Formule dîner
Sptember 2024 Set Menu
AMUSE BOUCHE
Charcoal grilled frog with yellow kroeung and holy basil
ENTRÉE
Crispy river krill and prawn mixed with seasonal fresh vegetable and sour garlic dressing
SOUPE
“Somlor Brahaer Tumpeang” Fresh bamboo shoots cooked in fermented fish, lemon grass and finger root broth with river fish, lufa, pumpkin and mixed green leaves
PREMIER PLAT PRINCIPAL
. Caramelized sea bass fillet with Banteay Srei palm sugar, served with pounded green tamarind & ginger
RAFRAÎCHISSANT
Pursat orange and cardamom sorbet, top with chili & salt
DEUXIÈME PLAT PRINCIPAL
. “Traditional beef saraman” Slow cooked beef cheek with red curry paste, fresh coconut milk and roasted peanut, served with Pchum Ben rice cakes
DESSERT
“Num Sae Soy” Steamed rice flour stuffed with caramelized coconut flash, served with palm fruit ice cream
MIGNARDISEs
Banana chip with caramel passion, Coconut macaron, Sweet corn delight
*NOTICE : Dear our valued guests, we are pleased to inform you that our set menu from JANUARY 1, 2024 onward will be $54+/pax.
Menu gastronomique = 54$*
VEGETARIAN = $48*
Wine Pairing : $55.00* / 4 glasses | $14.00* / 1 glass
Champagne Pairing : $75.00* / 4 glasses | $20.00* / 1 glass
TISANE BIOLOGIQUE = 15$*
5 glasses Set
Wine Suggestions for our September Set Menu
Suggestion Entrée:
White Wine Suggestion : Nautilus Sauvignon Blanc, Marlborough, Australia
The palate introduces delightful lime zest flavours with mouth-watering intensity finishing
with a strong textural component.
Suggestion soupe:
Organic Herbal : Lemon grass, finger root, leang leak leaf
Slightly spicy ginger hints refeshing aroma.
First Main Course Suggestion :
Rosé Wine Suggestion : By Ott Rosé, Domaines Ott, Shiraz-Cinsault-Grenache, Cotes
de Provence, France
the palate balances between luscious aromas of yellow fruits and the tang of grapefruit, leading to a lively finish carried by citrus zest.
Second Main Course Suggestion:
Red Wine Suggestion : Seppeltsfield Barossa, Shiraz, Australia
Bright red with a youthful crimson hue, this wine presents lifted dark cherry and plum aromas
complemented by complex brown spices. On the palate, classic Barossa ripeness shines through
with dark fruits and dark chocolate richness, balanced by subtle oak, juicy acidity, and polished
tannins.
Suggestion Dessert
Suggestion: Curacao Blanc, Distllerie de Grandmont, Ambazac, Western France
“This liqueur is based on organic grain alcohol, infused with a secret recipe of citrus fruits, spices
herbs to create a complex flavor and round texture. On the palate, you can expect notes of bitter
lemon, cardamom and bergamot.”
OR
Suggestion : Mam Goudi Cider Brut, Apple, France
Medium orange color, glossy limpid, sparkling and transverse foam. Shows good balance between
fruitiness and ferment. Well balanced between acidity and bitterness typical from Brittany cider apples. Light astringency with aromas from the fruit and its fermentation.
Champagne Suggestions for our September Set Menu
Suggestion Entrée:
Champagne Claude Cazals Bulle de Craie, Chardonnay, France
Cazals « Bulles de Craie Brut », Chardonnay, Yellow pale color, with a nose of citrus fruits.
Mouth bring fresh sensations with well-balanced acidity. The finish is lemony, iodized and
slightly chalky.
Suggestion pour le premier plat principal et deuxième plat principal:
Champagne Jose Michel Tradition, Pinot Noir, Chardonnay, France
Pale gold in color. The very first impressions are of bright, fresh mornings. It is reminiscent
of spring blossom such as hawthorn. They lead into more fruity notes such as summer
apple and pear, then citrus, with hints of warm toastiness. This is a medium-bodied,
stimulatingly fresh and well-structured blend with gorgeous fruit and a clean, persistent
finish. The citrus notes take on a certain maturity.
Suggestion Dessert
Champagne Diebolt Vallois Blanc de Blancs, Chardonnay, France
It has a gold color with green hues and delicate bubbles. The nose is seductive, lively and
delicate with hints of white flowers, tangy citrus fruits, grapefruit, apricot and nectarine.
The mouth is onctuous, tangy with undernotes of crystallized quince and sticks of rock candy.
Herbal Tea Suggestions for our September Set Menu
Thé au plantes 1 :
Apple wood, sandan fruit& betel leaf
Freshing sour flavor of fruit and healthy bitter fruit and aroma of herb
Organic Herbal 2 :
Lemon grass, finger root, leang leak leaf
Slightly spicy ginger hints refeshing aroma.
Thé au plantes 3:
Black pepper and green tarmarind
Subtle of sour flavor spices hint of pepper note well balnce.
Thé au plantes 4:
Green pepper galagal & rice puddy herb
Slightly Strong herbal well balane with spicy and Freshing flavor of herb.
Organic Herbal 5:
Justmint flower
Freshese aroma with helthly balance of the flower.
*Tous les prix sont soumis à une TVA de 10 %.
Parcours découverte du chef
Le restaurant Embassy propose une cuisine raffinée dans un cadre magnifique. Nous offrons une variété d'ambiances, vous pouvez choisir de vous installer à l'intérieur de notre restaurant, dans une salle conçue avec goût, ou de profiter de l'une de nos terrasses intérieures.
