CHEF’S RECOMMENDATIONS

SET LUNCH MENU

Cranberry bean velouté with Brittany sardines and white wine marinated shallots

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Squash confit and organic grain salad on a roasted pumpkinand cashew nut purée

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Light garlic and local cheese mousse, sott’olio mushrooms and Thai celery chlorophyll

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Low temperature king mackerel in a herb stock, eggplant and yellow sweet potato

OR

Pan seared Ostrich shank tangled in purple with a sweet and sour sauce

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Dark chocolate, cape gooseberries and honey

1200 THB net per set excluding beverages

Available everyday except on Tuesdays as the restaurant is closed and each last Sunday of the month as we have our brunch only

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

5-COURSE TASTING MENU

Chestnut soup, sherry vinegar and romaine lettuce

Crémant De Bourgogne Brut N.V. L’être Magique, Maison De Grand Esprit, Burgundy, France  

***

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

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

OR

Duck confit and foie gras rillettes served with ginger & radish chutney

Gewurztraminer Classic, Famille Hugel, 2015, Alsace, France

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Butternut squash pasta serpentine with mushroom, sacha inchi and vegetable jus

Viognier, Domaine Mur-Mur-Lum 2015, Vin De Pays Du Vauclause, Rhône Valley, France

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Plancha-seared Miyagi scallops, Hokkigai, leek fondue, potato confit and saffron emulsion

OR

Rolled filet of sole with prawn mousseline, Portobello duxelles, clams and Normande sauce

(450 THB supplement)

Vouvray, Domaine Champalou “Le Portail” 2012, Loire Valley, France

OR

Farmed pork confit ballotine served with a borlotti bean variation and girolle mushrooms

OR

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

(650 THB supplement)

Bourgogne Grande Reserve Pinot Noir, Domaine de Mauperthuis, 2015, Burgundy, France

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Escargot, Chaource cheese and Thai celery cromesqui

(250 THB supplement)

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Lightly spiced candied fruit with a fig sorbet, and a walnut & almond cracker

Muscat de Beaumes de Venise Domaine, Des Bernardins, 2017 France

2999 THB net-including tea and coffee
2599 THB wine pairing

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

SIGNATURE 8-COURSE TASTING MENU

Canadian lobster bisque served with chopped garlic, parsley and citrus zest

Crémant De Bourgogne Brut N.V. L’être Magique, Maison De Grand Esprit, Burgundy, France

***

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

Gillardeau no.2 special oyster, crunchy apple, cucumber nage and tamarind sorbet

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

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“The pumpkin tree”

Steamed sea bass served with celeriac julienne and truffle butter

Vouvray, Domaine Champalou “Le Portail” 2012, Loire Valley, France

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Root vegetable ravioli, herb oil and Arabica coffee sauce

Pan-seared ostrich served with a sweet and sour vegetable Parmentier and citrus

Saint-Joseph Baligant, Ogier, 2016, Rhône Valley, France 

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Escargot, Chaource cheese and Thai celery cromesqui
(250 THB supplement)

***

Mille-feuille “napoleon”

Passion fruit soufflé

Rose ice cream in crystalized rose petals

Muscat de Beaumes de Venise, Domaine des Bernardins 2017, Rhône Valley, France 

4199 THB net-including tea and coffee
29
99 THB plus wine pairing

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

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