The Wolseley Hospitality Group is taking its distinguished European fare to Anantara Siam Bangkok Hotel for a limited time.

From 18 April 2023, Café Wolseley, the group’s first international venture and a reference to its London flagship, will delight Bangkok gastronomes and foodies in European grand café tradition when it opens a pop-up at Madison Restaurant at Anantara Siam Bangkok Hotel for three months.

Helmed by chef David Stevens, Group Executive Chef at The Wolseley Hospitality Group and former Head Chef at The Wolseley in London, 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.

The main course dishes feature classics from France to England and from Germany to Hungary: Fillets of Lemon Sole Grenobloise, a pan roasted salmon fillet with wilted spinach and Nantua sauce; Whole Native Lobster, a steamed whole English lobster with sea vegetables, parsley butter and medium cut chips; Wiener Holstein, a pork schnitzel with a fried egg, anchovies and a lemon and caper butter; and Goulash and Spätzle, a diced beef casserole with pancetta, peppers, tomato and hot paprika, finished with sour cream and gherkins.

Desserts are deliciously presented with classic Apple Strudel of spiced apples and dried fruits encased in filo pastry with a Calvados cream; Mixed Berry Pavlova, a light and chewy meringue filled with fresh seasonal berries with a strawberry compote, strawberry purée, and whipped cream; and Coupe Lucian of decadent pistachio, hazelnut and almond nougatine ice creams, whipped cream, and butterscotch sauce.