Bubble pea soup

***

Seared organic lettuce, chicken ham, Doi Pao chips and dry shrimp dressing

***

Tomato salad sorbet

***

Black kingfish quenelles, wild mushrooms, sorrel and tamarind sauce

OR

Slow-cooked Thai Wagyu beef, buttered cabbage, chaplu mustard and smoked northern herbs jus

***

Fruit salad with a scent of Provence

1400 THB net per set excluding beverages

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

Prices are net and inclusive of 10% service charge and applicable government tax

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

***

Pennywort pasta gratin, frog legs, déclinaison of cabbage and shallot

***

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

OR

Pan-seared Pichit ostrich fillet, buttered cabbage, chaplu mustard and smoked northern herbs jus

OR

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

(650 THB supplement)

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

***

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

***

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 

3399 THB net per person for food only including tea or coffee
2599 THB net per person for wine pairing only

Prices are net and inclusive of 10% service charge and applicable government tax

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

***

Steamed umemadai served with celeriac julienne and truffle butter

***

Root vegetable ravioli, herb oil and Arabica coffee sauce

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

***

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

***

TH-FR-IT Cheese selection

(400 THB supplement)

***

Fruit salad with a scent of Provence

***

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

4399 THB net per person for food only including tea or coffee
2999 THB net per person for wine pairing only

Prices are net and inclusive of 10% service charge and applicable government tax