SECTION 01 — THE REVEAL

Not all gold
is worn.

Halved seared filet mignon with rosemary on a slate pedestal
DISCOVER THE CUT
Sliced filet on a black plate with red-wine jus, on black marble
SECTION 02 — THE

The Dissection

SECTION 03 — THE CROWN

The Crown

SECTION 03 — THE CROWN

Taste the
extraordinary

TASTE THE EXTRAORDINARY
THE CUTS

Three ways to the crown

Every cut is weighed raw, seared over binchotan and rested before it reaches you. Prices include service.

Filet Mignon

Filet Mignon

฿2,450
200 g

Centre-cut tenderloin, seared over binchotan, rested in brown butter and rosemary.

A5 Wagyu Striploin

A5 Wagyu Striploin

฿6,900
150 g

Kagoshima A5, sliced thin and kissed on a hot plate. Served with fresh wasabi and smoked salt.

Dry-aged Tomahawk

Dry-aged Tomahawk

฿8,800
1.2 kg

45-day dry-aged on the bone, carved at the table for two to three guests.

A table at AURUM

Thonglor Soi 13, Bangkok · Tuesday to Sunday, 18:00–23:30