DECEMBER 31
This 11-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.
- SMALL BITES
- Salted Egg Tart – Coconut Milk, Fermented Beans, Salted Egg Yolk
- –
- Yellow Curry with Crab, Betel Leaves, Turmeric, Clam and Verde Salad
- TO START
- Phuket Lobster – Green Chilli, Coriander, Apple, Fennel
- –
- Squid Yen Ta Four – Red Bean Curd, Water Spinach
- –
- River Prawns – Prawn Emulsion, Cabbage, Roasted Chilli, Tom Yum
- SOUP
- Chicken Tom Sab – Galangal, Dried Chilli, Chicken Broth
- GRILLED MEAT AND FISH
- Red Grouper – Smoked Galangal, Coconut Milk, Sea Bite, Lemongrass
- –
- Aged Khao Yai Duck Breast – Beetroot Curry, Beetroot, Pickled Berries, Duck Jus
- DESSERT
- Som Chun – Seasonal Fruit, Som Sa, Calamansi
- –
- Salted Egg Mochi – Coconut Ice Cream, Egg Yolk, Toddy Palm, Caramel
PRICE
- Prime Riverfront Seating
- THB 22,000 per person
- –
- THB 10,000 PER CHILD AGES 5–11
Prices are in Thai baht, and subject to 10% service charge and applicable government tax. Menu items are subject to change without prior notice.