Chef’s Table – Vegetarian Tasting


Buckwheat Salad
Buttermilk Jelly, Cauliflower, Cilantro Sake Kozaemon, Junmai GinjoDeutz, Blanc de Blancs, 2014

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Organic Scrambled Egg
Tomato Fondant, Fennel, Green Curry Emulsion Grüner Veltliner “Charming”, Laurent V & Sophie, 2016Pinot Gris, Léon Beyer, 2015

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Beetroot Texture Risotto
Blackcurrant, Juniper Berry Sauce Shiraz, St.Hugo, 2013Zinfandel, Heitz Cellar, 2014

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Potato Gnocchi
Black Truffle Tapenade, Leek & Celery Morey-St. Denis 1 er Cru, D om Remoissenet, 2013Vosne-Romanée, Joseph Drouhin, 2015

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Eggplant Ravioli
Ratatouille, Smoked Mediterranean Combination Salmos, Familia Torres, 2013Château Lynch-Bages, 2014

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Cheese Selection
Jean-François Antony, Eleveur de Fromages Sommelier Wine Selection

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Vanilla Duo Millefeuille
BBQ Smoked Ice Cream, P.X. crémeux Madeira “Verdelho”, Blandy’s, 5 yrsTawny Port, Dow’s, 20 yrs

Or
Crispy Honeycomb
Confit Bergamot, Earl Grey Sorbet Monbazillac, Château Le Thibaut, 2015Sauternes, Carmes de Rieussec, 2015
Menu THB 7,900
Discovery Wine Pairing THB 4,500 / Prestige Wine Pairing THB 6,900 All prices are in Thai baht and subject to 10% service charge and 7% government tax.
Not included in menu price