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80/20 introduces New Summer Menu

80/20 recently launched the second tasting menu in Episode 2. The new menu will see chef-patron ‘Joe’ Napol Jantraget & pastry chef Saki Hoshino present a combination of small bites & larger plates with an aim to revive your appetite, which is naturally lost under strong heats of Bangkok summer.

The experience is thoughtfully designed to fit the weather. Various kind of bite-sized snack will be given in the first half of the dinner to amuse and challenge your palate and keep your appetite rolling until the end of the meal. Moreover, many of the dishes will be served at room temperature in order to slowly cool your body down.

Our passion in incorporating local produce is even stronger. We’re now using 100% Thai ingredients sourced from artisanal fishermen and farmers across Thailand. Our summer menu also highlighted water-based vegetables including watermelon, gourd and eggplant, to name a few.

Fermentation is also another spotlight of the menu, which has long been the signature of 80/20’s cooking. Both small and main elements of each dish are involved around fermentation techniques, for instance, Red koji curry for grilled local beef served with grilled sticky rice in bamboo; pickled threadfin fish to be served with flavours of local gourd, herb sauce, smoked bottarga & 10-year aged honey for “Honey” to elevate flavours and dimension of each creation.

To enhance the experience, our Group Sommelier Thanakorn Mankit has hand-picked classic & biodynamic wines that best accompanied with each course such as Christoph Hoch Pét-Nat Kalkspitz NV, Austria (Sparkling biodynamic wine), 2015 Vin D'Alsace Pinot Gris, France & 2015 Massolino Moscato d'Asti DOCG, Piedmont, Italy.

11-course tasting menu at 3,000++ / person Wine / beverage pairing options of 1,500++ for 5 glasses & 1,900++ for 7 glasses

For reservation, please call 099 118 2200; or Facebook message: @8020bkk


For PR & marketing inquiry, please contact: Phachongkarn Jumpolpong (Pear), Email. Tel. 085 007 5655

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