Caper, the casual side of chef Dan Bark's fine dining restaurant Cadence, made its soft debut this week. Situated in the same house as Cadence on Pridi Banyomyong 25, Caper mingles casual, fun, group gatherings with an upbeat ambience -- a literal translation of its name (yes, it's much more than a garnish).
The menu, which comes from the same kitchen as Cadence, promises to be "comfort modern American cuisine" paired with tasty gulps of adult beverages crafted by bar manager Chris Simon. The menu as described by chef Bark's wife and partner in crime Fay Tragoolvongse is "a la carte, meant for sharing, for people who want to try different things, comforting, casual but using quality ingredients".
"My favourite is the Seared scallops dish," says chef Bark. "I also like the Roasted carrot because I like vegetables. The one word that I keep using a lot is 'approachable'. Not just comfort and casual, because that sounds like it's simplified, but as much thought has been put into it as Cadence. We're trying to make it something that is not intimidating. Here at Caper, it's all about being yourself," he adds.
To whet your appetite, begin with the Jalapeno Cheddar biscuit served with honey butter and fresh rings of jalapeno. The salmon crudo is a colourful medley of grilled asparagus, pickled cucumber rings and a coconut yoghurt. The Beef tartare was a hit and a delight to look at. Parmesan crisps are served with the tartare and a hint of yuzu ponzu, and is reminiscent of the Upstairs At Mikeller menu. One of my favourite signature dishes of the night was the Roasted carrots, which comes with plenty of fennel fronds, carrots done three ways for different textures, fresh pomelo and curry paste. Yum, yum and more yum!
Roasted carrot.
Seared scallop.
Salmon crudo.
Beef tartare.
Duck breast.
Steak & potatoes.
Profile and restaurant picture, Place: Caper Restaurant by Dan Bark 225 Soi Pridi Banomyong 25, Somchai Poomlard
Caper by Dan Bark.
Though the one dish that stole the night was the Seared scallop with creamy pearl barley risotto, roasted cauliflower and fresh sprigs of dill, all above a generous slapping of the best-ever chicken jus. I may be salivating while typing this! The Duck breast comes with pumpkin puree, lime gel, braised red cabbage, pumpkin seeds and red currants. A classic Steak and potatoes is paired with kimchi, smashed roast potatoes and pickled mushrooms.
Do save room for the Foierrero bits, which are foie gras + Ferrero Rocher-styled bites paired with orange marmalade. Delish! The warm Banana bread comes with bacon ice cream and bacon bits. What's not to love?
Caper by Dan Bark is in its soft opening from Tuesday to Saturday for dinner only. Come September and it opens from Tuesday to Sunday, and will serve brunch on the weekends.
Caper by Dan Bark, Soi Pridi Banomyong 25, Sukhumvit 71, Phra Khanong / Call 083-783-4867, visit caper-danbark.com.
