Season of Summer
Chef’s Tasting Menu
- Shima Aji “Sudachi Cured”
-
Striped Jack, Cucumber, Dill
Saumur "Insolite" 2017 - Thierry Germain
_____ -
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
Pessac-Léognan Grand Cru Classé 2002 - Château Olivier
_____ -
Murasaki Uni “Pie” -
White Sea Urchin, Sweet Corn, Popcorn
Champagne Bollinger "La Grande Année", brut 2014
_____ -
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" 2019 - Alain Voge
_____ -
Guinea Fowl & Foie Gras “Duo” -
Shine Muscat, Ginger Confit, Verjus Jus
Châteauneuf-du-Pape "Habemus Papam"2013 - Domaine Santa Duc
_____ -
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
_____ -
Summer 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: Château Margaux 2009 1er Cru Classé
with Main Course THB 3,500 Additional Australian Black Truffle THB 500
All prices are exclusive of 10% service charge & 7% VAT