CWD will be closed for annual leave March 29-May 4
Our dégustation menus change every Tuesday to ensure we make the most of the local seasonal produce which can change from week to week. Vegetarians are most welcome – just let us know your requirements a day in advance when you book and we will amend your dishes accordingly.
Cambodian cuisine Food selection from the 24th to the 28th of March 2015 5 courses for 24USD or 6 courses for 28USD only available in the 28USD menu
Tasting menu 1
Boneless frog legs on a dry Vietnamese soup
Steamed pahar with minced pork, egg and holy basil, herbs, flowers and local crudités
Caramelized palm sugar braised sanday fish with bilimbi, fresh peppercorn and Cambodian green giant eggplant
Wild honey and rice wine roasted free range chicken, elephant ear taro stem salad and spicy prahok condiment
Phnom Kulen Vanilla Panna Cotta, peanut crumble, fresh mango and mango mousse
Tasting menu 2
Angkor stout braised beef salad with herbs, lotus root, stem and seeds
Seafood and Siem Reap sausage in noum pao style, fermented chili sauce and homemade oyster sauce
Pork shank curry with pumpkin, peanuts and deep fried shallots
Pan fried Tonle Sap croaker fish, crispy rice, cauliflower, mushrooms, lemon basil and light coconut emulsion
Chocolate and holy basil light ganache salted caramel sheet and rice pralines
Please let us know in advance if you have any particular dietary requirements. Our food may contain peanuts, chili, pork, mushrooms or seafood.