APPETIZERS

Mae ta smoked yams velouté pickles and baked greens – 320

Cauliflower and Jerusalem artichokes gratin, winter salad, radicchio Chicorée and black truffle vinaigrette
– 580

Tiger prawn and heart of palm rosace served with sweet potato and lime rouille
– 660

Wild caught Phang-Nga giant trevally, Gran Monte Verdelho wine jelly, Thai celery fumet as a granité
– 880

Lettuce creamed Frog legs, green mango gel, smoked ham and Doi Pao tuile – 640

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

FISH, SHELLFISH & CRUSTACEANS

Jean-Michel Lorain’s signature steamed barramundi in a red port wine
and truffle butter sauce – 1420

Andaman Sea wild spotted grouper and bamboo clams, prawn’s coral and safflower bouille, scent of fennel – 980

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

MEAT & POULTRY

Doi Tung farmer’s pork in three cuts, mung bean cream, macadamia, Mae Lao emulsion – 880

Venison loin, glazed chesnut, velvet pioppini cream, beet “pates de fruit”, poivrade jus – 1700

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

VEGETARIAN

Mae ta smoked yams velouté pickles and baked greens – 320

Beefless Bourguignon, dehydrated vegetables and Gran monte Heritage Syrah Wine jus, carrot lardon – 620

Cauliflower and Jerusalem artichokes gratin, winter salad, radicchio Chicorée and black truffle vinaigrette – 580

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

DESSERTS

Prachuap Chocolate, peanut and rice praline, tamarind, candies – 380

Michel Lorain ’s signature Mille-feuille with Ubon vanilla – 360

Citrus and butternut squash “t-art” – 320

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

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