CHEF’S RECOMMENDATIONS

SET LUNCH MENU

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

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Slow cooked organic egg, root vegetables, crushed sweet potato scented with juniper and beet foam

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Cauliflower mousse glazed in coriander water with roasted cauliflower and peanut & virgin soy sauce

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Roasted grouper and ” Pappa al Pomodoro” served with a lemon, black olive and ginger marmalade and Thai basil

OR

Free range chicken, potato mousseline, capers and white wine jus

***

Almond crème brulée with riceberry declination

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 

***

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

***

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

***

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

***

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 

***

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

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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