Jesters

SETTING

Jesters is cool, modern, spacious yet intimate. Patrons sit at blond wood tables on metal-finish chairs in a room filled with mood lighting, candles, a jazz band, big vases filled with tall stalks and a sensual kaleidoscope of sights and spices.

FOOD

Australian chef Adam Mathis’ short world fusion menu changes every season and marries Asian flavours with hints of Africa and the Caribbean in beautiful presentations that mimic Jesters’ arty decor. Jesters seafood sampler is an exquisite quartet: salty scallops with fennel and apple; scampi with quinoa and tossed caviar; deep-fried lobster in a wonton; tiger prawn with mojito shooter. Sweet miso marinated goose liver is a big, rich chunk enhanced by pineapple sauce. She-crab and clam infusion is a bisque full of the taste of crab. Steamed orange roughy, coriander, orange-Sichuan emulsion, is a generous entree of light fish on steamed spinach. Veal fillet in marsala peaches with mascarpone lavender glaze, topped with a wide strip of crisp, lean bacon and served atop apples, is lush with flavours. Desserts are yummy art and texture of chocolate is six lush choc inspirations that are fabulous.

WINES

A thoughtful, extensive selection of topnotch wines from the world’s major regions with prices from affordable to jaw-dropping.

SERVICE

Led by manager Saneh Prakobsub, charming bilingual staff attractively attired in simple black is attentive and helpful.

PRICE

Expensive, but worth it for the food, staff and views. Dinner for two easily tops 3,500 baht.

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