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DINNER MENU

- Tidbits Menu -

duck liver butter | mandarin | brioche!"#$%&!'() | *+,-,")./0" | 1",'23&/4#56TIDBITS MENU - FROM THE LAND-Chef recommendation

“Thai Wagyu” smoked onion flan | torched bone marrow | pickled mushroom | brioche croutons78." 9%:95,/,;:%"<< | =1>/?)@>:%: =A#:.>0:!B.=7 | &/0#56 ;/@$3TIDBITS MENU - FROM THE LAND-

“Chef’s cheeky late-night snack” Smoked pork belly | stinky bean mayonnaise | sweet cherry tomato compote | pickled fıcus lacor buch leaves | pretzel crispy bread 9,@*.,6%C"/,;:%" | D%E:!"F.!,G#< | ,?!1H5!AI!65/J/4E9:.";5,GKA | L&B%>!84#&)53 |!K/A!M8 >/5& TIDBITS MENU - FROM THE LAND-

“Out of the forest” Seared venison carpaccio | vanilla poached black berries | fermented tamarind leaves relish !M4#/J!"HC5>:.3 >./J'26G6 | -&8N;!&5/J/4E8:>L":"088. | L&,?1.,5F5"9,%>TIDBITS MENU - FROM THE LAND-

''owl fısh tin'' Cured seasonal local fısh | sweet pickle garden vegetable | basil mayonnaise | toasted sourdough bread'8.$.,O)@>.89,%> | B%>)539:."5F5" | !&!M08!,!"M |1",'23M.:G):PJ'QC3 TIDBITS MENU - FROM THE SEA-Chef recommendation

“zero waste tiger prawn Tacos” Sauté garlic tiger prawns | fennel and blueberry kimchi | preserved kumquats>R+38.#!*H5B%)>/?!A4#, | !7"!"8 -8? &@8!&5/J/4E >0,P0 | *+,!'8H5>9:."TIDBITS MENU - FROM THE SEA-

Seared Hokkaido scallop | burned pink guava butter | chorizo oil!M4#/J95#!688J S5>=>G)|T/%E3*46,K@!B.!"# | "UC.,%"G6/0GMFTIDBITS MENU - FROM THE SEA-Chef recommendation

Mushroom tea | truffled Welsh rarebit !"#$%& | #'(!) *++), -. /+01#12(TIDBITS MENU -FROM THE FARM-

jellied tomato | stracciatella foam | basil oil (V) !P884E,?!1H5!AI | *$.!M4#!A88F. G7, | "UC.,%"L&G9/?K.TIDBITS MENU -FROM THE FARM-Chef recommendation

cashew nut cream | grape compote | croutons (VE);/4,!,N),?,F:390,K."$J | ;5,GK$ 53RF" | ;/@$53MJTIDBITS MENU -FROM THE FARM-

- Main course -

K.#=>F)U. -8? 72:>/.*J | 9%:95,$RW">%&9X+.T/%E" | -;/5A K@!/ | M5*=>F)U.-8?L&=A,JChef recommendation“Black chicken and foie gras” Black chicken and foie gras pie | braised saffron shallot | carrot puree | black chicken and thyme jus( Please allow 30 minutes! ใช้เวลา 30 นาที )

K5/J;65'!;8H5&G,8.* | !9N)7.3 K@!/ | ,%"T/%E35&>%&=1,%"!'() | ;.!,80"4 !;A65%K |M5*9,@ Molasses glazed pork chop | straw mushroom puree | duck fat roasted potato | cameline ketchup | pork jus

!M4#/J!"HC5->?*%""5> <| !"HC5->?>37Y | !P8,0C"$J < D%E:8%"!$.$RW" <| M5*>/?!A4#,)U. Chef recommendation“Lamb loin and lamb confıt” Pan seared lamb loin | lamb confıt bon bon | mint gel | braised peas | black garlic jus

เซียร์ปลากะพงแดง | ผักตามฤดูกาล | มันฝรั่ง พูเร นํ้ามันมะกอกธรรมชาติบริส ุทธ์ | แจ๊คเขวหล ิ่น ซอส Chef recommendationPan seared red snapper | spring vegetable | extra virgin olive oil potato puree | sauce Jacqueline

กุ้งลายเสือย่าง | หอยเชลล์ ทันดูรี ปลาหมึกยักษ์ตุ๋น | ข้าวรีซอตโตเลมอน “Seafood and lemon risotto” Grilled tiger prawn | tandoori spiced Hokkaido scallop | braised octopus | lemon risotto

72>A53X4E'R^" -8? ,0GM? /4M5$G$+ | !,8N)72>A53 |,?!1H5!AI>37Y Chef recommendationJapanese pumpkin and miso risotto | candy pumpkin seeds | confıt tomatoes (V)

$+">/?!A4#,$RW"=:"J1.: | D%E:1.:/,;:%" K@!/ | !9N)A5)>/5&Chef recommendationWhite wine braised leek | smoked white bean puree | deep fried mushroom (VE)

64* /.!;8N$$J #F.3 ,%"T/%E3 <| !M5/.G"F-S, <| B%>)53 (9%:95,, -$3>:. ) <| 53RF" <| 1",'23“Raclette” Potato | Serrano ham | pickle (onion, gherkins) | grapes | bread

->+,9,@$RW" | GK!8"$+.;/4, | M5* !>/G,8.$. | 9"%39,@>/5&Chef recommendationBraised pork cheek| creamy polenta | gremolata sauce | crispy pork skin

- Grill Station -Served with mushroom, grilled tomato, watercress, onion ring, hasselback potato and red wine glaze!"#$%&'$()*+,- !./01234, *5!67)!891234, :,+;)!<)$%!=$", .,;.)*8)0, * ,>?$,@4AB"!CDA-D/=, E;>%A04!+DC

Australian wagyu strip loin MB 6-7 (250 g)!"HC5:%: :.>0: 55*!$/!84# *$/0'85#"J MB 6-7 (250 >/%,)

Australian wagyu beef Flank MB 6-7 (250g) เนื้อวัว ออสเตรเลีย วากิว แฟรงค์ MB 6-7 6(250 กรัม)

Australian Tajima rib-eye steak MB 4-5 (250 g)!"HC5:%:*.#K%"ZRJ A.P0,F. 55*!$/!84# :.>0: /0&5.# MB 4-5 (250 >/%,)

Tuna steak premium Grade 3A (200 g)!"HC5'8.A@"F. !*$[> !>/)K/4!,4#, 3A (200 >/%,)

Grilled river prawns 3 or 6>R+3-,F"UC.# F.3 3 $%: 9/H5 6 $%:

Half chicken (400-600 g)=>F;/\E3$%: (400-600 >/%,)

- Please select one sauce from below, - Blue cheese sauce Peppercorn sauce Salsa Verde Béarnaise sauceHerb butter >/R_.!8H5> M5* 1 5#F.3M5*&@864* M5*-&/J!"* M5*!"#*,R "=K/M5*K/0>=A M5* M%8M. !:/J!)

-Flatbreads-

Garlic and thyme prawns | sweet cherry tomato sauce | ricotta cheese>/?!A4#,,L&=Z,J -8?>R+3 | M5*,?!1H5!AI!65/4E9:." | /0;5$$+. 64*

In house air cured pork belly | onion jam | watercress9,@*.,6%C"& F,$.,Z//,6.$0 | -#,9%:95, | :5!$5/J!;/*

Thinly sliced hot smoked lamb loin | mint and almond pesto | gouda cheese!"#$%&'()*""%'+,-.*" /*0"123 |,4"56 &7( %*7,%"86 !9):;< |!'282=>)Chef recommendation

- Side dishes -

garden salad | house dressing *8%)B%> | "UC.*8%)

Sauté spring vegetable B%)B%>$.,O)@>.8Creamy potato puree,%"T/%E3 K@!/

french fries | fermented tomato ketchup!7/"7/.# | M5*,?!1H5!AI-&&9,%> cheesy garlic bread1",'23>/?!A4#,64*

- Dessert -

!S8!M8"%A K./84" K.".;5$$. | "UC.B\C3)5>=,+'^.P.>!64#3/.#| 8 @>$?803'803 ;5,GKA Hazelnut praline panna cotta | wild flower honey from Chiang rai | bilimbi compote

K/R" -8? &/%E")4 M@!78F >%& =5I>/4,“Blast from the past” Prune and brandy souffle with its own ice cream(Please allow 25 minutes< L6+!:8. 25 ".A4)

แอปเปิ้ล และ ไซเดอร์ กับ มอลต์ ไอศกรีม5 “Tiramisu” apple and cider with malt ice cream

!P8L&,?1.,5F5" | =5I>/4,,?1.,9:." | "UC.,%",?>5>&/0*RAZ0` | K/0>-)3 >37Y “Where tamarind meets chocolate” salty milk chocolate cream Tamarind leaf gel | sweet tamarind ice cream | extra virgin olive oil | confıt red chili