APPETIZERS

Bouillabaisse as a consommé – 380

Chilled celery and onion soup, anchovy, and buckwheat – 290

Zucchini and green mango twist, warm black garlic and mushroom barigoule sauce – 580

Short-bodied mackerel terrine, marinated cucumber, and tomato confit – 620

Scallop and eggplant carpaccio, uni, littleneck clams, and tomato marinade – 1100

Duck foie gras torchon, smoked mustard greens, and lime – 880

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

FISH, SHELLFISH & CRUSTACEANS

White sea bass in black truffle butter sauce – 1360

Seafood blanquette, sticky “riceotto”, and tarragon powder – 920

Scallops, foie gras, cultured mushrooms, butternut squash, and Piron sauce – 1150

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

MEAT & POULTRY

Duck orange pudding, spicy bell pepper and tomato caramel jus – 890

Pigeon, purple potato, sunchoke, roasted garlic, and lapsang souchong jus – 1680

Wagyu beef Bourguignon 2021 – 1350

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

VEGETARIAN

Zucchini and green mango twist, warm black garlic and mushroom barigoule sauce – 580

Truffled scarpinocc ravioli, mushroom, chayote, and garlic emulsion – 770

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

DESSERTS

Dark Prachuap chocolate, palm caramel, and soy sauce – 360

Beetroot, macadamia nut praline, and coffee – 310

Michel Lorain’s signature mille-feuille – 340

Pomegranate and corn baba – 290

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

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