Chef’s Table – Chef’s Tasting Menu


Vaucluse Green Asparagus, Citrus Medley
Parmesan, Black Olive Confit Jacquesson, Dizy – Terres Rouges, Récolte 2013

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

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Scottish Langoustine, Crispy Sweetbread
Fennel Confit, Light Emulsion Saint- Joseph Blanc, André Perret, 2018

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

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Seared Quercy Foie Gras
Elderberry, Rhubarb, Celery Mosel-Riesling, Auslese, Sybille Kuntz, 2019

OR
Frog Leg Fricassée
Parsley, Spring Garlic, Old Balsamic Vinegar Puligny-Montrachet, 1er Cru, Michel Bouzereau, 2019

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Wild John Dory
Zucchini, Cucumber, Mint, Virgin Sauce "Y" by Château d’Yquem, 2018

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

OR
Beef Tenderloin, White Asparagus
Dark Beer, Black Garlic, Braised Ox Jus "Ornellaia" Tenuta dell’Ornellaia, 2018

OR
Rice Smoked Challans Duck
Carrot, Edamame, Sichuan Pepper Château Pavie, 1er Grand Cru Classé, 2008

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

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Green Apple Confit, Buckwheat Texture
Apple Basil Sorbet Sauternes, Carmes de Rieussec, 2015

OR
Arabica, Black Lemon Delight
Chocolate Crémeux, Cocoa Cappuccino Ratafia de Champagne, "Solera 90-13", Henri Giraud

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Menu THB 8,400
Prestige Wine Pairing THB 7,400
All prices are in Thai baht and subject to 10% service charge and 7% government tax.
Not included in menu price