From the kitchen
Contemporary bistro cuisine, based on quality produce, freshness and seasonality
Also, see our daily blackboard menu.
All Day Bar Menu
Black Angus beef burger (200g) - 395
cheddar, vine tomato, pickles, caramelized onions, leaves, mayo
with blue cheese add 75 baht.
Steak baguette - 495
onion jam, bacon, rocket, horseradish mayo
Fresh Beer Battered Haddock and Chips - 550
Spaghetti carbonara - 385
smoked bacon, cream, egg yolk, shaved grana
Pork and leek sausages - 395
duck fat mash, onions, red wine gravy
Spaghetti Hokkaido scallops - 450
cream sauce
Bruschetta of Jamon Iberico - 390
tomato, garlic.
Bruschetta of Smoked Mackerel - 295
Prices are subject to change without prior notice.
Small Plates
Jamón Ibérico 36 Months
hand sliced as
(20gm) - 370
(50gm) - 680
Bella di Cerignolo Italian Olives - 390
6 jumbo olives, Manchego Cheese, XV olive oil, garlic
Foie Gras Terrine - 590
brioche, condiments
Portabello mushrooms - 340
pan roasted, garlic, white truffle salt
Chorizo sausage - 390
red wine braised, honey, leek
Salami Milano, (50g) - 360, (100g) - 450
with kalamata olives
Andochina Spanish Sardine Loin - 395
3 pcs on garlic rubbed toast.
Prices are subject to change without prior notice.
A La Carte Menu
First
Oysters - 140/pc
freshly shucked Irish oysters, shallot vinaigrette
Chicken Liver & White Truffle Pate - 310
pickles, onion jam, toasted baguette
Baked Brie - 390
walnuts, crisp apple, manuka honey
Foie Gras Terrine - 590
brioche, condiments
Steak Tartare 150g, 730
Hokkaido scallops - 480
pan seared, cauliflower, chorizo, avruga caviar
Confit duck leg. 410
Armagnac and prune relish
Salads
Thai fusion fresh salmon - 390
Freshly sliced salmon, cherry tomato, red onions, salad
Spiced to your liking
Caesar salad – 330
poached egg, crisp bread, parmesan, anchovy, garlic dressing
Greek salad – 330
Kalamata olives, feta, red onion, bell peppers, tomato, cucumber
Rocket Salad - 330
pine nuts, olives, cherry tomatoes, parmesan, vinaigrette
Goats Cheese Salad, - 350
Miso dressing
Second
Guinness braised Beef Cheeks - 790
duck fat mash, seasonal root vegetables, white truffle salt
Fresh Market Fish
Please ask your waitress or see the specials board
Ranger Valley Australian Wagyu Tenderloin (220g) - 1,950
french fries or mash, asparagus, 48hr red wine jus
Ranger Valley Australian Black Angus Wagyu Rib Eye (450g) - 3,400
green peppercorn sauce, portobello mushroom.
270 day Black Angus Tomahawk (to share) - price by weight
(Allow 30 mins)
Ora King Salmon New Zealand - 890
White wine sauce, roast fennel, potato cubes
Salt Marsh Lamb Rack - 1,100
Potato terrine, root vegetables.
Roast Organic Chicken Breast - 495
Trio of mushrooms, tarragon.
Twice cooked Crispy Pork Belly - 580
apple cider gravy
Lamb shank - 695
slow cooked, roasted tomatoes, duck fat mash, roast garlic
Hanger Steak. (rare) - 790
Crushed potato, asparagus, pepper sauce
Beef Short Rib - 890
Duck fat mash, root vegetables
Sides - 120 each
Duck fat mashed potatoes
Crushed potatoes, garlic, rosemary
Market greens, olive oil
Dressed leaves, herbs, radish, sherry vinegar
Vine tomato, red onion, basil salad
Sides - 150 each
Fries, white truffle mayo
Condiment Service
Mustard: English, Dijon, Seed
Horseradish
Prices are subject to change without prior notice.
Desserts
Sticky Date pudding - 250
Butterscotch sauce, Vanilla bean ice cream
Chocolate Lava Cake - 250
vanilla bean ice cream, fresh fruit
Apple-raspberry crumble - 250
almond, oat crust, vanilla bean ice cream
Tiramisu - 250
Affogatto - 250
Vanilla ice cream, espresso, caramelized hazelnuts, Frangelico shot.
Ice Cream/Sorbet
60 per scoop
Belgian chocolate
Young coconut sorbet
Vanilla bean
Espresso
Prices are subject to change without prior notice.