Season of Summer
Chef’s Tasting Menu
- Shima Aji “Sudachi Cured”
-
Striped Jack, Cucumber, Dill
Saumur "Insolite" 2017 - Thierry Germain
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Aori Ika “Mousseline” -
Bigfin Reef Squid, Zucchini Blossom, Caviar
Sake Junmai Daiginjo 20% "Dreams Come True"- Born
OR -
Megai Awabi “Saké Steamed” -
Red Abalone Risotto, Haricot Vert
Meursault 1er cru "Blagny" 2019 - Vincent Girardin
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Ensui Uni “Pie” -
Salted Water Sea Urchin, Sweet Corn, Popcorn
Champagne Bollinger "La Grande Année", brut 2014
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Managatsuo “Mi-Cuit -
Butterfish, Kobashira, Artichoke Barigoule, Salicornia
Pfalz Spätburgunder "Steinwingert" 2015 - Friedrich Becke
OR -
Kijihata “Á La Plancha” -
Red Spotted Grouper, Kegani, Fennel, Bisque
Saint-Péray "Fleur de Crussol" 2013 - Alain Voge
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Guinea Fowl & Foie Gras “Duo” -
Shine Muscat, Ginger Confit, Verjus Jus
Châteauneuf-du-Pape "Habemus Papam" 2016 - Domaine Santa Duc
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Niigata Murakami Wagyu Beef “Grilled Over Charcoal -
Octopus, Potato, Horseradish, Watercress
Pauillac 2ème Cru Classé 2016 - Château Pichon Baron
OR -
Pyrénées Lamb “Hatcho Miso Crusted” -
Baby Eggplant, Manganji Pepper, Kalamata Olive
IGP Saint-Guilhem-le-Désert 2017 - Mas Daumas Gassac
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Mariguette Strawberry “Carpaccio & Confit -
Hojicha Cream, Crumble & Sorbet
Umeshu Fukuume Benten
OR -
Markrin 80% Chocolate “Déclinaison” -
Mousse, Crémeux, Wasabi Parfait
Tokaji "5 Puttonyos" 2013 - Oremus
_____ - Menu THB 7,700
- Wine Pairing THB 7,700 Upgrade Wine Pairing with Château Margaux 2009 for the Main Course (+3,500THB) All prices are exclusive of 10% service charge & 7% VAT