Chef’s Table – Valentine’s Day Menu
- Mont St. Michel Flat Oyster, Macadamia
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Caviar Impérial De Sologne, Lovage Granita
Champagne "Cristal", Louis Roederer, 2014
____________________ - Artichoke “À La Barigoule”
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Comté Cheese, Périgord Black Truffle
Condrieu, Georges Vernay, 2019
____________________ - Seared Brittany Scallop, Jerusalem Artichoke
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Périgord Black Truffle, Onion Emulsion
Bouzeron, Domaine de Villaine, 2016
____________________ - Line Caught Sea Bass
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Oscietra Caviar Impérial De Sologne, Champagne Sauce
Sancerre, Alphonse Mellot , 2017
____________________ - Roasted Free Range Hen, Périgord Black Truffle
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Salsify, Chervil Root, Périgueux Sauce
Clos Vougeot, Jacques Prieur, 2012
____________________ - Périgord Black Truffle Coulommier
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Young Green Leaves Salad, Pedro Ximenez Vinaigrette
Ch teauneuf-du-Pape, Puy de Safre, 2016
____________________ - Raspberry, Vanilla Olive Oil Parfait
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Dill Aroma, Buttermilk Sorbet
Tawny Port, Dow’s, 20 yrs
____________________ - Menu THB 12,200++
- Prestige Wine Pairing THB 9,000++
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All prices are in Thai baht and subject to 10% service charge and 7% government tax.
Not included in menu price - Please note that prices and items might be changed without prior notice.