Chef’s Table – Chef’s Tasting
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Pigeon Pâté en Croûte -
Foie Gras, Black Truffle, Prune Jam
Champagne Pol Roger ‘Rich’, Demi-Sec, N.V.
OR - Sea Bream Tartare
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Clams, Buttermilk Jelly, Avruga Caviar
Sake Shimeharitsuru, Junmai GinjoDeutz, Blanc de Blancs, 2014
____________________ - Scottish Langoustine, Sweetbread
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Fennel Confit, Shellfish Emulsion
Grüner Veltliner “Charming”, Laurent V & Sophie, 2016Pinot Gris, Léon Beyer, 2015
____________________ - Seared Foie Gras
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Beetroot Texture, Blackcurrant Berries
Shiraz, St.Hugo, 2013Zinfandel, Heitz Cellar, 2014
OR - Flashed Scallop
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Black Truffle Tapenade, Leek Texture
Chardonnay ”Piodilei”, Pio Cesare, 2016Puligny-Montrachet, Joseph Drouhin, 2014
____________________ - Meunière Sole Fillet
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Carrot, Kumquat, Cumin Sauce
Tokaji Dry, “Mandolas”, Oremus, 2015Condrieu, “La Galopine”, Delas, 2016
____________________ - Rice Smoked Challans Duck
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Pumpkin, Chestnut, Sweet Spices
Alion, Vega Sicilia, 2014Château La Conseillante, 2008
OR - Milk Fed Veal
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Broccoli, Oyster Condiment, Natural Jus
Morey-St. Denis 1 er Cru, D om Remoissenet, 2013Vosne-Romanée, Joseph Drouhin, 2015
____________________ - Cheese Selection
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Jean-François Antony, Eleveur de Fromages
Sommelier Selection
____________________ - Vanilla Duo Millefeuille
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BBQ Smoked Ice Cream, P.X. Crémeux
Madeira “Verdelho”, Blandy’s, 5 yrsTawny Port, Dow’s, 20 yrs
OR - Crispy Honeycomb
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Confit Bergamot, Earl Grey Sorbet
MoMonbazillac, Château Le Thibaut, 2015Sauternes, Carmes de Rieussec, 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