July 2024 Set Menu
AMUSE BOUCHE
Homemade smoked sea bass stuffed in black seaweed
ENTRÉE
Crispy rice noodle mixed with minced pork, dried shrimp, mixed fresh vegetables,sweet & sour peanut dressing
SOUPE
Chive leaves and seafood dumpling, cooked in red Kampot pepper broth
RAFRAÎCHISSANT
Pnheav – sour fruit sorbet
PREMIER PLAT PRINCIPAL
. Steamed egg bean curd with black bean, mushroom, ginger, coriander stalk and soya sauce
DEUXIÈME PLAT PRINCIPAL
. Slow-cooked beef cheek marinated with Kep salt flower, wrapped in eggscellent,served with pumpkin & tomato puree, Lok Lak sauce
DESSERT
Cashew nut and honey mousse, served with Kampot black pepper and WAT chocolate ice-cream
MIGNARDISE
Banana fritter, Pandan rice noodle, Passion macaron
June 2024 Set Menu
AMUSE BOUCHE
Homemade smoked sea bass stuffed in black seaweed
ENTRÉE
Crispy rice noodle mixed with minced pork, dried shrimp, mixed fresh vegetables,sweet & sour peanut dressing
SOUPE
Chive leaves and seafood dumpling, cooked in red Kampot pepper broth
RAFRAÎCHISSANT
Pnheav – sour fruit sorbet
PREMIER PLAT PRINCIPAL
. Steamed egg bean curd with black bean, mushroom, ginger, coriander stalk and soya sauce
DEUXIÈME PLAT PRINCIPAL
. Slow-cooked beef cheek marinated with Kep salt flower, wrapped in eggscellent,served with pumpkin & tomato puree, Lok Lak sauce
DESSERT
Cashew nut and honey mousse, served with Kampot black pepper and WAT chocolate ice-cream
MIGNARDISE
Banana fritter, Pandan rice noodle, Passion macaron
May 2024 Set Menu
AMUSE BOUCHE
Homemade smoked sea bass stuffed in black seaweed
ENTRÉE
Crispy rice noodle mixed with minced pork, dried shrimp, mixed fresh vegetables,sweet & sour peanut dressing
SOUPE
Chive leaves and seafood dumpling, cooked in red Kampot pepper broth
RAFRAÎCHISSANT
Pnheav – sour fruit sorbet
PREMIER PLAT PRINCIPAL
. Steamed egg bean curd with black bean, mushroom, ginger, coriander stalk and soya sauce
DEUXIÈME PLAT PRINCIPAL
. Slow-cooked beef cheek marinated with Kep salt flower, wrapped in eggscellent,served with pumpkin & tomato puree, Lok Lak sauce
DESSERT
Cashew nut and honey mousse, served with Kampot black pepper and WAT chocolate ice-cream
MIGNARDISE
Banana fritter, Pandan rice noodle, Passion macaron
Menu avril 2024
AMUSE BOUCHE
Cupcake de riz avec œufs de caille, de crabe et sauce aigre à la noix de coco
ENTRÉE
Tranches d'aubergines grillées farcies de filet de bœuf local, salade croustillante, céleri, riz moulu grillé, vinaigrette combava
SOUPE
Soupe aigre de jeunes fruits du palmier et ananas. Cuite avec de la pâte de kroeung, du lait de coco frais, des boulettes de porc et des feuilles de curry
RAFRAÎCHISSANT
Fleur de pois, sorbet mandarine Roluse et graines de basilic doux
PREMIER PLAT PRINCIPAL
Filet de maquereau poêlé sauce coriandre, croustillant d'algues noires, croquette de potiron
DEUXIÈME PLAT PRINCIPAL
Poulet fermier rôti au fruit du jacquier, servi avec une sauce aux champignons cappuccino
DESSERT
Banane Ambong caramélisée aux fruits de la passion enrobée de crêpe au curcuma, servie avec une glace aux noix de cajou de Kampong Cham et sauce au riz gluant noir fermenté
MIGNARDISE
Keo Romeat mango mousse, Palm fruit seed delight, Num Porpeay
Menu dégustation mars 2024
AMUSE BOUCHE
Crêpe de riz au curcuma farcie au poulet et krill de rivière
ENTRÉE
Sliced homemade smoked sea bass, mixed with roasted coconut, local herbs, passion and garlic dressing
SOUPE
A signature soup from Mondulkiri “Samlor Prong” – Mixed seasonal vegetables and sliced pork cooked in bamboo pipe
RAFRAÎCHISSANT
Sorbet mangue prune « Maprang » au sel pilé & piment
PREMIER PLAT PRINCIPAL
Chair de crabe de Kep et crevettes cuites avec une pâte d'Amok et lait de coco frais et noni
DEUXIÈME PLAT PRINCIPAL
. Grilled duck breast marinated with kaffir lime, lemongrass and galangal, served with lightly spicy Prahok and red ant sauce
DESSERT
Mousse de chair de jeune noix de coco caramélisée, accompagnée d'une glace sucrée au concombre
MIGNARDISE
Boule de sésame doré frit, maïs sucré au sirop de sucre de palme, gelée de fruit du dragon rouge
Menu de février 2024
AMUSE BOUCHE
Slow-cooked “Eggcellent” with shallot and chili paste sauc
ENTRÉE
Sihanoukville prawn cooked in sweet and sour peanut satay sauce
SOUPE
Trilogy of mushroom, Ratanakiri coffee cappuccino soup with homemade salted egg
RAFRAÎCHISSANT
Banteay Srei soursop sorbet
PREMIER PLAT PRINCIPAL
. Caramelized sea bass with Preah Dak palm sugar, served with yellow corn purée
DEUXIÈME PLAT PRINCIPAL
. “Chinese New Year Roasted Pork”, Ribs of pork marinated with Kulen honey, ginger, cooking rice wine and lime juice
DESSERT
Steamed rice cake with fresh coconut cream and roasted sesame, served with young palm seed ice-cream
MIGNARDISE
Valentine Strawberry mousse, Pumpkin in tapioca, mango with chili & salt syrup
January 2024 Set Menu
AMUSE BOUCHE
Grilled river fish and bacon mixed with galangal dressing
ENTRÉE
Sliced pan-seared scallops with fresh vegetables, black seaweed, crispy krill and sour garlic sauce
SOUPE
“Duck Nam Ngov” Clear duck soup with shallot, kaffir lime leaf, lemongrass, pickled lime and saw leaves
RAFRAÎCHISSANT
Watermelon, basil leaves and sundried salted fish
PREMIER PLAT PRINCIPAL
. Steamed seafood dumpling, served with sweet chili sauce and pureed purple potatoes
DEUXIÈME PLAT PRINCIPAL
. “Traditional Beef Cheek Saraman” Slow-cooked beef cheek with red curry paste, fresh coconut milk and roasted peanut
DESSERT
Kampong Cham pineapple mousse, served with caramelized jasmine ice-cream
MIGNARDISE
Glutinous rice stuffed with Wat chocolate, Steamed banana, Tamarind jelly
December 2023 Set Menu
AMUSE BOUCHE
Pan-seared smoked scallop with green tamarind sauce
ENTRÉE
“Wedding Beef Salad” Sliced beef marinated with Koh Kong dressing, sweet milk and kaffir lime oil
SOUPE
Taro stem cooked with free-range chicken, turmeric paste, fermented fish, basil leaves and fresh coconut milk
RAFRAÎCHISSANT
Roselle flower sorbet
PREMIER PLAT PRINCIPAL
. Crispy sea bass fillet served with rice noodles, mixed fresh herbs, sweet & sour shallot sauce
DEUXIÈME PLAT PRINCIPAL
. Grilled duck breast marinated with cinnamon, Kulen honey, served with pumpkin & young jackfruit puree, pineapple caramel sauce
DESSERT
“Num Sae Soy” Steamed glutinous rice stuffed with coconut caramel flakes, served with peanut ice cream and Banteay Srei vanilla sauce
MIGNARDISE
Banana chip stuffed with caramel passion, Coconut macaron, Ginger & chocolate candy
November 2023 Set Menu
AMUSE BOUCHE
Traditional turmeric rice crêpe stuffed with wok-fried chicken and river krill
ENTRÉE
“Teuk Kroeung Kdam” Kep crab and prawn dipped with crunchy seasonal vegetables crudité and rice cracker
SOUPE
Banteay Srey pumpkin cooked in sweet & sour chili paste, fresh coconut cream and homemade smoked duck breast
RAFRAÎCHISSANT
Fermented black sticky rice sorbet
PREMIER PLAT PRINCIPAL
. Caramelized sea bass fillet with sugarcane juice, sliced ginger, coconut palm puree and pounded green tamarind
DEUXIÈME PLAT PRINCIPAL
. Pan-seared beef cheek, charcoal-baked eggplant, served with kaffir lime leaf and mushroom cappuccino sauce
DESSERT
“Kromao Thorng” Deep-fried glutinous flat rice wrapped with yellow banana, served with passion & palm sugar caramel ice cream and Wat chocolate sauce
MIGNARDISE
Pandan cake, Mung bean with coconut milk, Sundried tomato with chili powder
October 2023 Set Menu
AMUSE BOUCHE
Traditional grilled frog with yellow kroeung and holy basil
ENTRÉE
Sihanoukville smoked scallop carpaccio mixed with passion fruit & garlic dressing, crispy shallot and fresh herbs
SOUPE
Slow-cooked oxtail from Kampong Kdey farm, with grilled papaya, galangal, lemongrass broth, seasonal vegetables and rice paddy herbs
RAFRAÎCHISSANT
Green tamarind sorbet topped with pounded chili and sea salt
PREMIER PLAT PRINCIPAL
. Stir- fried squid with sweet chili paste and Kampot green pepper corn, omelet wrapped with minced seafood
DEUXIÈME PLAT PRINCIPAL
. Roasted free-range chicken marinated in Kulen honey, served with prahok & red ant sauce, Pchum Ben cakes
DESSERT
Steamed pumpkin custard served with black sesame seed and ginger ice cream
MIGNARDISE
Green lime mousse, Sweet corn, Sticky rice stuffed with caramel coconut
September 2023 Set Menu
AMUSE BOUCHE
Mushroom and yellow corn cappuccino
ENTRÉE
“Fresh water river lobster from Takeo farm” grilled on charcoal mixed with crunchy vegetables, sweet & sour dressing
SOUPE
“Duck from Srae Ronoung village” cooked in lemon grass, galangal, kaffir lime, forest sour leaves & coconut broth with palm heart, round eggplant and holy basil
RAFRAÎCHISSANT
Butterfly pea flower and lime sorbet
PREMIER PLAT PRINCIPAL
. Pan-seared Sihanoukville sea bass fillet with fermented soya bean and ginger sauce, served on pumpkin pureee
DEUXIÈME PLAT PRINCIPAL
. Slow-cooked pork shank in caramelized palm sugar, dry bamboo shoot and black mushroom, served with pounded fresh green tamarind
DESSERT
Banteay Srey soursop fruit mousse, roasted coconut ice cream
MIGNARDISE
Pandan noodle in sesame syrup, Fried banana with Wat chocolate, Battambang orange jelly
August 2023 Set Menu
AMUSE BOUCHE
“Sangvak”, a signature snack from Battambong province made from fish paste, galangal, garlic and seasoning, wrapped in banana leaf
ENTRÉE
Charcoal smoked eggplant and pork salad, toasted ground rice, crispy shallot, sweet and sour dressing
SOUPE
“Somlor Brahaer Tompeang”, fresh bamboo shoots cooked in fermented fish and coconut broth with river fish, lufa, pumpkin, finger root and mixed green leaves
RAFRAÎCHISSANT
Rambutan and basil seed sorbet
PREMIER PLAT PRINCIPAL
. Grilled tiger prawn with lightly spicy sweet chili paste and tamarind sauce
DEUXIÈME PLAT PRINCIPAL
. Steamed dumpling stuffed with slow-cooked Saraman beef cheek, served in peanut curry sauce
DESSERT
Sticky rice powder filled with coconut caramel, served with longan ice cream
MIGNARDISE
Black passion cake, Sesame jelly, Taro in coconut cream
July 2023 Set Menu
AMUSE BOUCHE
Smoked beef salad, crispy morning glory and garlic sauce
ENTRÉE
“Prahok katis” a traditional dish of minced pork and diced river fish cooked in fresh coconut milk, fermented fish and tamarind juice
SOUPE
A signature dish of Cambodia’s green korko soup, mixed local vegetables cooked with free range chicken, green curry paste and ground roasted rice
RAFRAÎCHISSANT
Battambang orange sorbet
PREMIER PLAT PRINCIPAL
. Pan – seared mackerel fish with sweet & sour sauce, jackfruit puree, deep-fried shallot and black seaweed
DEUXIÈME PLAT PRINCIPAL
. Grilled Aranh duck with lightly spicy “Kreak sauce”, round eggplant and holy basi
DESSERT
Baked mixed seasonal fruits gratin, served with roasted cashew nut ice cream
MIGNARDISE
Lime brownie, Sticky rice filled with caramel coconut, Banana in tapioca syrup
June 2023 Set Menu
AMUSE BOUCHE
Khmer rice noodles with river fish and lightly yellow kroeung sauce
ENTRÉE
Pounded free range chicken with rice paddy herbs, grilled fermented fish dressing, crispy banana chip
SOUPE
Mixed mushroom dumpling cooked in roasted garlic and Sichuan pepper broth
RAFRAÎCHISSANT
Lemon grass and mint sorbet
PREMIER PLAT PRINCIPAL
. Steamed seafood & pork “shumai“ stuffed in luffa, served with green Kampot pepper and coriander sauce
DEUXIÈME PLAT PRINCIPAL
. Slow braised beef in embassy spices sauce for 14h, served with purple potatoes puree
DESSERT
Sticky rice filled with mung bean, served with passion and palm caramel ice cream
MIGNARDISE
Pandan layer cake, Caramel spiced mango mousse, Fermented black sticky rice jelly
May 2023 Set Menu
AMUSE BOUCHE
Deep- fried king prawn dumpling with kapi sauce
ENTRÉE
Cambodian beef salad with crunchy fresh vegetables, crispy shallot, garlic and coconut dressing
SOUPE
Smoky lemon grass, galangal and shallot, cooked with pork ribs, tromung leaves, eggplant, holy basil
RAFRAÎCHISSANT
Breakfast red tea and tangerine sorbet
PREMIER PLAT PRINCIPAL
Pan- seared Tonle sap fish fillet with sour tamarind sauce, deep-fried sweet potatoes balle
DEUXIÈME PLAT PRINCIPAL
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
ENTRÉE
Lotus stem mixed with king prawn and pork, crispy rice noodles and kosh kong dressing
SOUPE
“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)
RAFRAÎCHISSANT
Makprang fruit and basil seed sorbet
PREMIER PLAT PRINCIPAL
Pan- seared red snapper fillet with kaffir lime sauce, roasted cashew nut and pumpkin roll
DEUXIÈME PLAT PRINCIPAL
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
ENTRÉE
Homemade smoked duck salad with red Kampot pepper
SOUPE
Traditional rice ball soup cooked with Khmer pieces, taro, ivy leaves, Wallago fish fillet
(A signature dish from Svay Reang Province)
RAFRAÎCHISSANT
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
ENTRÉE
Cambodian Wedding salad “ Sachko Trokoun Srouy “Sliced grilled beef wrapped
with Crispy morning glory, mixed herbs and sweet sour dressing
SOUPE
Chive leaf and king prawn dumpling, smoky garlic broth
RAFRAÎCHISSANT
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
ENTRÉE
Sautée chive leaf & bean sprout salad, deep- fried dry mushroom
mixed with tofu and tamarind dressing, top with crispy krill
SOUPE
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
ENTRÉE
“Prahok Ktis Salad” : minced pork and prahok, cooked in fresh coconut milk, crunchy seasonal vegetables
SOUPE
Slow cooked duck from Phnom Krom Village, smoky shallot broth, tromong sour leaf
RAFRAÎCHISSANT
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
ENTRÉE
Green jack fruit salad, minced beef, sliced lemon grass,
mixed fresh herbs, kaffir lime dressing
SOUPE
“Bor Bor Phek “ taro steamed soup, sesbania flower, bean sprout,
green curry paste, grilled local sea bass fish
RAFRAÎCHISSANT
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
