Menu

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 (we don't offer 'à la carte')

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

Food selection from the 7th to the 18th of November 2017
5 courses for 27USD or 6 courses for 31USD
only available in the 31USD menu

Tasting Menu 1

Amuse-bouche

 

Boneless frog legs salad with Cambodian green giant eggplant,

prahok and cashew nut emulsion

 

Pan fried grouper fish with braised calamari, cauliflower cake,

smoked garlic confit, coconut clam sauce and lemon basil

 

Caramelized palm sugar braised pork shank with star anise,

bamboo shoots and crispy breast

 

Chhlang fish spicy jungle curry with mushrooms,

green jack fruit, holy basil and pounded wild eggplant

 

Steamed dark chocolate cake and crème anglaise,

Passion fruit mousse and rice praline

 

Tasting Menu 2

 

Amuse-bouche

 

Fresh and steamed coconut tree heart salad and rice paddy herb,

Tonle Sap croacker fish, toasted coconut

 

Crispy beef tongue, elephant ear taro stem, chambok kernel,

wild mangosteen and burnt garlic dressing, chili oil

 

Prawn clear consommé ‘out of the pot’,

green tomato, green mango and sesbania flowers

 

Wild honey roasted free range chicken,

cabbages salad, feroniella and prahok condiment

 

Inspired by a Cambodian school children snack :

coconut caramelized bread with banana and pandan soy milk gelato

 

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.