Capella Bangkok: Côte by Mauro Colagreco, tasting menus beside the river

Escapade is the shortest route through the kitchen. The linked menu read on 17 October 2026 lists 4 courses at THB 3,800 for lunch. Adding a platter of 3 cheeses takes the menu to THB 4,550; with 5 cheeses it is THB 4,900. Those are alternatives printed on the menu, which makes lunch a useful choice for someone who wants to try the restaurant during a full Bangkok itinerary. Reserve the table through Côte’s own booking link and leave the exact dishes to the current kitchen.

Carte Blanche gives the kitchen a longer sequence: 8 courses, THB 8,000, available at lunch and dinner on that same reading. It is the menu to consider when the meal is the reason for coming to this part of the river. The title promises the chef’s selection; the public sheet gives its length and price without naming an unchanging succession of plates. Mention foods you cannot eat while arranging the reservation, so the team can discuss the menu before you arrive.

The seasonal menu has a different emphasis. «Fall in Flavours», advertised until 8 November on the sheet read on 17 October 2026, costs THB 8,800 for 6 courses. The introduction names forest ingredients: roots, mushrooms, berries and wild game. That gives an autumn dinner a particular direction beyond the number of courses. Its 7-glass wine pairing is THB 4,500; adding that pairing to the food gives THB 13,300, before the menu’s 10% service charge and 7% government tax.

Wine can change the scale of the meal considerably. The Escapade’s 5-glass pairing is THB 3,500; the Carte Blanche’s 8-glass pairing is THB 5,000 on the linked menu. With the food, those figures produce THB 7,300 and THB 13,000 respectively. Decide whether you want the whole progression before committing to a pairing. For Escapade, the alcohol-free alternative is 3 glasses at THB 990. That gives a diner who wants to follow the kitchen’s progression a priced choice alongside the wine.

The Riviera reference runs through the room as well as the cooking. Côte describes a view across the Chao Phraya and the culinary traditions of the French and Italian coast, from Nice to Genoa. Mauro Colagreco’s approach draws on his Argentinian background and his work on the border between those countries. The Bangkok brigade is led by Davide Garavaglia. For a diner, that is a useful guide to the meal’s direction: the restaurant is an address for this particular chef-led cooking within a Thai capital.

Lunch and dinner share the same 5-day week, Wednesday through Sunday. The final lunch order is at 1:30pm, half an hour before the published close; dinner’s final order is at 8:30pm, with the room open until 10pm. Choose an actual reservation time instead of treating the closing hour as a time to turn up. The venue’s dress rule is also explicit: smart casual, with shorts and flip-flops excluded. A change of clothes belongs in the plan if you have spent the day sightseeing.

For a private celebration, the restaurant advertises Kitchen Confidential, an intimate space for gatherings arranged around the diners’ preferences. The website leads to its own reservation system for a private enquiry. Give the team the occasion and the number of people, and discuss the food directly. The menu’s footer adds 10% service and 7% government tax to its printed figures. Include both additions when discussing the budget for the whole table.

Phra Nakhon is the choice for Thai food in a garden setting; Stella is the hotel’s cocktail salon. Keep their booking and service times separate from the Côte reservation.