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 5th to the 16th of February 2019


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

Tasting Menu 1

Amuse-bouche

  

Crispy duck confit and charcoal burnt green papaya salad,

rice paddy herb, shiny cresson and wild mangosteen condiment

  

Braised prahok and smoked fish, coconut and minced pork,

herbs, flowers and local crudités

  

Beef cheek sour yellow curry with chili and holy basil,

round eggplant, water celery and deep fried prik leaves

  

Kay fish filet with young cauliflower and creamed amaranth,

lemon basil, crispy ambok and light clams emulsion

 

 Fresh and candied pomelo crêpe,

brioche, Passion fruit curd and sorbet

Tasting Menu 2

Amuse-bouche

 

Fresh and fermented watermelon salad with herbs,

pan fried Tonle Sap croaker fish and toasted coconut

  

Slow cooked chicken saraman with peanuts in banana leaf

   

Prawn soup “out of the pot” with green star fruit,

green tomato, water lily stem and hard boil egg

  

Three rice porridge with turnip, mushrooms and pickled cabbage,

slow cooked pork shank and crispy belly

 

 Cambodian wild cinnamon dark chocolate light ganache,

puffed rice and caramelized cashew nuts

 *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.