ice-cold Japanese noodle, mentsuyu dipping sauce, spring onions
Khmer’s take on massaman curry with organic rice
free-range duck breast, slow cooked and roasted with chilli and salt
basted in red khroeng spice, finished on coconut grill
sea bream fillet gently poached in vanilla butter, raw salad
seasonal berries, vanilla gelato
toasted oats, caramelised banana & natural yoghurt
home-made ricotta pancakes, mango, mint syrup
roasted chicken thigh in lemongrass & garlic, pickled vegetables, steamed white rice
short rice noodles stir-fried with marinated wagyu brisket, spring onions, chive leaves, fried duck egg