PICNIC LUNCH MENU

Cashew nut velouté, macerated cherry tomato and ginkgo, yogurt sphere, onion flowers

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Eggplant, caviar, ceviche

Cucumber, seaweed and coriander salad, “self-made granite”

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Black pomfret and giant crab lump, leek, jicama and sea pineapple bouille

OR

Phetchabun duck, forest scarpinocc, chayote chlorophyll, garlic emulsion

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“Hit the road Jack”

1150 THB per set excluding beverages
Prices are in Thai Bath and subject to 10% service charge and applicable government tax

Available everyday except on Tuesdays and Wednesdays as the restaurant is closed and each last Sunday of the month as we have our brunch only

3-COURSE TASTING MENU

Scallop tartare, clams, Amphoe Li chanterelle, cauliflower and truffle dressing
Saint Bris, Corps de Garde, Domaine Goisot, 2017, Burgundy, France 

OR

Ratatouille cannelloni, squid, roasted tomato and oregano fumet
Saint Bris, Corps de Garde, Domaine Goisot, 2017, Burgundy, France 

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Pan-seared pink seabream, Hua hin caviar, mandarin marmalade, Thai basil, and smoked paprika emulsion
Le Grand Caillou Sauvignon Blanc 2018, Fournier Pere & Fils, Loire valley, France

OR

Farmed local chicken, sweet potato and truffle gratin, Chinese chive
Pont de Gassac 2018, Moulin de Gassac, IGP Pays d’Hérault Languedoc-Roussillon, France

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TH-FR-IT Cheese selection
(350 THB supplement)

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Mille-feuille “napoleon”
Muscat de Beaumes de Venise, Domaine des Bernardins 2017, Rhône Valley, France

OR

“Hit the road Jack”
Belstar Prosecco DOC Brut NV, Bisol & Figli, Veneto

1800 THB per person for food only including tea or coffee
1200 THB per person for wine pairing only
Prices are in Thai Bath and subject to 10% service charge and applicable government tax

AVAILABLE DINNER TIME ONLY

5-COURSE TASTING MENU

Papaya soup, pickled garlic, celery and organic Chiang Mai vinegar
Crémant de Granmonte NV, Khao Yai, Thailand
Bollinger special brut cuvée, Champagne, France (250 THB supplement)

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Scallop and sea urchin tartare, clams, Amphoe Li chanterelle, cauliflower and truffle
Saint Bris, Corps de Garde, Domaine Goisot, 2017, Burgundy, France 

OR

Pan-seared foie gras in a lemon balm and fish sauce consommé, tomato, wild rocket and Uraiwan farm lemon confit
Vouvray, Domaine Champalou “Le Portail” 2013, Loire Valley, France

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Bua loy, cured beets, garden greens and Tha Sai fondue

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Black pomfret and giant crab lump, leek, jicama and sea pineapple bouille
Viognier, Domaine Mur-Mur-Lum 2015, Vin De Pays Du Vauclause, Rhône Valley, France

OR

Farmed local chicken, sweet potato and truffle gratin, Chinese chive
Bourgogne Grande Reserve Pinot Noir, Domaine de Mauperthuis, 2016, Burgundy, France
Mercurey 1er Cru Les Ruelles Monopole 2014, Château De Chamirey, Bourgogne ( 200 THB supplement)

OR

Pan-seared Thai Wagyu beef fillet, radishes, hajikami, sweet and sour split jus (550 THB supplement)
Malbec 2011, Garagista, Bordeaux, France
Château Béard La Chapelle, 2012, Saint-Émilion Grand Cru, Bordeaux, France (150 THB supplement)

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TH-FR-IT Cheese selection
(350 THB supplement)

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Dark Prachuap chocolate, palm caramel and soy sauce
Domaine Des Enfants AOC Maury 2016, Roussillon France

2800 THB per person for food only including tea or coffee
2000 THB per person for wine pairing only
Prices are in Thai Bath and subject to 10% service charge and applicable government tax

AVAILABLE DINNER TIME ONLY

SIGNATURE 8-COURSE TASTING MENU

Papaya soup, pickled garlic, celery and organic Chiang Mai vinegar
Crémant de Granmonte NV, Khao Yai, Thailand
Bollinger special brut cuvée, Champagne, France (250 THB supplement)

***

Scallop and sea urchin tartare, clams, Amphoe Li chanterelle, cauliflower and truffle
Saint Bris, Corps de Garde, Domaine Goisot, 2017, Burgundy, France

***

Ratatouille cannelloni, squid, roasted tomato and oregano fumet

***

Pan-seared foie gras in a lemon balm and fish sauce consommé, tomato, wild rocket and Uraiwan farm lemon confit
Vouvray, Domaine Champalou “Le Portail” 2013, Loire Valley, France

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Steamed umemadai served with parsnip julienne and truffle butter

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Pan-seared Thai Wagyu beef fillet, radishes, hajikami, sweet and sour split jus
Château Béard La Chapelle, 2012, Saint-Émilion Grand Cru, Bordeaux, France

***

TH-FR-IT Cheese selection
(350 THB supplement)

***

Fruit salad with a scent of Provence

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Sweet potato, black cardamom and blond chocolate
Château Pierre-Bise, Coteaux du Layon « Beaulieu », Les Rouannières, 1998, Loire Valley, France

3700 THB per person for food only including tea or coffee
25
00 THB per person for wine pairing only

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

AVAILABLE DINNER TIME ONLY

Contact Us

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