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.

Restaurant is closed September 19-21 included

Food selection from the 5th to the 16th of September 2017
5 courses for 27USD or 6 courses for 31USD
only available in the 31USD menu

Tasting Menu 1



Pan fried Chhlang fish, coconut tree heart salad,

pounded spicy toasted coconut


Rice wine steamed Mekong langoustine with young ginger leaves,

Makassar fruit dressing


Pork shank coconut curry with crispy breast,

pumpkin purée, winged beans and Cambodian green giant eggplant


Quail and Battambang asparagus,

shiny cresson, celery leaves and fermented soy beans


Dark chocolate light ganache with wild Cambodian cinnamon,

puffed rice noodles and caramelized cashew nuts


Tasting Menu 2




Angkor stout slow cooked pulled beef salad,

fresh, steamed and fermented cabbage


Grilled maam in turmeric leaf with minced pork and holy basil,

herbs, flowers and local crudités


Koh Kong scallop spicy sour soup, pounded green tamarind,

clams jus, elephant ear taro stem and sesbania flowers


Tonle Sap croacker fish with fresh rice flake pancake,

creamed amaranth, mushrooms and lemon basil


“Iced coffee with milk”


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.