Bouillabaisse as a consommé – 380

Corn veloute, lemon vinegar jelly, herb mesclun – 310

“Niçoise” salad in Thailand & “Provençal Pichade” by Chef Yoan
– 590

Tiger prawn and heart of palm rosace served with sweet potato and lime rouille – 620

Gillardeau oysters n°2, green mango and shallot variation – 890

Cured foie gras marbled with roasted duck, guava marmalade, and brioche – 820

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

Lightly-smoked sea bass with caviar sauce – 1490

Char-grilled red snapper served in basil nage, pepper confit & allium brochette- 880

Halibut à la Meunière with Suaeda maritima, salmon roe, and sea urchin emulsion – 1150

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

Barbary duck, organic carrot mille-feuille, black lime “jus” – 1080

Farmed slow-cooked chicken, vegetable twist, and Champagne cream sauce – 890

Roasted Pigeon, glazed Bok Choy, Bussaba beer jus – 1880

Wagyu beef prank steak, mustard leaf mashed potato, and green peppercorn sauce – 1550

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

Corn veloute, lemon vinegar jelly, herb mesclun – 310

“Niçoise” salad in Thailand & “Provençal Pichade” by Chef Yoan – 590

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

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

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

Mulberries, red onion and spice wine – 310

Michel Lorain’s signature mille-feuille – 340

Guava, palm sugar “crémeux”, tonka caramel mousse – 320

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