– – – Sample Menu One – – –
Whole flash fried wild sea bass served in a tamarind and ginger broth, young coconut and crisp lime leaves.
Boneless Master stock Poached baby chickens. With a Thai herb and chilli garnish.
Traditional Thai green mango and papaya salad finished with roasted peanuts and a sour spicy dressing.
Wok tossed asparagus tips, oyster mushrooms and tamari.
Roasted tiger prawn and salted eggplant salad. Sesame, and white miso dressing.
Wild red rice with toasted coconut and lemon grass
Sticky rice and mango wrapped in pandan leaves
Sphere of spring pea veloute, Serrano ham and powdered fetta.
Popcorn shrimp with kimchi mayo.
Salad of Heirloom carrots, butter milk soaked croutons,
Lebane and zatar.
Salmon Carpaccio with pickled cucumber yuzu.
Sous vide Waygu fillet, jureslium artichoke and garlic puree
Candied beets and a spiced red wine jus.
Watermelon and vodka granita shot.
Individual raw vegan cheese cake made from cashew cream mango and dates