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 16th to the 27th of January  2018
5 courses for 27USD or 6 courses for 31USD
only available in the 31USD menu

Tasting Menu 1



Caramelized palm sugar braised beef cheek salad with star anise,

tomato, shiny cresson and Chinese croissant


Grilled Mekong langoustine in wild betel leaves,

ripe and pickled green papaya salad, toasted coconut


Free range chicken green curry with pumpkin, round eggplant,

creamed amaranth, long beans and crispy jerky


Pan fried Tonle Sap croaker fish, three rices porridge with mushrooms,

roasted ginger emulsion, glazed turnip and Chinese celery


Cambodian wild cinnamon dark chocolate light ganache,

crunchy vermicelli and cashew nut praliné


Tasting Menu 2




Chhlang fish filet, elephant ear taro stem salad,

spicy pounded sesame and lemon basil


Braised minced pork with peanuts and mild dry chili,

puffed rice, herbs, flowers and local crudités


Clear prawn consommé “out of the pot”

charcoal burnt wintermelon, green mango and herbs


Stir fried boneless frog legs with lotus roots,

Battambang asparagus and homemade oyster sauce

(also available with chicken)


Braised pineapple with roasted coconut panna cotta,

pineapple sorbet and cookie dough


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.