NEW YEAR’S EVE

TASTING MENU

6 COURSE

I

foie gras and turkey nest

Hand-roughly chopped seared foie gras folded with turkey, shallots, chili, tomato, crème fraîche, fresh lime, and a cilantro seasoning crumble.

II

gravlax mosaic

Cured with green mango and fresh herbs, complemented by beetroot, orange, and Norwegian brown goat cheese.

III

chicken and mushroom

A refined cream of chicken bone stock with heirloom mushrooms, fresh cream, and black truffle.

IV

Non-Alcoholic Limoncello Granita

A refreshing limoncello-style granita topped with mango spiced cream.

V

guest’s choice – main course

A. FIRE-KISSED ALASKAN KING CRAB

Half-shell Alaskan king crab lightly kissed by fire, infused with lemongrass and Harahorn Pink Gin, finished with a kaffir lime emulsion, and white miso.

B. A5 KAGOSHIMA STEAK – MEDIUM

A5 Kagoshima tenderloin steak served medium, accompanied by baked wild purple sweet potato and Spanish romesco.

VI

banana brulee

Banana and wild purple sweet potato folded with cream, finished with berry coulis and burnt sugar on top.

Complimentary Welcome Toast Drink

Prosecco glass

drink packages – optional

THB 3,500 curated drink package

THB 4,600 free-flow drink package for the full evening

NET

Vegetarian or non-seafood pathways are available with advance notice.

🕕 Seating from 6:00 p.m. onwards (limited seats)

👔 Dress code: Elegant festive attire