Menu précédent

Menu avril 2024

AMUSE BOUCHE - Embassy Restaurant

AMUSE BOUCHE

Cupcake de riz avec œufs de caille, de crabe et sauce aigre à la noix de coco

APPETIZER - Embassy Restaurant

ENTRÉE

Tranches d'aubergines grillées farcies de filet de bœuf local, salade croustillante, céleri, riz moulu grillé, vinaigrette combava

SOUP - Embassy Restaurant

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

REFRESHER - Embassy Restaurant

RAFRAÎCHISSANT

Fleur de pois, sorbet mandarine Roluse et graines de basilic doux

MAIN COURSE - Embassy Restaurant

PREMIER PLAT PRINCIPAL

Filet de maquereau poêlé sauce coriandre, croustillant d'algues noires, croquette de potiron

MAIN COURSE - Embassy Restaurant

DEUXIÈME PLAT PRINCIPAL

Poulet fermier rôti au fruit du jacquier, servi avec une sauce aux champignons cappuccino

DESSERT - Embassy Restaurant

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 - Embassy Restaurant

MIGNARDISE

Keo Romeat mango mousse, Palm fruit seed delight, Num Porpeay

Menu dégustation mars 2024

AMUSE BOUCHE - Embassy Restaurant

AMUSE BOUCHE

Crêpe de riz au curcuma farcie au poulet et krill de rivière

APPETIZER - Embassy Restaurant

ENTRÉE

Sliced homemade smoked sea bass, mixed with roasted coconut, local herbs, passion and garlic dressing

SOUP - Embassy Restaurant

SOUPE

A signature soup from Mondulkiri “Samlor Prong” – Mixed seasonal vegetables and sliced pork cooked in bamboo pipe

REFESHER - Embassy Restaurant

RAFRAÎCHISSANT

Sorbet mangue prune « Maprang » au sel pilé & piment

MAIN COURSE - Embassy Restaurant

PREMIER PLAT PRINCIPAL

Chair de crabe de Kep et crevettes cuites avec une pâte d'Amok et lait de coco frais et noni

Main Course - Embassy Restaurant

DEUXIÈME PLAT PRINCIPAL

. Grilled duck breast marinated with kaffir lime, lemongrass and galangal, served with lightly spicy Prahok and red ant sauce

Dessert - Embassy Restaurant

DESSERT

Mousse de chair de jeune noix de coco caramélisée, accompagnée d'une glace sucrée au concombre

MIGNARDISE - Embassy Restaurant

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

AMUSE BOUCHE

Slow-cooked “Eggcellent” with shallot and chili paste sauc

ENTRÉE

ENTRÉE

Sihanoukville prawn cooked in sweet and sour peanut satay sauce

SOUP - Embassy Restaurant

SOUPE

Trilogy of mushroom, Ratanakiri coffee cappuccino soup with homemade salted egg

REFRESHER - Embassy Restaurant

RAFRAÎCHISSANT

Banteay Srei soursop sorbet

MAIN COURSE - Embassy Restaurant

PREMIER PLAT PRINCIPAL

. Caramelized sea bass with Preah Dak palm sugar, served with yellow corn purée

MAIN COURSE - Embassy Restaurant

DEUXIÈME PLAT PRINCIPAL

. “Chinese New Year Roasted Pork”, Ribs of pork marinated with Kulen honey, ginger, cooking rice wine and lime juice

DESSERT - Embassy Restaurant

DESSERT

Steamed rice cake with fresh coconut cream and roasted sesame, served with young palm seed ice-cream

MIGNARDISE - Embassy Restaurant

MIGNARDISE

Valentine Strawberry mousse, Pumpkin in tapioca, mango with chili & salt syrup

January 2024 Set Menu

AMUSE BOUCHE

AMUSE BOUCHE

Grilled river fish and bacon mixed with galangal dressing

ENTRÉE

ENTRÉE

Sliced pan-seared scallops with fresh vegetables, black seaweed, crispy krill and sour garlic sauce

SOUPE

SOUPE

“Duck Nam Ngov” Clear duck soup with shallot, kaffir lime leaf, lemongrass, pickled lime and saw leaves

RAFRAÎCHISSANT

RAFRAÎCHISSANT

Watermelon, basil leaves and sundried salted fish

MAIN COURSE

PREMIER PLAT PRINCIPAL

. Steamed seafood dumpling, served with sweet chili sauce and pureed purple potatoes

MAIN COURSE

DEUXIÈME PLAT PRINCIPAL

. “Traditional Beef Cheek Saraman” Slow-cooked beef cheek with red curry paste, fresh coconut milk and roasted peanut

DESSERT

DESSERT

Kampong Cham pineapple mousse, served with caramelized jasmine ice-cream

Mignardise

MIGNARDISE

Glutinous rice stuffed with Wat chocolate, Steamed banana, Tamarind jelly

December 2023 Set Menu

AMUSE BOUCHE

AMUSE BOUCHE

Pan-seared smoked scallop with green tamarind sauce

ENTRÉE

ENTRÉE

“Wedding Beef Salad” Sliced beef marinated with Koh Kong dressing, sweet milk and kaffir lime oil

SOUPE

SOUPE

Taro stem cooked with free-range chicken, turmeric paste, fermented fish, basil leaves and fresh coconut milk

RAFRAÎCHISSANT

RAFRAÎCHISSANT

Roselle flower sorbet

MAIN COURSE

PREMIER PLAT PRINCIPAL

. Crispy sea bass fillet served with rice noodles, mixed fresh herbs, sweet & sour shallot sauce

MAIN COURSE

DEUXIÈME PLAT PRINCIPAL

. Grilled duck breast marinated with cinnamon, Kulen honey, served with pumpkin & young jackfruit puree, pineapple caramel sauce

DESSERT

DESSERT

“Num Sae Soy” Steamed glutinous rice stuffed with coconut caramel flakes, served with peanut ice cream and Banteay Srei vanilla sauce

Mignardise

MIGNARDISE

Banana chip stuffed with caramel passion, Coconut macaron, Ginger & chocolate candy

November 2023 Set Menu

AMUSE BOUCHE

AMUSE BOUCHE

Traditional turmeric rice crêpe stuffed with wok-fried chicken and river krill

ENTRÉE

ENTRÉE

“Teuk Kroeung Kdam” Kep crab and prawn dipped with crunchy seasonal vegetables crudité and rice cracker

SOUPE

SOUPE

Banteay Srey pumpkin cooked in sweet & sour chili paste, fresh coconut cream and homemade smoked duck breast

RAFRAÎCHISSANT

RAFRAÎCHISSANT

Fermented black sticky rice sorbet

MAIN COURSE

PREMIER PLAT PRINCIPAL

. Caramelized sea bass fillet with sugarcane juice, sliced ginger, coconut palm puree and pounded green tamarind

MAIN COURSE

DEUXIÈME PLAT PRINCIPAL

. Pan-seared beef cheek, charcoal-baked eggplant, served with kaffir lime leaf and mushroom cappuccino sauce

DESSERT

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

AMUSE BOUCHE

Traditional grilled frog with yellow kroeung and holy basil

ENTRÉE

ENTRÉE

Sihanoukville smoked scallop carpaccio mixed with passion fruit & garlic dressing, crispy shallot and fresh herbs

SOUPE

SOUPE

Slow-cooked oxtail from Kampong Kdey farm, with grilled papaya, galangal, lemongrass broth, seasonal vegetables and rice paddy herbs

RAFRAÎCHISSANT

RAFRAÎCHISSANT

Green tamarind sorbet topped with pounded chili and sea salt

MAIN COURSE

PREMIER PLAT PRINCIPAL

. Stir- fried squid with sweet chili paste and Kampot green pepper corn, omelet wrapped with minced seafood

MAIN COURSE

DEUXIÈME PLAT PRINCIPAL

. Roasted free-range chicken marinated in Kulen honey, served with prahok & red ant sauce, Pchum Ben cakes

DESSERT

DESSERT

Steamed pumpkin custard served with black sesame seed and ginger ice cream

Mignardise

MIGNARDISE

Green lime mousse, Sweet corn, Sticky rice stuffed with caramel coconut

September 2023 Set Menu

AMUSE BOUCHE

AMUSE BOUCHE

Mushroom and yellow corn cappuccino

ENTRÉE

ENTRÉE

“Fresh water river lobster from Takeo farm” grilled on charcoal mixed with crunchy vegetables, sweet & sour dressing

SOUPE

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

RAFRAÎCHISSANT

Butterfly pea flower and lime sorbet

MAIN COURSE

PREMIER PLAT PRINCIPAL

. Pan-seared Sihanoukville sea bass fillet with fermented soya bean and ginger sauce, served on pumpkin pureee

MAIN COURSE

DEUXIÈME PLAT PRINCIPAL

. Slow-cooked pork shank in caramelized palm sugar, dry bamboo shoot and black mushroom, served with pounded fresh green tamarind

DESSERT

DESSERT

Banteay Srey soursop fruit mousse, roasted coconut ice cream

Mignardise

MIGNARDISE

Pandan noodle in sesame syrup, Fried banana with Wat chocolate, Battambang orange jelly

August 2023 Set Menu

AMUSE BOUCHE

AMUSE BOUCHE

“Sangvak”, a signature snack from Battambong province made from fish paste, galangal, garlic and seasoning, wrapped in banana leaf

ENTRÉE

ENTRÉE

Charcoal smoked eggplant and pork salad, toasted ground rice, crispy shallot, sweet and sour dressing

SOUPE

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

RAFRAÎCHISSANT

Rambutan and basil seed sorbet

MAIN COURSE

PREMIER PLAT PRINCIPAL

. Grilled tiger prawn with lightly spicy sweet chili paste and tamarind sauce

MAIN COURSE

DEUXIÈME PLAT PRINCIPAL

. Steamed dumpling stuffed with slow-cooked Saraman beef cheek, served in peanut curry sauce

DESSERT

DESSERT

Sticky rice powder filled with coconut caramel, served with longan ice cream

Mignardise

MIGNARDISE

Black passion cake, Sesame jelly, Taro in coconut cream

July 2023 Set Menu

AMUSE BOUCHE

AMUSE BOUCHE

Smoked beef salad, crispy morning glory and garlic sauce

ENTRÉE

ENTRÉE

“Prahok katis” a traditional dish of minced pork and diced river fish cooked in fresh coconut milk, fermented fish and tamarind juice

SOUPE

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

RAFRAÎCHISSANT

Battambang orange sorbet

MAIN COURSE

PREMIER PLAT PRINCIPAL

. Pan – seared mackerel fish with sweet & sour sauce, jackfruit puree, deep-fried shallot and black seaweed

MAIN COURSE

DEUXIÈME PLAT PRINCIPAL

. Grilled Aranh duck with lightly spicy “Kreak sauce”, round eggplant and holy basi

DESSERT

DESSERT

Baked mixed seasonal fruits gratin, served with roasted cashew nut ice cream

Mignardise

MIGNARDISE

Lime brownie, Sticky rice filled with caramel coconut, Banana in tapioca syrup

June 2023 Set Menu

AMUSE BOUCHE - Embassy Restaurant

AMUSE BOUCHE

Khmer rice noodles with river fish and lightly yellow kroeung sauce

ENTRÉE

ENTRÉE

Pounded free range chicken with rice paddy herbs, grilled fermented fish dressing, crispy banana chip

SOUPE

SOUPE

Mixed mushroom dumpling cooked in roasted garlic and Sichuan pepper broth

RAFRAÎCHISSANT

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

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

MIGNARDISE

Pandan layer cake, Caramel spiced mango mousse, Fermented black sticky rice jelly

May 2023 Set Menu

Amouse Bouche- Embassy Restaurant Set Menu

AMUSE BOUCHE

Deep- fried king prawn dumpling with kapi sauce

Appetizer - Embassy Restaurant Set Menu

ENTRÉE

Cambodian beef salad with crunchy fresh vegetables, crispy shallot, garlic and coconut dressing

Soup - Embassy Restaurant Set Menu

SOUPE

Smoky lemon grass, galangal and shallot, cooked with pork ribs, tromung leaves, eggplant, holy basil

Refresher - Embassy Restaurant Set Menu

RAFRAÎCHISSANT

Breakfast red tea and tangerine sorbet

Main Course - Embassy Restaurant Set Menu

PREMIER PLAT PRINCIPAL

Pan- seared Tonle sap fish fillet with sour tamarind sauce, deep-fried sweet potatoes balle

Main Course - Embassy Restaurant Set Menu

DEUXIÈME PLAT PRINCIPAL

Grilled free – rang chicken marinated with Kulen honey, pounded chili and salt.
Served with prahok and red ants sauce

Dessert - Embassy Restaurant Set Menu

DESSERT

Steamed sticky rice and mango custard, served with roasted cashew nut ice cream

Mignardise - Embassy Restaurant Set Menu

MIGNARDISE

Rice doughnut with caramelized palm sugar, Steamed pumpkin cake, Pineapple jelly

April 2023 Set Menu

Amouse Bouche - Embassy Restaurant Set Menu

AMUSE BOUCHE

Steamed eggscellent with sweet chili sauce

Appetizer - Embassy Restaurant Set Menu

ENTRÉE

Lotus stem mixed with king prawn and pork, crispy rice noodles and kosh kong dressing

Soup - Embassy Restaurant Set Menu

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)

Refresher - Embassy Restaurant Set Menu

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

Main Course - Embassy Restaurant Set Menu

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 - Embassy Restaurant Set Menu

DESSERT

Palm seed jelly and fermented black sticky rice cocount mousse, served with taro ice cream

Mignardise - Embassy Restaurant Set Menu

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