Chef’s Table – Vegetarian Tasting
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Buckwheat Salad -
Buttermilk Jelly, Cauliflower, Cilantro
Sake Kozaemon, Junmai GinjoDeutz, Blanc de Blancs, 2014
________________ - Organic Scrambled Egg
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Tomato Fondant, Fennel, Green Curry Emulsion
Grüner Veltliner “Charming”, Laurent V & Sophie, 2016Pinot Gris, Léon Beyer, 2015
________________ - Beetroot Texture Risotto
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Blackcurrant, Juniper Berry Sauce
Shiraz, St.Hugo, 2013Zinfandel, Heitz Cellar, 2014
________________ - Savoy Cabbage “Embeurrée”
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Potato Gnocchi, Wild Mushroom, Aromatic Vinaigrette
Assyrtiko, Jim Barry, 2018Riesling “Cuvée Frédéric Emile”, Trimbach, 2007
________________ - Eggplant Ravioli
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Ratatouille, Smoked Mediterranean Combination
Salmos, Familia Torres, 2013Château Lynch-Bages, 2014
________________ - Cheese Selection
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Jean-François Antony, Eleveur de Fromages
Sommelier Wine Selection
________________ - Chocolate Soufflé
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80% Markrin Cacao, Pear Variation
Moscato d’Asti “Nivole”, Michele Chiarlo 2017Beaumes-de-Venise “La Pastourelle”, Delas, 2015
________________ - Menu THB 7,900
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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