CHEF’S RECOMMENDATIONS

SET LUNCH MENU

Chestnut soup, sherry vinegar and romaine lettuce

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Savory carrot & bell pepper harlequin-style cake with kaffir lime notes

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Mushroom & onion custard, autumn salad and Gruyère chips

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Sustainable Thai seafood, Portobello mushroom, baby spinach
and Normande sauce

OR

Confit farmed pork, borlotti bean mustard and roasted cauliflower

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“Snow peas go white chocolate goes green”

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

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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Foie gras and duck confit terrine served with ginger & radish chutney

Gewurztraminer Classic, Famille Hugel, 2015, Alsace, France

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Root vegetable ravioli, herb oil and Arabica coffee sauce

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

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

Côtes du Rhône Clavin Blanc 2016, Domaine De La Vieille Julienne, Rhône 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)

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

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Escargot, Chaource cheese and Thai celery cromesqui

(250 THB supplement)

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Rose ice cream in crystalized rose petals

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 8-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

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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

***

Plancha-seared Hokkaido scallop, Hokkigai, leek fondue, potato confit and saffron emulsion

Steamed sea bass served with celeriac julienne and truffle butter

Côtes du Rhône Clavin Blanc 2016, Domaine De La Vieille Julienne, Rhône Valley, France

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Stuffed quail, morel mushrooms, Beaufort cheese and yellow wine sauce

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

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

***

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 2016, Rhône Valley, France 

3999 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

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