SET LUNCH MENU

Chilled soup of dok pak prang, coconut and zucchini

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Once upon a squid in a can

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Milky garlic and parsley ice cream on a bed of pomelo

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Pan-seared pink seabream, mandarin marmalade, Thai basil,
and smoked paprika emulsion

OR

Farmed local chicken, sweet potato and truffle gratin, Chinese chive

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Exotic baba

1150 THB per set excluding beverages

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

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

5-COURSE TASTING MENU

Papaya soup, pickled garlic, celery and organic Chiang Mai vinegar

Crémant de Granmonte NV, Khao Yai, Thailand  

***

Scallop and sea urchin tartare, clams, Amphoe Li pickled chanterelle, cauliflower and truffle

Saint Bris, Corps de Garde, Domaine Goisot, 2016, 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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Pennywort pasta gratin, frog legs, déclinaison of cabbage and shallot

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Pan-seared Itoyori, edamame, bell pepper, bai cha kram and roasted fish stock
Le Rosé, Domaine Vacheron, 2017, Loire Valley, France

OR

Farmed local chicken, sweet potato and truffle gratin, Chinese chive
Bourgogne Grande Reserve Pinot Noir, Domaine de Mauperthuis, 2016, Burgundy, France

OR

Pan-seared Kamui beef fillet, smoked paprika sautéed potato, capers, tomato confit and black garlic foam

(550 THB supplement)

Crozes Hermitage AOP, 2017, Maison Les Alexandrins, Rhône Valley, France

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

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Mille-feuille “napoleon”

Chocolate, coconut and Phraya rum soufflé

Rose ice cream in crystalized rose petals

Muscat de Beaumes de Venise, Domaine des Bernardins 2017, Rhône Valley, France 

2800 THB per person for food only including tea or coffee
2200 THB per person for wine pairing only

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

SIGNATURE 8-COURSE TASTING MENU

Papaya soup, pickled garlic, celery and organic Chiang Mai vinegar

Crémant de Granmonte NV, Khao Yai, Thailand

***

Scallop and sea urchin tartare, clams, Amphoe Li pickled chanterelle, cauliflower and truffle

Saint Bris, Corps de Garde, Domaine Goisot, 2016, Burgundy, France

***

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 celeriac julienne and truffle butter

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Root vegetable ravioli, herb oil and Arabica coffee sauce

Château Béard La Chapelle, 2012, Saint-Émilion Grand Cru, Bordeaux, France

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Pan-seared pigeon breast, butternut squash purée, garlic confit and lapsang souchong tea infusion

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TH-FR-IT Cheese selection

(350 THB supplement)

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Fruit salad with a scent of Provence

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Sweet potato, black cardamom and white 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

Contact Us

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