COBA unveils a special menu to celebrate the return of chef Olivier Limousin

"...COBA, a restaurant that seamlessly blends nature with the art of gastronomy, proudly welcomes back Michelin-starred chef Olivier Limousin. Renowned for his meticulous culinary techniques and distinctive flavours, Chef Limousin returns with a fresh vision, infusing COBA with renewed creative energy to craft an unforgettable dining experience..."

The Tapas Tree at COBA is more than just a menu, it is a living work of art. Every element has been meticulously curated to create an exquisite harmony of flavours and presentation, served on a bespoke tree-shaped stand that embodies the restaurant’s deep-rooted connection to nature. The selection includes New Caledonian Obsiblue prawns, hand-cut to preserve their delicate texture, accompanied by refreshing yuzu gel, trout roe, and crisp polenta crackers. Bluefin Akami Tuna Tataki pairs effortlessly with the heat of mango chutney, delivering a perfectly balanced taste. The A9 Wagyu French Toast Tartare, served with confit yolk and crispy shallots, offers a rich and refined experience. Additionally, the menu features Humita Gyoza, an unexpected yet masterful fusion of Spanish Ibérico ham and delicate dumpling textures. Each bite of the Tapas Tree tells a story of craftsmanship, embodying Chef Limousin’s signature approach to fine dining.

Chef Olivier Limousin’s signature dishes reflect his extensive culinary journey, defined by precision, depth, and world-class expertise. Inspired by his time working with Joël Robuchon, the Black Cod is delicately caramelised in Japanese style and served with Robuchon’s legendary mashed potatoes. The Carabineros, premium prawns, are grilled to perfection and complemented by a homemade chimichurri sauce and charred lime. The Premium Lamb Cutlets, with their tender, succulent texture, are accompanied by a light barley salad, adding a layer of freshness to every bite. The Uni Pasta features freshly made pasta coated in a rich umami cream sauce, topped with premium Hokkaido sea urchin for an indulgent finish. For dessert, the Mango Crème Brûlée blends the creamy richness of coconut milk with a crisp caramelised topping, enhanced by the refreshing acidity of passion fruit, while the Chocolate Fondant, with its molten centre, is paired with miso ice cream for a uniquely memorable flavour profile.

At COBA Bangkok, the journey does not end with the last course, it extends into the realm of mixology, overseen by Joaquin Ortiz, an acclaimed mixologist previously recognised by 50 Best Bars. Each cocktail is meticulously crafted to harmonise with the restaurant’s dishes, offering layered and sophisticated flavours inspired by art and nature. From the very first sip, every drink is designed to enhance and elevate the dining experience, creating a perfect synergy between the food and beverages.

As the evening unfolds, CASA COBA ignites the night with pulsating beats of Afro House and Hip-Hop, delivered by resident DJs, transforming the space into an immersive celebration. Beneath the glow of red-hued lights, signature cocktails flow effortlessly, drawing guests into the magnetic energy of the night. At CASA COBA, every detail, from the carefully curated drinks to the dynamic music and captivating ambience, has been thoughtfully designed to craft an unforgettable experience, leaving an indelible impression long after the night ends.

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