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 22nd of January to the 2nd of February 2019

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

Tasting Menu 1



Pan fried beef tongue, Cambodian green giant eggplant,

local thyme, polygonum, prahok and cashew nut emulsion


Mushrooms, toasted rice and basil crêpe with prawn,

bean sprouts, spicy shrimp paste condiment


Caramelized palm sugar braised pork shank with Kampot star anise,

fresh bamboo and crispy breast


 Tonle sap croaker fish with cabbage rolled cabbage,

Chinese celery, deep fried garlic and fermented soy bean emulsion


Steamed dark chocolate cake, fresh rice noodles,

coconut milk, pandan whipped cream and salted sesame powder

Tasting Menu 2



 Sanday fish filet, elephant ear taro stem salad

spicy pounded toasted sesame and rice paddy herb


 Holy basil and peanuts stuffed grilled frog,

chili and green tomato relish 


 Rice paddy crab and Mekong langoustine soup with tamarind shoots,

lemon basil, pumpkin fruit and leaves


 Crispy duck confit curry with fresh rice vermicelli,

sweet tamarind dressing, crudités and green chili


 “Iced coffee with milk”

 *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.