When it first opened in the winter of 2003, Sirocco revived the Bangkok dining scene in several ways. As the first of the Dome's venues, it generated a lot of buzz simply because so many people were curious to finally see the view from the city's highest outdoor balcony.

Sirocco is its own sparkling vista of soft light and clean lines, capped by the entrancing glow of the Sky Bar . Sirocco's stunning atmosphere is a complement to its excellent cuisine, not a replacement for it. The Chef puts together a refined and accessible menu of Mediterranean starters and entrees which is constantly being updated.

Sirocco is also one of Bangkok 's best live jazz venues, featuring the vocal styling of international performers six nights a week.

Those looking for creativity along with elegant cuisine will not be disappointed by the menu. The list of starters begins with "Lobster bisque flamed with VSOP Cognac, laced with lobster morsels" or "Pan-seared foie gras with cranberry compote, crushed Macadamia nuts and sherry reduction" along with about a dozen other irresistible starters to begin your dining experience.

Reading through the list of a la carte main dishes is remarkably satisfying ... just to read the descriptions of the ingredients of each dish as you try to imagine the tastes of some of these creations. If one can select just a few favorites from the choice of more than fifteen include some great fish and seafood selections, such as; "Pan-roasted black sea bass and tiger prawn on kalamata and sun-dried tomato puree with white shrimp and yellow tomato salsa", "Sirocco stir-fried black pepper crab casserole with Asian greens and fragrant rice", or the "Spicy deep sea jumbo prawns with garlic, chili, tomato and olive oil tossed spaghetti".

There is an impressive list of meat each equally tempting for carnivores. "Char-grilled marinated rack of lamb with a crisp rillette, curried bell pepper couscous and olive rosemary jus" and "Pan roasted Barberie duck breast on fig blue cheese polenta with baby spinach and sun-dried cherry sauce" are delicious along with the popular "Seared veal medallion topped with ricotta spinach ravioli served with potato galette on a Pommery mustard sauce" and the "Seared USDA certified Angus beef tenderloin with baby leek, hedgehog mushrooms, dauphine potatoes and a light truffle sauce". Recommending just one or two dishes is practically impossible.

Getting a booking on some evenings can be difficult and don't forget to stop at the ATM machine before arriving.