chilli tamarind dressing, topped with roasted rice, green mango and physalis. Sweet, sour, salty and savoury

whole deep-fried seabass

alongside crispy kale, crunchy Thai peanuts and bitter winter leaves, brought together with a tart chilli and lime dressing and pickled garlic. A salad that only makes sense at this time of the year with the best seasonal produce. 

Smokey charcoal grilled partridge

Aluna Coconut Rum, Haku Vodka, Kalani liqueur, Coconut Cream, Sesame, Honey & Toasted Coconut Rim

Coconut Sesame Martini

Stir fry of Venison with, onion, cumin, coriander seed and chilli

vegan mushroom broth

Crispy noodles, pickled garlic, Chinese chives, beansprouts, crab dressing

mango parfait, sweetened young (green) rice and lotus biscuit

margarita

Beef gaeng garee. Fresh coconut cream. Ajut relish

Gaeng Garee

Nam prik gai Kem

Banana blossom salad with white asparagus

Green curry of hake fish balls, pea and apple aubergines

Chive cakes, steamed and fried with a sweet soy dipping sauce

Watermelon salad

Mii grop

The Begging Bowl