Weekend Tasting
Friday, April 24 & Saturday, April 25
$110 + optional sommelier parings.
Bouche
Steamed Oyster
Vermicelli, soy, chili.
Appetizer
Wagyu Carpaccio
Lemongrass infused olive oil, laksa leaf, shallots, ginger, calamansi, truffle salt, rice cracker, rice powder.
Entrée
Paksiw na Isda sa Gata
Halibut, seafood coconut cream with tarragon vinegar, squash, fried puso rice.
Main
Roasted Duck Breast
Fried taro foie gras dumpling, calamansi gastrique, adobo demi-glace, smoked plum.
Pre-Dessert
Lychee Sorbet
Jackfruit, mango coulis.
Dessert
Chocolate Mousse
Mirror glaze, rice crumble, yuzu gel.
Oyster Sunday
Sunday, April 26
Grilled with nam jim seafood, lime leaf, fried shallots.
$4.50
Baked with coconut bechamel, potatoes, and bacon.
$4.50
Fresh with shallot oil vinaigrette.
$4.50
Red curry tomato and chili-cumin infused vodka oyster shot.
$7.50
Oysters and bubbly.
À La Carte
Appetizers
khao soi khun yai
Northern Thai curry flat egg noodle soup with black cardamom served with pickled mustard greens and roasted dry chili oil.
$26 / add khai thot $11
kinilaw
Nipa palm vinegar and citrus tuna ceviche, coconut cream, ginger, and fire roasted eggplant, rice crackers.
$26
tiyula itum
Southern Philippine burnt coconut goat soup, lamb satti, puso rice, calamansi, chilies.
$26
bibe
Crispy roasted duck leg confit, jicama slaw, five-spice cranberry jam.
$30
okoy
Pumpkin, carrot, onion, and rice flour fritters, crushed peanuts, and spicy pinakurat dip.
$17 / add shrimp $12
lumpia
Filipino fried pork spring rolls, banana ketchup, coconut vinegar, pickled papaya.
$22
gado-gado
Roasted squash and root vegetables, fried boiled egg, tempeh goreng, and peanut sauce.
$17
Hoy Moo Wan
Seared sea scallops, sweet garlic and pepper braised pork belly, cucumber-mint salad, and nam jim khiaw.
$26
Oysters
Half shell
$4.50 each
Mains
Bpet Massaman
Roasted muscovy duck breast with massaman curry, longan, crushed peanuts, claypot rice and barley and apple/pear salad.
$48
burmese curry platter
Pumpkin curry, eggplant delight, edamame with galangal, coriander-tomato omelet, sour plum chutney, besan cracker, Inle Lake rice and potato with garlic.
$37
gaeng luang
Roasted black cod, Southern Thai yellow curry, tiger shrimp, clams, yu choy, lumpfish caviar served with jasmine rice.
$46
venison adobo
Roasted venison striploin, adobo demi-glace, parsnip and pomme purée, berry compote, sweet potato shoestring fries, coconut vinegar pickled radishes.
$59
gudeg
Young jackfruit slow cooked in coconut and dark palm sugar, Earl Grey tea egg, sambal krecek, tempeh goreng, sauce kacang, sautéed bok choy, sambal oelek, and jasmine rice.
$37
piyassak
Bison short rib cooked in a Southern Philippine blackened coconut stew served with jasmine rice, palapa, cucumber with sambal alamang, and ginisang gulay.
$48
phanaeng nuea
Grilled 7oz angus beef tenderloin, Penang curry, smashed potato, eggplant, long beans, bamboo, green peppercorns, peanuts.
$57
Dessert
Chef's Creation
Early Bird
Three Course Prix Fixe
Available from 5 to 6 pm.
$58 or $78 with pairings.
Appetizers
Your choice of ...
Lumpia
Filipino fried pork spring rolls with banana ketchup and pickled papaya.
Tiyula Itum
Southern Philippine burnt coconut goat soup served with calamansi and chili.
Okoy
Squash, carrot, and onion fritters served with spicy vinegar.
Som Tom
Spicy green papaya salad with grilled shrimp.
Mains
Your choice of ...
Gudeg
Young jackfruit slow cooked in coconut and dark palm sugar, Earl Grey tea egg, tempeh goreng, sauce kacang, sautéed bok choy, and jasmine rice.
Khai Thot
Thai fried chicken, sweet chili sauce, jasmine rice, pickled mustard greens, and fried shallots.
Porksilog
Pork belly adobo, garlic rice, fried egg, cucumber, pickled papaya, kropek, and spiced coconut vinegar.
South Thailand Gaeng Luang
Yellow curry with tiger prawn, mussels, fish, and jasmine rice.
Dessert
Chef's Creation
