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 March 17-21 included

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

Tasting Menu 1



Lesser ginger and lemongrass slow cooked sanday fish,

cauliflower, lemon basil, coconut and garlic emulsion


Pineapple marinated maam, crispy pork belly,

herbs, flowers and local crudités


Mekong langoustine clear curry with water mimosa,

water lily stem, Java feroniella and rice paddy herbs


Clams jus and Angkor stout braised beef cheek,

pressed noodle cake, glazed turnip and green papaya pickles


Wild Cambodian cinnamon dark chocolate light ganache,

puffed rice vermicelli and caramelized cashew nuts


Tasting Menu 2



Preserved soy bean grilled pork ribs,

fresh, steamed and fermented cabbage salad


Pan fried Tonle Sap puffer fish,

elephant ear taro stem salad, pounded toasted coconut


Barbecued duck sour soup with mushrooms,

shiny cresson, holy basil, tamarind and crispy confit


Tonle Sap croacker fish and vegetables kor kor,

creamed amaranth, coconut toasted rice purée


Jack fruit, coconut and tapioca pearl crème brûlée



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.