Our Menus
Culinary Stories Worth Savoring
A Taste of Mediterranean Spirit
At The Allium Bangkok, dining is inspired by the vibrant spirit of the Mediterranean, where food brings people together.
Our menu celebrates seasonal, locally sourced ingredients with flavors from Spain, Southern France, Italy, and Greece, crafted with simplicity and bold character.
Complemented by botanical cocktails and organic wines, every experience reflects our commitment to mindful, sustainable hospitality.
Social Dining
V – VEGETARIAN
Veg – VEGAN
G – GLUTEN
E – EGG
D – DAIRY
SF – SHELLFISH
F – FISH
N – NUTS
P – PORK
SB – SOY BEAN
SS – SESAME
Starters
A Memory of Tortilla de Patatas
240
Confit potato omelette | bread | tomato
V G E
The Allium Tart
240
Parmesan | caramelized onion | garlic purée
V D
Grandmother’s Croquetas
220
Roasted chicken | cheese | béchamel
G E D SB
Roasted Tomato Arancini
260
Stracciatella | aged parmesan | arborio rice
V G E DS SB
Confit Duck Bikini Sandwich
260
Manchego | duck fat | espelette chili
G M
Smoked Mackerel Paté
320
Finger lime | crostini | dill oil
G M F
Stuffed Piquillo Peppers
340
Confit beef tongue | shallots | micro mustard
Baby Octopus & Chorizo Stew
420
Garlic | tomato sauce | extra virgin olive oil
P SF
Gratinated Mussels
480
Garlic butter | guanciale | parsley
G D P SF
Compressed Spicy Watermelon
340
Feta cheese | mint leaves | extra virgin olive oil
V D
Chilled Ratatouille
360
Quinoa | tomato salad | fresh basil
Veg
Organic Green Bean Salad
440
Anchovies | shallots | balsamic dressing
F
Fresh Pasta
Beef Cheek Orecchiette
Single Serve
640
Sharing Plate
1200
Parmesan | confit onion | red wine sauce G E D
Mushroom Ravioli
Sharing Plate
1350
Single Serve
680
Confit egg yolk | mushroom foam | persillade
V G E D
Lobster Ravioli
Single Serve
1250
Sharing Plate
2400
Cabbage | mandarin | creamy bisque
G E D SF
Linguine Vongole
Sharing Plate
1180
Single Serve
620
White wine | garlic | extra virgin olive oil
G E D SF
Creamy Chorizo Rigatoni
Single Serve
580
Sharing Plate
1050
Chef takes on an untraditional carbonara, don’t tell the Italians !
G E D P
Aglio e Olio
Single Serve
480
Sharing Plate
850
Extra virgin olive oil | garlic | chili flake
V G E
Grill Selections
Tiger Prawns
620
Smoked paprika | confit garlic | pastis
D SF
Red Prawns of Mazara XL
1950
Smoked paprika | confit garlic | pastis
D SF
Mediterranean Octopus Leg
880
Nduja | smoked potatoes | charred lemon
SF
Confit Wild Grouper
680
Grilled fennel | aioli | bouillabaisse sauce
G E F SF
Foie Gras
820
Polenta | bbq baby corns | duck jus
D
Lamb Loin
980
Ratatouille | basil | anchovies jus
D
Organic Pork Belly
550
Smoked potatoes | orange | fennel salad
D
Australian Wagyu Sirloin
1950
Burnt eggplant | onion confit | smoked paprika
D
Stuffed French Quail
1650
Pancetta | sundried tomato | kalamata olives
G D P
Grilled Eggplant Steak
480
Parmesan | tomato sauce | virgin sauce
V D N
Sides
Polenta Fries
220
V D SB
Ratatouille
240
Veg
Grilled Green Beans
280
Veg
Smoked Potatoes
240
V D
Green Leaves Salad
220
Veg
Sharing Plates
Childhood Paella
1800
Chorizo | pork belly | squid | prawns
P F SF
Caesar Salad
900
Parmesan | crispy bacon | anchovies
G D P F
Tomato & Morello Cherries Gazpacho
1450
Stracciatella | croutons | basil
V G d
Baby Iberico Lamb Leg – 700g
2500
Crispy polenta | fried capers | chervil
D SB
Florentine Steak – 1000g
3900
Roasted garlic | green salad | red wine jus
D
Desserts
Chiang Mai Chocolate Mousse
320
Olive oil | salt flakes | cacao nibs
V G E D
Organic Lemon Tart
300
Basil sorbet | salty meringue
V G E D N
Vanilla Panna Cotta
360
Local berries | candied cashew nuts | crumble
V G D N
Arroz Con Leche
280
Mandarine | cinnamon | salted caramel
V D N
Grilled Baby Pineapples
380
Pineapple jus | rum | espelette chili
V G D N
Bar Snacks
Cheeses & Cold Cuts
70gr per serving
Local Goat Cheese
260
V D
Chili Pecorino
260
V D
Manchego
260
D
Local Chorizo
240
P
Speck
240
P
Jamón Ibérico
750
P
Preserves
70gr per serving
Green Olives
160
Veg
Black Olives
160
Veg
Artichokes
160
Veg
Grilled Artichokes
160
Veg
Tuna-Stuffed Peppers
180
F
Tinned Seafood
110gr per serving
Mussels in Escabeche
480
SF
Baby Sardines in Olive Oil
420
F
Razor Clams in Brine
980
SF