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 7th to the 18th of May 2019
5 courses for 29USD or 6 courses for 34USD
only available in the 34USD menu

 

Tasting Menu 1

Amuse-bouche

 

Slow cooked beef cheek salad with round eggplant,

tamarind, crispy jerky, caramelized coconut milk emulsion

 

Rice wine and Kurata red pepper steamed Mekong langoustine,

Makassar fruit dressing 

 

Sanday fish yellow curry with dry chili braised peanuts,

herbs and water mimosa

 

Pan fried quail filets and slow cooked legs, cabbage,

home made oyster sauce and “vegan chicken powder”

 

Cambodian wild cinnamon churros, palm sugar reduction,

burnt black sticky rice whipped cream

 

Tasting Menu 2

Amuse-bouche

 

Pickled mango marinated prawns salad with herbs,

green and ripe mango, puffed rice

 

Duck confit, mushrooms and holy basil crispy rice crêpe,

shiny cresson, burnt garlic and wild mangosteen condiment

  

Barbecued pork ribs sour soup in Vietnamese style,

pineapple, tomato and lotus stems

 

Tonle Sap croaker fish, creamed amaranth, pumpkin,

loofah, lemon basil and deep-fried taro

  

Caramelized banana and peanut crumble,

dark chocolate light ganache and peanut nougatine

 

 *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.