SIGNATURE MENU
Amuse Bouche
River Fish Amok Rillettes
Brandade fresh river fish fillet, cooked with amok paste and coconut milk, served with crispy lotus root and toasted coconut flakes
Appetizer
Poached mekong river prawns with marinated banana blossoms, fres herbs, polemo, beetroot with tamarind butter sauce, topped toasted rice & coconut flakes
Soup
Chilled smooth-textured taro and sweet potato infused with Kampot pepper
Main Course
Beef Fillet Rossini Style
Classic Rossini-style beef fillet with foie gras, asparagus, green mango dressed in olive oil, and serve with duo mango sauce
Desert
Amouse Bouche
River Fish Amok Rillettes
Brandade fresh river fish fillet, cooked with amok paste & coconut milk, served with crispy lotus root and toasted coconut flakes.
Appetizer
Sous -vide Mekong River Prawn & Banana blossoms Salad
Poached mekong river prawns with marinated banana blossoms, fres herbs, beetroot with tamarind butter sauce, topped toasted rice & coconut flakes
Soup
Chilled taro and sweet potato veloute with kampot pepper
Chilled smooth-textured taro and sweet potato infused with Kampot pepper
Main Course
Beef Fillet Rossini Style
Classic Rossini-style beef fillet with foie gras, asparagus, green mango dressed in olive oil, and serve with duo mango sauce
Desert
Jewel Fruit Jelly Terrine with Bitter Palm Sugar Cream
Bitter palm sugar cream paired with a crystal-clear, jewel-like fruit terrine
Amouse Bouche
River Fish Amok Rillettes
Brandade fresh river fish fillet, cooked with amok paste and coconut milk, served with crispy lotus root and toasted coconut flakes
Appetizer
Sous -vide Mekong River Prawn & Banana blossoms Salad
Poached mekong river prawns with marinated banana blossoms, fres herbs, beetroot with tamarind butter sauce, topped toasted rice & coconut flakes
Soup
Chilled taro and sweet potato veloute with kampot pepper
Chilled smooth-textured taro and sweet potato infused with Kampot pepper
Main Course
Beef Fillet Rossini Style
Classic Rossini-style beef fillet with foie gras, asparagus, green mango dressed in olive oil, and serve with duo mango sauce
Desert
Jewel Fruit Jelly Terrine with Bitter Palm Sugar Cream
Bitter palm sugar cream paired with a crystal-clear, jewel-like fruit terrine
