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Uni and Crab Tartlet

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

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

Yum Khai Dao

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

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

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

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

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

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

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

Pork Jowl

Deep fried pork cheeks served with savory garlic baked rice topped with spiced pork cracklings
Beef Cheeks Massaman Curry

12 hours braised beef cheeks, in Massaman curry, new potatoes and roasted shallots, topped with crushed cashews and served with Jasmine rice.
Grilled Eggplant

Grilled eggplant, soy bean glaze, grilled mushroom, crispy shallot and fried basil
Ba Jang Lobster

Poached lobster in brown butter, served over aromatic black pepper sticky rice with oyster mushrooms, Nasturtium leaves and garlic chips
Chilean Sea Bass Chakram Curry

Pan seared wild caught Chilean Sea Bass over Chakram curry, , red chili, topped with sea beans with a side of Jasmine rice
Whole Branzino

Dry aged Branzino with crispy skin, butterflied and grilled over charcoal, served with Nam Jim Seafood sauce
Bangkok Gai Yang

Charcoal grilled chicken thighs marinated with lemongrass and cilantro, served with Nam Jim Jaew sauce with a side of charred sticky rice patty.
Crying Tiger

32 Oz Bone-in Ribeye grilled over charcoal, served with fresh Thai herb salad, char-roasted tomato mash and garlic chips

Smokey Milk

Sake, Bombay Sapphire Gin, Pear Cordial, Fermented Lychee fruit, Clarified Milk
Truffled Pandan

Roots of Ruin Gin fat-washed truffle oil, apple juice infused with coffee and thyme herbs, pandan syrup, malic acid
Smoked Tea

Rum, Banana Vermouth, Sauvignon Blanc, Smoked Laphsang Souchong Tea
Beets ‘n’ Cream

Beets Vodka, Mango, Homemade Honey, Citrus, Cream Cheese Float
Rosado

Tequila, Lillet Blanc, Cranberry, Citrus, Pandan
Pak Chee

Vodka, Vermouth, Bergamot, Sugar, Handful of Cilantro 'Pak Chee'
Charred Pina

Mitcher's Rye, Artichoke Liqueur, Charred Pineapple, Bergamot
B & B

Bourbon, Moonshine Infused Beets, Apple Juice, Preserved Coconut Shrub, San Pellegrino

Non-alcoholic available for $13
Mango Flame

Mezcal, Mango, Honey, Lemon, Tonic Water

Non-alcoholic available for $13
Guava Nam Jim

Bacardi Cuatro, Guava, Citrus, Chili, Coriander Root
Fish Sauce

Gin, Napa Cabbage Broth, Fish Sauce, Fresh Pear, Citrus, Clarified Milk
Hey Peat!

Bacanora, Sardinia Orange Liqueur, Pomegranate Juice
Peach Moonshine

Moonshine, Peach Vinegar, Sweet Vermouth, Watermelon Brine
Strawberry Toast

Strawberry infused Gin, Sake Toast, Pear Cordial
Umeshu

Strawberry infused Plum Wine, Bacardi Cuatro, Dash of Absinthe
Mushroom

Basil Hayden Bourbon, Mushroom Liqueur, Pandan

Small Bites