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 11th to the 22nd of December 2018
5 courses for 27USD or 6 courses for 31USD
only available in the 31USD menu

Tasting Menu 1



 Lemongrass marinated roasted chicken salad,

stone sapodilla, winged beans, peanuts and herbs


Seared Koh Kong scallops with glazed turnip,

aged salted lime jam and garlic tofu cream


Chhlang fish jungle curry with Cambodian green giant eggplant,

holy basil, wild mangosteen leaves and pounded pea eggplant


Caramelized palm sugar slow cooked refried pork shank,

fresh green peppercorn and young cauliflower


Baked pumpkin pudding with aged rum and Banteay Srey vanilla,

toasted coconut whipped cream and pumpkin seeds pralines

Tasting Menu 2



 Tonle Sap croaker fish on a dry Vietnamese soup,

lotus stem, pineapple, winter melon and green tomato


Pan fried prahok with minced pork and egg,

herbs, flower and local crudités


 Beef cheek saraman, coconut tree heart,

peanuts, deep fried shallots and crispy jerky


Fresh rice flake porridge with tiger prawn,

mushrooms, loofah, creamed amaranth and lemon basil


 Cambodian wild cinnamon and dark chocolate light ganache,

puffed rice and caramelized cashew nut


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.