May 2023 Set Menu
AMUSE BOUCHE
Deep- fried king prawn dumpling with kapi sauce
APPETIZER
Cambodian beef salad with crunchy fresh vegetables, crispy shallot, garlic and coconut dressing
SOUP
Smoky lemon grass, galangal and shallot, cooked with pork ribs, tromung leaves, eggplant, holy basil
Refresher
Breakfast red tea and tangerine sorbet
FIRST MAIN COURSE
Pan- seared Tonle sap fish fillet with sour tamarind sauce, deep-fried sweet potatoes balle
SECOND MAIN COURSE
Grilled free – rang chicken marinated with Kulen honey, pounded chili and salt.
Served with prahok and red ants sauce
DESSERT
Steamed sticky rice and mango custard, served with roasted cashew nut ice cream
MIGNARDISE
Rice doughnut with caramelized palm sugar, Steamed pumpkin cake, Pineapple jelly
April 2023 Set Menu
AMUSE BOUCHE
Steamed eggscellent with sweet chili sauce
APPETIZER
Lotus stem mixed with king prawn and pork, crispy rice noodles and kosh kong dressing
SOUP
“Somlor Srey Suo” Slow boil free-rang chicken in coconut juice and grated young
coconut flash and prich leave (A signature dish from Royal palace)
Refresher
Makprang fruit and basil seed sorbet
FIRST MAIN COURSE
Pan- seared red snapper fillet with kaffir lime sauce, roasted cashew nut and pumpkin roll
SECOND MAIN COURSE
Marinated duck leg in local wine for 24h, cooked in caramelized palm sugar, grilled duck
breast with cinnamon and black Kampot pepper sauce
DESSERT
Palm seed jelly and fermented black sticky rice cocount mousse, served with taro ice cream
MIGNARDISE
Wat chocolate sticky rice dumpling, Baked casava cake, Passion cream stuffed in banana tuile
March 2023 Set Menu
AMUSE BOUCHE
Crab curry dipping with crispy rice
APPETIZER
Homemade smoked duck salad with red Kampot pepper
SOUP
Traditional rice ball soup cooked with Khmer pieces, taro, ivy leaves, Wallago fish fillet
(A signature dish from Svay Reang Province)
REFRESHER
Tamarind and crushed salted chili sorbet
MAIN COURSES
Crispy prawn dumpling served with vermicelli, chive leaf, tofu, dry shrimps & kapi sauce
Slow-cooked beef cheek with fresh coconut cream, round eggplant, sweet & sour
tromoung leaves sauce
DESSERT
Baked Keo Romeat green mango, palm sugar & sesame seed candy ice cream
February & January 2023 Set Menu
AMUSE BOUCHE
Steamed egg tofu, top with pork cotton
APPETIZER
Cambodian Wedding salad “ Sachko Trokoun Srouy “Sliced grilled beef wrapped
with Crispy morning glory, mixed herbs and sweet sour dressing
SOUP
Chive leaf and king prawn dumpling, smoky garlic broth
REFRESHER
Water melon, green lime and Kampot pepper granite
MAIN COURSES
Grilled sea bass fish on green bass leaves, served with amok sauce
Chicken with lemongrass and round eggplant, served with brown rice
DESSERT
Wrapped turmeric crèpe with mixed seasonal fruits, mung bean, coconut flesh and cashew nut ice-cream
December 2022 Set Menu
AMUSE BOUCHE
Traditional turmeric rice crepe, stuffed with chicken
APPETIZER
Sautée chive leaf & bean sprout salad, deep- fried dry mushroom
mixed with tofu and tamarind dressing, top with crispy krill
SOUP
Green kako soup with pork dumplings and toasted ground rice
REFRESHER GRANITE
Roselle sorbet
MAIN COURSES
Pan-fried river fish fillet, coated in crushed sesame, sautéed mushrooms,
spring onion & spinach puréee
Roast duck breast marinated in sugar cane juice,
baked pineapple & passion fruit sauce
DESSERT
“Bai Trab” Palm sugar caramel with sticky rice, coconut ice-cream
November 2022 Set Menu
AMUSE BOUCHE
Sour pumpkin puree, topped with dry buffalo
APPETIZER
“Prahok Ktis Salad” : minced pork and prahok, cooked in fresh coconut milk, crunchy seasonal vegetables
SOUP
Slow cooked duck from Phnom Krom Village, smoky shallot broth, tromong sour leaf
Refresher
Fermented black sticky rice sorbet
MAIN COURSES
Pan-Fried local sea bass coated with crushed cashew nuts, palm heart puree, holy basil sauce
Caramelized beef cheek with Kulen honey, bamboo shoot, Mondulkiri espresso coffee
sauce
DESSERT
” Kromaothorng ” Crispy green glutinous rice flack, stuffing in young coconut flesh and
banana, top with peanut ice-cream
October 2022 Set Menu
AMUSE BOUCHE
Turmeric rice cake topped with dry pork cotton and sweet chili sauce
APPETIZER
Green jack fruit salad, minced beef, sliced lemon grass,
mixed fresh herbs, kaffir lime dressing
SOUP
“Bor Bor Phek “ taro steamed soup, sesbania flower, bean sprout,
green curry paste, grilled local sea bass fish
Refresher
Water melon, green lime and red Kampot pepper granite
MAIN COURSES
Charcoal smoked eggplant, stuffed Sikhanoukville baby squid,
sweet & sour passion fruit sauce
Slow cooked free range chicken in coconut and honey sauce,
roasted sesame, served on pumpkin puree
DESSERT
Purple sweet potato purée, caramelize cocount and passion fruit ice cream