International cuisine prepared using only the freshest local ingredients.
By Ashima Sethi
For years, On Nut seemed like far-off territory for the city’s gastronomes, boasting only a handful of chain restaurants, quaint cafés, and busy outdoor food markets. However, recently, the district has welcomed several new destinations for food, including Avani Sukhumvit Bangkok, the area’s first upscale luxury hotel.
The establishment’s vibrant colour palettes and refined wooden furnishings create a sanctuary for its guests who are looking to escape the hustle and bustle of central Bangkok. This aesthetic also spills over to its all-day dining venue, Greenhouse Restaurant & Terrace, which serves up delectable international dishes that diners can tuck into while relaxing in their choice of expansive indoor dining room, or breezy al fresco terrace.
When we first arrived, we were greeted warmly by the staff who ushered us through the capacious dining area to a corner booth next to a floor-to-ceiling window, which allowed for undisrupted views of the surrounding skyline. Upon looking at the menu, the restaurant’s aim to showcase flavours from all around the world was clear, as it featured abundant choices encompassing Thai fare as well as dishes inspired by exotic destinations. In addition to offering options for all diners, another highlight was the menu’s emphasis on using locally-sourced ingredients, which aligns with the environmentally-beneficial farm-to-table movement.
We began our meal with the Yum salmon kiew krob (THB 320), a Thai-style salmon salad dressed with lots of citrus and spice, and served with crispy wonton sheets that added an exciting textural element. Next, the Mango & crab salad (THB 280) made healthy eating taste good with its combination of succulent crab meat and diced ripe mango served on a bed of leafy mixed greens, crunchy cuts of cucumber, radish, bell peppers and radicchio.
Out of the light bites, one of my personal favourites was the Beef carpaccio (THB 350), a dish comprising of seasoned raw beef sliced paper-thin and garnished with rocket leaves, radish and parmesan cheese. Despite the simplicity of ingredients, every velvety mouthful was packed with flavour. Similarly, the Baked mussel (THB 300), cooked with a sumptuous crunchy parmesan crust and slathered with a homemade spicy sauce, definitely won me over.
For mains we sampled the Fried local seabass (THB 550), inspired by the popular Thai street-side dish. On its own, the subtly sweet taste of the seabass’ meat paired well with the tangy green mango salad. However, its natural flavours were elevated even further when it was doused in the ultra-savoury fish-sauce dressing.
Moving on to meats, the Korat pork chop (THB 550) was marinated in a mixture of Cajun spices that could whet any palate. Served with a rich pumpkin puree, the mash did well to cut through the smokiness of the seasoning. Another recommended option for carnivores is the Local grain fed beef shank (THB 750). Best enjoyed with a side of jasmine rice, the tender cuts of beef are slow-cooked in a massaman curry-inspired sauce complete with peanuts and moreish potato wedges.
Fans of dessert will be pleased with the restaurant’s selection of sweet treats that range from fruit platters to cakes and puddings. We opted for the Tart tartin (THB 220), a classic French pastry made of caramelised apples that delighted with every mouthful. We also tried the Tiramisu trifle (THB 260). A personal favourite, the dessert offered layer upon layer of rich mascarpone cheese, fluffy ladyfinger sponge cakes and fragrant homebrewed espresso.
As one would expect, Greenhouse Restaurant & Terrace offers an impressive menu of alcoholic and non-alcoholic refreshments, providing the perfect setting for relaxing over coffee or enjoying a few after-work sundowners.
Diners can choose wine by the glass or bottle, spirits, and both local and imported beer. In addition to classic cocktails, we also had the pleasure of sampling the restaurant’s soon-to-be-introduced signature cocktail menu, which included innovative creations like @7, a blush-pink vodka-based concoction that incorporates the flavours of lychee and fresh cherries;Jack and Rose, a punchy DIY cocktail consisting of whisky and refreshing earl grey tea served in a treasure chest; and Cinderella dream, a fruity blend that comes in its own ‘carriage.’
Greenhouse Restaurant & Terrace
7th floor, Avani Sukhumvit Bangkok Hotel
2089 Sukhumvit Road, Phra Khanong Nuea
Wattana, Bangkok 10260
Open daily from 6.30am to 10.30pm
Tel: 02 079 7555
www.avanihotels.com/en/sukhumvit-bangkok/restaurants
