APPETIZERS

Papaya soup, pickled garlic, celery and organic Chiang Mai vinegar – 370

Root vegetable ravioli, herb oil and Arabica coffee sauce – 620

Scallop and sea urchin tartare, clams, Amphoe Li pickled chanterelle, cauliflower and truffle – 1860

Pan-seared foie gras in a lemon balm and fish sauce consommé, tomato, wild rocket and Uraiwan farm lemon confit – 1240

FISH, SHELLFISH & CRUSTACEANS

Steamed umemadai served with celeriac julienne and truffle butter – 2400

Pan-seared Itoyori, edamame, bell pepper, bai cha kram and roasted fish stock – 1490

Black kingfish quenelles, Hua Hin caviar, wild mushrooms, sorrel and tamarind sauce – 1850

MEAT & POULTRY

Pan-seared Pan-seared Kamui beef fillet, smoked paprika sautéed potato, capers,
tomato confit and black garlic foam – 2670

Pan-seared pigeon breast, butternut squash purée, garlic confit and lapsang souchong tea infusion – 2350

Pan-seared Pichit ostrich fillet, buttered cabbage, chaplu mustard and smoked northern herbs jus – 1490

VEGETARIAN

Papaya soup, pickled garlic, celery and organic Chiang Mai vinegar – 370

Root vegetable ravioli, herb oil and Arabica coffee sauce – 620

Pennywort pasta gratin, déclinaison of cabbage and shallot – 810

DESSERTS

Sweet potato, black cardamom and white chocolate – 390

Blood orange, green & yellow mango, carrot, vanilla and pecan nuts – 320

Rose ice cream in crystalized rose petals – 410

Mille-feuille “Napoleon” – 340

Our signature dessert selection – 470

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