APPETIZERS
Prawn and coriander bisque – 380
Velouté of beetroot and tamarind – 310
Truffled ravioli, mushroom, chayote, garlic emulsion – 790
Scallop and sea urchin tartare, clams, Amphoe Li chanterelle, cauliflower and truffle – 1200
Duck foie gras torchon, smoked cabbage, and lime – 980
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
Umemadai, parsnip julienne and truffle butter sauce – 1800
Red snapper, banana blossom, mint, and tomato – 1120
Pan-seared pink seabream, caviar, mandarin marmalade, and smoked paprika emulsion – 1360
Prices are in Thai Bath and subject to 10% service charge and applicable government tax.
MEAT & POULTRY
Wagyu beef fillet, radishes, hajikami, sweet and sour jus – 1900
Rolled pork collar, rosemary, dates, and potato foam – 980
Farmed 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
Velouté of beetroot and tamarind – 310
Truffled ravioli, mushroom, chayote, garlic emulsion – 790
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
Michel Lorain ’s signature Mille-feuille – 280
Chestnut, gingerbread, and wild honey – 360
Prices are in Thai Bath and subject to 10% service charge and applicable government tax.