Seasonal Chef’s Table
Thai Harvest Edition I
Crafted by: Chef Alex
Amuse Bouche
Golden Pomelo Pearl
Compressed Nakhon Pathom pomelo | Lemongrass granita | Lime caviar:
First Course
Nam Dok Mai Mango Ceviche
White snapper cured in Thai lime | Green mango ribbons | Thai basil oil | Young coconut espuma
Second Course
Chiang Mai Tomato Essence
Heirloom tomato gazpacho | Smoked shallot petals | Butterfly pea gelée
Third Course
River Prawn and Khao Hom Mali Risotto
Ayutthaya river prawn | Jasmine rice risotto | Tom kha espuma | Kaffir lime dust
Fourth Course
Pla Duk Lard Prik Nouveau
Crisped catfish threads | Tamarind caramel | Pickled green papaya | Micro coriander | Fishbone tuiles
Main Course
Isaan Wagyu Short Rib
Homemade red curry-glazed wagyu | Grilled baby corn | Sticky rice tuile | Tamarind jus
Pre – Dessert
Frozen Roselle Sorbet Bonzai
Roselle Sorbet | Clay citrus parfait | Lychee air | Ginger shards | Chocolate bonzai
Finale
Coconut Pandan Mille-Feuille
Pandan crème légère | Coconut sablé | Salted palm sugar caramel | Puff pastry
Mignardises
Kaffir Lime Macaron| Dried Longan Truffle | Khanom Mo Kaeng Bite | Tom Yum Tea
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Net Price