Some restaurants earn their reputation through the view, others earn it through the kitchen. Vertigo, sitting 61 floors above one of Asia’s most captivating cities, manages to do both. Perched atop the 61st floor of the Banyan Tree Bangkok, Vertigo is the place to drink it all in, quite literally.
We visited on one of those clear, dry evenings when the city seems to stretch on forever.The Banyan Tree Bangkok is a well-established luxury address, and Vertigo sits at its very summit. Stepping out onto the open terrace for the first time, the full 360-degree panorama stops you in your tracks. The Chao Phraya River curves away to the south, the historic districts glow in the distance, and the bustling city below fans outward. Whichever way you turn, Bangkok is putting on a show.
Dinner is available à la carte or through a selection of set menus including a 3-course and 4-course (both with a vegetarian option).
The setting
The rooftop terrace at Vertigo is completely open to the sky, with 360-degree views that are quite breathtaking. Each table offers its own perspective on the Bangkok skyline, with the vast city stretching out in every direction. Depending on where you sit, the Chao Phraya River, the historic neighbourhoods to the south, and the glittering sweep of modern Bangkok all come into view. In truth, the vantage point is remarkable from every seat, making it easy to settle in and simply take it all in.
Before dinner, Moon Bar is a natural and very welcome place to begin the evening. Internationally recognised, and deservedly so, it serves beautifully crafted cocktails in an atmosphere that feels relaxed and invites you to sit back and take it all in. We arrived just as the sky shifted from warm shades of orange into deep evening blue above the city. It is one of those simple moments that stays with you, and a reminder that arriving a little early is well worth it.
The Service
Service at Vertigo reflects the same high standard found throughout the Banyan Tree Bangkok, extending the hotel’s well-known hospitality all the way to the rooftop. From the moment we were seated, the team were attentive and welcoming. Our server in particular was exceptional. She was warm, friendly, and incredibly knowledgeable, guiding us through the menu with genuine enthusiasm. Each dish and wine pairing was explained with care, offering insight into the ingredients and preparation while also providing thoughtful recommendations along the way. Her confidence and familiarity with the menu made the experience feel personal and engaging, adding an extra layer of enjoyment to the meal.
Equally impressive was the pacing of the evening. Courses arrived with perfect timing, creating a natural rhythm that allowed us to enjoy each dish without ever feeling rushed or left waiting. The service felt completely seamless, with everything appearing exactly when it should.
The Menu
The menu reflects the confidence of a kitchen that knows exactly what it is doing. It draws on premium produce and applies skilled, assured cooking with a light international touch. The chef’s ability to build dishes that feel complete is evident from the first course to the last. Wine pairings are thoughtfully suggested throughout, drawn from a list with excellent international range.
We took the 4-course set menu from start to finish. Here is how the evening unfolded.
Appetisers
The starters show the kitchen’s range immediately. We began with the Hamachi Cevich, slices of yellowtail dressed in a yuzu-jalapeño aioli that is bright and lively with just enough gentle heat to keep things interesting. Crispy shallots add texture throughout, and a scattering of salmon roe brings a clean, oceanic saltiness that ties the whole dish together. It is a confident, accomplished opener that sets the tone well. The recommended Ruta 5 Chardonnay from Santa Ema in Chile’s Central Valley is a fine match. It fresh and crisp, handling the citrus and richness without overwhelming either.
The Famous Duck Salad was deliciously flavourful and a refreshing plate, featuring hoisin-dressed duck with tossed greens, pomelo, pomegranate, avocado, cucumber, red radish, and fresh fruit, finished with sesame seeds. The combination of sweet, sharp, and crunchy made it a delight to eat. The Royal Caribbean Bisque that follows works beautifully as a palate cleanser, it was well flavoured, and light, served with a grilled prawn and flax seed-sesame lavosh that adds a welcome crunch between spoonfuls. It is a course that resets the palate gently and leaves you ready for what comes next.
Main courses
The mains are where the chef’s skill is most apparent. The Black Angus Tenderloin, 180 grams of Australian grain-fed beef, arrived cooked precisely to order, tender throughout, and seasoned with a sure hand. The quality of the sourcing is evident from the first cut, and the kitchen has the confidence to let it speak for itself. The Penfolds Max’s Cabernet Sauvignon from South Australia is a pairing that feels entirely right, structured and richly fruit-forward, it matches the beef beautifully without competing with it.
The Roasted Salmon is very impressive also. It was cooked perfectlyand arrived alongside fluffy potato gnocchi, green pea purée, asparagus tips, and morel mushrooms in a nage that ties the dish together with a quiet, earthy warmth. The various elements work in genuine harmony, each one complementing the next. The Borgo Tesis Pinot Grigio delle Venezie DOC was another excellent pairing choice, its crispness cuts through the gnocchi while allowing the fresher flavours of the dish to come forward.
Desserts
The desserts are two dishes that might sound simple on paper but arrive as something considerably more elevated. The Peach Yoghurt brings together yoghurt mousse, peach compote, yoghurt jelly, white chocolate rice crispies, and slices of fresh peach. What could easily be a straightforward plate becomes something layered and thoughtful, with the chef’s touch evident in the way the textures and temperatures play off each other. The Richland Moscato from Calabria Family Wines in New South Wales, fragrant and gently sweet, is an ideal partner to close the meal.
The Vegan Dark Chocolate Banana dessert is the other option, and it is every bit as accomplished. Dark chocolate and banana are paired with cinnamon, coconut milk jelly, fresh mango, and a mango sauce, the result is rich, well-balanced, and far more complex than the description alone would suggest. Both desserts demonstrate the same quality that has run through the meal from the beginning, it i a sure sign of a kitchen that takes care with everything it sends out, right to the very last course.
The verdict
Vertigo earns its place among Bangkok’s very best dining experiences and it does so on the strength of both its kitchen and its setting in equal measure. The views are incredible, the 360-degree skyline something that stays with you, and the cooking matches it at every turn. This is a restaurant that happens to sit atop one of the city’s finest hotels, and every element of the evening reflects that.
If you are spending time in Bangkok with a free evening ahead of you, this is an outstanding way to spend it. Arrive early, begin at the Moon Bar, take your time over dinner, and let the city do what it does best from sixty-one floors below. We left with full plates behind us and a very clear sense that we would be back.