Chef’s Table – Chef’s Tasting Menu

Royal Oyster, Caviar, Beetroot Salad
Beef Jelly, Smoked Fresh Cream Champagne Grand Cru, Duval-Leroy

Crispy Marinated Wild Red Shrimp
Caviar Impérial De Sologne, Aromatic Leaves Champagne Grand Cru, Duval-Leroy

Bichotan Grilled Alaskan King Crab
Celery Remoulade, Head Jus Loire Valley, Domaine de L’Écu, 2020

Smoked Scottish Salmon, Shiso Condiment
Cauliflower, Red Wine Vinaigrette Alsace, Roche Calcaire, Zind–Humbrecht, 2020

Brittany Lobster Fricassee
Green Pea Chawanmushi, Light Emulsion Saint-Joseph, Pierre Gaillard, 2019

Seared Langoustine, Grilled Fennel, Caviar
Seasonal Garden Condiment, Head Jus Infusion Loire Valley, Didier Dagueuneau, 2017

Seared Sea Bream, Broccoli Duo
Australian Black Truffle Aromatic Reduction Meursault, Antoine Jobard, 2020

Wild John Dory, Artichoke “À La Barigoule”
Marigold, Tomato, Mediterranean Scent Jura Arbois, Pélican, 2020

Challans Duck Breast, Turnip “Tatin”
Fir Bud, Tangy Reduction, Natural Jus Saumur-Champigny, Thierry Germain, 2021

Milk Fed Veal, White Asparagus
Morel Mushroom, Sorrel, Natural Brown Jus Hermitage “La Chapelle”, Paul Jaboulet, 2014OR

Premier Grand Cru Classé of Pessac-Léognan, Château Haut-Brion, 2015 – Add THB 3,500

Matured Cheese Board Selection
Sommelier Wine Selection

Rhubarb Confit Vacherin
Coconut Ice Cream, Jasmine Infusion Alsace, Gewurztraminer, Gustave Lorenz, 2020

Coffee Flower, Dark Chocolate Textures
Green Cardamom Scent Tawny Port, Dow’s, 20 years

Vanille Bleue Tart
Ruby Pomelo Mosaic, White Beer Sorbet Vin de Constance, Klein Constantia, 2016

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
Please note that prices and items might be changed without prior notice.