CHEF’S RECOMMENDATIONS

SET LUNCH MENU

Carrot soup served with a Parmesan tuile and vanilla-scented cream

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Japanese spotted parrotfish tartare on celery notes

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Tomato salad sorbet with sun-dried tomato crumble and fresh herb salad

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Fish mousse and Hokkaido scallops with plancha-seared lettuce and mushrooms
in a light white wine sauce and brown scallop jus

OR

Pressed duck breast and hot pâté with chestnuts and parsnips in a wakame-infused duck sauce

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A fresh declination of cucumber and mint with a hint of tamarind

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

Beetroot borscht with vegetable brunoise, dill and sour cream

“L” Brut NV, Pierre Luneau-Papin, Loire Valley, France 

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Rock lobster and heart of palm carpaccio served with sweet potato and lime rouille

Michel Lorain signature quail and Foie gras tourte

Pouilly fuissé Terres de Pierres, 2014, Maison Verget, Burgundy, France

***

Pan-seared Kamui beef fillet served with porcini and walnut purée and olive-scented antique mustard
(650 THB supplement)

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

OR

Bouillabaisse-style wild blackbelly rosefish with saffron-scented fennel purée 

OR

Pan-seared crusted Hokkaido scallops with dry bonito and sage served with linen seed and sesame risotto

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

7-COURSE TASTING MENU

Verbena -scented lobster bisque served with pineapple

“L” Brut NV, Pierre Luneau-Papin, 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

Pouilly fuissé Terres de Pierres, 2014, Maison Verget, Burgundy, France

***

Frog legs served with morel mushrooms and black cardamom emulsion

Lightly-smoked sea bass served with celeriac, snow peas and caviar sauce

(Extra caviar available at 130 THB/Gr)

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

***

Roasted pigeon with purple artichokes and spicy green apple chutney

Les Hauts de Lynch Moussas, 2011, Haut-Médoc, Bordeaux, 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

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

Beetroot borscht with vegetable brunoise, dill and sour cream

“L” Brut NV, Pierre Luneau-Papin, 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

Pan-seared crusted Hokkaido scallop with dry bonito and sage served with linen seed and sesame risotto

Pouilly fuissé Terres de Pierres, 2014, Maison Verget, Burgundy, France

 ***

Frog legs served with morel mushrooms and black cardamom emulsion

Lightly-smoked sea bass served with celeriac, snow peas and caviar sauce

(Extra caviar available at 130 THB/Gr)

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

 ***

Pan-seared veal sweetbread with broccoli declination, rye crumble and Arabica sauce

Pan-seared fillet of venison served with parsnip purée, glazed chestnuts, Salicornia and sea urchin foam

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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