Chef’s Table – Chef’s Tasting Menu

Royal Oyster N°2, Kristal Caviar
Hazelnut, Shiso, Nashi Pear Jacquesson, Dizy – Terres Rouges, Récolte 2013

Obsiblue Prawn, Cauliflower
Coconut Panna Cotta, Caviar, Lemon Aroma Jacquesson, Dizy – Terres Rouges, Récolte 2013

Scottish Langoustine, Crispy Sweetbread
Fennel Confit, Shellfish Emulsion Pinot Gris, Grand Cru, Mark Kreydenweiss, 2018

Morel Mushroom, French Bean Tartlet
Poached Egg Yolk, Pedro Ximénez Vinaigrette Château-Chalon, Bénédicte & Stéphane Tissot, 2014

Frog Leg Fricassée
Parsley, Spring Garlic, Old Balsamic Vinegar Chassagne-Montrachet, 1er Cru, D. Remoissenet, 2014

Seared Quercy Foie Gras
Elderberry, Rhubarb, Celery Mosel-Riesling, Spätlese, N. Weis, St.Urbans-Hof, 2016

Red Mullet, Bouillabaisse Scent
Poivrade Artichoke, Tomato Condiment "Ornellaia Bianco" Tenuta dell’Ornellaia, 2018

Wild Turbot
Green Pea, Verbena Oil, Cockle Salsa "Y" by Château d’Yquem, 2018

Roasted Challans Duck With Fig
Beetroot Texture, Oxalis Château Pavie, 1er Grand Cru Classé "A", 2014

Beef Tenderloin, White Asparagus
Dark Beer, Black Garlic, Braised Ox Jus "Ornellaia" Tenuta dell’Ornellaia, 2018
Château Cheval Blanc, 1er Grand Cru Classé "A", 2009 – Add THB 3,500

Cheese Selection
Jean-François Antony, Eleveur de Fromages Sommelier Wine Selection

Burlat Cherry Fantasy, Basil Leaf
Confit Lime, Beer Sorbet Sauternes, Carmes de Rieussec, 2015

Arabica, Black Lemon Sorbet
Cardamom Chocolate Crémeux, Cappuccino Ratafia de Champagne, "Solera 90-13", Henri Giraud

Menu THB 9,200
Prestige Wine Pairing THB 9,000
All prices are in Thai baht and subject to 10% service charge and 7% government tax.
Not included in menu price