Angsana Phuket launches new menu at Bodega & Grill

Angsana Phuket launches new menu at Bodega & Grill

Angsana Phuket launches new menu at Bodega & GrillOn Friday 7th November 2014, was invited to Angsana Laguna Phuket to attend an intimate and exclusive event to launch Bodega & Grill’s new menu, a menu which has been created to welcome the start of the high season and features simple flavours and generous portions.

The new menu is timeless, passionate and exciting, whilst authentic. Seafood aficionados will be delighted with the freshly imported seafood, which ensures the quality of the ingredients. Dishes include delicacies such as char-grilled peppered king prawns, Hokkaido sea scallops, yellow fin tuna and white seabass steak.

Angsana Phuket launches new menu at Bodega & Grill Angsana Phuket launches new menu at Bodega & GrillGuests can end the dinner on a sweet note with a selection of exquisite desserts. Fruit lovers can enjoy peach stuffed with Amaretto cookies and vanilla ice cream or a passion fruit pannacotta with chocolate-rum sauce. Chef Mirko’s tiramisu is also available for those desiring a richer taste.

Speaking to at the launch, Angsana Laguna Phuket’s Executive Chef Mirko Cappa told us that this new menu, which also includes mouth-watering dishes such as the Signature Bodega Antipasto Misto, Sicilian Eggplant “Mediterranea” and Kiwi marinated Ostrich steak with rosemary and port gravy, took a little over 3 months to put together. Each of the dishes, along with a number of others which didn’t make the final menu, were first put out in the restaurant as the ‘Chef’s Special of the Day’, and it was down to customer feedback as to which dishes made the final cut.

Chef Mirko also told us that it was also customer’s feedback that helped him decide what final main ingredient would be used in the dishes. As examples, three varieties of imported oysters and Tomahawk steak were used in various daily specials, and after conversing with diners it was their comments which finally saw Australian Jack Creek 500 days Grain Feed Premium Wagyu Beef and Coffin Bay Oysters make an appearance on the menu.

Angsana Phuket launches new menu at Bodega & Grill
Angsana Laguna Phuket’s Executive Chef Mirko Cappa

The new menu in full


Signature Bodega Antipasto Misto – 495
Selection of Prime Cold Cuts such; Felino Salami, Bresaola, Coppa, Sorpressata, San Daniele Ham, accompanied by Homemade Marinated Eggplant, Bell Peppers, Zucchini, Taleggio and Gorgonzola Cheese

Coffin Bay Oyster (6 Pcs.) – 615
Natural or Drowned in your Choice of Spicy Bloody Mary or Champagne Sabayon or Lemon Margarita

Sword Fish and Saku Tuna Carpaccio with Wild Fennel Salad, “Norcia” Black Truffle Pomegranate Dressing and Sicilian Lemon Relish – 595

Sicilian Eggplant “Mediterranea” – 455
Purple Eggplant Layered and Baked with Smoked Amberjack Fish Paste, Mozzarella Cheese, Tomato and Fresh Sage

Bodega’s Carpaccio – 675
“Porterhouse” Beef and Phuket Lobster with Artichokes & Fennel Salad, Citrus Dressing and Fresh Rocket Leaves

18 Months Aged Burrata Cheese – 635
Wrapped in “San Daniele” Ham on Rome Tomato Jelly, Pesto and Truffled Balsamic Vinegar

The ‘Bodega’ Goose Liver – 735
With Slow-Roasted Portobello Mushrooms Fresh Rucola, Crispy Apples and Grape Reduction

Garlic Tiger Prawns – 805
Gently Wood-Fire Roasted in a Stone Ware “Cazuelas”

Signature Bodega Trilogy – 645
A degustation of Bodega style Goose Liver, Golden Zucchini Flower and Saku Tuna and Sworld Fish Carpaccio

Fried Mozzarella “Caprese” – 485
With Sun-Dried Tomatoes and Basil Pesto Drizzled with Extra Virgin Olive Oil

“Panzanella” Salad – 495
A Medley of Organic Tomatoes Cucumber Spanish Onion Bell Peppers Stale Rustic Tuscan Bread Juniper-Cinnamon Home Smoked Rainbow Trout and Capers-Anchovies Dressing

Two Colors Caesar Salad – 485
Heart of Romaine and Radicchio Lettuce, Tossed in Light Caesar Dressing,
Crispy Bacon Bites, Garlic Croutons, Poached and Fried Truffled Egg

Baked Goat Cheese “In Crosta” 495
Wrapped with Fresh Figs, Puff Pastry and Honey Cinnamon Drizzle

Crispy Golden Fried Zucchini Flowers on “Tonka Fava” Beans-Onion Salsa and Sun-Dried Tomato Nage – 455

Mixed Vegetable Parmiggiana – 475
Wood-Fire Roasted Seasonal Vegetables layered with Melted Cheese and Tomato Sauce


Broccoli Cream Soup with Walnuts, Extra Virgin Olive Oil and Homemade Ham Filled Cappelletti – 425

Borlotti Beans Soup with “Colonnata Lard” Wrapped Sea Scallop and Anellli Ring Pasta – 445

Creamy Main Lobster Bisque Cappuccino – 475


Bavette Pasta with Swordfish, Cherry Tomato and Wild Fennel – 605

Spinach and Ricotta Cheese Cannelloni – 605

Homemade wild Boar Meat Tortelli with Creamy Cepe Mushroom and Truffle Sauce – 630

Orecchiette Pasta Umbrine Fish, Black Mussels Broccoli and Majoran – 605

Homemade Smoked Salmon Ravioli with Lemon Dill Sauce – 635

Rosette Pasta with Citrus-Flavored Shrimps and Warm Crustacean Couli – 635

Homemade Eggplant Gnocchi with Atlantic Bonito “Pachino” Tomatoes and Crispy Tropea Onions – 595

Spaghetti ‘alle Vongole’ in white Wine and Parsley Sauce – 605

Rigatoni “Amatriciana” – 615
With Onions, Bacon, Tomato Sauce and Parmesan Cheese

Fusilli ai 4 Formaggi – 615
Fontina, Gorgonzola, Taleggio and Parmesan Cheese Creamy Sauce

Penne “Arrabbiata” – 615
With Black Olives, Garlic, Onions, Chili and Tomato Sauce

Homemade Pappardelle – 635
With Porcini Mushroom and Cream Sauce

Risotto Carbonara with Bacon Onions and Parmesan Cheese – 635

Radicchio and Rock Lobster Risotto with Semi-Dried Tomatoes – 645


Combo Seafood Skewer – 1,255
Char Grilled Peppered King Prawns, Grouper & Jumbo Scallop Skewer

Bacon Wrapped and Seared “Hokkaido Sea Scallops on Beet Root Carpaccio, Green Pea mashed and Saffron Sauce – 955

Yellow Fin Tuna Crusted with Sun-Dried Tomatoes, Anchovies, Kalamata Olives Fresh Herbs and gently Seared with Lemon Caper Sauce and Roasted Eggplant Salad – 1,150

Almond and Pistachio Crusted White Seabass Steak with Wild Fennel Salad, Sautéed Baby Vegetables and Green Pea Sauce – 1,055


Wood-Fire Tasmanian Rack of Lamb – 2,605
16 oz. / 453 gm.


Kiwi Marinated Ostrich Steak with Rosemary and Port Gravy – 995

Veal Ossobuco on Saffron Risotto and Gremolada – 1,595

‘Korobuta’ Pork Cutlet with Butternut Squash Mash, Pan Fried Apples and Candied Peanuts – 1,050

Braised Guinea Fowl with Cabbage and Porcini Mushroom – 1,295

Grilled Australian Grass Feed Beef Strip Loin with Roasted Potatoes, Creamy Spinach and Garlic-Butter Sauce – 1,495

Spatchcok “Diavola” accompanied by Sautéed Potatoes with Onions, Bacon and Organic Cherry Tomatoes – 1,055



Australian Jack Creek 500 days Grain Feed Premium Wagyu Beef (Marbling 3/4)

Filet Mignon – 2,595
10 oz. / 282 gm.

Rib Eye – 2,295
12 oz. / 339 gm

Signature Tomahawk – 8,495
42 oz. / 1,186 gm. w/Bone
(Serves 3-4 persons)

U.S. Chilled 250 days Grain Feed Prime Beef

Filet Mignon – 2,395
10 oz. / 282 gm.

Rib Eye – 2,095
12 oz. / 339 gm.

Canadian 4 Years Aged Grass Feed ”Silver Creek” Manitoba Bison

Rib Eye – 2,695
12 oz. / 339 gm.

T-Bone Steak – 6,295
28 oz. / 815 gm. W/Bone
(Serves 1-2 persons)


Sauces – 185
Classic BBQ, Béarnaise, Red Wine & Shallot Juice
Peppercorn Sauce, Bourbon Cranberry Sauce, Chimichurri

Vegetables – 185
Creamy Spinach with Nutmeg and Peanut, Gratinated Asparagus
Crispy Zucchini fries with Lemon, Roast Bell Peppers & Eggplant
Parmesan Gratinated Broccoli, Sautéed Wild Mushrooms

Potatoes – 185
Roasted Garlic-Rosemary Potatoes, Mashed Potatoes, Home French Fries
Spicy Sweet Potato Wedges, Sautéed with Herb and Onions, Potato gratin


Peach Stuffed with Amaretto Cookies and Vanilla Ice Cream – 385

Chef Mirko Tiramisu 365

Dark Chocolate-Orange Souffle with White Chocolate and Grand Marnier Whipped Cream – 395

Passion Fruit Pannacotta with Chocolate-Rum Sauce – 335

Chef Giordano’s Red Dates Pudding with Mou Sauce and Vanilla Ice Cream – 365

Angsana Phuket launches new menu at Bodega & Grill Angsana Phuket launches new menu at Bodega & Grill Angsana Phuket launches new menu at Bodega & GrillLocated in the heart of Angsana Laguna Phuket, Bodega & Grill features a classic and warm ambiance and an easy elegance, with dining available either in the air-conditioned interior or out on the terrace by the pool.

With extensive menu selections, Bodega & Grill is the ideal place for family and friends to gather and share the great tastes coming from the kitchen and wood-fired oven. Each of the paellas, risottos, salads, freshly baked breads, pizzas and seafood dishes are made with the freshest, best-quality ingredients sourced both locally and from selected international suppliers.


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