CHEF’S RECOMMENDATIONS

SET LUNCH MENU

Orange-scented eggplant soup, ratatouille, and fennel salad

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Romaine lettuce garnished with avocado, cacao nibs, and olives, served with quinoa and a lime & cucumber juice

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Corn, tomato, and a fresh herb garden

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Monkfish, eryngii mushroom, and wakame seaweed, with a rice & plankton emulsion

OR

Duo of Phetchabun cherry duck breast and leg, served with mulberries and morning glory

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

1200 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

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  

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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

***

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

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

***

Blue cheese, banana and Champagne

(200 THB supplement)

***

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

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

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

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, La Vignée, 2015, Bouchard Père & Fils, Burgundy, France 

***

Blue cheese, banana and Champagne
(200 THB supplement)

***

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

Green and yellow mango gazpacho served with fried quinoa, dill oil and compressed cucumber

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

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