Set Dinner

April 2024 Set Menu

Embassy Restaurant

AMUSE BOUCHE

Rice cupcake with egg quail, crab roe and sour coconut sauce

Embassy Restaurant

APPETIZER

Sliced grilled eggplant stuffed with local beef tenderloin, crispy morning glory, water celery, toasted ground rice, combava dressing

Embassy Restaurant

SOUP

Young palm fruit and pineapple sour soup cooked with kroeung paste, fresh coconut milk, pork ball and curry leaves

Embassy Restaurant

First main course

. Pan-seared mackerel fillet with coriander sauce, crispy black seaweed, pumpkin croquette

Embassy Restaurant

REFRESHER

Butterfly Pea flower, Roluse tangerine and sweet basil seed sorbet

Embassy Restaurant

SECOND MAIN COURSE

. Roasted free-range chicken with green jack fruit, served with cappuccino mushroom sauce

Embassy Restaurant

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

Embassy Restaurant

MIGNARDISEs

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

*NOTICE : Dear our valued guests, we are pleased to inform you that our set menu from JANUARY 1, 2024 onward will be $54+/pax.

SET DINNER = $54*

Wine Pairing :      $45.00* / 4 glasses Set       |       $11.00* / 1 glass

Champagne Pairing :     $75.00* / 4 glasses Set      |      $20.00* / 1 glass

ORGANIC HERBAL TEA = $15*

4 glasses Set     

Wine Suggestions 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 Suggestion:

Red Wine Suggestion : Chianti Classico, Antinori “Peppoli”, Sangiovese-Merlot, Toscana, Italy

The Pèppoli vineyards produce a Chianti Classico that is a blend made from Sangiovese grapes and complementary varieties; Peppoli is recognized and appreciated for the full expression of its fruit. A wine that represents the Chianti Classico territory and its historic grape variety with typical floral and fruity aromas

Soup Suggestion :

Organic Herbal : Galangal root ,Turmaric & long basil

Earthy yellow from the root and lightly spie and Aromantic from the herb.

First Main Course Suggestion :

White Wine Suggestion : Mâcon Blanc Nicolas Maillet, Organic, Burgundy, France

Notes of green and yellow apples and white blossoms with a clean, mineral finish. Not to heavy and not to light, this wine is a perfect balance for a classic chardonnay from Macon.

Second Main Course Suggestion:

Red Wine Suggestion : Pinot Noir “Escudo Rojo” Reserva, Baron Philippe e Rothschild,
Central Valley, Chile

Its dark garnet color announces an exuberant nose with hints of eucalyptus, menthol, dark fruits, citrus zests and faded violets. The palate is heady and full-bodied with spicy notes and a finish on tight tannins. 

Dessert Suggestion:

Gin Wine Suggestion : Gin “Thomson’s”, Aquitaine, France

“It is a perfect combination of British style and the best of Aquitaine région of France : it is a distilled grape gin with 15 botanicals macerated, including vineyard peaches, rosebuds, juniper, Jamaican pepper, ginger, and Caviar from Aquitaine ! This gin is floral on the nose, very long and spicy on the palate.”

Or

Sparkling Suggestion : Louis Sipp, “Cremant d’Alsace, France”

“This Crémant was made from Pinot Blanc, Auxerrois, Chardonnay, Pinot Noir, Pinot Gris and Riesling. Thanks to the choice of harvesting ripe grapes, there is no need for malolactic fermentation. This allows the entire structure of the wine to be preserved, a guarantee of finesse and good aging potential. The nose is therefore very fine, elegant and airy with a delicate fruitiness. The attack is frank, the mouth is full and the bubbles are fine.”

Champagne Suggestions for our April Set Menu

Appetizer Suggestion:

Cazals « Bulles de Craie » Brut Chardonnay from Champagne France.

Yellow pale color, with a nose of citrus fruits. Mouth bring fresh sensations with well balanced acidity. The finish is lemony, iodized and slightly chalky. Accompanying your gourmet moments.

First Main Course & Second Main Course Suggestion :

Jose Michel Grand Vintage 2014, Chardonnay – Pinot Meunier, from Champagne, France

Straw yellow colour, delicate and lively small bubbles The nose is elegant, with fine aromas
of white flowers and toast. The palate is pleasant and full-bodied, with notes of almonds
and fresh hazelnuts, and offers good persistence with a nice maturity and good freshness.

Dessert Suggestion:

Diebolt Vallois Blanc de Blancs Extra Brut, Chardonnay, from Champagne, France

The color is straw-green and pale in intensity, with superfine bubbles. Aromas of green apple, brioche, chalk, mandarin blossom and yellow flowers. The palate is taut and mineral, with complex notes of Asian pear, quince, toasted brioche, and chalk.

Herbal Tea Suggestions for our April Set Menu

Organic Herbal 1:

 Rose petal ,water celery & bilimbi fruit

Slightly sour flavor from fruit and herb ,with amgic pink color.

Organic Herbal 2 :

Galangal root ,Turmaric & long basil

Earthy yellow from the root and lightly spie and Aromantic from the herb.

Organic Herbal 3:

Marigold flower & Bael fruit

lightly bitter of helthy fruit ,Earthly color full of flower go smooth in the mouth

Organic Herbal 4:

Rosel & Coleus Aromaticus

Slightly Red sour flavor ,Earthly aroma of khmer herb.

Organic Herbal 4:

Passion fruit & Pandan leaf

lightly sour fruit with sweet aroma of the leaf.

*All prices are subjected to 10% VAT.

Chef Discovery Journey

Embassy Restaurant offers fine dining with stunning surroundings. We have a range of seating options available, you can either sit inside our restaurant in a tastefully designed room, or sit in one of our indoor terraces.