Chef’s Table – Chef’s Tasting Menu
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Royal Oyster N°2, Kristal Caviar -
Hazelnut, Shiso, Nashi Pear
Jacquesson, Dizy – Terres Rouges, Récolte 2013
OR - Obsiblue Prawn, Cauliflower
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Coconut Panna Cotta, Caviar, Lemon Aroma
Jacquesson, Dizy – Terres Rouges, Récolte 2013
____________________ - Scottish Langoustine, Crispy Sweetbread
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Fennel Confit, Shellfish Emulsion
Pinot Gris, Grand Cru, Mark Kreydenweiss, 2018
OR - Morel Mushroom, French Bean Tartlet
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Poached Egg Yolk, Pedro Ximénez Vinaigrette
Château-Chalon, Bénédicte & Stéphane Tissot, 2014
____________________ - Frog Leg Fricassée
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Parsley, Spring Garlic, Old Balsamic Vinegar
Chassagne-Montrachet, 1er Cru, D. Remoissenet, 2014
____________________ - Seared Quercy Foie Gras
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Elderberry, Rhubarb, Celery
Mosel-Riesling, Spätlese, N. Weis, St.Urbans-Hof, 2016
OR - Red Mullet, Bouillabaisse Scent
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Poivrade Artichoke, Tomato Condiment
"Ornellaia Bianco" Tenuta dell’Ornellaia, 2018
OR - Wild Turbot
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Green Pea, Verbena Oil, Cockle Salsa
"Y" by Château d’Yquem, 2018
____________________ - Roasted Challans Duck With Fig
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Beetroot Texture, Oxalis
Château Pavie, 1er Grand Cru Classé "A", 2014
OR - Beef Tenderloin, White Asparagus
- Dark Beer, Black Garlic, Braised Ox Jus "Ornellaia" Tenuta dell’Ornellaia, 2018
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Château Cheval Blanc, 1er Grand Cru Classé "A", 2009 – Add THB 3,500
____________________ - Cheese Selection
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Jean-François Antony, Eleveur de Fromages
Sommelier Wine Selection
____________________ - Burlat Cherry Fantasy, Basil Leaf
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Confit Lime, Beer Sorbet
Sauternes, Carmes de Rieussec, 2015
OR - Arabica, Black Lemon Sorbet
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Cardamom Chocolate Crémeux, Cappuccino
Ratafia de Champagne, "Solera 90-13", Henri Giraud
____________________ - Menu THB 9,200
- Prestige Wine Pairing THB 9,000
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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