Food images presented here may be from previous menus and are thus, possibly not represented on the current menu.
share07 July - 03 August 2010
Sunday – Thursday: 1,450 THB
Friday – Saturday: 1,850 THB
beginnings
- Piquillo pepper, filled with a roasted almond and artichoke puree on a smooth celeriac sauce
- Red clayed crayfish on prawn bisque jelly with macadamia and water chest nut puree
mains
- Lamb loin, potato and cauliflower Korma
- Herb rag pasta with slow braised pork ragout
- Wild mushroom and blue cheese frittata with rocket, parmesan and balsamic
- Jasmine tea smoked salmon with braised shitake mushrooms and baby bok choy
desserts
- Honey baked quince with warm crepes and vanilla bean ice cream
- Millefeuille of tropical fruit with banana and brown sugar cream and passion fruit ice cream
Beginnings
- Freshly shucked clam clove premium oyster (west coast U.S.A) accompanied with eshallot and ginger dipping sauce and red bean paste dipping sauce
- Roast duck salad layered between crispy wonton skins with plum sauce
- Venison carpacio with an asian salad and roasted rice cake
Mains
- Rolled sea bass fillet on black truffle mash with buttery asparagus
- Coriander glazed king prawns with roast pumpkin and tofu custard and spiced greens
Desserts
- Camembert cheese tart with pistachio crust, muscatel gelato and basil syrup
- Chocolate tart with raspberry sorbet and a vanilla anglaise
* Foie gras supplement 50gm 350 baht
* Optional Australian Wagyu beef tenderloin grade 6 marbling 500 baht per 100 gm/200 gm minimum order
Party of 12 persons or more
- Clam clove premium oysters
Classic Thai style or Natural 3/350 baht 6/700 baht
Silk
- Roast duck salad layered between crispy wonton skins with plum sauce
- Rolled sea bass fillet on black truffle mash with buttery asparagus
- Camembert cheese tart with pistachio crust, muscatel gelato and basil syrup
Supima
- Piquillo pepper, filled with a roasted almond and artichoke puree on a smooth celeriac sauce
- Jasmine tea smoked salmon with braised shitake mushrooms and baby bok choy
- Millefeuille of tropical fruit with banana and brown sugar cream and passion fruit ice cream
Satin
- Seared sea scallops with an Indian spiced dahl and fried leek
- Australian angus, 120 days grain fed with bubble and squeak, zucchini and garlic gratin and bearnaise sauce
- Honey baked quince with warm crepes and vanilla bean ice cream
*Foie gras supplement 50gm 350 baht
*Optional Australian Wagyu beef tenderloin grade 6 marbling
500 baht per 100 gm/200 gm minimum order
Four poster bed
- Red clayed crayfish on prawn bisque jelly with macadamia and water chest nut puree
- Roast duck salad layered between crispy wonton skins with plum sauce
- Lamb loin, potato and cauliflower Korma
- Chocolate tart with raspberry sorbet and a vanilla anglaise
Vegetarian option main
- Wild mushroom and blue cheese frittata with rocket, parmesan and balsamic