Duck, Liver and Mango is the name of our new dish that will be included in our Groups Menu.
Foie Gras is covered with wafer thin slices of raw Duck Breast, and dressed with Yuzu Sauce that has been heated in Olive and Sesame Oil with some Peppercorns. Shreds of ripe Mango adds sweetness.
Mango shreds also feature in our new version of “Nham Dtok”, made with Beef Tenderloin.
Tenderloin is pan fried over a high heat until rare to medium.
The meat is then thinly sliced and dressed with chopped Shallots, Red Peppers, Coriander, Mint, Fish Sauce, Padek Juice, Lime Juice and Pounded Roasted Sticky Rice.
It is known on our menu as “Waterfall Beef with Mango”.
Lemongrass Leaves play an important role in our Tom Yum. This soup has an array of flavours, and using the Leaves in the broth adds an intense aroma.
We always add freshly squeezed Lime Juice when the soup has been placed in the bowl just before serving.
Its not all about Asian food at our restaurant, with a fully equiped kitchen and a team of great and loyal cooks, we also serve European dishes when requested.
Fillet of Beef with Grilled Vegetables.
Sot l’y Laisse or “Chicken Oyster” with Yakitori Sauce has been our star Amuse Bouche over the past few days.
Marinated and lightly fried, these morsels with their crispy skin are an ideal start to a dinner.