’s temperature, the textures of the panna cotta, fruits, sauce, and vanilla ice cream were either warm or melted. The presentation was impressive, but the perfume sauce lacked taste or aroma and couldn’t support the dish overall. Meal type: Dinner Price per person: ฿1,000+ Food: 4 Service: 5 Atmosphere: 3
すべてのレビュー
ヨーロッパ, フレンチ, コンテンポラリー
$$$$
一人当たりの価格範囲
THB 1,000
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