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 - Blue Lobster Forestière
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Marine Béarnaise Sauce
Chardonnay ”Piodilei”, Pio Cesare, 2016Puligny-Montrachet, Joseph Drouhin, 2014
____________________ - Roasted Scallop
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Watercress Coulis, Black Truffle, Iberico Ham Cream
Nuits-Saint-Georges 1 er Cru “Aux Perdrix”, Dom. Des Perdrix, 2016
____________________ - Rice Smoked Challans Duck
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Pumpkin, Chestnut, Sweet Spices
Alion, Vega Sicilia, 2014Château La Conseillante, 2008
OR - Wild Venison Fillet
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Parsnip, Shiso, Cocoa Sauce
Salmos, Familia Torres, 2013Château Lynch-Bages, 2014
____________________ - Cheese Selection
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Jean-François Antony, Eleveur de Fromages
Sommelier 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
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