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.

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