Chef’s Table – Chef’s Tasting Menu
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Vaucluse Green Asparagus, Citrus Medley -
Parmesan, Black Olive Confit
Jacquesson, Dizy – Terres Rouges, Récolte 2013
OR - Royal Oyster N°2, Kristal Caviar
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Hazelnut, Shiso, Nashi Pear
Jacquesson, Dizy – Terres Rouges, Récolte 2013
____________________ - Scottish Langoustine, Crispy Sweetbread
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Fennel Confit, Light Emulsion
Saint- Joseph Blanc, André Perret, 2018
OR - Morel Mushroom, French Bean Tartlet
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Poached Egg Yolk, Pedro Ximénez Vinaigrette
Château-Chalon, Bénédicte & Stéphane Tissot, 2014
____________________ - Seared Quercy Foie Gras
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Elderberry, Rhubarb, Celery
Mosel-Riesling, Auslese, Sybille Kuntz, 2019
OR - Frog Leg Fricassée
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Parsley, Spring Garlic, Old Balsamic Vinegar
Puligny-Montrachet, 1er Cru, Michel Bouzereau, 2019
____________________ - Wild John Dory
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Zucchini, Cucumber, Mint, Virgin Sauce
"Y" by Château d’Yquem, 2018
____________________ - Red Mullet, Bouillabaisse Scent
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Poivrade Artichoke, Tomato Condiment
"Ornellaia Bianco" Tenuta dell’Ornellaia, 2018
OR - Beef Tenderloin, White Asparagus
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Dark Beer, Black Garlic, Braised Ox Jus
"Ornellaia" Tenuta dell’Ornellaia, 2018
OR - Rice Smoked Challans Duck
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Carrot, Edamame, Sichuan Pepper
Château Pavie, 1er Grand Cru Classé, 2008
____________________ - Cheese Selection
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Jean-François Antony, Eleveur de Fromages
Sommelier Wine Selection
____________________ - Green Apple Confit, Buckwheat Texture
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Apple Basil Sorbet
Sauternes, Carmes de Rieussec, 2015
OR - Arabica, Black Lemon Delight
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Chocolate Crémeux, Cocoa Cappuccino
Ratafia de Champagne, "Solera 90-13", Henri Giraud
____________________ - Menu THB 8,400
- Prestige Wine Pairing THB 7,400
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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