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EN TH CN
COURSE

Dinner
Samrub

pattern
THE WISDOM OF THAI HERBS

“The Sustainable Wisdom Samrub”



“WELCOME TO THAILAND DINNER SAMRUB”

Amuse-Bouche

“Amazing Tastes of Siam Journey”

Northern Style Duck Salad with Thai Herbs

Deep fried river prawn croquette

Homemade Fermented Anchovy with Cheese and Black Galingale

Spicy Mae Klong Mackerel Salad with Rice grilled with Betel Leaf

Appetizer 1

Spicy Bangtaboon Crab Salad with Mash Avocado and Fresh Vegetable Salad

(2018 Pinot Gris by ToHu, Nelson-New Zealand)

Appetizer 2

Andaman Lobster TomYum Bisque Soup with Plant Meat

(2018 Vouvray Demi-Sec by Domaine Huet, Loire Valley- France)

Appetizer 3

Roasted Duck Breast Logan Honey With Passion Fruit Yellow Chili Sauce

(2018 Riesling kabinett by Fritz Haag, Mosel-Germany)

Sorbet

Bengal Currant mixed with Mamao Wine Sorbet

Pre Main

New Harvest Rice With grouper

Main

Ancient Thai Tom Yum Soup with King River Prawns

World No.1 Massaman Curry With Kohkhun Shank From Kampangsan

Spicy Young Tamarind Chill Paste with Chanthaboon Young Peppercorns
served with Sun dried Tak Bai Threadfin Fish

Stir-fried Crispy Pork Belly With Sweet Chili Paste

Turmeric Coconut Milk Curry with grouper

New Harvest Aromatic Yasothorn Organic Jasmine Rice

(2016 Tempranillo ‘Crianza’ by Valduero, Riberade Duero- Spain)

Dessert

Taro Custard with Chiang Mai Dark Chocolate and Macadamia, Mung bean
rice-crepe stuffed with date palm Served with Hokkaido Milk Corn Ice Cream
and Mango Sticky Rice, Mixed Thai Fruit

Petit Four

Sun Dried Rice Mixed with Wild honey

Thai Coffee Macaron

Citrus Choux Cream

Fresh Gold Egg York Thread

( NV Sherry-Nectar by Gonzalez Byass, Jerez-Spain)
Or
(2015 Chateau Jany, Sauternes-Bordeaux, France)



3,512++ Per Person (Plus THB 3,000++ for optional wine pairing) per person


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