Navigation
Lunch only
Dinner only
All prices are in Thai Baht and subject to 10% service charge and 7% value added tax
A modern and picturesque restaurant overlooking the Chao Phraya River, just a stone’s throw from the Summer Palace. The menu features a delectable selection of international dishes and Thai favourites, many of which use ingredients grown in our organic herb and vegetable garden. Meals can be accompanied by a wide variety of global wines, craft beers and creative cocktails. Indoor and outdoor seating is available.
ซุปเห็ด
A blend of mixed forest mushrooms infused with local Thai herbs and topped with cream
– 295
ต้มข่าไก่
Sliced chicken breast in a coconut broth infused with lemongrass, galangal and
kaffir lime leaves
-270
ต้มยำกุ้ง
Hot and sour soup with ocean prawns, straw mushrooms, lemongrass, chili paste
and cherry tomatoes
-385
ต้มยำเห็ด
Hot and sour mixed mushroom broth infused with shallots, Chinese coriander and Thai chili
– 240
พล่าหอยนางรม
Thai-style, served with a spicy herb salad of lemongrass, kaffir lime leaves, chili paste, local shallots and lime dressing
-575
ไข่เจียวหอยนางรม
Four eggs well beaten and mixed with quartered Korean oysters, shallots, spring onions and a hint of chili
– 415
Oysters are served by the half-dozen (6) only, except the oyster omelette
All oysters are imported from South Korea
กุ้งลายเสือย่างเสริฟพร้อมน้ำจิ้มไก่ และโฟมผักชี
Five succulent tiger prawn skewers, served with sweet chili sauce and coriander foam that resembles the pagodas of our famous neighbour, Wat Arun
-515
ทูน่าทาร์ทาร์
Fresh yellow fin tuna with avocado and wonton crackers, Japanese mayonnaise and caviar
-440
ปลาหมึกชุปแป้งทอด
Banana squid dusted with black pepper and crystal salt flakes then perfectly fried until golden, served with fresh lime and sweet chili aioli
– 310
ซีซาร์สลัดไก่
Grilled chicken thigh with crisp lettuces, classic Caesar dressing, topped with quail’s egg, Bacon, white anchovies and parmesan cheese
-325
ร๊อคเก็ตสลัด
With roasted beetroot, feta cheese, orange segments, pistachio nuts and roasted onion dressing
-390
สะเต๊ะรวม
Skewers of chicken, pork and beef, marinated in yellow curry sauce then chargrilled and served with cucumber relish and roasted peanut sauce
-365
กระทงทองลาบหมู
Golden fried pastry shell filled with minced pork, roasted rice and Thai shallots, with a mint, chili & lime dressing
– 265
ทอดมันปลา
White fish fillet with red curry paste, snake beans and kaffir lime leaves, served with a cucumber, shallot & chili relish
– 260
ปอเปี๊ยะไส้ไก่
House-made Thai chicken curry with fresh vegetables, served with tamarind & peanut and sweet chili sauce dips
– 265
ยำปลาแซลมอล
Seared fillet of Norwegian salmon with a salad of mixed coriander, crispy shallots, roasted cashews, toasted coconut and chili & lime dressing, served with crispy pork
– 455
ยำปูนิ่ม
Tempura-fried soft shell crab and green mango salad with roasted cashew nuts, Thai herbs and a chili & lime dressing
– 375
ลาบทูน่า
Tempura-fried soft shell crab and green mango salad with roasted cashew nuts, Thai herbs and a chili & lime dressing
– 440
คอหมูย่าง
Chargrilled marinated pork collar served with sticky rice and a smoked chili dressing
– 325
กุ้งลายเสือหมักเสริฟพร้อมข้าวรีซอตโต้ซอสโชริโซ่
Grilled tiger prawns with a green pea, spring onion & parmesan risotto, served with chorizo and smoked paprika relish
– 775
ปลาหิมะย่างหมักซอสส้มและมิโซะ
Marinated with orange and miso, sautéed spinach, baby potatoes and tomato salsa
– 965
สเต๊กปลาแซลมอล
Tasmanian salmon dusted with tikka spices, served with a green lentil salad, cucumber slivers and cherry tomatoes, laced with a ginger yoghurt and topped with an asparagus spear and charcoal tuile
– 610
ข้าวผัดกุ้งแม่น้ำ
Wok-fried organic jasmine rice with chunks of shrimp, spring onions, Thai shallots and a fried egg, accompanied by +/- 350g giant Ayutthaya river prawn
– 1750
ปลาสามรส / ปลากระเทียม
Whole sea bass fried in a golden crispy batter, served with caramelized garlic and chili, sautéed onions, peppers and coriander leaves Or With garlic and black peppercorn sauce
– 595
ปูนิ่มผัดผงกะหรี่
Fresh yellow fin tuna with avocado and wonton crackers, Japanese mayonnaise and caviar
– 475
ยำส้มโอน่องเป็ด
Served on a bed of yum som-o, a traditional Thai salad consisting of fresh pomelo, crushed toasted nuts, lime and a hint of chili, to create a sweet & sour flavour
– 665
หมูสามชั้นอบกรอบ
Served with roast pumpkin purée and sautéed spinach, topped with an apple & young ginger marmalade
– 675
ไก่ราดซอสเกรวี่
Cooked sous vide and served with a truffle mashed potato, mixed forest mushrooms, a goat’s cheese croquette and vine cherry tomatoes
– 550
มัสมั่นขาแกะ
A mildly spiced southern-style curry of slow-braised lamb shank with potatoes, shallots, roasted peanuts and a rich aromatic sauce, served with steamed jasmine rice
– 585
แกงเผ็ดเป็ดย่าง
Local Thai duck roasted for four hours then sliced and cooked in a red curry coconut sauce with lychees, sweet basil and chili
– 390
แกงคั่วเนื้อแก้มวัว
Fragrant red coconut curry with slow-braised beef cheeks, acacia leaves, Asian mushrooms and crispy betel leaves, served with steamed jasmine rice
– 570
แกงส้มกุ้งไข่ทอดชะอม
A southern-style sour orange curry made with tamarind, white prawns and a Thai-style omelette
– 485
ข้าวซอยไก่
Delicately spiced soup of boneless chicken thighs and soft noodles, garnished with crispy noodles and accompanied by four different condiments to perfect the taste.This dish originates from the northern city of Chiang Mai
– 345
ผัดผักรวม
Stir-fried mixed vegetables in oyster sauce with crispy garlic
– 220
กุ้งแม่น้ำย่าง
+/- 350g giant Ayutthaya river prawn grilled to perfection and served with our very own home-made Thai spicy red sauce and fresh lime wedge
– 1550
พาสต้าราดซอสแกะ
Lamb braised for six hours in an apple & port wine sauce until wonderfully tender, Served with your choice of pasta
(penne, spaghetti or risotto)
– 540
กะเพราเนื้อวากิว
Slices of Wagyu beef striploin MB5-6 stir-fried with hot basil, oyster sauce and chili, topped with a crispy basil
-200g 890
-300g 1290
สปาเกตตี้ทรัฟเฟิล
Spaghetti with fresh truffle, lemon zest, mixes mushroom and mascarpone cheese
– 490
พาสต้าซอสมะเขือเทศซันดราย
From the chef’s days in Italy: pasta tossed with sundried tomatoes and olive relish, topped with confit tomatoes
– 335
| Organic jasmine | 45 |
| French fries with garlic aioli | 180 |
| Peppery rocket salad with signature onion dressing | 190 |
| Steamed vegetables | 125 |
| Triple-cooked fries with Meldon sea salt | 180 |
| Sticky rice | 45 |
| Grilled asparagus | 180 |
A classic Italian dessert made with whipped mascarpone coffee soaked savioardi biscuits and laced with a double espresso reduction
– 275
Double chocolate brownie served with vanilla bean ice-cream and chocolate ganache sauce
– 285
Molten chocolate lava cake, the ultimate chocolate lover’s dessert which has the elements of a chocolate cake and souffle
– 285
JD’s coconut crème brûlée infused with young roasted coconut flesh and topped with lavender sugar to give it a brittle crunch. Served on vanilla crumble with organic mixed berries
– 275
Freshly-cut tropical seasonal fruits, served with a wedge of fresh lime
– 205
Vanilla / Chocolate / Fresh Coconut / Mango / Strawberry
– 105/scoop