DECEMBER 31
This 10-course menu by Chef Jessada “Pod” Khruapunt highlights the art of Thai charcoal cooking. A welcome glass of Delamotte NV Brut Champagne and access to our New Year’s Eve Countdown Party are included.
THB 23,000 per guest, THB 12,000 per child Ages 5–11
- SMALL BITES
- BETEL LEAVES TART - Ginger, Palm Sugar, Peanut
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- SQUID WITH SALTED EGG - Smoked Squid, Yolk, Bitter Lime Kosho
- TO START
- SMOKED FISH WITH BASIL FOAM - Smoked Daily Catch, Chili, Pineapple
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- YELLOW CRAB CURRY - Blue Swimmer Crab, Coconut, Barley
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- GRILLED MANTIS WITH GANGSOM - Heart of Palm, Carrot & Orange Sauce
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- AGED RED GROUPER - Celtuce, Basil, Spicy Ivy Gourd
- SOUP
- ORGANIC CHICKEN WITH YOUNG TAMARIND LEAVES - Tomato, Galangal, Young Tamarind
- GRILLED MEAT AND FISH
- AGED THAI WAGYU WITH JEAW HON JUS - Grilled StriploinTendon, Beef Jus
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- OR
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- AGED KHAO YAI DUCK WITH JEAW HON JUS - Pickled Bengal Currant, Duck Sausage, Duck Jus
- DESSERT
- CHIANG MAI STRAWBERRY ABD TORCH GINGER ICE CREAM - Pineapple, Sorrel, Tarragon
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- THAI BANANA SPRIT - Poached Banana, Smoked Caviar, Coconut
Prices are in Thai baht, and subject to 10% service charge and applicable government tax. Menu items are subject to change without prior notice.