APPETIZERS___________

Yum Som O - Pomelo Salad & Scallops 650Pomelo salad served with a tamarind dressing, Hokkaido scallopsand salmon roe

Lawar Bali 350Balinese-style chicken salad with Kenya beans and crispy shallots

Tataki Wagyu Beef Strip Loin 600Tataki wagyu beef strip loin with pear, mixed salads, garlic chips and a ponzu fluid

Foie Gras and Miso 890Pan-seared foie gras glazed with miso and servedwith braised Fuji apple and a roselle sauce

Lamb Satay 450BBQ lamb loin on a skewer served with a peanut sauce and achaar

Scallop and Abalone Sashimi 750Sliced abalone and Hokkaido scallops flavoured with a coconutand yuzu dressing

Portobello Mushrooms 520Braised portobello mushrooms served with edamame beans andpumpkin purée

Steamed Garden Vegetable Salad 280Mixed steamed vegetables served with quinoa, garlic chips anda tamarind dressing

ORIENTAL SOUP___________

Clear Abalone Soup 560Abalone in a chicken broth flavoured with five-spice, shiitake mushroom and ginger essence

Miso Soup 290Aromatic soup served with crab wontons, Japanese tofu and sesame oil

Soup Buntut - Oxtail Soup 390Clear beef stock served with oxtail dumplings

Carrot Ginger Soup 380Creamy carrot soup flavoured with hajikami ginger and burrata cheese

SIGNATURE DISH___________

Plah Goong 650North Atlantic langoustine with matcha soba noodles in a veil of lemongrass aspic

All prices are in Thai Baht and applicable to 10% service charge and 7% government tax

CHEF RECOMMENDS VEGETARIAN

GLOSSARY OF TERMS & TRIVIA___________

Lawar Baliis a Balinese salad that is made from vegetables and a mix of spices and herbs. In Bali this salad is eaten at every Odalan temple ceremony.

Satayis popular the world over, and no more so than countries within Asia. Satay may just be meat marinated with spices, put on a skewer and cooked over charcoal, but it comes in many different styles and forms. We cook the Lamb Satay above in a Javanese style.

Sambalis an Indonesian word of Javanese origin (sambel). Sambal is made from chilli, garlic, shallots and shrimp paste, but in Indonesia and elsewhere in Asia, there are a lot of variations and many different tastes.

Dumplingsare originally a Chinese cuisine of which the main ingredients are a flour or rice-based wrapping containing meat or seafood. They are cooked in a variety of ways such as steamed, fried, or boiled.

Yuzuis Japanese lemon essence that is often used as a dressing. In Korean cuisine yuzu and raddish are used to make pickles.

Tatakiis Japanese dish where the meat, seafood or fish is seared in a hot pan and then immediately chilled in iced water. After that, the meat or seafood is sliced like sashimi and served with a ponzu sauce.

All prices are in Thai Baht and applicable to 10% service charge and 7% government tax

CHEF RECOMMENDS VEGETARIAN

NIMITR FROM THE LAND___________

Lamb Tandoori 950BBQ lamb loin served with naan bread ravioli, edamame beans anda makhani sauce

Balado Pork Ribs 590Smoked pork ribs marinated with chilli sambal, bone marrow, potato cakeand aachar

Nasi Goreng Jawa 450Lamb fried rice served with shrimp crackers, aachar and sambal

Teriyaki Pork Belly 540Kurobuta pork belly served with shimeji mushrooms and asparagus

Beef Massaman Curry 850Braised beef cheek served with potato cake and root vegetables

Black Pepper Duck 750Duck breast with stir-fried vegetables, foie gras and a soya pepper sauce

Lamb Rendang 950Braised lamb with red curry, green sambal and potato wedges

Wagyu Beef Striploin 1,650Wagyu beef served with baby potatoes, glazed seasonal vegetablesand a mustard onion sauce

Ayam Oriental 550Free range chicken cooked in coconut curry and served withvegetable samosas and pink shallot shallots

NIMITR FROM THE SEA___________

Ikan Bakar – Grilled Sea bass 750Sea bass served with crab cromesquis, sambal matah and morning glory

Andaman Tiger Prawns 850Tiger prawns served with homemade noodles, kale, tobiko anda coriander foam

Chili Crab 650Crab meat served with a chilli tomato sauce, kyabetsu and mantou

Szechuan Rock Lobster 750Lobster tail served with homemade noodles and bacon

All prices are in Thai Baht and applicable to 10% service charge and 7% government tax

CHEF RECOMMENDS VEGETARIAN

SIGNATURE DISH___________

Sous Vide Snow Fish 850Nordic cod fillet marinated 24 hours in sweet miso, poached kyabetsu,dashi broth and celeriac mousseline

PASTA___________

Spinach and Ricotta Ravioli 540Tomato confit, crispy Thai basil, and shaved parmesan cheese

Beetroot Tagliatelle 650Homemade pasta served with prawns and scallops, garlic butter sauceand fresh herbs

Penne Pasta with Lamb 550Penne pasta served with spicy tomato sauce and kaffir lime leaves

Mushroom Risotto 450Riceberry risotto served with shiitake mushrooms, parmesan cheeseand crispy fried garlic

SIDE DISHES___________Steamed jasmine rice

Coconut and turmeric rice

All prices are in Thai Baht and applicable to 10% service charge and 7% government tax

CHEF RECOMMENDS VEGETARIAN

GLOSSARY OF TERMS & TRIVIA___________Tandoori is from the Indian word tandoor - a clay oven that in Indian cuisine is used to barbecue the meat. Dishes that are cooked in the clay oven are classed as tandoori.

Baladois a type of sambal that originates from west Sumatra, Indonesia. The taste is spicy and sweet. Unlike other sambals from Java, this sambal doesn't use any shrimp paste.

Rendangis from Padang in west Sumatra, Indonesia. This food is very special because every Muslim in Sumatra will cook it after they finish Ramadan.

Sambal Matahis made from sliced shallots and chilli. This sambal originates from Bali and they serve it with meat or seafood. In Jimbaran, a popular beach in Bali famous for its excellent seafood, a lot of BBQ restaurants use sambal matah.

Chilli Crabis normally made from stone crab. It is very popular throughout Asia, especially Singapore.

Szechuanis a Chinese sauce made from chilli paste, ginger and soya sauce. There are so many variations of the Szechuan sauce but almost all of the variations use Szechuan pepper.

Massamanis a Southern Thai dish influenced by Muslim culture so is mainly made from beef. and the flavours of the massaman curry paste (nam phrik kaeng matsaman).

All prices are in Thai Baht and applicable to 10% service charge and 7% government tax

CHEF RECOMMENDS VEGETARIAN

DELIGHTFUL DESSERTS___________Warm Crispy Apple Tart 320Topped with crispy puff pastry, sliced apples and vanilla ice cream

Classic Tiramisu 280 Served with berries and coffee ice cream

Strawberry CheesecakeServed with pistachio sponge, strawberry foam and passion fruit 320

Fresh Fruit PlatterMixed fruits with aspic served with yoghurt ice cream 180

Mango Sticky RiceServed with mango jelly and coconut ice cream 220

SELECTION OF HOMEMADE ICE CREAMAND SHERBETS

(PER SCOOP)___________Ice Cream 100Vanilla, valrhona bitter chocolate, mascarpone ice cream, yoghurt ice cream, amaretto, coffee

Sherbet 90Strawberry, mango, passion fruit, lemon

All prices are in Thai Baht and applicable to 10% service charge and 7% government tax

CHEF RECOMMENDS VEGETARIAN

CHILDREN’S MENU(PORTIONS ARE SUITABLE FOR CHILDREN FROM 2 TO 8 YEARS OLD)___________

Kid’s Tortilla Wraps Crunchy lettuce, cucumber, tomatoes and grilled tuna 230

Penne Pasta Served with tomato sauce and chicken sausage 280

Captain’s Fish and Chips Fried fish served with chips and tartar sauce 280

Mr. Broccoli Head Steamed broccoli with parmesan cheese 180

SWEET DELIGHTS ___________Chocolate-dipped Banana Served with vanilla ice cream 150

Fruit and Marshmallow Skewers With chocolate sauce 150

All prices are in Thai Baht and applicable to 10% service charge and 7% government tax

CHEF RECOMMENDS VEGETARIAN