Previous Menus

April Set Menu

March Amuse Bouche

AMUSE BOUCHE

. Steamed baby tomato, dry buffalo from “Stoung Village “

March Appetizer

APPETIZER

. Lotus stem salad, slow cooked pork belly, laksa leaf, sweet and sour garlic dressing

March Soup

SOUP

. Prich leaf & taro root, Kampot black pepper, grilled sanday fish

March Sorbet

Granite

. Basil seed & Saroung fruit, butterfly peas flower granite, rice alcohol

August Main Course

MAIN COURSE

. Charcoal smoked eggplants and minced shrimps on crispy soya bean tofu, holy basil sauce

. Roasted chicken marinated with honey from Anlong Veng Mountain, mashed jackfruit,
prahok & red ant sauce, black sticky rice

August Dessert

DESSERT

. Layer pendent rice cake, green coconut ice cream

March Set Menu
March Amuse Bouche

AMUSE BOUCHE

Pound salted dry fish on fresh water melon Carpaccio

March Appetizer

APPETIZER

Lightly spicy beef salad, crunchy kale, small egg plants, mint leaf and sweet lady chili finger sauce

March Soup

SOUP

Lotus stem sour soup cooked in organic roselle flower & chicken broth

March Sorbet

SORBET

Makpreang fruit sorbet, sombai rice wine

August Main Course

MAIN COURSE

Steamed Barracuda fish with Kampot green pepper corn, young palm seed and coriander

Grilled duck from Baray farm, mixed seasonal vegetables, crispy rice, lemongrass and turmeric green kako sauce

August Dessert

DESSERT

Caramelized of Banteay Srey mango with coconut & sticky rice

February Set Menu
August Amuse Bouche

AMUSE BOUCHE

. Mushroom cappuccino, dry chili powder

August Appetizer

APPETIZER

. Pound “Keo Romeat mango“ crispy smoked Tonle Sap fish, dry shrimp and caraway herbs.

August Soup

SOUP

. Pradak palm fruit sour soup cooked in lemon grass turmeric paste, pork rib and tamarind juice.

August Sorbet

SORBET

. Special orange from Banteay Srey and red tea sorbet

August Main Course

MAIN COURSE

. Duck egg Omelet stuffing with fried minced spicy beef and red ant eggs, sandan fruit sauce

. Steamed Chicken, vermicelli, lotus root, sliced ginger, sweet & sour sauce

August Dessert

DESSERT

.Pandan leaf bang dok top of sweet melon

iceCream

January Set Menu
August Amuse Bouche

AMUSE BOUCHE

. Steamed tomato from Chreav village, stuffing minced with shrimp

August Appetizer

APPETIZER

. Marinated Kampot Scallop with ground toasted rice, kaffir lime leaf, galangal and lemongrass, Passion fruit sauce

August Soup

SOUP

. Traditional “ Kdat Soup ” turmeric paste, green bass leaf and black chicken

August Sorbet

SORBET

. Soursop fruit sorbet, pure of fermented black sticky rice alcohol

August Main Course

MAIN COURSE

. Grilled Tonle Sap fish roll in soya bean pickle, sliced ginger, spring onion

. Pork shank from Takeo province, slow cooked in sugar palm caramel, mushroom and coconut-potato

August Dessert

DESSERT

. Cashew nut mousse and red dragon

fruit ice cream

December Set Menu
August Amuse Bouche

AMUSE BOUCHE

Traditional turmeric rice crepe, stuffed with minced chicken
August Appetizer

APPETIZER

Cambodian Wedding salad “ Sachko Trokoun Srouy “Sliced grilled beef wrapped with Crispy morning glory, mixed herbs and sweet sour dressing
August Soup

SOUP

Clear local zucchini soup with seafood (scallop, squid, shrimp) vermicelli, sweet basil herbs
August Sorbet

SORBET

Green tamarind, caraway herbs candy pure of rice alcoholic
August Main Course

MAIN COURSE

Sihanoukville fish fillet ”amok” cooked in a cupcake clay pot

Grilled duck breast form Aragn Village, black sticky rice porridge, Pineapple sauce

August Dessert

DESSERT

“ Duo” tomatoes jelly, toped with red tomatoes ice cream

November Set Menu
August Amuse Bouche

AMUSE BOUCHE

Deep-fried duck egg, black pepper lemon sauce
August Appetizer

APPETIZER

Pound Cambodian dry smoked fish, blanched mixed seasonal vegetables
August Soup

SOUP

Green house soup, minced pork, curry paste, coconut milk, small egg plan and sweet basil herbs
August Sorbet

SORBET

Combava Fruit sorbet
August Main Course

MAIN COURSE

Grilled Sihanouk Ville scallop on the mushroom, sugar palm caramel sauce

Roasted chicken with honey, banana blossom, morning glory served with garlic and passion sauce

August Dessert

DESSERT

Yellow bean and coconut cake, Embassy 3-day sticky rice ice-cream

October Set Menu
August Amuse Bouche

AMUSE BOUCHE

Turmeric rice cake topped with dry beef cotton and sweet chili sauce
August Appetizer

APPETIZER

Smoked eggplant & scallop salad, ground rice toasted, shallot, coriander dressing
August Soup

SOUP

Chicken, winter melon, pineapple sour soup, mushroom, fresh coconut and sweet basil
August Sorbet

SORBET

Black sticky rice pickle sorbet
August Main Course

MAIN COURSE

Goby fish coat with ginger and spring onion crusted, pumpkin puree and Mondulkiri coffee sauce

Grilled frog “Kankeab Bork Ang” stuffed with minced pork belly marinated with curry paste, peanut and green tamarind sauce

August Dessert

DESSERT

Crispy deep fried flat sticky rice “Cromoa Thorng”, banana, peanut ice cream

September Set Menu
August Amuse Bouche

AMUSE BOUCHE

Grilled stuffed tomato with minced pork
August Appetizer

APPETIZER

Mushrooms salad, shrimps, egg tufu, mint leaf and sweet chili dressing
August Soup

SOUP

Sihanouk ville scallops, cooked in coconut milk, mixed green vegetables and toasted rice
August Sorbet

SORBET

Ginger and lemon grass tea sorbet
August Main Course

MAIN COURSE

Turmeric rice pudding, top with grilled tonle sap fish, wrap in spinach

Chicken caramel, bamboo shoots, mushrooms, Kampot black pepper, served with sticky rice and bean cake

August Dessert

DESSERT

Pumpkin jelly and coconut ice-cream

August Set Menu
August Amuse Bouche

AMUSE BOUCHE

Soft tofu egg, topped with pork cotton.
August Appetizer

APPETIZER

Rice noodle salad, mixed with chicken and pound “dry haybi”, coconut & sour peanut dressing.
August Soup

SOUP

“Kampot Beef Sour Soup” Slow cooked beef cheek, Krosang fruit, palm heart and kantrob leaf.
August Sorbet

SORBET

Basil due seed & leaf sorbet
August Main Course

MAIN COURSE

Stir-fried luffa stuffed with minced shrimps & dry banana flower, spring onion sauce

“Knob Ang” Grilled Tonle sab fish & ground pork, marinated with turmeric paste, mushroom, green tamarind

August Dessert

DESSERT

Steamed winter melon and coconut milk, Kandal Logan ice-cream.

Wine Suggestion for our August Set Menu

Wine Pairing: We offer a wine pairing option (4 glasses) with our gastronomic set menu which is an exclusive selection of wines that have been selected to best match every dish.

Appetizer – White Wine Suggestion

Yalumba Y Series Viognier – Australia

Sorbet – Red Wine Suggestion

Moulin a Vent Gamay – France

Main Course – Wine Suggestion

Bouchard Pere et Fils, Coteaux Bourguignon AOP Gamay, Pinot Noir – France

Dessert – Sparkling Wine Suggestion

Bird in Hand Sparkling Pinot Noir – Australia

July Set Menu
July Amuse Bouche

AMUSE BOUCHE

Steamed Scallop with garlic and avocado from Battamang.
Junly Appetizer

APPETIZER

Rice noodle salad, mixed with chicken and pound “dry haybi”, coconut & sour peanut dressing.
July Soup

SOUP

“Kampot Beef Sour Soup” Slow cooked beef cheek, Krosang fruit, palm heart and kantrob leaf.
Amuse Bouche

SORBET

Battambang Orange sorbet, sprinkle of combava zest, rice wine.
July Main cousre

MAIN COURSE

Grilled pork ribs marinated with honey from Kulen Mountain, on smoked eggplant puree.

Sea bass cooked in sweet & sour curry sauce, ground peanut, water mimose, served with tumeric rice.

July Dessert

DESSERT

Palm fruit and coconut rice cake, Sugar palm & cashew nut candy ice-cream.

Wine Suggestion for our July Set Menu

Wine Pairing: We offer a wine pairing option (4 glasses) with our gastronomic set menu which is an exclusive selection of wines that have been selected to best match every dish.

Appetizer – White Wine Suggestion

Domaine Fournier, Monts Damnes Sancerre Sauvignon Blanc, France.

Sorbet – Red Wine Suggestion

Tyrells Old Winery Pinot Noir, Australia.

Main Course – Wine Suggestion

Vinum, Chenin Blanc, Africa.

Dessert – Sparkling Wine Suggestion

Angas Moscato, Australia.

June Set Menu
June Amuse Bouche

AMUSE BOUCHE

Rice cake and quail egg.
June Appetizer

APPETIZER

Rice noodle salad, mixed with chicken and pound “dry haybi”, coconut & sour peanut dressing.
June Soup

SOUP

“Kampot Beef Sour Soup” Slow cooked beef cheek, Krosang fruit, palm heart and kantrob leaf.
June Sorbet

SORBET

Phneav sour fruit & Khmer rice alcohol.
June Main Cousre

MAIN COURSE

Grilled Battambang beef kronouch, on papaya pickles, peanut sauce & Khmer bread.

“Morn Tim” steamed chicken, vermicelli, dry mushroom, wrapped in rice paper, served with cinnamon & soya sauce.

June Dessert

DESSERT

Steamed winter melon and coconut milk, Kandal Logan ice-cream.

Wine Suggestion for our June Set Menu

Wine Pairing: We offer a wine pairing option (4 glasses) with our gastronomic set menu which is an exclusive selection of wines that have been selected to best match every dish.

Appetizer – White Wine Suggestion

Marques de Caceres, Rueda DO Verdejo, Spain.

Sorbet – Red Wine Suggestion

Bird in Hand Riesling, Australia.

Main Course – Wine Suggestion

Mt. Difficulty, Roaring Meg Pinot Noir, New Zealand.

Dessert – Sparkling Wine Suggestion

Soleil Gascon, IGP Cotes de Gascogne Gros Manseng, France.

May Set Menu
May Amuse Bouche

AMUSE BOUCHE

Sweet and sour scallop, coriander leaf
May Appetizer

APPETIZER

Grilled dry beef, crispy garlic, shallot & kaffir lime, mixed with pound green kantourt fruit salad, sprinkle of roasted cashew nuts.
May Soup

SOUP

Banana flower sour soup, frog legs, holy basil, lemongrass, and galangal.
May Sorbet

SORBET

Lychee and caraway powder granite, rice alcohol.
May Main Cousre

MAIN COURSE

Tonle Sap fish fillet caramel with palm sugar, dry sweet chili, served on pumpkin puree.

Stir-fried Jasmine rice, crispy eggplant, Kampot green pepper corn, lime leaf and minced pork ball.

May Dessert

DESSERT

Black sticky rice and coconut sauce, topped with durian ice-cream.

Wine Suggestion for our May Set Menu

Wine Pairing: We offer a wine pairing option (4 glasses) with our gastronomic set menu which is an exclusive selection of wines that have been selected to best match every dish.

Appetizer – White Wine Suggestion

Yalumba Y, Sangiovese, Australia.

Sorbet – Red Wine Suggestion

Rouquet’s Sauvignon blanc, Southern France.

Main Course – Wine Suggestion

Le Pigeoulet, Grenache Syrah, France.

Dessert – Sparkling Rose Wine Suggestion

Bird in Hand, Pinot Noir, Australia.

April Set Menu
April Amuse Bouche

AMUSE BOUCHE

Quail egg in the net, lime & black pepper sauce.
April Appetizer

APPETIZER

Rice noodle salad, mixed with chicken and pound “dry haybi”, coconut & sour peanut dressing.
April Soup

SOUP

“Kampot Beef Sour Soup” Slow cooked beef cheek, Krosang fruit, palm heart and kantrob leaf.
April Sorbet

SORBET

Salak fruit and black pepper granite, rice alcohol.
April Main Course

MAIN COURSE

Soft-cooked luffa and minced shrimps, crispy rice noodle & kapeek pow sauce.

Grilled chicken marinated with Kampot crushed salt and chili, served with yellow tumeric fried rice, green mango sauce.

April Dessert

DESSERT

Steamed sticky rice cake balls stuffed with yellow mango from Krobey Real Village & Jasmine rice ice cream.

Wine Suggestion for our April Set Menu

Wine Pairing: We offer a wine pairing option (4 glasses) with our gastronomic set menu which is an exclusive selection of wines that have been selected to best match every dish.

Appetizer – Sparkling Wine Suggestion

Vigna Dogarina Prosecco Doc Treviso Extra Dry Glera, Ital.

Sorbet – White Wine Suggestion

Woodstock, Semillon / Sauvignon Blanc, South Australia.

Main Course – Red Wine Suggestion

Saumur Champigny, Domaine de La Perruche Cabernet, France.

Dessert – White Wine Suggestion

Marques de Caceres Satinela Semi-Dulce, Viura Spain.

March Set Menu
March Amuse Bouche

AMUSE BOUCHE

Steam coconut & rice cake, topped with ground dried squid.
March Appetizer

APPETIZER

Rice noodle salad, mixed with chicken and pound “dry haybi”, coconut & sour peanut dressing.
Amuse Bouche

SOUP

“Kampot Beef Sour Soup” Slow cooked beef cheek, Krosang fruit, palm heart and kantrob leaf.
March Sorbet

SORBET

Basil due seed & leaf sorbet
March Main Course

MAIN COURSE

Turmeric crepe, stuffed with minced chicken and small shrimps from Tonle Sap lake, and peanut sauce.

Sihanoukville beef, stir-fried lemongrass, red and, holy basil, water mimosa served with black pepper and fried rice.

DESSERT

Sugar palm candy, sticky rice dumpling & makprang fruit sorbet.

Wine Suggestion for our March Set Menu

Wine Pairing: We offer a wine pairing option (4 glasses) with our gastronomic set menu which is an exclusive selection of wines that have been selected to best match every dish.

Appetizer – White Wine Suggestion

Pierre Andre, Rully AOP, Charonnay, France.

Sorbet – White Wine Suggestion

Marques de Caceres, Rueda DO, Verdejo, Spain.

Main Course – Red Wine Suggestion

Brokenwood Cricket Pitch, Cabernet Shiraz Merlot, Australia.

Dessert – Sparkling Wine Suggestion

Cocchi Brachetto d’Acqui, Italy.

Embassy Logo Small

Embassy Restaurant

Street 27, King's Road village,
Krong Siem Reap, Cambodia

+855 (0) 89 282 911

Email: reservation@embassy-restaurant.com

Opening Times

Monday - 6pm - 11pm
Tuesday - 6pm - 11pm
Wednesday - 6pm - 11pm
Thursday - 6pm - 11pm
Friday - 6pm - 11pm
Saturday - 6pm - 11pm
Sunday - 6pm - 11pm

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