Suvannamaccha

Mai khao Beach Sand Crabs, chili & Garlic Miang Kham

Shiro Miso Eggplant, lemon & chili risotto

Hokkaido Scallops, Red Curry Pumpkin. Raw mango with Kafir limes, cold pressed extra virgin coconut Oil & honey from Chiang Mai

Locally raised Muscovy duck, Dark Chocolate & Black Truffle Jus, Braised Shitake, Jerusalem Artichoke Puree

Spicy & Sour Ceviche of Banana prawns, from The Andaman Sea inspired by Thai Larb

Malaysian Pearl Pork, Charsiew with Shiro Miso & Dashi risotto

Pashmina from Kashmir, A Sour & Spicy Pad Thai sauce glazed and char grilled Quail. Cardamom & mace scented Persian Pilaf, Yogurt Jelly or Crocodile Fillet, “Sorse Elish” style Bengali Mustard Sauce, Mango chutney, Bhatura Suvannamaccha

Ayodhaya, Ayutthaya River prawn, ember grilled, dressed with Tom Yum sabayon, Khao neo dam, flavored with local shrimp pastes

Sous vide New Zealand lamb, Roughan Gosht sauce inspired by royal cuisine of Mughal Empire, Aged balsamic and Black Garlic, Smoked Cauliflower or Acorn fed Iberico De Bellota, Onion & Chorizo. Grilled Thai Cubanelle chili glazed with a BBQ sauce of passion fruit & Sichimi Togarashi

Brie de Meux, Local Fig & Almond Jam

Black sesame Ganache, Almond coral sponge, Matcha Gelato & Raspberry Puree or Mirin Glazed & grilled Phuket pineapple, Coconut Gelato, Berries & Sea Salt or Namdokmai Mango and Luktan, Toddy palm Fruit Cremeux Butterfly pea flower tainted sticky rice sauce, Coconut Coral, Chocolate

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