SET LUNCH MENU

Papaya soup, pickled garlic, celery and organic Chiang Mai vinegar

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Beetroot ribbon, quail eggs confit and sacha inchi nut

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Tha-Sai blue panna cotta, braised onion and beetroot sorbet

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Low temperature kampachi, edamame, bell pepper and roasted fish stock

OR

White pudding, glazed vegetables pot-au-feu, ‘rambling’ sauce and capers

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Sweet potato, black cardamom and white chocolate

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

Chestnut soup, sherry vinegar and romaine lettuce

Crémant de Granmonte NV, Khao Yai, Thailand  

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Scallop and sea urchin tartare, clams, local pickled chanterelle, cauliflower and truffle

Saint Bris, Corps de Garde, Domaine Goisot, 2016, Burgundy, France

OR

Duck confit and foie gras rillettes served with ginger & radish chutney

Gewurztraminer Classic, Famille Hugel, 2015, Alsace, France

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Organic soybean ragout, het hom mushrooms, cockerel comb and sweet clams “en persillade”

Le Rosé, Domaine Vacheron, 2017, Loire Valley, France

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Miyagi scallops, taro, parsley gelée and cotton tree flowers in a vegetable red wine sauce

OR

Pan-seared Itoyori, edamame, bell pepper and roasted fish stock
Vouvray, Domaine Champalou “Le Portail” 2013, Loire Valley, France

OR

Pan-seared ostrich fillet, local russula mushrooms, broccoli purée and Aglandau extra virgin olive oil

OR

Pan-seared Kamui beef fillet, smoked paprika sautéed potato, capers,
tomato confit and black garlic foam

(650 THB supplement)

Crozes Hermitage AOP, 2017, Maison Les Alexandrins, Rhône Valley, France

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TH-FR-IT Cheese selection

(400 THB supplement)

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Sweet potato, black cardamom and white chocolate

Château Pierre-Bise, Coteaux du Layon « Beaulieu », Les Rouannières, 1998, Loire Valley, France

3399 THB net per person for food only including tea or coffee
2599 THB net per person for wine pairing only

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

SIGNATURE 8-COURSE TASTING MENU

Canadian lobster carbonara soup and glazed daikon

Crémant de Granmonte NV, Khao Yai, Thailand

***

Gillardeau no.2 special oyster, crunchy apple, cucumber nage and tamarind sorbet

Scallop and sea urchin tartare, clams, local pickled chanterelle, cauliflower and truffle

Saint Bris, Corps de Garde, Domaine Goisot, 2016, Burgundy, France

***

Pennywort pasta gratin, frog legs, déclinaison of cabbage and shallot

Steamed umemadai served with celeriac julienne and truffle butter

Bourgogne Grande Reserve Pinot Noir, Domaine de Mauperthuis, 2016, Burgundy, France

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Root vegetable ravioli, herb oil and Arabica coffee sauce

Pan-seared pigeon breast, butternut squash purée, garlic confit and lapsang souchong tea infusion

Les Hauts de Croix de Labrie 2015, Saint-Émilion Grand Cru, Bordeaux, France

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TH-FR-IT Cheese selection

(400 THB supplement)

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Mille-feuille “napoleon”

Chocolate, coconut and Phraya rum soufflé

Rose ice cream in crystalized rose petals

Muscat de Beaumes de Venise, Domaine des Bernardins 2017, Rhône Valley, France 

4399 THB net per person for food only including tea or coffee
29
99 THB net per person for wine pairing only

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

Contact Us

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