Bangkok's Café Wolseley: A Grand European Pop-Up with Fanfare and Exquisite Fare

For a brief period, the renowned European cuisine of The Wolseley Hospitality Group, owner and operator of some of London's most popular restaurants, including The Wolseley on Piccadilly and The Delaunay in Aldwych, will be available in Bangkok.

When it opens at Madison Restaurant at the Anantara Siam Bangkok Hotel for three months starting on April 18, 2023, Café Wolseley, the group's first move outside of London and a nod to its London flagship, will thrill Bangkok foodies and gourmets in European grand café tradition.

The restaurant delivers traditional Wolseley dishes along with fresh creations and combines British heritage with European splendour. The Wolseley's Coq au Vin, a five-day marinated, red wine braised chicken with pancetta, pearl onions, and button mushrooms, as well as Crème Brûlée, a muscovado caramelised set vanilla custard, are just a few of the classic European dishes that diners can expect to find on the menu.

Highlights from the starter menu include Escargots à la Bourguignonne au Pastis, escargots in the shell, garlic and parsley butter, finished with Pernod, and Petit Plateau de Fruits de Mer, a selection of oysters and shellfish from Rungis Market in Paris served on crushed ice with lemon and shallot vinegar.

The Omelette Arnold Bennett, a parmesan-glazed flat omelette with smoked haddock, cream, and parmesan, and the Soufflé Suisse, a twice-cooked cheese soufflé with mushroom and parmesan cream sauce and chives, are both standard egg dishes on the Wolseley menu.

Goulash and Spätzle, a diced beef casserole with pancetta, peppers, tomatoes, and fiery paprika, finished with sour cream and gherkins, are among the traditional meals from Scotland to England and from Germany to Hungary that are offered as the main course; The Whole Native Lobster is an England lobster that has been steamed whole with sea veggies, parsley butter, and medium-cut chips. The Pan-roast Fillet of Loch Duart Salmon is a Scottish salmon fillet that has been pan-roasted in the oven with wilted spinach and a lobster bisque sauce.

A classic Apple Strudle made with spiced apples and dried fruits wrapped in filo pastry and topped with calvados cream, a Mixed Berry Pavlova with fresh seasonal berries and strawberry compote, strawberry purée, and whipped cream, and a Coupe Lucian with pistachio, hazelnut, and almond nougat ice creams, whipped cream, and butterscotch sauce round out the delectable dessert course.

Chef David Stevens, Group Executive Chef at The Wolseley Hospitality Group and a former Head Chef at The Wolseley in London, is in charge of Café Wolseley in Bangkok. Before launching his own company, Evidence is in the Pudding, the native Australian's illustrious culinary career led him from Michelin-starred restaurants like Fleur de Sel in England, Chateau de Montreuil in France, and Dolder Grand in Switzerland to The Ivy in London. Before becoming Head Chef in 2017, Stevens began working at The Wolseley in London in 2013.