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 4th to the 22nd of June 2019

5 courses for 29USD or 6 courses for 34USD

 Only available in the 34USD menu


Tasting Menu 1




Sour pork sausage salad with green guava, herbs,

lotus stems, cashew nuts and crispy belly


Fresh rice vermicelli and snakehead fish green curry,

banana blossom, green chili and sweet peanut sauce


Barbecued chicken soup with wild mushrooms,

bean sprouts, lime and saw tooth leaves


Mekong langoustine with pumpkin cake and purée,

pumpkin shoots, dry chili and tomalley emulsion


“Ice coffee with milk”

Tasting Menu 2




Lemongrass marinated prawn salad with santol fruit,

lemon basil, shrimp paste and caramelized palm sugar condiment


Crispy duck confit in “pong tia kone” style,

scrambled duck egg, black peppercorn and laksa leave


Sanday fish sour soup with tamarind shoots and water lily,

rice field crab broth and rice paddy herb


Pan fried beef tongue with shiny cresson and deep-fried garlic,

fermented tomato and homemade oyster sauce


Malabar plum and dark chocolate light ganache,

cocoa meringue and Malabar plum sorbet 

 *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.