Acqua Signatures DEGUSTATION menu

Tuna tartar on avocado mash, Hokkaido sea urchin, salmon eggs, smoked Avruga caviar and
burrata cheese

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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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Smoked buffalo mozzarella risotto with Sicilian capers, Cantabrian anchovies, Sicilian red prawns
and Siberian caviar

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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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Memories of “Fior di Latte” Milk semifreddo, foam, gelatin, sauce and gelato

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

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

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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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Trenette pasta with vongole and Sardinian mullet 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. 650.-

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.-

Sardinian smoked ell, served with pickled vegetable sweet and sour white balsamico vinegar sauce and
grilled crispy country bread topped with smoked mozzarella and Avruga caviar 750.-

Pan fried USA scallops with pan fried foie gras, chili jam and truffle pumpkin sauce. 750.-

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

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

Black Angus beef tartar, Stracchino cheese and chopped Ligurian Taggiasche olives. 850.-

Tuna, scallops and red prawns tartar on avocado mash, Hokkaido sea urchin, salmon eggs, Avruga 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, Sardinian
sea urchin and Siberian caviar. 1250.-

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 Campana, trilogy of Italian 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 finest cold cut selection served with ricotta cheese and marinated olives.   750.-

Aged Parma ham S. Ilario versus Culatello di Zibello ham with baby buffalo mozzarella and giant Cerignola green olives. 850.-

Freshly on ice

French Oysters Gillardeau, served with shallots and vinegar sauce and chili sauce 220.- per 1 pc

Maine Lobster poached, served with citronetto sauce and chili sauce 1850.-

Sicilian red prawns poached or raw, with citronetto sauce and chili sauce 450.- per 1 pc

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

“CRUDO” Raw seafood (Sicilian red prawn, scampi, tuna, scallop and Gillardeau oyster) 1600.-

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 Avruga caviar 800.-

Acqua Signature Tortelli “Il Mare” stuffed with Burrata cheese in a sauce of vongole’s 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 Avruga 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 Siberian caviar 750.-

Risotto with Langoustines (scampi), pumpkin and zucchini 850.-

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

Black squid ink risotto with crispy baby squids, 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) 480.-

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 980.-

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 1250.-

Roasted quail, pan fried foie gras, lentils and glaze of quail sauce 1300.-

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. 1400.-

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

WAGYU Japanese beef cattle

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 beef cheek, cauliflower and horseradish mash with seasonal greens 1600.-

Main Course Fish and Seafood

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

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

Pan fried Mediterranean seabass, roasted and mash artichokes, Taggiasche olives, Vermentino wine and
Pantelleria’s capers sauce. 1250.-

Mediterranean Red Mullet pan fried with a light aromatized breadcrumbs crust, buffalo mozzarella sauce,
Taggiasche olives, Italian tomato datterino, Sicilian capers and oregano from Pantelleria island. 1450.-

Grilled Sicilian red prawns, baby calamari, Italian lard, yellow polenta, stracchino and black fregola pasta. 1550.-

Pan fried miso marinated French black cod fish, served with wild asparagus sauce and Swiss chard. 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

Wood fired Gourmet Pizza (We proof our pizza dough for a minimum of 96 hours and we use 90% of natural mother yeast. We use only Fior di Latte Mozzarella from Agerola (Campania/Italy) and Italian tomatoes San Marzano)

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

Pizza Margherita (Tomato sauce, Mozzarella) 360.-

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

Pizza Buffala and Tomato del Piennolo Vesuviano DOP (Special tomato sauce with tomato del Piennolo del
Vesuvio DOP and buffalo mozzarella) 450.-

Pizza Parma Ham and Ricotta (Tomato sauce, Mozzarella, Parma ham, fresh ricotta cheese) 490.-

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

Pizza Cantabrian Anchovies and Pantelleria’capers (Tomato sauce, Mozzarella, Pantelleria’s capers, Cantabrian anchovies) 590.-

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

Pizza Acqua (Tomato sauce, Mozzarella, lobster, fresh tuna, Sicilian capers) 750.-

Pizza Joselito, Puglian burrata and Taggiasche olives (Tomato sauce, burrata, Joselito iberico ham, Taggiasche olives) 1000.-

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

Memories of “Fior di Latte” milk semifreddo, foam, sauce and ice cream 480.-

Acqua Signature lemon tart 450.-

Vanilla flan with moka coffee caramel 430.-

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

Chocolate and gorgonzola mousse with pear ice cream 430.-

Illy coffee flavored tiramisu. 450.-

Cinnamon flavored pannacotta with fresh berry sauce. 450.-

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

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

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

Fresh fruit platter Chef selection 350.-

Cheese plate, Chef selection with condiments. 700.-

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.