APPETIZERS

Papaya soup, pickled garlic, celery and organic Chiang Mai vinegar – 310

Bua loy, cured beets, garden greens and Tha Sai fondue – 690

Scallop and sea urchin tartare, clams, Amphoe Li chanterelle, cauliflower and truffle – 1580

Pan-seared foie gras in a lemon balm and fish sauce consommé, tomato, wild rocket and Uraiwan farm lemon confit – 1450

Prices are in Thai Bath and subject to 10% service charge and applicable government tax.

FISH, SHELLFISH & CRUSTACEANS

Ratatouille cannelloni, squid, roasted tomato and oregano fumet – 810

Steamed umemadai served with parsnip julienne and truffle butter – 2030

Black pomfret and giant crab lump, leek, jicama and sea pineapple bouille – 1420

Pan-seared pink seabream, Hua hin caviar, mandarin marmalade, Thai basil, and smoked paprika emulsion – 1660

Prices are in Thai Bath and subject to 10% service charge and applicable government tax.

MEAT & POULTRY

Pan-seared Thai Wagyu beef fillet, radishes, hajikami, sweet and sour split jus – 2260

Phetchabun duck, forest scarpinocc, chayote chlorophyll, garlic emulsion – 1390

Sirin Farm chicken, tiger prawns, melon and tarragon Nantua sauce – 1180

Prices are in Thai Bath and subject to 10% service charge and applicable government tax.

VEGETARIAN

Papaya soup, pickled garlic, celery and organic Chiang Mai vinegar – 310

Bua loy, cured beets, garden greens and Tha Sai fondue – 690

Prices are in Thai Bath and subject to 10% service charge and applicable government tax.

DESSERTS

Sweet potato, black cardamom and blond chocolate – 330

Dark Prachuap chocolate, palm caramel and soy sauce – 320

Mille-feuille “Napoleon” – 280

“Hit the road Jack” – 280

Prices are in Thai Bath and subject to 10% service charge and applicable government tax.

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