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.

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