Come Leo Come

Set along Cherngtalay’s newest dining strip, CLC ‘Come Leo Come’ draws inspiration from Leonardo DiCaprio’s iconic film roles, creating a space that feels closer to a cinematic set than a conventional restaurant. Deep blue and burgundy tones, crystal chandeliers and lavish detailing give the room a polished supper-club feel, while its position overlooking a quiet lake adds a surprising sense of calm to the spectacle.

Less a restaurant than a full evening’s entertainment, CLC trades quietly understated fine dining for the glamour of cinema’s golden age: Gatsby-era polish, old-Hollywood drama and rich, period-inspired detailing. Carefully considered lighting adds another layer, giving the room an atmosphere that feels deliberately cinematic without becoming overly theatrical.

At the centre of the experience is Itameshi, CLC’s Japanese-Italian culinary direction, where Japanese precision meets the warmth and richness of Italian cooking. Brand Chef Dmytro Mykhailenko brings a background shaped by European technique and years working across Asia, with an approach built around freshness, spice and umami. It gives the menu a clear identity without making the fusion feel forced. The dishes are beautifully crafted and presented, with enough restraint to let the ingredients remain the focus.

Hamachi crudo sets a fresh, light tone, coconut-lime sauce, shiso oil, lime zest, pickled ginger and bursts of ikura bringing brightness to the fish. Wagyu beef tartare follows with considerably more weight, truffle-soy dressing and feta-black garlic cream balanced against a crisp nori rice chip, with fresh black truffle shaved over the top for an extra measure of earthiness.

Duck leg confit moves into more comforting territory, pairing parsnip purée and cherry demi-glace with port-wine cherry sauce, while a crisp parsnip chip and herbed oil provide savoury contrast. Sea bass then pulls the menu back towards lighter ground, its yuzu-miso beurre blanc paired with fennel and celery salad, onion ponzu and shiso oil. Crispy mille-feuille closes with vanilla cream, berry sorbet and raspberry sauce - familiar flavours presented with enough lightness to finish the meal cleanly.

It is after dinner, however, that CLC reveals its other personality. The evening begins at a relatively relaxed pace, with a live DJ and saxophonist providing the soundtrack while conversation and food remain in the foreground. As the night progresses, the lighting and music gradually intensify, building towards the main production at around 8pm. Live vocals, jazz, dancing, aerialists and acrobatics take over the room, turning the dining space into a full-scale supper club.

The performers bring impressive voices, charisma and a visible commitment to the stage, with an ability to read the audience and draw the room into the performance. The energy is infectious and, before long, singing along feels almost inevitable. There is no hard dividing line between dinner and entertainment; the evening simply evolves until the show becomes the focus.

And when the performance ends, the night still has somewhere to go. Dancing continues well into the evening, completing CLC’s transition from restaurant to supper club. The food provides the structure, but it is the gradual build from dinner to spectacle - and finally to dancing - that gives Come Leo Come its personality