Featuring décor inspired by a tumble-down Tuscan or Provençal farm building – think crumbling wall plaster exposing brick-work, wooden beams, and hanging herbs and vegetables – the spacious barnlike interior at Harvest seats 65 diners on two levels. The restaurant’s modest but considered menu of Mediterranean-inspired dishes was assembledmin consultation with Chef Tim Butler of Eat Me fame. Standout items include a starter of char-grilled octopus on a bed of warm fennel and chorizo sausage (B420), the salty-sweet flavours of which pair really well with a salad of heirloom tomatoes, beautifully creamy Burratta cheese, black olives, and a tart balsamic dressing (B350).
Main courses at Harvest are hearty affairs. Grilled Iberico pork Secreto (B980), thin slices of the neck cut from an Iberian black pig cooked to a wonderfully tender rose-pink, is highly recommended. A more eclectic meaty dish is roast leg of rabbit (B820) marinated in yoghurt and served with a creamy brandy mustard sauce and sautéed spinach. Also recommended is ricotta gnocchi with a rich pheasant ragu (B360) from the selection of pasta offerings.
Seafood figures large on the menu here. Among succulent Hokkaido scallops with clam chowder and paprika aioli (B420), seared King salmon with Jerusalem artichoke puree (B750), and buttered poached lobster with black truffle, fresh ricotta and lemon sauce (B950), the seared Japanese black cod with sea asparagus, dried tomatoes and anchovy sauce (B620) is truly outstanding. The smoky-flavoured fish is moist yet firm and flaky, its texture offset by the crisp crunch of the sea asparagus and given a tangy-salty finish by the anchovy sauce.
If you want something equally tasty but a little lighter, try one of the selections on the separate menu of mussel dishes. The owners of Harvest have been importing fresh mussels from Holland for a number of years and they really know their bivalve molluscs. These plump delights (B1500/large serving, B780/small) come with a choice of lemon and shallot; classic tomato; white wine and caper; fennel and chorizo; creamy garlic; and beer and bacon sauces among others. Also be sure to check the Chef’s Specials menu, which changes periodically or as seasonal ingredients allow.
A dessert menu featuring classic tiramisu, chocolate semifreddo with grilled marshmallow (both B180), masala chai spice panna cotta (B220), and a selection of ice cream (B75 per scoop) rounds off a dining experience redolent of the best Mediterranean pastoral fare.
Sukhumvit 31 | 0 2262 0762 | Facebook.com/HARVESTrestaurantBKK
Book your reservation instantly with Chope, click below: