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 Pessac-Léognan Grand Cru Classé 2002 - Château Olivier


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Murasaki Uni “Pie”
White 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" 2019 - Alain Voge


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Guinea Fowl & Foie Gras “Duo”
Shine Muscat, Ginger Confit, Verjus Jus Châteauneuf-du-Pape "Habemus Papam"2013 - 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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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


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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