Bangkok Supper Club

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• Uni and Crab Tartlet หลนปูกระทงทอง

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

• Foie Gras Duck Breast Wrap เมี่ยงคำเป็ดย่างตับห่าน

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

• Botan Ebi Toast ขนมปังหน้าตั้งกุ้งหวาน

  Toasted brioche, coconut chili cream, fresh sweet shrimp, smoked brown butter.

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• Khao Mun Gai ข้าวมันไก่

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

• Three-Egg Salad ยำไข่ดาว

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

• Goi ก้อยเนื้อ

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

• Grilled Mushroom Salad ยำเห็ด

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

• Prawn Satay กุ้งสะเต๊ะ

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

• Hokkaido Scallop Ceviche หอยเชลล์แช่น้ำปลา

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

• Grilled Beef Tongue ลิ้นย่าง

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

• Octopus ปลาหมึกทอด

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

• Citrus Salad ยำส้มโอ

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