Chef’s Table – Chef’s Tasting Menu
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Marinated Mackerel -
Kristal Caviar, Tangy Cucumber, Jasmine Aroma
OR - Sea Urchin Bavarois, Watercress Coulis
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Confit Egg Yolk, Bergamot Scent
Champagne Deutz, Blanc de Blancs, 2016
____________________ - Organic Farm Poached Egg
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Périgord Black Truffle, Cabbage Textures
Mas de Daumas Gassac Blanc, 2019
OR - Pressed Seasonal Vegetables
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Périgord Black Truffle, Wild Mushroom
Sancerre, “Le Grand Rochoy”, Laporte, 2018
____________________ - Seared Duck Foie Gras
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Butternut Squash, Chestnut, Seasonal Bouillon
Gewurztraminer, “Réserve”, Willm, 2016
OR - Scottish Langoustine, Crispy Sweetbread
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Fennel Confit, Shellfish Emulsion
Pinot Gris, Léon Beyer, 2015
____________________ - Roasted Lobster
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Beetroot, Black Berries, Hibiscus Aroma
Condrieu, “La Galopine”, Delas, 2016
OR - Line Caught Sea Bass
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Royal Caviar Champagne Sauce
Riesling “Cuvée Frédéric Emile”, Trimbach, 2007
____________________ - Challans Duck Breast
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Marbled Celeriac, Apple, Cardamom Scent
Château La Conseillante, 2008
OR - Venison Fillet
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Salsify Texture, Poivrade Sauce
Côte-Rôtie, Château d’Ampuis, E.Guigal, 2013
____________________ - Cheese Selection
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Jean-François Antony, Eleveur de Fromages
Sommelier Selection
____________________ - Chocolate Experience
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80% Dark Chocolate Soufflé, Cocoa Sorbet
Tawny Port, Dow’s, 20 yrs
OR - Corsica Clementine Salad
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Maple Syrup Mousse, Casette Nougatine
Sauternes, Carmes de Rieussec, 2015
____________________ - Menu THB 7,900
- Prestige Wine Pairing THB 6,900
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All prices are in Thai baht and subject to 10% service charge and 7% government tax.
Not included in menu price