December 2024 Set Menu
AMUSE BOUCHE
Fresh seabass marinated in kaffir lime dressing
APPETIZER
Pan-seared Sihanoukville scallop with spicy and sour holy basil sauce
SOUP
“Borbor Phek” Taro stem cooked in turmeric paste, pounded river fish, and fresh coconut milk broth with local herbs and crab roe
Refresher
Preah Dak soursop and basil seed sorbet
FIRST MAIN COURSE
. “Prahok Ktis” Minced shrimp and pork, simmered in coconut milk & Prahok sauce, served with rice cracker, seasonal vegetables
SECOND MAIN COURSE
. 24-hour slow-cooked Battambang beef short ribs in Khor Ko broth with cinnamon and red Kampot pepper
DESSERT
Roluos tangerine and mousse, served with Christmas spices ice cream
MIGNARDISE
Pandan & coconut choux, Lotus & longan pearl, WAT chocolate and peanut brownies
November 2024 Set Menu
AMUSE BOUCHE
“Num Krok” Traditional rice cupcake with crab roe
APPETIZER
Sihanoukville sea bass salad mixed with lemongrass, galangal, kaffir lime leaf, crunchy vegetables and Koh Kong dressing
SOUP
Slow-cooked free-range chicken wing in yellow Kroeung & coconut broth with pineapple, winter melon and tamarind juice
Refresher
Banteay Srei guava sorbet with pop rice
FIRST MAIN COURSE
. Pan-seared Takeo river prawn with sour pumpkin dumpling, mushroom cappuccino sauce
SECOND MAIN COURSE
. Grilled duck breast marinated Koulen honey, served with sauté green apple and spicy tangerine sauce
DESSERT
“Kromao Thorng” Deep-fried glutinous flat rice wrapped with banana, served with caramelized passion ice cream and WAT chocolate sauce
MIGNARDISE
Grilled sweet potato cake, Tapioca dumpling, Tamarind candy
October 2024 Set Menu
AMUSE BOUCHE
Pan-seared scallop with Kampot green pepper
APPETIZER
Sliced roasted duck mixed with young banana tree, cucumber, mixed herbs and Kuoy sauce from Banteay Meanchey
SOUP
Local sea bass fillet cooked in roasted shallot broth with taro root, dry black mushroom and coriander leaf
Refresher
Butterfly pea flower and kaffir lime sorbet
FIRST MAIN COURSE
. Kep blue crab cooked in yellow curry sauce, sweet potatoes, long beans, gratinated with cashew nut crumble
SECOND MAIN COURSE
. Chargrilled pork ribs, marinated with sugar caned juice, ginger, cooking rice wine and sour dark soy sauce
DESSERT
Battambang orange mousse, topped with caramelized jicama, Banteay Srey vanilla ice-cream
MIGNARDISE
Banana fritter with WAT chocolate, Fermented sticky rice jelly, Black eyed bean delight
September 2024 Set Menu
AMUSE BOUCHE
Charcoal grilled frog with yellow kroeung and holy basil
APPETIZER
Crispy river krill and prawn mixed with seasonal fresh vegetable and sour garlic dressing
SOUP
“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
Refresher
Pursat orange and cardamom sorbet, top with chili & salt
FIRST MAIN COURSE
. Caramelized sea bass fillet with Banteay Srei palm sugar, served with pounded green tamarind & ginger
SECOND MAIN COURSE
. “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
MIGNARDISE
Banana chip with caramel passion, Coconut macaron, Sweet corn delight
August 2024 Set Menu
AMUSE BOUCHE
Deep-fried chive leaves and tofu ball with satay sauceHomemade smoked sea bass stuffed in black seaweed
APPETIZER
Homemade smoked duck salad with Kampot pepper pickle and passion dressing
SOUP
Slow-cooked oxtail from Kamppong Kdey farm in galangal, lemongrass and kaffir lime broth, with grilled papaya, seasonal vegetables and aroma of rice paddy herbs
Refresher
Fermented black sticky rice sorbet
FIRST MAIN COURSE
. Sihanoukvile scallop, spinach and mixed mushroom dumpling, served with amok sauce
SECOND MAIN COURSE
. Grilled free – rang chicken with pounded chili and sea salt, served with prahok and red ant sauce
DESSERT
“Num Orm Bang” Pandan crêpe filling with caramel coconut flash and mung bean, served with black sesame seed candy ice cream
MIGNARDISE
Green lime brownie, Steamed pumpkin cake, Banana delight
July 2024 Set Menu
AMUSE BOUCHE
Homemade smoked sea bass stuffed in black seaweed
APPETIZER
Crispy rice noodle mixed with minced pork, dried shrimp, mixed fresh vegetables,sweet & sour peanut dressing
SOUP
Chive leaves and seafood dumpling, cooked in red Kampot pepper broth
Refresher
Pnheav – sour fruit sorbet
FIRST MAIN COURSE
. Steamed egg bean curd with black bean, mushroom, ginger, coriander stalk and soya sauce
SECOND MAIN COURSE
. 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
APPETIZER
Crispy rice noodle mixed with minced pork, dried shrimp, mixed fresh vegetables,sweet & sour peanut dressing
SOUP
Chive leaves and seafood dumpling, cooked in red Kampot pepper broth
Refresher
Pnheav – sour fruit sorbet
FIRST MAIN COURSE
. Steamed egg bean curd with black bean, mushroom, ginger, coriander stalk and soya sauce
SECOND MAIN COURSE
. 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
APPETIZER
Crispy rice noodle mixed with minced pork, dried shrimp, mixed fresh vegetables,sweet & sour peanut dressing
SOUP
Chive leaves and seafood dumpling, cooked in red Kampot pepper broth
Refresher
Pnheav – sour fruit sorbet
FIRST MAIN COURSE
. Steamed egg bean curd with black bean, mushroom, ginger, coriander stalk and soya sauce
SECOND MAIN COURSE
. 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
April 2024 Set Menu
AMUSE BOUCHE
Rice cupcake with egg quail, crab roe and sour coconut sauce
APPETIZER
Sliced grilled eggplant stuffed with local beef tenderloin, crispy morning glory, water celery, toasted ground rice, combava dressing
SOUP
Young palm fruit and pineapple sour soup cooked with kroeung paste, fresh coconut milk, pork ball and curry leaves
Refresher
Butterfly Pea flower, Roluse tangerine and sweet basil seed sorbet
FIRST MAIN COURSE
. Pan-seared mackerel fillet with coriander sauce, crispy black seaweed, pumpkin croquette
SECOND MAIN COURSE
. Roasted free-range chicken with green jack fruit, served with cappuccino mushroom sauce
DESSERT
Caramelized ambong banana with passion fruit wrapped with turmeric crepe, served with Kampong Cham cashew nuts ice- cream and fermented black sticky rice sauce
MIGNARDISE
Keo Romeat mango mousse, Palm fruit seed delight, Num Porpeay
March 2024 Set Menu
AMUSE BOUCHE
Turmeric rice crepe stuffed with chicken and river krill
APPETIZER
Sliced homemade smoked sea bass, mixed with roasted coconut, local herbs, passion and garlic dressing
SOUP
A signature soup from Mondulkiri “Samlor Prong” – Mixed seasonal vegetables and sliced pork cooked in bamboo pipe
Refresher
“Maprang” Plum mango sorbet with pounded salt & chili
FIRST MAIN COURSE
. Kep crab meat and prawn cooked with Amok paste, fresh coconut milk and noni leaf
SECOND MAIN COURSE
. Grilled duck breast marinated with kaffir lime, lemongrass and galangal, served with lightly spicy Prahok and red ant sauce
DESSERT
Caramelized young coconut flesh mousse, served with sweet cucumber ice-cream
MIGNARDISE
Deep-fried golden sesame ball, sweet corn in sugar palm syrup, red dragon fruit jelly
February 2024 Set Menu
AMUSE BOUCHE
Slow-cooked “Eggcellent” with shallot and chili paste sauc
APPETIZER
Sihanoukville prawn cooked in sweet and sour peanut satay sauce
SOUP
Trilogy of mushroom, Ratanakiri coffee cappuccino soup with homemade salted egg
Refresher
Banteay Srei soursop sorbet
FIRST MAIN COURSE
. Caramelized sea bass with Preah Dak palm sugar, served with yellow corn purée
SECOND MAIN COURSE
. “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
APPETIZER
Sliced pan-seared scallops with fresh vegetables, black seaweed, crispy krill and sour garlic sauce
SOUP
“Duck Nam Ngov” Clear duck soup with shallot, kaffir lime leaf, lemongrass, pickled lime and saw leaves
Refresher
Watermelon, basil leaves and sundried salted fish
FIRST MAIN COURSE
. Steamed seafood dumpling, served with sweet chili sauce and pureed purple potatoes
SECOND MAIN COURSE
. “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
APPETIZER
“Wedding Beef Salad” Sliced beef marinated with Koh Kong dressing, sweet milk and kaffir lime oil
SOUP
Taro stem cooked with free-range chicken, turmeric paste, fermented fish, basil leaves and fresh coconut milk
Refresher
Roselle flower sorbet
FIRST MAIN COURSE
. Crispy sea bass fillet served with rice noodles, mixed fresh herbs, sweet & sour shallot sauce
SECOND MAIN COURSE
. 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
APPETIZER
“Teuk Kroeung Kdam” Kep crab and prawn dipped with crunchy seasonal vegetables crudité and rice cracker
SOUP
Banteay Srey pumpkin cooked in sweet & sour chili paste, fresh coconut cream and homemade smoked duck breast
Refresher
Fermented black sticky rice sorbet
FIRST MAIN COURSE
. Caramelized sea bass fillet with sugarcane juice, sliced ginger, coconut palm puree and pounded green tamarind
SECOND MAIN COURSE
. 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
APPETIZER
Sihanoukville smoked scallop carpaccio mixed with passion fruit & garlic dressing, crispy shallot and fresh herbs
SOUP
Slow-cooked oxtail from Kampong Kdey farm, with grilled papaya, galangal, lemongrass broth, seasonal vegetables and rice paddy herbs
Refresher
Green tamarind sorbet topped with pounded chili and sea salt
FIRST MAIN COURSE
. Stir- fried squid with sweet chili paste and Kampot green pepper corn, omelet wrapped with minced seafood
SECOND MAIN COURSE
. 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
APPETIZER
“Fresh water river lobster from Takeo farm” grilled on charcoal mixed with crunchy vegetables, sweet & sour dressing
SOUP
“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
Refresher
Butterfly pea flower and lime sorbet
FIRST MAIN COURSE
. Pan-seared Sihanoukville sea bass fillet with fermented soya bean and ginger sauce, served on pumpkin pureee
SECOND MAIN COURSE
. 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
APPETIZER
Charcoal smoked eggplant and pork salad, toasted ground rice, crispy shallot, sweet and sour dressing
SOUP
“Somlor Brahaer Tompeang”, fresh bamboo shoots cooked in fermented fish and coconut broth with river fish, lufa, pumpkin, finger root and mixed green leaves
Refresher
Rambutan and basil seed sorbet
FIRST MAIN COURSE
. Grilled tiger prawn with lightly spicy sweet chili paste and tamarind sauce
SECOND MAIN COURSE
. 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
APPETIZER
“Prahok katis” a traditional dish of minced pork and diced river fish cooked in fresh coconut milk, fermented fish and tamarind juice
SOUP
A signature dish of Cambodia’s green korko soup, mixed local vegetables cooked with free range chicken, green curry paste and ground roasted rice
Refresher
Battambang orange sorbet
FIRST MAIN COURSE
. Pan – seared mackerel fish with sweet & sour sauce, jackfruit puree, deep-fried shallot and black seaweed
SECOND MAIN COURSE
. 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
APPETIZER
Pounded free range chicken with rice paddy herbs, grilled fermented fish dressing, crispy banana chip
SOUP
Mixed mushroom dumpling cooked in roasted garlic and Sichuan pepper broth
Refresher
Lemon grass and mint sorbet
FIRST MAIN COURSE
. Steamed seafood & pork “shumai“ stuffed in luffa, served with green Kampot pepper and coriander sauce
SECOND MAIN COURSE
. 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
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
