BANGKOK, THAILAND (16 January 2024) – Bangkok’s favourite Italian neighbourhood-inspired osteria, Salvia at Grand Hyatt Erawan Bangkok invites guests to embark on a culinary journey across Italy with a one-of-a-kind experience.
Indulge in an unforgettable culinary journey from 24 to 31 January 2024 with the Four Hands Menu, a collaborative creation by Chef Roberto Parentela and Chef Gabriele Olivieri. This exclusive menu is a testament to the creative flair and passion of both chefs, who have joined forces to create six bespoke Italian dishes available for lunch and dinner throughout the week.
The term “four hands” signifies the harmonious collaboration of two chefs working together to create unique and exciting dishes by combining ingredients, flavours, and their distinct techniques shaped by experience. Under the joint efforts of these two culinary masters, the Four Hands Menu features a symphony of cohesive flavours, highlighting the best of Italian cuisine. Each dish reflects the essence of the home regions of both chefs; Sardinia and Piedmont for Roberto and Cattolica for Gabriele. Thoughtfully crafted, each menu aims to delight the senses and bring the authentic flavours of their roots to your table.
The Four Hands Menu features the following dishes:
- Insalata di carciofi by Chef Roberto
Sardinian artichoke salad with octopus strips, served with squid ink bread and cured mullet roe
- Quadrucci in brodo di pesce by Chef Gabriele
Pasta squares in seafood broth – a comfort food enjoyed by many Italians
- Culurgiones al sugo by Chef Roberto
Handmade Sardinian ravioli with potato, pecorino, and mint in tomato sauce. A true taste of Sardinia
- Gnocchetti all’ortica by Chef Gabriele
Stinging nettle and potato gnocchi in wild boar ragout and fossa cheese from Emilia-Romagna. The stinging nettle, native to Europe, is nutritious and lends a natural green colour to the gnocchi
- Filetto di Fassona by Chef Roberto
Roasted Fassona beef tenderloin from Piedmont, tender and juicy meat served with bagna cauda anchovy dip, and chips made from Jerusalem artichoke
- Filetto di rombo by Chef Gabriele
A Cattolica dish of potato-crusted turbot fillet complemented with semi-dried tomatoes, capers, black olives, and Albana white wine
Leveraging their extensive culinary backgrounds and collaborating seamlessly, the two chefs have meticulously designed an exceptional menu. In perfect harmony, both chefs are unwavering in their shared aspiration, which is to provide diners with a culinary journey that transcends the ordinary, creating an enduring memory on their palates and ensuring a cherished experience of truly exceptional dining.
Four Hands, Two Chefs at Salvia, Grand Hyatt Erawan Bangkok
Available every day for lunch and dinner from 24 January to 31 January 2024
Prices start at THB 590++ per dish
For more information or reservations, please contact Grand Hyatt Erawan Bangkok via telephone on