CHEF’S RECOMMENDATIONS

BUSINESS SET LUNCH MENU

Broccoli and extra virgin olive oil cream served with sweet water snails and seaweed caviar

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Confit garden vegetables tartar, smoked eggplant and pickled pink radishes

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Warm mushroom Barigoule, rocket espuma and rye bread crips

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Pan-seared squid stuffed with basil-scented mascarpone and zucchini and lemon beurre blanc

OR

Slow-cooked chicken breast, pumpkin mousseline, candied orange and turmeric

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Red berry and spearmint Grappa-Baba

1100 THB per set excluding beverages

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

5-course TASTING MENU

Verbena -scented lobster bisque served with pineapple

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Ocean oyster terrine with shallot confit, red wine gelée and spinach

Foie gras royale with Burgundy-style blackcurrant chutney and liquorice sponge cake
Lightband, Gewürztraminer, 2011, New Zealand

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Heart of cod served with Yanagi Matsutake mushrooms, sea snails and pea hummus

Saint-Véran Le Clos 2014, Maison Verget, Burgundy, France

OR

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

(650 THB supplement)

OR

Stuffed sous-vide quail with braised garden vegetables and jus brun with tomato water gastrique

Cotes-du-Rhone Belleruche, 2015, M. Chapoutier, Rhône Valley, France

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

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Mille-feuille “napoleon”

Strawberry and basil vacherin

Chocolate and avocado entremet
Muscat de Beaumes de Venise Domaine, Des Bernardins, 2014 France

2399 THB net-including tea and coffee
1600 THB wine pairing

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

7-COURSE TASTING MENU

Ocean oyster terrine with shallot confit, red wine gelée and spinach

Beef tartare with mediterranean vegetables, herbs and marinated lemon

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

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Fine Pike mousse, slow-cooked salsify, apple and fish jus

Roasted Maine lobster with a smoked pepper and cuttlefish medley, snow peas and Chorizo foam

Saint-Ve’ran Le Clos 2014, Maison Verget, Burgundy, France

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Grilled duck foie gras with endives, sweetcorn and grapefruit and smoked tea consommé

Stuffed sous-vide quail with braised garden vegetables and jus brun with tomato water gastrique

Bourgogne Pinot Noir, Parfums de vigne, 2012, France 

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

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Mille-feuille “napoleon”

Chocolate soufflé

Coconut bavarois and exotic fruits salad

Muscat de Beaumes de Venise Domaine, Des Bernardins, 2013 France 

3399 THB net-including tea and coffee
23
50 THB plus wine pairing

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

10-COURSE TASTING MENU

Creamy herb soup with yellow snails and musky green sponge cake, romaine and wasabi fondue

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Brittany sardine terrine with marinated cucumber and miso gelée

Cod and artichoke brandade napoleon with confit tomato vinaigrette

Beef tartare with mediterranean vegetables, herbs and marinated lemon

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

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Baked wild mushroom and spring onion ravioli served with green asparagus

Fine Pike mousse, slow-cooked salsify, apple and fish jus

Roasted Maine lobster with a smoked pepper and cuttlefish medley, snow peas and Chorizo foam

Saint-Ve’ran Le Clos 2013, Maison Verget, Burgundy, France 

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Grilled duck foie gras with endives, sweetcorn and grapefruit and smoked tea consommé

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

Les Hauts de Lynch Moussas, 2010, Haut-Médoc, Bordeaux, France

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

(200 THB supplement)

 ***

Chocolate soufflé

Mille-feuille “napoleon”

Coconut bavarois and exotic fruits salad

Muscat de Beaumes de Venise Domaine, Des Bernardins, 2014 France

4199 THB net-including tea and coffee
23
50 THB plus wine pairing

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