APPETIZERS
Bouillabaisse as a consommé – 380
Onion and turnip infusion – 290
Root vegetable salad, beetroot chutney, smoked ricotta mousse and herb’s dust – 580
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.
FISH, SHELLFISH & CRUSTACEANS
Lightly-smoked sea bass with caviar sauce – 1490
Tiger prawn, carrot mille-feuille, and passion fruit Nantua sauce – 920
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.
MEAT & POULTRY
Farmed slow-cooked chicken, vegetable twist, and Champagne cream sauce – 890
Breast of Pigeon, truffled Jerusalem artichokes and Arabica sauce – 1880
Pan-seared Wagyu beef, mustard leaf mashed potato, and green peppercorn sauce – 1550
Prices are in Thai Bath and subject to 10% service charge and applicable government tax.
VEGETARIAN
Onion and turnip infusion – 290
Root vegetable salad, beetroot chutney, smoked ricotta mousse and herb’s dust – 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 – 290
Prices are in Thai Bath and subject to 10% service charge and applicable government tax.