Chef’s Table – New Year’s Eve


Belon Oyster Nashi Pear
Hazelnut, Caviar Impérial De Sologne Champagne "Cristal", Louis Roederer, 2013

________
Seared Atlantic Scallop
Celeriac, Périgord Black Truffle Saumur Blanc, "L’Échelier", Thierry Germain, 2016

________
Brittany Blue Lobster
Beetroot, Fig Texture, Head Infusion Puligny-Montrachet, 1er Cru,"Les Pucelles", Paul Pernot, 2019

________
Line Caught Sea Bass
Oscietra Caviar Impérial De Sologne, Champagne Sauce "Y" by Château d’Yquem, 2020

________
Roasted Free Range Hen
Alba White Truffle, Albuféra Sauce Château Pavie, 1er Grand Cru Classé, 2010

Château Cheval Blanc, 1er Grand Cru Classé, 2009 – Add THB 3,500

________
Périgord Black Truffle Coulommier
Young Green Leaves Salad, Pedro Ximenez Vinaigrette Barolo, Conterno Fantino, "Sorì Ginestra", 2018

________
Chestnut, Blackcurrant
Shiso Mont Blanc Tawny Port, Dow’s, 20 yrs

________
Menu THB 31,000
Premium Wine Pairing THB 15,000


_____
All prices are in Thai baht and subject to 10% service charge and 7% government tax.
Not included in menu price