chef's pick
US$125.00
/pp restrictions kindly declined
/pp restrictions kindly declined
kaluga caviar served with scallion roti and salted duck egg 50 g tin
pork croquettes seasoned with northern curry paste, served with ajad pickles & bitter greens
winter citrus salad in a white soy + lime dressing topped with herbs, shallots, & peanuts
salad of fennel, green mango, and raw oysters in spicy cashew-lime dressing
lightly cured Nantucket bay scallops & shinko pear dressed in coconut milk + chili jam with cashews, celtuce, chili, & herbs
northern-style beef tartare seasoned with prik laab, crispy alliums, & herbs served with black rice crackers
issan-style mushroom laab tossed in jaew, herbs, & toasted rice powder served with lettuce cups
grilled Monterey squid in chili-lime dressing with sweet & succulent pork jowl, topped with peanuts, & cilantro served with sticky rice
mixed seafood curry grilled in a banana leaf served with crispy rice crackers
whole branzino, diced & fried, tossed with lemongrass, ginger, peanut, & chili served with assorted greens to wrap
slow cooked pork chop finished on the grill, slathered in nam jim jaew sauce, topped with herbs, & toasted rice powder served with sticky rice & lettuce to wrap
wok-charred cabbage in fish sauce & garlic
grilled chinese broccoli, fermented chili, & black trumpet mushrooms
chicken tossed in a sweet & spicy curry paste with romano beans, dried shrimp, salted duck egg & makrut
crispy eggplant in spicy bumbai curry with lemon basil & crispy shallots
tender lamb shank in massaman curry with blood orange & baby scallions
local dungeness crab in spicy southern curry with betel leaf & garlic noodles