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.