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 8th to the 18th of January 2019

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

Tasting Menu 1



Stir-fried chicken salad with bean sprouts,

chili, toasted rice and mixed herbs


Barbecued sanday fish in wild betel leaves,

rice paddy herb, pickled green and ripe papaya salad


 Slow cooked beef cheek sour yellow curry with holy basil,

water mimosa and crispy jerky


Grilled eggplant with Mekong langoustine and minced pork,

puffed glass vermicelli and tomalley emulsion


Steamed sweet milk biscuit, Bantey Srey vanilla tomato compote,

Passion fruit sorbet and sesame tuile

Tasting Menu 2



Prawn and fruits salad with sweet peanut sauce

inspired by a recipe from HRH Princess Rasmi Sobhana


Black sticky rice porridge with crispy duck confit,

glazed turnip, pickled cabbage and Siem Reap sausage 


 Tonle Sap croacker fish proher soup with lemon basil,

creamed amaranth, loofah and smoked fish broth


Stir-fried boneless frog legs with home made oyster sauce,

lotus root, stem and seeds 


Jackfruit and sticky rice turmeric crêpe,

salted coconut powder and chocolate pot de crème


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.