Menu

Our tasting menus change every  two weeks on Tuesday to ensure we make the most of Cambodia's freshest seasonal produce and depending on the availability at the market (we don't offer 'à la carte')

Vegetarians and vegans are most welcome; we can prepare an alternate menu for you by request

Food selection from the 12th to the 23rd of March 2019


5 courses for 27USD or 6 courses for 31USD
only available in the 31USD menu

Tasting Menu 1

Amuse-bouche

  

Lotus root, stem and seeds salad with Mekong langoustine,

lemon basil and spicy tomalley emulsion

  

Steamed maam with minced pork, egg and holy basil,

herbs, flowers and local crudités

  

Beef cheek and oxtail broth with lime,

charcoal burnt green papaya and shiny cresson

 

 Tonle Sap croaker fish green curry with pumpkin,

creamed amaranth, round eggplant and winged beans

 

 Brioche and pandan French toast,

dark chocolate light ganache and sesame tuile

Tasting Menu 2

Amuse-bouche

 

 Crispy duck confit fried rice salad with herbs

  

Salted lime oil slow cooked sanday fish, chrysanthemum,

Pailin asparagus and fresh tofu cream

 

 Prawn, calamari and clam sour soup with rice paddy herbs,

pineapple, tomato, winter melon and water lily

  

Fermented soy beans marinated barbecued pork ribs,

fresh, steamed and pickled cabbages salad

 

 Jackfruit and coconut rice dumpling, jackfruit seeds cookie dough,

jackfruit liquor steamed sponge cake and jackfruit chips

 *Please alert us in advance if you have any particular dietary requirements. Our regular menu may contain nuts, pork, or seafood, but with advance notice we can accommodate those who cannot eat these foods.

However, because small amounts of garlic and chili are fundamental to Cambodian cuisine, we regret that we are unable to offer a menu that does not include those ingredients.

In addition, please note that Cambodian food contains fish sauce and other fish products in most dishes. If you must avoid fish, we recommend arranging in advance for a vegetarian menu.