Phnom penh

Pan fry fresh rice flakes pancake, holy basil,minced pork, caramelized palm sugar and tamarind dressing

Calamari, Siem Reap sausage and pickled ginger, black sticky rice porridge, sesame and pea sprouts

Lime cured sea bream with toasted peanut oil and mint, spicy charred luffa and ambarella leaves condiment

Seared beef tenderloin salad in a beetroot bancheo, crushed avocado, toasted coconut and beetroot dressing

Tonle Sap croaker fish soup “out of the pot” with herbs, tree cucumber, dry fish and house salted duck egg

Pan fried prawn, puffed rice, herbs, flowers and crudités, braised mushrooms in coconut and tomalley emulsion

Cured watermelon, candied Passion fruit skin, Passion fruit espuma

Ripe and green mango tart, vanilla whipped sour cream

Sour tofu, cashew nut and eggplant teuk kroeung, green chili, puffed rice, herbs and flowers

Seared slow cooked white cabbage, pickled cabbage salad, fermented soybean and sesame emulsion

House cured green papaya maam with herbs, toasted cashew and yellow beans pancakes, banana trunk

Braised mushrooms and peanuts on toasted baguette, pickled Mondulkiri onions and coconut cream

Seared yellow noodles cakes, smoked pumpkin purée, shiny cresson, caramelized onion and Angkor stout broth

Stir fry sweet potato and green jackfruit roll in a rice flour crêpe, holy basil, spicy coconut curry broth, winged beans

Fresh strawberry, Passion fruit and vanilla reduction, coriander, steamed black tpeh biscuit and strawberry Chantilly

Toasted coconut and milk chocolate ganache, banana mousse, coconut and aged rum salted Brittany sablé