CHEF’S RECOMMENDATIONS

SET LUNCH MENU

Poultry consommé infused with Timut pepper and served with capon, foie gras, and corn ravioli

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Red vegetable tartare with homemade beetroot ketchup and fresh herbs

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Mediterranean vegetable terrine and basil cream

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Steamed blue spotted seabass, sautéed sweet and sour cabbage, citrus jam, and smoked paprika emulsion

OR

Braised farmed pork, pasta and pig trotters gratin, and baby shallots, with a red wine sauce

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Caramelized exotic fruits with a vanilla and palm nectar ice cream

1100 THB net per set excluding beverages

Also available express 3 course business lunch menu priced at 990 THB net

Prices are net and inclusive of 10% service charge and applicable government tax

5-COURSE TASTING MENU

Wild mushroom -scented crayfish bisque served with long leaf parsley cream

Vouvray Pétillant Brut NV, Domaine Champalou, Loire valley, France  

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Duck foie gras torchon, marbled with bonito and wakame seaweed, served with a mushroom chutney, plankton salt and miso bread

Pinot Blanc Mise Du Printemps 2015, Domaine Josmeyer, Alsace, France

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Root vegetable ravioli, herb oil and Arabica coffee sauce

Saint-Véran, Terroirs de Davayé, 2016, Maison Verget, Burgundy, France

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Plancha-seared Hokkaido scallops, cabbage declination and citrus flavours

Côtes du Rhône Clavin Blanc 2015, Domaine De La Vieille Julienne, Rhône Valley, France

OR

Farmed pork «à la Royale », served with chestnut purée and wild mushroom

OR

Pan-seared Kamui beef fillet served with carrot and apple purée, rosemary jus

(650 THB supplement)

Croze-Hermitage, 2014 E. Guigal, Rhône Valley, France

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Blue cheese, banana and Champagne

(200 THB supplement)

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Mille-feuille “napoleon”

Passion fruit soufflé

Macaé chocolate and apricot entremet

Muscat de Beaumes de Venise Domaine, Des Bernardins, 2015 France

2899 THB net-including tea and coffee
2199 THB wine pairing

Prices are net and inclusive of 10% service charge and applicable government tax

SIGNATURE 7-COURSE TASTING MENU

Caramelized onion soup flavored with daikon and served with Gruyère tuile

Vouvray Pétillant Brut NV, Domaine Champalou, Loire valley, France

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Razor clams in their gelée with savoy cabbage and sea urchin cream

Warm special Gillardeau oyster served with porridge, lettuce purée and crêpes

Saint-Véran, Terroirs de Davayé, 2016, Maison Verget, Burgundy, France

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Steamed sea bass served with celeriac julienne and truffle butter

Côtes du Rhône Clavin Blanc 2015, Domaine De La Vieille Julienne, Rhône Valley, France

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Pan-seared veal sweetbread « à la Grenobloise », with brown butter emulsion and caper powder

Farmed pork «à la Royale », served with chestnut purée and wild mushroom

Bourgogne Rouge 2015, Benjamin Leroux, Burgundy, France 

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Blue cheese, banana and Champagne
(200 THB supplement)

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Mille-feuille “napoleon”

Passion fruit soufflé

Rose ice cream in crystalized rose petals

Muscat de Beaumes de Venise, Domaine des Bernardins 2016, Rhône Valley, France 

3699 THB net-including tea and coffee
23
99 THB plus wine pairing

Prices are net and inclusive of 10% service charge and applicable government tax

9-COURSE TASTING MENU

Broccoli and Saint-Rémy-de-Provence extra virgin olive oil cold soup with grilled almond notes

Razor clams in their gelée with savoy cabbage and sea urchin cream

Vouvray Pétillant Brut NV, Domaine Champalou, Loire valley, France

 ***

Duck foie gras torchon, marbled with bonito and wakame seaweed,
served with a mushroom chutney, plankton salt and miso bread

Pinot Blanc Mise Du Printemps 2015, Domaine Josmeyer, Alsace, France

 ***

Root vegetable ravioli, herb oil and Arabica coffee sauce

Saint-Véran, Terroirs de Davayé, 2016, Maison Verget, Burgundy, France

 ***

Steamed sea bass served with celeriac julienne and truffle butter

Plancha-seared Hokkaido scallop, cabbage declination and citrus flavours

Côtes du Rhône Clavin Blanc 2015, Domaine De La Vieille Julienne, Rhône Valley, France

 ***

Pan-seared veal sweetbread « à la Grenobloise », with brown butter emulsion and caper powder

Pan-seared Kamui beef fillet served with carrot and apple purée, rosemary jus

S De Siran, 2013, Margaux, Bordeaux, France

 ***

Blue cheese, banana and Champagne

(200 THB supplement)

 ***

Passion fruit soufflé

Mille-feuille “napoleon”

Macaé chocolate and apricot entremets

Muscat de Beaumes de Venise, Domaine des Bernardins 2016, Rhône Valley, France

4399 THB net-including tea and coffee
28
99 THB plus wine pairing

Prices are net and inclusive of 10% service charge and applicable government tax

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