Seasonal Chef’s Table
Rainy Thai Harvest Edition II
crafted by: Chef Alex
I. Amuse Bouche
Chiang Mai Honey Bee Tuile
Whipped feta cream | Chiang Mai raw honey caviar | mango and beetroot gel | lemon tuile | lemongrass mist
II Harvest Starter
Ayutthaya River Prawn Aurora
Zesty Nakhon Pathom pomelo salad | poached river prawns | Thai herbal glazed | mango sphere | pineapple caviar
III. Comforting Soup
Northern Coconut Pumpkin Velouté
Fresh coconut cream and silky pumpkin from Northern Thailand | garnished with pumpkin seeds and basil foam | presented in a natural coconut shell.
IV. From the Sea
Coconut – Tamarind Grouper Roulade
Sous vide 50°C grouper | lemon and apple-fennel slaw, tossed in a yuzu-lemon vinaigrette | mixed citrus
V. Palate Cleanser
Apple – Mint Granita
Shaved apple-mint granita | toasted flakes | rose foam
VI. From the Land
Charoen Duck Breast in Lychee Reduction
Sous vide 54°C duck breast and seared for perfection | basil oil encapsulated in an edible sphere | poached beetroot | lychee reduction | roasted pineapple
VII. Pre-Dessert
Andaman Island
Edible rock formation | golden fish bone tuile filled with lime-peppermint cream | cherry and raspberry mousse | blue ocean coconut water
VIII. Dessert
Forbidden Tree
A delicate layering of coconut sablé and fresh mixed citrus, nestled beneath rich chocolate soil. Crowned with a quenelle of green apple crème diplomate, and adorned with a hand-crafted chocolate tree topped with ethereal
rose foam. Encircled by toasted Italian meringue for a touch of warmth and contrast. Served with a fresh cherry filled with tangy passionfruit mousse.
IX. Harvest Mignardises
Rainforest Jewels Selection
Mango macaron, pandan truffle, coconut financier, buddha bless tea
Total Calories Content=
0
0