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Madison

5.0 (2 Reviews)
Special Dishes from Madison at Anantara Siam in Ratchadamri, Bangkok
Special Dishes from Madison at Anantara Siam in Ratchadamri, Bangkok Café Wolseley Cake from Madison at Anantara Siam in Ratchadamri, Bangkok Prawn Avocado Cocado Cocktail from Madison at Anantara Siam in Ratchadamri, Bangkok Roast Anjour Chicken with Morels from Madison at Anantara Siam in Ratchadamri, Bangkok Prawn Avocado Cocado Cocktail from Madison at Anantara Siam in Ratchadamri, Bangkok Cafe Wolseley Whiskey Velvet of Café Wolseley Bangkok at Anantara Siam in Ratchadamri, Bangkok Cafe Wolseley Souffle Suisse-Twice cooked cheese souffle, mushroom and parmesan cream sauce and chives of Café Wolseley Bangkok at Anantara Siam in Ratchadamri, Bangkok Madison, Bangkok Dining Area of Café Wolseley Bangkok at Anantara Siam in Ratchadamri, Bangkok
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  • Menus

    A La Carte Menu

    Vegan Menu

    Dessert Menu

    Prix Fixe Menu

    Cocktail Menu

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    Menu Highlights

    The Wolseley’s Coq au Vin, Omelette “Adrian” , Dressed Dorset Crab, Coupe Lucian

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  • Reviews

    5.0 (2 Reviews)

    Food:

    4.0

    Service:

    5.0

    Atmosphere:

    5.0

  • About

    Location

    Ratchadamri

    Anantara Siam Bangkok Hotel
    155, G Floor, Ratchadamri Rd, Lumphini
    Pathum Wan, Bangkok Thailand

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    Cuisine

    International, British, French, European

    Good For

    Business Meetings, Casual Dining, Drinks, Large Parties, Private Functions, Quiet Dinner, Romantic Date

    Open Today

    Monday
    12:00 PM-02:30 PM,05:45 PM-10:30 PM

    Tuesday
    12:00 PM-02:30 PM,05:45 PM-10:30 PM

    Wednesday
    12:00 PM-02:30 PM,05:45 PM-10:30 PM

    Thursday
    12:00 PM-02:30 PM,05:45 PM-10:30 PM

    Friday
    12:00 PM-02:30 PM,05:45 PM-10:30 PM

    Saturday
    12:00 PM-02:30 PM,05:45 PM-10:30 PM

    Sunday
    05:45 PM-10:30 PM

    Description

    The restaurant combines British heritage with European grandeur and serves Wolseley classics together with contemporary additions. Diners can expect a menu brimming with quintessential European classics from Dressed Dorset Crab with brown crab mayonnaise and lemon; to The Wolseley’s Coq au Vin of red wine braised chicken with pancetta, pearl onions and button mushrooms; and Crème Brûlée, a Muscovado caramelised set vanilla custard.

    Starter highlights include 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; Steak Tartare, a hand chopped rump steak with a spicy relish, cornichons, and capers; and Escargots à la Bourguignonne, escargots in the shell with garlic and parsley butter, finished with Pernod.

    A Wolseley menu staple of egg dishes include Omelette Arnold Bennett, a parmesan glazed flat omelette with smoked haddock and cream; and Soufflé Suisse, a twice cooked cheese soufflé with mushroom and parmesan cream sauce and chives.
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