CHEF’S RECOMMENDATIONS

SET LUNCH MENU

Prawn & mushroom soup with long leaf parsley and champignon custard

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Mimosa leek and potato salad

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Chickpea & sesame crémeux with thyme crumble, fresh herbs and lime yogurt

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Plancha-seared rainbow trout with curcuma espuma, daikon “Napoleon” and bok choy

OR

Farmer’s pork white pudding served with apple and potato declination

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Yuzu & almonds

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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Michel Lorain signature quail and Foie gras tourte

Root vegetable ravioli, herb oil and Arabica coffee sauce

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

***

Plancha-seared Hokkaido scallops, cabbage declination and citrus flavours

Trelans, Vermentino – Chenin, Alain Chabanon, 2011, Pays D’Oc, France

OR

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

OR

Pan-seared Kamui beef fillet served with porcini and walnut purée and olive-scented antique mustard

(350 THB supplement)

Cotes-du-Rhone Belleruche, 2016, M. Chapoutier, Rhône Valley, France

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Melted Reblochon cheese with pan-seared potatoes, black truffles and pancetta

(350 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

2699 THB net-including tea and coffee
1950 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

***

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

***

Steamed sea bass served with celeriac julienne and truffle butter

Trelans, Vermentino – Chenin, Alain Chabanon, 2011, Pays D’Oc, France

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

Pan-seared fillet of venison served with a cream of hazelnut & butternut squash, mustard and amaranth

Bourgogne Rouge 2014, Benjamin Leroux, Burgundy, France 

***

Melted Reblochon cheese with pan-seared potatoes, black truffles and pancetta
(350 THB supplement)

***

Mille-feuille “napoleon”

Passion fruit soufflé

Rose ice cream in crystalized rose petals

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

3699 THB net-including tea and coffee
26
50 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

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

 ***

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

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

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

Trelans, Vermentino – Chenin, Alain Chabanon, 2011, Pays D’Oc, France

 ***

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

Pan-seared fillet of venison served with a cream of hazelnut & butternut squash, mustard and amaranth

Bourgogne Rouge 2014, Benjamin Leroux, Burgundy, France

 ***

Melted Reblochon cheese with pan-seared potatoes, black truffles and pancetta

(350 THB supplement)

 ***

Passion fruit soufflé

Mille-feuille “napoleon”

Macaé chocolate and apricot entremets

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

4399 THB net-including tea and coffee
26
50 THB plus wine pairing

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

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