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Blue swimmer crab in Lon, lemongrass coconut relish, served in limestone tartlet topped with Hokkaido uni and Ossetra caviar.

Charcoal grilled duck breast and foie gras wrapped in betel leaf, stuffed with mieng kham and cashew nuts.

Deboned deep fried chicken wings stuffed with aromatic ginger sticky rice and soy bean powder.

Fried duck egg, cherry tomatoes, celery leaves, celery roots, garnished with grated cured egg yolk and trout roe

Northeastern thai beef tenderloin tartare, makrut lime leaves, shallots, mint, culantro, chili flakes, toasted rice powder served with rice crisps

Charred little gem lettuce, king oyster, oyster mushrooms, chrysanthemum shoots and Thai basil, sprinkled with coconut chips, served with coconut cilantro dressing.

Charcoal grilled tiger prawns, cilantro, pickled cucumber, shallot, red chilies, over curry cashew butter sauce

Hokkaido scallop, pickled watermelon rind, diced watermelon, mint, garlic, topped with chili watermelon granita

Slow cooked beef tongue in galangal lemongrass stock, then charcoal grilled, served with culantro, shallot and Tamarind Jaew sauce

Bangkok-Chinatown style of deep fried octopus served with fried onions, sea beans, and pickled garlic sauce

Grapefruit salad with tangerine, kumquat, pistachios crunch and Makrut lime leaves

Diced blue fin tuna belly tartare, northern Thai laab spice, fried shallot crispy garlic, trout roe and red endive