Som tam and coconut rice

Marinated grilled chicken

Silver fungus salad

Prawns simmered in coconut

Pumpkin and egg in oyster sauce
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Burnt Meringue, black grape sorbet and salted almonds

Salmon and young coconut soup

Line caught Mahi Mahi nigiri with a ponzu dressing

Yuzu glazed and seared Mahi Mahi

Green tea noodle in a jasmine broth

Miso vegetable and black sesame
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Pea flower and yuzu sorbet

Bean curd and oyster mushrooms soup

Seaweed som tam

Fried red thread fin bream, mango and cashew salad

Chicken braised in turmeric and spices

Braised garlic spiked greens
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Black sesame bavarois

Canapé

Oysters with lemongrass and cucumber granita

 Main Course

Pumpkin, carrot and prawns with lemongrass marmalade

Seared red snapper, asparagus and dok am green curry with a pandan cracker

Dessert

Dolce de leche with mango sorbet with macadamia

Canapé

Salmon roe on beetroot rice crackers

 Main Course

Sweet corn and Thai basil soup

Indian Halibut, picked cucumber, young palm and spiced green rice

Dessert

Persimmon pudding with pecan and pumpkin seeds

Canapé

Ahi tuna with water melon, white balsamic and Thai basil

Main Course

Snow fish with edamame, asparagus and celeriac

Twice cooked pork leg with dashi jelly, dok om and broccoli puree

Dessert

Fermented mango, honey and pear sorbet