Acqua Signatures DEGUSTATION menu

Raw Sicilian red prawn with smoked Avruga caviar

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Scallops carpaccio served with black truffle, raw asparagus in olive oil and lemon juice and truffle essence

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Sous vide cooked Octopus salad, marinated in extra virgin olive oil, lemon and vinegar, fennel leaves, celery and Taggiasche olives DOP

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55 minutes slow cooked egg on a Parmesan cheese fondue, fresh black truffle and crispy pancetta powder

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Acquerello Saffron risotto with stracchino cheese, caviar and Sardinian sea urchin

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Pan fried USA scallops with Foie Gras, chilly jam and truffle pumpkin sauce.

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Wood fired roasted suckling pig, saffron and violette potatoes, broad beans and it’s own sauce

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Sicilian “Cannoli” stuffed with sweet ricotta cheese, candid orange
chocolate shavings in the Marsala flavored Cannolo

Coffee or Tea and petit four

2500 THB ++ per person
(This menu is only valid for the full table, only one menu per one person)

Acqua Signatures DEGUSTATION menu

Yellow fin Tuna tartar with burrata cheese and smoked caviar

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Sous vide cooked Octopus salad, marinated in extra virgin olive oil, lemon and vinegar, fennel leaves, celery and Taggiasche olives DOP

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55 minutes slow cooked egg on a Parmesan cheese fondue, fresh black truffle and crispy pancetta powder

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Home made Trenette pasta with vongole, Maine lobster and bottarga

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Alaskan King Crab Risotto with Hokkaido sea urchin and salmon eggs

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Pan fried USA scallops with Foie Gras, chilly jam and truffle pumpkin sauce.

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Grilled Sicilian red prawns, baby calamari and Italian lard from Colonnata, yellow polenta with stracchino and black fregola pasta
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Vanilla flan with moka coffee caramel

Coffee or Tea and petit four

3500 THB ++ per person
(This menu is only valid for the full table, only one menu per one person

Acqua Signature starters

Grilled eggplant rolls stuffed with truffled ricotta cheese and asparagus on a roasted eggplant mash. 450.-

55 minutes slow cooked egg on Parmigiano Reggiano fondue, black truffle and crispy pancetta powder 550.-

Fresh artichokes salad with Bottarga, celery and fresh sheep milk ricotta cheese dressed with fine
extra virgin olive oil. 600.-

Hand sliced yellow fin tuna carpaccio marinated with fine extra virgin olive oil and lemon, topped
with fresh artichokes and bottarga. 650.-

Sous vide cooked Octopus salad, marinated in extra virgin olive oil, lemon and vinegar, fennel leaves,
celery and Taggiasche olives DOP. 650.-

Lobster salad Catalana style, with cherry tomatoes and marinated red onions in olive oil and lemon sauce. 680.-

Burrata cheese from Andria (Puglia) with Culatello di Zibello DOP (One of the finest Italian cured ham)
and fresh figs. 680.-

Pan fried USA scallops with duck liver, chili jam and truffle pumpkin sauce. 750.-

Black Angus beef tartar, Stracchino cheese and chopped Ligurian Taggiasche olives. 750.-

Scallops carpaccio with fresh black truffle, raw asparagus, micro greens in olive oil and lemon juice
with truffle essence 750.-

Seared Foie Gras, pickled wild mushrooms, Moscato wine reduction, roasted onion marmalade and
Maldon salt, served with home made brioche bread 780.-

Tuna, scallops and red prawns tartar on avocado mash, Hokkaido sea urchin, salmon eggs, caviar,
burrata cheese and rice crispy 850.-

Tajima Wagyu beef carpaccio, micro herbs, foie gras praline, fresh black truffle and crescenza cheese 980.-

Raw Sicilian Red prawns Rosso di Mazara (Best prawn in the world) smoked mozzarella cream and
avruga caviar. 1000.-

Alaskan king crab salad on avocado and smoked Avruga caviar 1500.-

Joselito Iberico ham “El Mejor Jamòn del Mundo” 100gr 1550.-

starters The classics

Caesar salad with tuna, bacon bits, smoked croutons and shaving of Parmigiano Reggiano 480.-

Buffalo Mozzarella, trilogy of tomatoes, Taggiasche olives DOP and baby basil leaves. 580.-

Sautéed of black Mediterranean mussels with Italian parsley and garlic sprinkled with Vermentino wine 580.-

Italian cold cut selection served with ricotta cheese and marinated olives. 650.-

Aged Parma ham DOP versus San Daniele ham with baby buffalo mozzarella and giant Cerignola green olives 650.-

Freshly on ice

French Oysters Gillardeau, served with condiments 220.- per 1 pc

Maine Lobster poached, served with condiments. 1800.-

Sicilian red prawns poached or raw, served with condiments. 450.- per 1 pc

Seafood platter with poached lobster, scampi and mussels, raw oysters and Sicilian red prawn 2800.-

“CRUDO” Raw seafood (Sicilian red prawn, scampi, tuna, scallop and Gillaredau oyster) 1500.-

Home made artisanal fresh pasta and ravioli

“Tortellini in Brodo” Tortellini mini ravioli stuffed with liquid Parmigiano Reggiano in a thick hen broth 400.-

Traditional ravioli stuffed with ricotta and spinach served on a fresh tomato and grated Parmigiano Reggiano 480.-

Ravioli Cappellacci stuffed with pumpkin and sage on a light Gorgonzola sauce. 480.-

Ravioli Culurgionis stuffed with potato, mint and Pecorino Fiore Sardo DOP cheese, served with fresh tomato 480.-

Tagliatelle with wild boar ragout on a Tuscany pecorino cheese fondue and fresh black truffle 650.-

Trenette pasta with vongole, lobster and Sardinian mullet bottarga 780.-

Sheep milk ricotta gnocchi on a smoked mozzarella sauce, lemon zest, Sardinia sea urchin and caviar 800.-

Acqua Signature Tortelli “Il Mare” stuffed with Burrata cheese in a sauce of vongole juice, squid ink,
Sardinian sea urchin and marine plankton 850.-

Pasta

Malloreddus pasta in Sardinian style piglet ragout with vernaccia wine, fresh tomatoes and aged Pecorino Sardo 550.-

Paccheri pasta with lamb ragout cooked in Chianti wine 550.-

Fusillone Verrigni with extra virgin olive oil and Parmigiano sauce with “Putanesca” elements (olives,
capers, garlic, anchovies and tomato) 580.-

Sardinian fregola pasta (small pearls of pasta) with clams, lobster and fresh tomatoes 650.-

Linguine with Sardinian bottarga (grey mullet dried eggs) and fresh artichokes 650.-

Spaghetti with lobster sauce and lobster chunks in a light tomato sauce base 700.-

Trofie pasta with crustaceous (lobster, prawn, scampi) on a cannellini beans mash 750.-

Spaghetti with vongole and Sardinian sea urchin 800.-

Black ink Spaghetti Verrigni with Sicilian prawns Rosso di Mazara, burrata and caviar 950.-

Risotto made with Acquerello rice

Risotto with taleggio cheese, wild rocket salad and sun dried tomatoes 450.-

Risotto with smoked Pecorino Fiore Sardo DOP, pancetta and broad beans 550.-

Porcini mushrooms and rosemary risotto scented with a fine white truffle oil 580.-

Seafood risotto with fresh cherry tomatoes, tossed with fine extra virgin olive oil. 580.-

Black truffle paste risotto with wild asparagus and seared scallops 650.-

Smoked buffalo mozzarella risotto with Sicilian capers, Cantabrian anchovies, red prawns and caviar 750.-

Risotto with Langoustines (scampi) and zucchini flowers. 850.-

Saffron risotto topped with caviar, Sardinian sea urchin and stracchino cheese 900.-

Black squid ink risotto with Sicilian red prawn and it’s own bisque 1000.-

Alaskan King Crab Risotto with Hokkaido sea urchin and salmon eggs 1800.-

soups

Brown lentil soup with pork guanciale and rosemary 400.-

South Italian style seafood soup with fresh tomato and Italian pepperoncino (chili) 450.-

Potato and Parmigiano Reggiano soup with quail egg and fresh black truffle 750.-

Main course meats

Wood fired roasted baby spring chicken, rosemary and truffle roasted potatoes, sautéed mixed mushrooms 700.-

Slow cooked Veal (Aus) Ossobuco on a truffle scented white polenta 950.-

Veal rack (Aus) wrapped in Parma ham and sage, white wine sauce and saffron mash potato 980.-

Wood fired roasted suckling pig, saffron and violette potatoes, broad beans and it’s own sauce 1200.-

Roasted (Aus) lamb loin with a pecorino cheese crust, sweet potatoes, braised shallots in lamb sauce 1300.-

Grilled (Aus) Black Angus beef tenderloin Grain fed 250 days on a potato and spinach purée, truffle gravy sauce
and wild mushrooms. 1300.-

Grilled USA Black Angus beef prime rib eye with roast potatoes and grilled oysters mushrooms (350gr.) 1650.-

WAGYU Japanese cattle Tajima

Grilled Wagyu beef tenderloin, white asparagus gratin, potatoes and black truffle sauce 2600.-

Grilled Wagyu beef rib eye, home made fried potatoes 3000.-

Low temperature cooked Wagyu cheek, cauliflower and horseradish mash with seasonal greens 1600.-

Main Course Fish and Seafood

Sardines like the Sardines festival in Emilia Romagna, lightly breaded pan fried sardines, smoked paprika, lime mayo,
spicy green pepper and home made pickled vegetables 750.-

Grilled tuna fillet “Tagliata” on eggplants and zucchini, fresh cherry tomatoes, capers and oregano sauce. 950.-

Roasted cod fish in “Guazzetto” of Mediterranean mussels, Taggiasche olives, scented with saffron on spinach 1000.-

Grilled spiced octopus on a trilogy of rosemary potatoes and Burrata’s “stracciatella” 1100.-

Pan fried Mediterranean seabags, stew and mash artichokes, Taggiasche olives, Vermentino wine and Pantelleria's capers sauce 1200.-

Grilled Sicilian red prawns, baby calamari, Italian lard, yellow polenta, stracchino and black fregola pasta 1450.-

Pan fried miso marinated black cod fish served with wild asparagus sauce and Swiss char. 1500.-

Pan fried Scampi on cannellini beans mash, crispy smoked pancetta and wood roasted suckling pig belly 1550.-

Poached Maine Lobster (800gr) Sardinia style, marinated in fine extra virgin olive oil, lemon juice, tomatoes, onions,
celery and potatoes (served room temperature) 1950.-

Lobster a la Rossini, with pan fried Foie gras, truffle bisque sauce on toasted brioche bread. 2300.-

Wood fired gourmet Pizza

Focaccia al Rosmarino (Rosemary, fine extra virgin olive oil) 320.-

Pizza Margherita (Tomato sauce, Mozzarella) 360.-

Pizza Napoli (Tomato sauce, Mozzarella, capers, anchovies) 390.-

Pizza Buffala (Tomato sauce, Mozzarella, buffalo mozzarella) 390.-

Calzone ham, mushrooms, smoked provolone cheese (Tomato sauce, Mozzarella, ham, champignon, smoked cheese) 390.-

Pizza Mushrooms (Tomato sauce, Mozzarella, champignon, oyster mushrooms) 400.-

Pizza Parma Ham and Ricotta (Tomato sauce, Mozzarella, Parma ham, fresh ricotta cheese) 480.-

Pizza Italian sausage, mushrooms, smoked scamorza (Tomato sauce, Mozzarella, fresh sausage, mushrooms, scamorza) 550.-

Pizza Stracchino cheese, bottarga and fresh artichokes (Mozzarella, stracchino, bottarga, artichokes) no tomato sauce 650.-

Pizza Acqua (Tomato sauce, Mozzarella, lobster, fresh tuna, capers) 700.-

Pizza smoked buffalo mozzarella and Sicilian red prawns (Smoked Mozzarella, stracchino cheese, Sicilian red prawns) 1200.-

Pizza Black Truffle (Truffle paste, mozzarella, stracchino cheese, fresh black Truffle) 2000.-

Pizza Alaska King Crab and Hokkaido Sea Urchin (Tomato sauce, Mozzarella, Alaskan King crab, Hokkaido sea urchin) 5000.-

desserts

Illy coffee flavored tiramisu. 450.-

Cinnamon flavored pannacotta with fresh berry sauce. 450.-

Sicilian “Cannoli” stuffed with sweet ricotta cheese, candid orange chocolate shavings in the Marsala flavored Cannolo 450.-

Vanilla flan with moka coffee caramel 430.-

Acqua Signature lemon tart with mixed berries 450.-

Warm chocolate cake melting inside served with vanilla sauce and milk ice cream. 480.-

Chocolate and gorgonzola mousse with pear ice cream 400.-

Sebadas traditional Sardinian fried pastry stuffed with young cheese and served with eucalyptus honey 400.-

Cheese plate, Chef selection with condiments. 700.-

Mixed fresh fruit berry salad with mint ice cream 580.-

Fresh fruit platter Chef selection 350.-

Artisanal made Gelato

Vanilla 140.-
Cinnamon 130.-
Strawberry 130.-
Yogurt and cassis 150.-
Nutella 140.-
Coffee 120.-
Hazelnut (Piedmont) 160.-
Milk 130.-
Chocolate 120.-
Lemon sorbet 120.-
Pistachio from Bronte (Sicily) 160.-
Blue Acqua Sorbet (Coconut, Malibu, Blue Curacao) 130.-

Prices are subject to 10% service charge and applicable government tax.