Lucca Thonglor – Mediterranean Restaurant, Rooftop & All-Day Brunch

Deep-fried squid rings served with a dipping sauce. The coating is crispy while the squid remains tender. Dip in the creamy tartar sauce for a savory and tangy bite.

Crispy fried rolls filled with seasoned vegetables. The wrapper is thin and crunchy. Served with a sweet and fruity plum sauce.

Thick slices of buttery brioche bread toasted until golden. Topped with a rich truffle-infused garlic mayonnaise. A savory snack with an earthy aroma.

Smoked salmon served on toasted buttered brioche. Topped with a refreshing yogurt and dill sauce. The salty fish contrasts well with the creamy sauce and sweet bread.

Pan-seared duck liver known for its rich, buttery texture. Served with fresh rocket leaves and a raspberry balsamic glaze. The acidity of the fruit and vinegar cuts through the richness of the liver.

Fresh raw trout chopped into small cubes, dressed with lemon yogurt. Garnished with popping trout roe and caviar. A light, refreshing dish with a creamy citrus finish.

Slices of aged Japanese yellowtail (Hamachi). Dressed in a zesty yuzu and ponzu vinaigrette. The fish is buttery and smooth, complemented by the citrusy soy sauce.

Minced fatty tuna belly (Otoro) seasoned with wasabi and yuzu vinaigrette. Extremely rich and melt-in-your-mouth texture. The sharp wasabi and citrus balance the high fat content of the fish.

Thinly sliced raw beef tenderloin. Topped with a creamy yolk mustard aioli, cheese, and truffle. A savory appetizer with a soft texture and complex flavors.

A fresh Italian cheese made from mozzarella and cream, served with wild rocket and tomatoes. Dressed with white balsamic vinegar. The cheese is firm on the outside and soft and creamy on the inside.

Grilled Wagyu hanger steak served over wild rocket leaves. Dressed with Chimichurri, an herbal sauce made with parsley, garlic, and vinegar. Savory beef paired with fresh greens and zesty sauce.

Crisp baby cos lettuce tossed in homemade Caesar dressing. Topped with sweet honey-glazed almonds for crunch. A fresh salad with creamy, savory, and sweet elements.

A concentrated shot of coffee made by forcing hot water through finely-ground beans. It has a robust flavor and a layer of crema on top. Served in a small cup.

Espresso diluted with water, giving it a similar strength to drip coffee but with a different flavor profile. Can be served hot or over ice. Smooth and rich without milk.

Espresso with steamed milk and a light layer of foam. Creamy and milky with a mild coffee flavor. A popular choice for a smoother coffee experience.

Equal parts espresso, steamed milk, and milk foam. Topped with a thick layer of airy foam. Offers a balanced texture between the liquid milk and the froth.

Similar to a latte but with a higher ratio of coffee to milk and a very thin layer of microfoam. Smooth and velvety texture with a strong coffee kick.

A combination of espresso, steamed milk, and chocolate. Sweet, creamy, and rich with both coffee and chocolate flavors.

A small latte made with a ristretto shot and less milk. Intense coffee flavor with a silky milk texture, served in a small glass.

Espresso 'marked' with a small dollop of foam or milk. Strong and bold coffee flavor with just a hint of creaminess.

Espresso with steamed milk and vanilla syrup, topped with foam and a caramel drizzle. Sweet, layered, and dessert-like.

A shot of hot espresso poured gently over cold milk without ice. The contrast between hot and cold, and the gradual mixing of layers, creates a unique drinking experience.

A scoop of vanilla ice cream drowned in a shot of hot espresso. A dessert and drink in one, balancing sweet, cold cream with hot, bitter coffee.

A rich, sweetened iced coffee made with sweetened condensed milk. Very creamy and sugary, served over ice. A popular style in Thailand.