Vegetarian Menu
Amouse Bouche
Tofu Amok Rillettes
Tofu cooked with amok paste and coconut milk,
served with crispy lotus root and toasted coconut flakes
Appetizer
Pan seared Mushroom with Banana blossoms Salad
Pan seared mushroom with marinated banana blossoms,
fresh herbs, pomelo, beetroot with passion fruit butter sauce,
topped with 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
Grilled Zucchini & Taro Foie Gras
Grilled zucchini and taro foie gras, asparagus,
green mango dressed in olive oil, and serve with duo mango sauce
Jewel Fruit Jelly Terrine with Bitter Palm Sugar Cream
Bitter palm sugar cream paired with a crystal-clear, jewel-like fruit terrine