Royal Thai Welcome

A selection of signature Thai small bites served for the table

Ma Haw

Galloping Horses. Caramelized heirloom pork, roasted artisan peanuts, preserved sweet radish, compressed summer pineapple and micro-cilantro.

Sa Ku

VG

Tapioca Pearl Dumpling. Hand-steamed sago pearls with roasted peanut and sweet turnip, finished with toasted garlic emulsion, crisp alliums and coriander oil.

Goong Sarong

River Prawn & Golden Lattice. Wild-caught river prawn wrapped in a delicate, crisp egg noodle lattice, served with house-fermented plum reduction and kaffir lime essence.

Wine Pairing, King Family Vineyards Blanc de Blancs

Thai Market Salads

Served Family Style

Hand-Cut Wagyu & Toasted Rice

Isan-Style Tartare. Hand-cut Wagyu sirloin with toasted sweet rice dust, kaffir lime chiffonade, cilantro, spicy citrus jus and crisp jasmine rice tuile.

Charred Squid & Citrus Vesicles

Charred ocean squid with vibrant citrus vesicles, Monsoon yum emulsion, crisp seafood tuile and aromatic herb oil.

Wine Pairing, King Family Vineyards Viognier

Garden & Noodle Course

Gouy Tiew Lord

VG

Hand-rolled steamed rice noodle sheets filled with slow-braised five-spice palo tofu and crisp root vegetables, finished with toasted garlic confit and aged black soy reduction.

Wine Pairing, Early Mountain Vineyards Riesling

Chef’s Choice of Entrée

Select one entrée, accompanied by shared seasonal accompaniments served family style

Kang Cumin

Blue Swimmer & Soft-Shell Crab Cumin Curry
Jumbo lump crab, crisp soft-shell crab, sapphire vermicelli. Cumin glass tuile, aromatic cilantro oil and indigenous greens.

or

Sua Rong Hai

The Crying Tiger

Traditional Isan flamed-grilled sirloin with roasted rice & smoked plara emulsion, steamed coconut-infused brassicas and banana leaf-pressed black sticky rice.

or

Napa Cabbage & Yuba En Papillote

VG

Hand-rolled heirloom Napa cabbage, artisanal tofu skin, enoki mushrooms, glass noodles with toasted sesame-fermented bean curd reduction and pristine kombu dashi broth.

Shared Accompaniments

Steamed Jasmine Rice • Seasonal Asian Vegetables • House Pickles & Fresh Herbs

Wine Pairing Pollak, Cab Franc

Dessert

Select one

Forbidden Mango Sticky Rice

Black "forbidden" rice served with mango, butterfly-pea gelato, salted coconut espuma and translucent coconut water gelee.

or

“Bah Binn" The Ayutthaya Heritage Cake

“Babin" comes from Ayutthaya, and the cake uses elements of young coconut.
Toasted coconut mochi with heirloom red-bean glacé, translucent sago pearls, sweet corn textures and tableside-infused smoked kati reduction. A traditional royal technique, smoked kati (coconut milk) is delicately infused using a Thai dessert candle (tian op), lending an elegant floral aroma that has graced Thai royal kitchens for generations.