Menu to Taste

Vesper

European, Modern European, Fusion) · Bangkok · Chef Luca Appino

Ranked No. 29 in Asia's 50 Best Bars 2025, Vesper is a Bangkok cocktail bar co-founded by chef Luca Appino and Foodie Collection in 2014. The venue serves European-inspired cocktails alongside Mediterranean tapas in an interior accented by dark green counters and leather furnishings.

10/15 Sala Daeng 2 Alley, Si Lom, Bang Rak, Bangkok 10500, Thailand, Bangkok

  • #29 Asia's 50 Best Bars

Menu

Cocktails

  • The Vesper Martini (480) — Tanqueray gin, Boatyard vodka, Cocchi Americano vermouth. Served shaken, stirred or poured straight from the freezer. Also available is a selection of Vesper twists from our Vesper Bible.
  • Shandy Shake (460) — Siete Misterios mezcal, Aperol, Apricot liqueur, Black tea, Lime juice, Foamed lager. Kind of an iced tea.
  • Rhubarb & Cream (480) — Beefeater 24 gin, Rhubarb, Hibiscus, Almond, Vanilla, Cream, Egg white. Kind of a Ramos Gin Fizz.
  • Beesting (520) — Michter's rye, Martell VS cognac, Carrot, Caraway, Beeswax, Honey, Absinthe, Peychaud's bitters. Kind of a Sazerac.
  • Parakeet (450) — Olmeca Altos Blanco tequila, Montelobos mezcal, Sato, Kiwi juice, Shiso, Banana, Macadamia distillate. Clarified & Carbonated. Kind of a tequila soda.
  • Solero (690) — Fords gin, Mango, Passion fruit, Coffee bean, Cacao, Yoghurt clarified. Bubbles. Kind of a Pornstar Martini.
  • Session Bitter (460) — Tanqueray gin, Campari, Fino sherry, Peach, Pink peppercorn, Basil, Cointreau, Verjus, Balsamic. Kind of a Negroni.
  • Golden Brown (520) — Calvados, Pear, Michter's bourbon, Amontillado sherry, Tonka bean. Clarified & Carbonated. Kind of a Highball.
  • Leaf & Soil (460) — Pisco, Monkey Shoulder whisky, Amaro, Fig leaf, Toasted pumpkin seed orgeat, Olive oil, Lemon, Egg white, Edible soil. Kind of a Sour.
  • Roots (500) — Woodford Reserve bourbon, Coconut, Beetroot, Parsnip, Talisker 10, Ratafia Rossi, Choeng Doi agricole rum, Maraschino liqueur. Kind of a Manhattan.

Dishes

  • Mango Sticky Rice - 0% ABV (270) — Green mango cordial, Clarified mango juice, Hot salted coconut foam.
  • Coke Float - < 0.5% ABV (320) — Ice cream made with Guinness, coffee & condensed milk. House-made cola.
  • Hokkaido Milk Punch - 0% ABV (280) — Winter melon, Hokkaido milk. Clarified.
  • Sausage Roll (240) — Pork, Iberico pork fat, caramelised onion & fennel in puff pastry.
  • Zucchini Fries (V) (250) — Tempura zucchini with garlic yoghurt sauce.
  • Chorizo Croquettes (350) — Made with mozzarella, cheddar, parmesan.
  • Marinated Red Peppers (320) — Pickled and dressed with anchovies, capers, shallots & crostini.
  • Culatello di Zibello (690) — Cured and naturally aged Italian ham from Parma. 50 gr.
  • Steak Tartare (550) — Dressed and served with egg yolk & salted crisps.
  • Sticky Toffee Pudding (V) (240) — Served with toffee sauce & vanilla ice cream.

Wines

  • Follador, Prosecco Treviso Extra Dry, Veneto, Italy NV (2000) — Glass: 420.
  • Billecart-Salmon Brut Reserve, Champagne, France NV (4800) — Glass: 800.

The Experience

Expect a lively atmosphere. The meal is structured around à la carte dining.

  • Atmosphere: Lively
  • Format: À la carte

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