Serves 6


400ml codfish filet

1000ml extra virgin olive oil

2pscbay leave

½psc lemon

1pscgarlic bulb

1pscceleriac root



1000mlchicken stock


20gwhite Alba truffle

White truffle butter

Truffle juice

Sea salt


Puffed quinoa


The Fish

Clean the fish carefully, remove the skin, cut into filets. Do this carefully, without breaking the meat of the fish. Cut the fish into serving-size portions and sprinkle the meat with salt. Cover with plastic wrap and cure the codfish for about 60 minutes in the refrigerator.

Cut the garlic crosswise in half. Combine the olive oil, fresh bay leaves, lemon skin and garlic in a wide pot or fish kettle and heat up to 60°C. Turn down the heat on your stove to keep the temperature steady.

Now put the codfish into the warm oil. Look that the fish is completely submerge with the oil. Slowly cook it for approximately 10-15 minutes. Take out the fish from the oil and put it on a kitchen paper towel. Seasoning with some freshly grated lemon skin. Serve imminently.

The Celeriac

Trim the celeriac root. Scrub under cold running water to remove any dirt. Dry on kitchen paper towel. Cut the celiac in half and sprinkle with salt and olive oil. Wrap in aluminum foil.

Preheat your oven to 220°C and cook the celeriac for about 1 hour. Carefully remove the hot foil and scoop out half of the white meat of the celeriac. Blend in a food processor until you receive a smooth texture and emulsify with some cold butter. Season with sea salt, then cut the other half of the celiac in square cube. Keep both warm for the serving.

The Truffle Sauce

Reduce the chicken stock to half and then add the white truffle butter and truffle juice. Blend it and seasoning with sea salt.

The Hazelnut Foam

Preheat the oven to 160°C. Put the hazelnut on a clean oven tray and roast for about 10 minutes, or until golden color. Now combine the hazelnuts and milk in a saucepot. Bring it to boil once and take the pot from the fire. Covered it and let it rest for 10 minutes. Then blend it fine and strain it through a sieve. Season with hazelnut oil and sea salt.

Assembling the Dish

Remove any dirt carefullyfrom the White Alba truffle.

Sprinkle extra virgin olive oil over the celiac cube and seasoning with sea salt and crispy puffed quinoa grains. Put the celeriac puree in the middle of the plate and place the Codfish on top of it. Arrange the celeriac cubes around the fish. Pour the truffle sauce over the fish and add some hazelnut foam.

Garnish with chervil. Shave the Alba Truffle at the table over the dish.

About Mezzaluna, Tower Club at lebua

Mezzaluna is lebua’s finest and highest restaurant, serving modern innovative cuisine in an elegant half-moon space with an unbroken halo of windows looking out onto one of Bangkok’s most celebrated views 65 stories in the sky. Offering their rendition of European cuisine subtly infused with Asian flavors, twin Chefs Thomas and Mathias Sühring bring their combined talent to bear in a large open kitchen that allows guests to share in the energy, excitement and drama, as well as view the impeccably selected ingredients that go into the various dishes, many of which have never before been seen in the city, and the cutting-edge culinary techniques of the master chefs. Guests also have the option of touring the kitchen and personally meeting the chefs, further enhancing the culinary experience.

The seasonally inspired tasting menu is reinvented each day. Guests are offered a choice of two menu formats with optional wine pairings: an exquisite four-course menu and a seven-course chef’s tasting menu. Both provide a magnificently choreographed culinary experience.

Mezzaluna was named one of the ‘Foodie Top 100 Restaurants: Europe, UK and Asia Pacific’ by the world’s premier food critics and editors of in 2013 and honored as the ‘2011-2013: HAPA Restaurant of the Year, The Best in Asia’ by The Hospitality Asia Platinum Awards. In 2011, the exquisite cuisine of the Sühring brothers was featured in Lufthansa’s first-class menus.

For reservations, please call +66 2 924 9555 or email