Chef’s Table – Chef’s Tasting


Pigeon Pâté en Croûte
Foie Gras, Black Truffle, Prune Jam Champagne Pol Roger ‘Rich’, Demi-Sec, N.V.



OR
Sea Bream Tartare
Clams, Buttermilk Jelly, Avruga Caviar Sake Shimeharitsuru, Junmai GinjoDeutz, Blanc de Blancs, 2014

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Scottish Langoustine, Sweetbread
Fennel Confit, Shellfish Emulsion Grüner Veltliner “Charming”, Laurent V & Sophie, 2016Pinot Gris, Léon Beyer, 2015

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Seared Foie Gras
Beetroot Texture, Blackcurrant Berries Shiraz, St.Hugo, 2013Zinfandel, Heitz Cellar, 2014



OR
Flashed Scallop
Black Truffle Tapenade, Leek Texture Chardonnay ”Piodilei”, Pio Cesare, 2016Puligny-Montrachet, Joseph Drouhin, 2014

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Meunière Sole Fillet
Carrot, Kumquat, Cumin Sauce Tokaji Dry, “Mandolas”, Oremus, 2015Condrieu, “La Galopine”, Delas, 2016

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Rice Smoked Challans Duck
Pumpkin, Chestnut, Sweet Spices Alion, Vega Sicilia, 2014Château La Conseillante, 2008



OR
Milk Fed Veal
Broccoli, Oyster Condiment, Natural Jus Morey-St. Denis 1 er Cru, D om Remoissenet, 2013Vosne-Romanée, Joseph Drouhin, 2015

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Cheese Selection
Jean-François Antony, Eleveur de Fromages Sommelier 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 MoMonbazillac, Château Le Thibaut, 2015Sauternes, Carmes de Rieussec, 2015

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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