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September 2019 Set Menu

Khmer Food

AMUSE BOUCHE

Seared Sihanoukville scallop, coated in crushed pumpkin seed, spring onion & green tamarind sauce

Spring Onion

APPETIZER

June plum salad with steamed pork belly, dried Kep shrimps, red cubanelle pepper dressing
Soup

SOUP

Banteay Srey purple corn & straw mushroom cappuccino, topped with fresh coconut cream and Ratanakiri coffee
Yellow Mint Tea

Refresher

Local breakfast yellow tea & fresh mint
Main Course

MAIN COURSES

Lightly spiced frogs legs, smoky lemongrass & galangal, topped with a garlic sauce

Slow cooked Phnom krom local farm pigeon, water chestnut puree, roasted shallot sauce

Dessert

DESSERT

Banana wrapped in sticky rice cake (Ancestors cake), Taro ice-cream, roasted peanut crumble

August 2019 Set Menu

AMUSE BOUCHE

Shrimp satay tempura on a papaya pickle

APPETIZER

Smoky Kralanh beef salad, crispy mixed seasonal vegetables, kaffir lime dressing

SOUP

Bamboo shoots, sweet corn and Ngoub leaf, cooked in fresh coconut milk, with a free-range chicken wing and aromas of wild ginger root

Refresher

Preah Dak soursop and basil seed granite

MAIN COURSES

 Grilled sea bass coated with cashew nuts & holy basil leaf, palm heart puree, passion fruit & garlic pickle sauce

“Tear Hong” slow cooked Bakong duck in sugar cane juice, and special spices from the Royal palace, fried pumpkin, honey & tamarind sauce

DESSERT

Steamed golden sesame sticky rice cake, roasted coconut & sugar palm caramel ice-cream

July 2019 Set Menu

Starter

AMUSE BOUCHE

Smoky local scallop, crunchy vegetables, kaffir lime sauce

Amuse Bouche

APPETIZER

Seared Sihanoukville seabass, charcoal grilled eggplant, crispy pumkin flower, garlic dressing

SOUP

Takeo pork ribs sour soup, char-grilled shallots, lemongrass, green jackfruit, palm heart and holy basil, tree red ant eggs

Refresher

Refresher

Preah Dak tamarind fruit sorbet with poppy rice

Kep Prawn Zuchini

MAIN COURSES

Wok stir-fried Kep prawns, local zucchini, vermicelli, garlic & oyster sauce

“Saraman” slowly cooked Clrolagn beef cheek, fresh coconut milk with a special blend of curry sauce

Dessert

DESSERT

Palm caramel taro cake, young coconut and jasmine infused ice-cream

June 2019 Set Menu

Khmer Street Finger

AMUSE BOUCHE

Steamed Chreav duck egg

Amuse Bouche

APPETIZER

Grilled sweet pork “Sasive”, crispy tofu, chives, shallot and peanut dressing

Soup

SOUP

Sihanoukville seabass sour soup, tamarind flower, green banana and rice paddy herbs.

Refresher Granite

Refresher

Basil seed and passion fruit sorbet

Main Course

MAIN COURSES

Red curry seafood, wild mushrooms, lotus root, wrapped in a turmeric crepe

Stir-fried Pouk village chicken, lemongrass, baby galangal, rolled in grilled smoky eggplant

Dessert

DESSERT

Steamed coconut cream cake, roasted beans, palm fruit ice-ream

May 2019 Set Menu

Amuse Bouche

AMUSE BOUCHE

Chargrilled eggplant with minced pork stuffing in rice cone
Winged Bean Salad

APPETIZER

Winged bean salad, grilled Kep prawn, crispy morning glory, pound dry smoked river fish
Young Palm Soup

SOUP

Young palm fruit cooked in fresh coconut cream, Khmer lemongrass paste, tamarind juice, beef roll skewer
Butterfly Pea Flower

Refresher

Butterfly pea flower, red Kampot pepper and green lime syrup
Sihanoukville Seabass

MAIN COURSES

Sihanoukville Seabass, caramelized with palm sugar, palm heart puree, with a cappuccino sauce

Free-range “chicken nam gnov” wrapped in green cabbage, lime pickle sauce, turmeric fried rice

Longan Ice-Cream

DESSERT

Longan ice-cream, Orong mango jelly, coconut and sesame crumble

April 2019 Set Menu

Amuse Bouche

AMUSE BOUCHE

“Teatum” Chreav duck cooked with dark soya sauce
Appetizer

APPETIZER

Crispy rice noodle & Battambang beef salad, rogneang leaf, peanut garlic dressing

SOUP

Smoked mushroom, purple sweet corn and grilled Takeo chicken wing

Refresher

Refresher

Ginger and lemongrass tea sorbet

MAIN COURSES

Stir- fried Kep King Crab meat, prawn cooked in fresh coconut milk, red curry and Kampot green pepper corn

Pork spare rib, slow cooked over charcoal, coated in crushed chombork seed, with a lightly spiced tamarind sauce

Water Melon with Dry Fish

DESSERT

Taro and sugar cane juice pudding, Kampong Cham cashew nut ice-cream

March 2019 Set Menu

Amuse Bouche

AMUSE BOUCHE

Grilled Sihanoukville scallop with garlic sauce
Appetizer

APPETIZER

Crispy lotus root and traditional deep-fried small river shrimp soaked in toasted ground rice, sweet & sour turmeric dressing
Soup

SOUP

Prich leaf, baby taro, cooked in a Takeo pork rib and Kampot red pepper broth
Refresher

Refresher

Granite of green jasmine tea and baby oranges from Kampong Cham village
First Main Course

MAIN COURSES

Steamed local red sea bass with soya bean, ginger & cauliflower pickle, combava sauce

Free range chicken roasted in a clay pot, young green jack fruit, smoky lemongrass, coconut palm heart puree, passion fruit sauce

Dessert

DESSERT

Caramelised pumpkin with Banteaysrey vanilla, sugar palm candies and roselle flower ice-cream, on a pumpkin seed crumble

Febraury 2019 Set Menu

Amuse Bouche

AMUSE BOUCHE

Kampong Cham water melon, pounded dry salty fish, basil leaf
Beef Wrapped

APPETIZER

Marinated Battambang beef wrapped in charcoal grilled eggplant, crispy Angkeadey flower, passion fruit dressing
Sweet Sour Soup

SOUP

Free-range chicken wings, sweet and sour pumpkin soup, smokey green lemongrass
Refresher

Refresher

Kaffir lime and red cabbage sorbet, topped with red Kampot pepper
Roasted Duck Breast

MAIN COURSES

Grilled Sihanoukville scallops, with crushed Chamboc seeds, sweet potato puree

Roast duck breast marinated in sugar cane juice, turmeric & pineapple fried rice, tamarind sauce

Dessert

DESSERT

Caramelized Kao Romet green mango, cashew nuts, young palm fruit and jasmine ice-cream

January 2019 Set Menu

Deep Fried Shallot

AMUSE BOUCHE

Fresh oyster from Sihanoukville, deep-fried shallot, sweet & sour coriander sauce
Fried Catfish

APPETIZER

Lightly spicy fried Catfish salad, mixed with galangal, and lemon grass on crispy morning glory, roasted chili sauce
Beef Sour Soup

SOUP

Country side traditional wedding Beef sour soup, beef shank in young coconut juice, eggplant and tromung leaf
Kao Romeat Sorbet

Refresher

Kao romeat green mango and mint sorbet, on black grass jelly
Second Main

MAIN COURSES

Steamed dumpling, stuffing with minced pork, chive leaf, lotus seed and tamarind sauce

Slow cooked chicken in Lok Lak green pepper sauce, local cooking wine, mushroom and jack fruit puree
Bai Trab

DESSERT

“Bai Trab” Palm sugar caramel with sticky rice, Sesame & ginger ice-cream

December Set Menu

Amuse Bouche

AMUSE BOUCHE

Slowed cooked “Eggscellent” in coconut cream, golden shallot
Appetizer

APPETIZER

Fresh Kep tiger prawn Ceviche wrapped in cucumber, passion fruit dressing
Soup

SOUP

Free-Range Duck from Chreav village farm, cooked in pineapple, sweet melon, crispy lotus root and tamarind juice
Refresher

Refresher

Green Kaffir lime and rice paddy herbs sorbet
Main Courses

MAIN COURSES

Steamed baby squid, stuffed in vermicelli, bottom mushroom, sweet; sour Roselle flower sauce

Traditional Wedding “Stir-fried chicken” Kampot sea salt, sweet chili, red ant, sliced lemongrass, holy basil sauce

Dessert

DESSERT

Baked cassava potatoes, coconut and vanilla from Banteay Srei, topped with purple corn ice-cream

November Set Menu

Amous Bouche

AMUSE BOUCHE

Purple corn soup, topped with salted egg yolk powder
Appetizer

APPETIZER

Battambong beef marinated in lemongrass juice, Kampot green pepper corn, dry tomatoes candy, mixed herbs and combava dressing
Soup

SOUP

“Nom Bangchok Somlor Khmer” Lightly yellow curry, pound river bar fish, served on Cambodian noodle
Refresher

Refresher

Tamarind granite, pound dry Kep sea salt and chili
First Main

MAIN COURSES

Sihanouk Ville baby scallop, wrapped with local zucchini, sweet and sour spring onion sauce, on grilled mushroom

Roasted pork ribs in honey from Kulen Mountain, sauted Koaphueng potatoes, Ratanakiri coffee sauce

Dessert

DESSERT

” Kromaothorng ” Crispy green glutinous rice flack, stuffing in young coconut flesh and banana, Passion fruit , caramel ice-cream

October Set Menu

Amous Bouse

AMUSE BOUCHE

Light spicy frog filling in egg nest
Apetizer

APPETIZER

Charcoal grilled duck, crispy young banana, ground toasted rice, green Kako sauce
Soup

SOUP

Old style hot & sour soup of pork belly, green jackfruit, roasted tomatoes in a smoky shallot broth
Refresher

Refresher

Water melon, green lime and red Kampot pepper granite

MAIN COURSES

Baked local sea bass in clay pot with vermicelli, coriander, dry black mushroom and passion fruit sauce

Slow cooked free range chicken in coconut and honey sauce, roasted sesame, served on pumpkin puree

Dessert

DESSERT

Steamed Ombong banana wrapped in sticky rice cake,Kampong Cham peanut ice-cream

September Set Menu

AMUSE BOUCHE

Steamed chicken curry dumpling, wrapped in rice paper

APPETIZER

Crispy river shrimps, fresh lotus stem, banana blossom and winged beans, roasted coconut, passion fruit and Butterfly Pea dressing

SOUP

Slightly spicy and smoked lemongrass cooked with pumpkin, coconut cream and soft pork rib from Takeo village

Refresher

Charcoal-grilled eggplant and green lime granite

MAIN COURSES

Pan-fried “Por” river fish fillet, coated in crushed sesame, sautéed mushrooms, spring onion & spinach purée

Slow-cooked beef skirt with palm sugar caramel sauce, green jackfruit, young bamboo shoot, served with organic brown rice salad.

DESSERT

Purple sweet potato purée, “sweet honey”pineapple and candied ginger sorbet

August Set Menu

AMUSE BOUCHE

Light spicy frog leg rolled in long eggplant

APPETIZER

Seared scallop, broccoli and tomatoes candie salad, sweet basil seed and combava dressing

SOUP

Kampong Cham bamboo shoot sour soup, curry paste and corn seed, stuffing chicken wings

Refresher

Battambang grape fruit and fresh mint granite

MAIN COURSES

Stew sandai fish fillet, palm coconut heart purée, crispy morning glory wrapped in rice paper

Charcoal grilled duck 12 hours marinated with selection of Embassy spices, honey from Preah Vihea and pineapple sauce, turmeric jasmine rice

DESSERT

Baked cassava potato, sugar palm caramel, Bakong passion fruit ice-cream, and pandan leaf

July Set Menu

Embassy Amuse Bouche

AMUSE BOUCHE

Steamed bean curd tofu, yellow eggcellent, lime juice and leksa leaf sauce topped with dry pork
Embassy Appetizer

APPETIZER

Smoky fresh river prawn salad, winged bean, toasted sesame seed, young palm coconut heart snow ice
Embassy Soup

SOUP

Beef cheek Kampot style hot and sour soup, charcoal – grilled eggplant, sweet chili and krosang fruit
Embassy Refresher

Refresher

Fermented riceberry wine granite, rice paddy herb spiced foam
Embassy Secen Main Course

MAIN COURSES

Poached seabass fish in pickled ginger, jack fruit seed purée, green tamarind sauce

Slow cooked chicken marinated in curry sauce, wild ginger powder, baked cassava potato & fried organic brown rice

Embassy Dessert

DESSERT

Pumpkin and Battambang orange custard, Kampongcham cashew nut crumble, smoked coconut sorbet

June Set Menu

Embassy Amuse Bouche

AMUSE BOUCHE

Chreav village corn porridge and fish cotton
Embassy Starter

APPETIZER

Crispy sticky rice cracker on minced shrimp natang sauce and crunchy vegetables
Embassy Soup

SOUP

Slow cooked beef cheek, galangal, kaffir lime leaf wrapped in rice paper skin
Embassy Granite

Granite

Svay Cheak Roselle flower granite and rice alcohol
Embassy First Main Course

MAIN COURSES

Steamed Sihanoukville white tuna with dry black mushroom, crispy vermicelli and coriander

“Chhar Kaeng” stir-fried pork ribs with turmeric paste, dry sweet chili, charcoal eggplant coconut milk and peanut

Embassy Dessert

DESSERT

Durian and pumpkin custard, rice biscuit and jasmine ice cream

April Set Menu

Amuse Bouche

AMUSE BOUCHE

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

APPETIZER

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

SOUP

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

Granite

Basil seed & Saroung fruit, butterfly peas flower granite, rice alcohol
Second Main Course

MAIN COURSES

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
Dessert

DESSERT

Layer pendent rice cake, green coconut ice cream

March Set Menu

Amuse Bouche

AMUSE BOUCHE

Pound salted dry fish on fresh water melon Carpaccio
Appetizer

APPETIZER

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

SOUP

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

Sorbet

Makpreang fruit sorbet, sombai rice wine
Main Course

MAIN COURSES

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
Dessert

DESSERT

Layer pendent rice cake, green coconut ice cream

Febraury Set Menu

AMUSE BOUCHE

Mushroom cappuccino, dry chili powder

APPETIZER

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

SOUP

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

Granite

Special orange from Banteay Srey and red tea sorbet

MAIN COURSES

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

DESSERT

Pandan leaf bang dok top of sweet melon ice–cream

January Set Menu

AMUSE BOUCHE

Steamed tomato from Chreav village, stuffing minced with shrimp

APPETIZER

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

SOUP

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

Sorbet

Soursop fruit sorbet, pure of fermented black sticky rice alcohol

MAIN COURSES

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

DESSERT

Cashew nut mousse and red dragon fruit ice cream

December Set Menu

AMUSE BOUCHE

Traditional turmeric rice crepe, stuffed with minced chicken

APPETIZER

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

SOUP

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

Sorbet

Green tamarind, caraway herbs candy pure of rice alcoholic

MAIN COURSES

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

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

DESSERT

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

November Set Menu

AMUSE BOUCHE

Deep-fried duck egg, black pepper lemon sauce

APPETIZER

Pound Cambodian dry smoked fish, blanched mixed seasonal vegetables

SOUP

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

Sorbet

Combava Fruit sorbet

MAIN COURSES

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

DESSERT

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

October Set Menu

Turmeric Cak with Dry Beef

AMUSE BOUCHE

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

APPETIZER

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

SOUP

Chicken, winter melon, pineapple sour soup, mushroom, fresh coconut and sweet basil
Black Sticky Rice Shorbet

Sorbet

Black sticky rice pickle sorbet
Goby Fish Coat

MAIN COURSES

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

Crispy Sticky Rice

DESSERT

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

September Set Menu

Grilled Stuffed Tomato

AMUSE BOUCHE

Deep-fried duck egg, black pepper lemon sauce
Mushrooms Salad

APPETIZER

Mushrooms salad, shrimps, egg tufu, mint leaf and sweet chili dressing
Sihanouk Ville Scallops

SOUP

Sihanouk ville scallops, cooked in coconut milk, mixed green vegetables and toasted rice
Ginger Lemon Grass Tea Sorbet

Sorbet

Ginger and lemon grass tea sorbet
Tonle Sap Fish

MAIN COURSES

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

Pumpkin Jelly

DESSERT

Pumpkin jelly and coconut ice-cream

August Set Menu

Appetizer

AMUSE BOUCHE

Soft tofu egg, topped with pork cotton.
Appetizer

APPETIZER

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

SOUP

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

Sorbet

Basil due seed & leaf sorbet
Main Course

MAIN COURSES

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

Dessert

DESSERT

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

July Set Menu

Amuse Bouche

AMUSE BOUCHE

Steamed Scallop with garlic and avocado from Battamang.

Appetizer

APPETIZER

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

Soup

SOUP

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

Battambang Organe Sorbet

Sorbet

Battambang Orange sorbet, sprinkle of combava zest, rice wine.

Main Cousre

MAIN COURSES

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.

Dessert

DESSERT

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

June Set Menu

Rice Guail Egg

AMUSE BOUCHE

Rice cake and quail egg.
Rice Noodle Chicken

APPETIZER

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

SOUP

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

Sorbet

Phneav sour fruit & Khmer rice alcohol.
Main Cousre

MAIN COURSES

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.

Kandal Ice-Cream

DESSERT

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

May Set Menu

Amuse Bouche

AMUSE BOUCHE

Sweet and sour scallop, coriander leaf
Appetizer

APPETIZER

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

SOUP

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

Sorbet

Lychee and caraway powder granite, rice alcohol.
Main Cousre

MAIN COURSES

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.

Dessert

DESSERT

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

April Set Menu

Quail Egg

AMUSE BOUCHE

Quail egg in the net, lime & black pepper sauce.
Rice Noodle Salad

APPETIZER

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

SOUP

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

Sorbet

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

MAIN COURSES

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.

Jasmine Rice Ice-Cream

DESSERT

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

March Set Menu

Steam Coconut

AMUSE BOUCHE

Steam coconut & rice cake, topped with ground dried squid.
Rice Noodle Salad

APPETIZER

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

SOUP

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

Sorbet

Basil due seed & leaf sorbet
Main Course

MAIN COURSES

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.

Makprang Fruit Sorbet

DESSERT

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