Papaya soup, pickled garlic, celery and organic Chiang Mai vinegar – 310

Root vegetable ravioli, herb oil and Arabica coffee sauce – 520

Scallop and sea urchin tartare, clams, Amphoe Li pickled chanterelle, cauliflower and truffle – 1580

Pan-seared foie gras in a lemon balm and fish sauce consommé, tomato, wild rocket and Uraiwan farm lemon confit – 1450

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

Steamed umemadai served with celeriac julienne and truffle butter – 2030

Pan-seared Itoyori, edamame, bell pepper, bai cha kram and roasted fish stock – 1260

Pan-seared pink seabream, Hua hin caviar, mandarin marmalade, Thai basil, and smoked paprika emulsion – 1360

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

Pan-seared Pan-seared Kamui beef fillet, smoked paprika sautéed potato, capers,
tomato confit and black garlic foam – 2260

Pan-seared pigeon breast, butternut squash purée, garlic confit and lapsang souchong tea infusion – 1990

Farmed local chicken, sweet potato and truffle gratin, Chinese chive – 1180

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

Papaya soup, pickled garlic, celery and organic Chiang Mai vinegar – 310

Root vegetable ravioli, herb oil and Arabica coffee sauce – 520

Pennywort pasta gratin, déclinaison of cabbage and shallot – 690

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

Sweet potato, black cardamom and white chocolate – 330

Blood orange, green & yellow mango, carrot, vanilla and pecan nuts – 270

Rose ice cream in crystalized rose petals – 340

Mille-feuille “Napoleon” – 280

Our signature dessert selection – 390

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