Our tasting menus change every  two weeks on Tuesday to ensure we make the most of Cambodia's freshest seasonal produce and depending on the availability at the market

Vegetarians and vegans are most welcome; we can prepare an alternate menu for you by request.


Food selection from the 03rd to the 14th of January 2017
5 courses for 27USD or 6 courses for 31USD
only available in the 31USD menu

Tasting Menu 1 



Angkor stout braised beef salad with puffed kuy teav

 fresh, steamed and preserved cabbage


 Mekong langoustine pancake, green papaya pickles,

Siem Reap sausage and tomalley emulsion


 Tonle Sap croacker fish clear curry with water mimosa,

pounded Java feroniella and rice paddy herb


Quail leg confit and pan fried filet, turnips,

home made oyster sauce


Dark chocolate holy basil light ganache,

salted caramel sheet and rice praline


Tasting Menu 2



Lemongrass marinated seafood salad with winged bean,

rosella, herbs and peanuts


Scrambled duck egg in ‘pong tia kone style’,

stir fried confit, lime and laksa leaves


Star anis and caramelized palm sugar braised pork,

fresh bamboo shoots and crispy shank


Mushrooms and green jack fruit spicy coconut curry,

chhlang fish and holy basil


Cuisine Wat Damnak black sticky rice crème brulée



Please alert us in advance if you have any particular dietary requirements. Our regular menu may contain nuts, pork, or seafood, but with advance notice we can accommodate those who cannot eat these foods. However, because small amounts of garlic and chili are fundamental to Cambodian cuisine, we regret that we are unable to offer a menu that does not include those ingredients.

In addition, please note that Cambodian food contains fish sauce and other fish products in most dishes. If you must avoid fish, we recommend arranging in advance for a vegetarian menu.