Carpaccio – explained

Beef Carpaccio – yet another Italian classic – the starter on our present Special menu. Thinly sliced beef tenderloin, presented with capers, pitted olives, a splash of lime juice and sprinkled olive oil, shaved parmesan cheese and rocket salad leafs. And yes, it tastes the way it looks; for THB 180 it’s yours! 

History buffs might find it interesting, that the dish was invented by Giuseppe Cipriani, founder of Harry’s Bar in Venice in 1950 who named it, for unknown reasons, after Vittore Carpaccio. 

Latter, being a Venetian artist in the late 15th century, painted Countress Amalia Nani Mocenigo, who was put on a diet of raw meat against an unknown remedy.