FOOD Dine-in only | All prices are in Thai Baht and subject to 10% service charge and 7% government tax
TASTING MENU 8-COURSE November 2023 – April 2024 | Lunch & Dinner Amuse-bouche Seppelt, Fleur De Lys, N.V. ** Dry-aged Yellowtail | Yuzu Carpaccio Wynns, Coonawarra Chardonnay, 2022 ** Hokkaido Scallop | Cod Roe | Hollandaise Wynns, Coonawarra Chardonnay, 2022 ** Alaska King Crab | Mirepoix Stock Seppelt, The Great Entertainer Sparkling Shiraz, N.V. ** Goose Foie Gras | Tofu Wynns, Black Label Cabernet Sauvignon, 2018 ** Australian Lamb | Red Wine Mushroom Wynns, Black Label Cabernet Sauvignon, 2018 ** Fillet Mignon, Dry-aged Japanese Wagyu A5 Mustard Jus | Cauliflower Purée Wynns, Black Label Shiraz, 2018 ** Raspberry | Mille-feuille Hazelnut Ice Cream Iced/Hot Peach tea or Coffee 8-course 3,400 Beverage pairings 980 | 3-hour free flow 1,280 Official Partner with Wynns Beverages are paired by Wynns’ senior winemaker, Sarah Pidgeon (Winemaker of the Year in 2016, Australian Society of Viticulture and Oenology)
TASTING MENU 5-COURSE November 2023 – April 2024 | Lunch 11:30-14:30 Dry-aged Yellowtail | Yuzu Carpaccio Wynns, Coonawarra Chardonnay, 2022 ** Hokkaido Scallop | Cod Roe | Hollandaise Wynns, Coonawarra Chardonnay, 2022 ** Chilean Sea Bass | White Miso Avocado purée Wynns, Black Label Cabernet Sauvignon, 2018 ** Australian Lamb | Red Wine Mushroom Wynns, Black Label Cabernet Sauvignon, 2018 ** Raspberry | Cheesecake | Hazelnut Ice Cream Iced/Hot Peach tea or Coffee 5-course 2,280 Beverage pairings 740 | 1.5-hour free flow Beverages 980 Official Partner with Wynns Beverages are paired by Wynns’ senior winemaker, Sarah Pidgeon (Winemaker of the Year in 2016, Australian Society of Viticulture and Oenology)
APERITIF STARTER ALCOHOLIC DRINKS Deutz, Brut Classic 2,980 Pinot Meunier|Pinot Noir|Chardonnay Champagne, France, NV La Maison du Champagne, Aubert et Fils Brut 1,980 Pinot Meunier|Pinot Noir|Chardonnay Champagne, France, NV Lombard & Cie, Brut Nature Blanc de Blanc 2,820 Chardonnay Champagne, France, NV Lombard & Cie, Brut Nature Blanc de Blanc (Magnum) 6,900 Chardonnay Champagne, France, NV Lombard & Cie, Extra Brut Premier Cru 2,280 Chardonnay|Pinot Meunier|Pinot Noir Champagne, France, NV Lombard & Cie, Brut Nature Millésime Grand Cru 8,200 Chardonnay|Pinot Noir|Pinot Meunier Champagne, France, 2008 Lombard & Cie, Brut Rosé Premier Cru 2,630 Chardonnay|Pinot Noir Champagne, France, NV
ENTREE STARTER DISHES E1. Consomme de poisson aux ormeaux 180 Fish Consomme with Abalone E2. Soupe à l'oignon à la française 160 French Onion Soup E4. Six escargots au beurre à l'ail 390 Six Escargots in garlic butter E5. Six Escargots en Gratin de Mozzarella 390 Six Escargots in Mozzarella Gratin E6. Soupe de Crabe en Pâte Feuilletée 280 Crab Soup in Puff Pastry E7. Tartare de Boeuf 360 Beef Tartare E8. Trois Huîtres fines de Claire 280 Three Fine De Claire Oysters E9. Trois Huîtres Gillardeau 470 Three Gillardeau Oysters E10. Trois Huîtres Barron Point 430 Three Barron Point
PLAT PRINCIPAL MAIN DISHES P1. Confit de canard à la purée de chou-fleur 470 Duck Confit with Cauliflower Puree P2. Filet Mignon Grillé 1,630 Grilled Filet Mignon P3. Homard nu au beurre à l'ail 1,820 Naked Lobster with Garlic Butter P4. Morue Poêlée avec Purée d'Avocat 690 Pan-Seared Cod with Avocado Puree
SALADE SALADS S1. Salade César 180 Caesar Salad S3. Salade de tomates fraîches et mozzarella 240 Fresh Tomato & Mozzarella Salad FROMAGE CHEESE F1. Brie 80 grammes 180 Brie 80 grams F2. Gouda 80 grammes 240 Gouda 80 grams F3. Parmigiano Reggiano 80 grammes 220 Parmigiano Reggiano 80 grams