Breeze – Chef’s Tasting

CRISPY WASABI PRAWN
Wasabi cream, mango salsa Sémillon, Woodcutter, Torbreck, Barossa valley, Australia, 2016


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BROTH SICHUAN "HOT AND SOUR"
Bamboo shoot, cloud ear, shitake, beancurd, served with chicken crisp Riesling, Ch. St Michelle, Colombia Valley, USA, 2017


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GRILLED CHILEAN SEA BASS
Mushrooms, Taiwanese Shacha Bodvár N.7, Rosé, Côtes de Provence, France, 2018


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WOK-FRIED WAGYU BEEF TENDERLOIN
Foie gras, ginger fried rice, Merlot sauce Pont de Gassac, IGP Pays D’Hérault, France, 2015


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LYCHEE AND RASPBERRY
Fresh, creamy and sorbet Sugar cylinder, rose water jelly Dow’s fine ruby Port, Portugal, NV


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5 Courses Meal THB 4,700++
5 Courses Dinner with Wine Pairing THB 7,600++
All prices are in Thai baht and subject to 10% service charge and 7% government tax.
Not included in menu price