Sirocco

The story

Crafted with passion, served with love

Above the City, Beneath the Dome

On the 64th floor of State Tower, Sirocco occupies a position that is genuinely singular: an open-air terrace suspended high above the Chao Phraya River, where the Bangkok skyline unfolds in every direction and lebua's golden dome glows overhead. This is not a rooftop bar with food — it is a full-service dining destination that has earned consistent international recognition, including the World Culinary Awards title of World's Best Rooftop Restaurant for multiple consecutive years, and a Two Forks distinction from Gambero Rosso.

Mediterranean Cooking with an Andalusian Core

The menu draws from the sunlit coasts of Andalusia, Provence, and the Levant, grounded by a larder of Thai-sourced ingredients. The cuisine is expressive but restrained — premium ingredients, refined technique, and a clear respect for flavour over spectacle. One dish that captures the kitchen's character: a charred langoustine finished Andalusian-style with gold leaf, Executive Chef Brian Rodriguez's quiet showpiece.

The Chef Behind the Kitchen

Chef Brian Rodriguez began his career in Piobbico, Italy, working at Osteria del Parco under Chef Samuele Ferri. A planned short stay in Melbourne stretched into five formative years, followed by further experience across Europe and beyond. His cooking philosophy is grounded and direct — seasonal ingredients, taste and quality prioritised over elaborate plating, and a genuine fondness for simplicity beneath the technical skill. He leads his team with the conviction that collective strength is built from individual contribution.

An Evening That Engages Every Sense

Dinner at Sirocco moves at a deliberate pace. Sunset shifts the light across the terrace; the evening breeze comes in from the river; service is graceful without being stiff. The Andalusian Mediterranean cuisine arrives as part of something larger — an atmosphere that is cinematic without trying to be, and personal in spite of the scale. Wine pairing is available to complement the menu, and outdoor seating means the city itself becomes part of the experience from the first course to the last.