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 13th to the 24th of November 2018
5 courses for 27USD or 6 courses for 31USD
only available in the 31USD menu

Tasting Menu 1



Chhlang fish filet on a dry Khmer soup,

rice paddy herbs,  fried ambok and tamarind dressing


Grilled pork in galangal leaves with prahok, Java feroniella,

herbs, flowers and local crudités


Crispy duck confit curry with fresh rice vermicelli,

banana blossom, sweet peanut sauce and green chili


Seared Koh Kong scallops with wild mushrooms,

fermented soy bean, tofu cream and shiny cresson


Chocolate holy basil light ganache with salted caramel sheet,

palm sugar crème anglaise and rice praline

Tasting Menu 2



Caramelized palm sugar beef cheek salad, cherry tomatoes,

green peppercorn, Chinese croissant and bean sprout


Three rices porridge with dry fish cheek, prawn and pork floss,

turnip and young ginger


Tonle Sap croacker fish pahar soup with lemon basil,

creamed spinach and deep fried taro


Pork ribs jungle curry with Cambodian green giant eggplant,

pounded wild eggplant and crispy breast

Mondolkiri green tea chilled fruits soup,

lime sorbet and meringue


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.