The kitchen is the dining room.

[CUISINE] is a casual open kitchen restaurant.

Guests dine within the flow of service.

Stainless steel, concrete, heat, sound, movement.

One continuous space.

Cold Station

Charred Sourdough ฿150

whipped meuniere butter

Spicy Coppa 50g ฿160

almond

Skewers x4 ฿290

melon / cecina / pecorino / basque chili

Oyster 'Kys' x2 ฿360

marigold vinegar / finger lime

Tuna Akami ฿360

green shiso / tonato sauce / toasted rice

Hamachi ฿450

artichoke / hazelnut / parmesan / fermented water

Chutoro ฿750

uni / pistachio wasabi mayo / meat jus / brown butter

Scallop ฿490

white asparagus / lemongrass 'nage'

Mix Leaves ฿190

bottarga vinaigrette

Hot Station

French Fries ฿120

cilantro mayo

Cod Fritter ฿350

chilli aioli / marigold salt

Flatbread Pissaladiere ฿390

anchovy cantabria / olives / brown butter

Raviole Du Dauphine Pasta ฿650

beef cheeks / meat jus / cacio cavallo

Bucatini Pasta ฿650

razors / bone marrow / panko

Lion's Mane 'Shroom ฿620

mushroom jus / cilantro aioli

Tiger Prawn x2 ฿540

passion fruit brown butter

Seabream (500g) ฿1,190

tomato / bones sauce

Chicken ฿590

tepache glaze / mustard sauce & seeds pickles / fermented jalapeno

Wagyu A5 'Royal With Cheese' Burger ฿890

jalapeno / sunchokes chips

10h NYC Style Prime Rib (400g) ฿1,990

beef jus / a lot of horseradish

T-Bone (800g) ฿2,900

chimichurri / garlic confit

Pastry Station

Donut ฿310

rhubarb / verbena cream

Strawberry ฿390

fresh and lacto / mochi cream / salty chantilly

Madeleine "A La Minute" ฿390

toasted vanilla soft serve

Chou "Snickers" ฿350

peanut diplomate / caramel / chocolate sauce

10% service charge & 7% government VAT applies

Inside

The Brigade

Franck Le Bayon

Culinary Director, Co-founder

Morgan Daniel

Director, Co-founder

Marco Angeles

Executive Chef

Marie Barbarroux

Bar Manager

The Brigade

The family