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FINE DINING
COURSE MENÜ

ÖFFNUNGSZEITEN

DIENSTAG – SAMSTAG
19:00 – 22:00 Uhr

Beef steak fillet with Kampot pepper sauce, pickled shallot and leek
Khmer dessert with ice cream
Khmer Apero fine dining

THE 5th SYMPHONY
OF TASTE

Genießen Sie die unverwechselbaren Aromen Kambodschas mit unserem 5-Gänge-Menü SYMPHONY OF TASTE, das sorgfältig von Chefköchin Mariya zusammengestellt wurde. Jede Komposition vereint traditionelle Khmer-Küche mit modernen Einflüssen und folgt einer saisonalen, farm-to-table Philosophie – wahlweise in einer klassischen oder vegetarischen Variante.

100 USD PRO ERWACHSENEN
(PREISE OHNE GETRÄNKE)

Menü

  • The Concerto

    Green Season
    Fresh Pomelo and Mulberry Seasoned with Chicken-Peanut Paste and Chili Salt Topped with a Mango Puree

  • The Prelude

    Pink Nilo and Creamy Ktiss
    Gently Cooked Nilo Fish, Paired with Pumpkin-, Papaya- and Cucumber Pickles, Served with a Refreshing Lime-Coconut Ktiss Sauce Infused with Khmer Spices

  • The Overture

    Khmer Kroeung Broth and Noodle
    Fresh Rice Noodles Infused with Polygonum Leaves on Diced Chicken Breast, Grilled Mushrooms, Tofu, Quail Egg, Bean Sprouts and Tamarind, and Enriched by an Aromatic Kroeung Broth

  • The Opus Magnum

    Black Nilo & White Curry Sauce
    Steamed Black Nilo Fish Seasoned with Lemongras and Khmer Spices, Served with a White Curry Sauce, Crispy Rice, Sautéed Bok Choy, Mushrooms, Lotus Purée and Seeds and a Winter Melon Roll

  • The Finale

    Kampot Pepper-Vanilla Ice Cream
    on Caramelized Pineapple Palm Sugar Foam with Vanilla Crumble and Kampot Pepper-Caramel Sauce

VEGETARISCHES Menü

  • The Concerto

    Pumpkin – Composed Salad
    With Passion Fruit Sauce, Green and Ripe Seasonal Fruits, Pandan Leaf and Pumpkin Seed Oil, Coconut–chili Emulsion and Seasonal Herbs

  • The Prelude

    Ripe and Green Mango
    Freshly Pickled, Salted with Green Kampot Pepper,
    Khmer Curry Foam, Green Herbs and Roasted Cashew Nuts

  • The Overture

    Samlor Ktiss
    Pineapple and Eggplant, Topped with Crispy Kaffir Lime Leaf, Mushroom Duxelle and a Winter Melon Roll

  • The Opus Magnum

    Kroeung King
    Slow Cooked Aubergine with Kroeung Sauce, Bok Choy, Kaffir Lime and Honey-Flavored Salad with Peanut Paste, Sliced Mushroom with Local Spices & Dark Soy Sauce on Toast

  • The Finale

    Tamarind- Glazed Banana With Coconut Cream
    With Sweet and Sour Waterlilly, Salted Kampot Pepper, Cacao and Coconut Cream Accompanied by Tamarind Sorbet and Banana Leaf Powder

Reservieren
Beef Steak fillet Fine Dining
Black Nilo fish fillet Khmer Fine Dining
Khmer Soup Fine Dining

THE 7TH SYMPHONY
OF TASTE

Erleben Sie Chef Mariyas 7-Gänge-Menü SYMPHONY OF TASTE, eine kulinarische Reise durch die kambodschanische Küche, die unser Menü um einen zusätzlichen Gang erweitert und so eine noch feinere Abfolge der Aromen schafft. Jede Komposition verbindet traditionelle Einflüsse mit moderner Interpretation und bietet ein ausgewogenes und intensives Geschmackserlebnis.

120 USD PRO ERWACHSENEN
(PREISE OHNE GETRÄNKE)

MENÜ

  • The Concerto

    Green Season
    Fresh Pomelo and Mulberry Seasoned with Chicken-Peanut Paste and Chili Salt Topped with a Mango Puree

  • The Prelude

    Pink Nilo and Creamy Ktiss
    Gently Cooked Nilo Fish, Paired with Pumpkin-, Papaya- and Cucumber Pickles, Served with a Refreshing Lime-Coconut Ktiss Sauce Infused with Khmer Spices

  • The Overture

    Khmer Kroeung Broth and Noodle
    Fresh Rice Noodles Infused with Polygonum Leaves on Diced Chicken Breast, Grilled Mushrooms, Tofu, Quail Egg, Bean Sprouts and Tamarind, and Enriched by an Aromatic Kroeung Broth

  • The Intermezzo

    Flower Duo with Mulberry Sorbet
    Mulberry Sorbet on Rosella Granita, Mulberry Tartare, and Bougainvillea Petals

  • The Crescendo

    Tiger Prawn Trilogy
    • With Crispy Brown Rice and Shrimp Paste
    • With Sautéed Luffa on Diced Tomatoes
    • With Pumpkin and Ginger Pickle
    Served with Kampot Pepper Sauce

  • The Opus Magnum

    Black Nilo & White Curry Sauce
    Steamed Black Nilo Fish Seasoned with Lemongras and Khmer Spices, Served with a White Curry Sauce, Crispy Rice, Sautéed Bok Choy, Mushrooms, Lotus Purée and Seeds and a Winter Melon Roll

  • The Finale

    Kampot Pepper-Vanilla Ice Cream
    on Caramelized Pineapple Palm Sugar Foam with Vanilla Crumble and Kampot Pepper-Caramel Sauce

VEGETARISCHES MENÜ

  • The Concerto

    Pumpkin – Composed Salad
    With Passion Fruit Sauce, Green and Ripe Seasonal Fruits, Pandan Leaf and Pumpkin Seed Oil, Coconut–chili Emulsion and Seasonal Herbs

  • The Prelude

    Ripe and Green Mango
    Freshly Pickled, Salted with Green Kampot Pepper, Khmer Curry Foam, Green Herbs and Roasted Cashew Nuts

  • The Overture

    Samlor Ktiss
    Pineapple and Eggplant, Topped with Crispy Kaffir Lime Leaf, Mushroom Duxelle and a Winter Melon Roll

  • The Intermezzo

    Guava – Pandan Leaf Sorbet
    With Lime Juice on a Yoghurt Mousse

  • The Crescendo

    Kampot Fried Tofu
    Khmer Spice Marinated, Topped with Citrus–Cha Chou Em, Chives Purée and Accompanied by Sweet Corn Espuma

  • The Opus Magnum

    Kroeung King
    Slow Cooked Aubergine with Kroeung Sauce, Bok Choy, Kaffir Lime and Honey-Flavored Salad with Peanut Paste, Sliced Mushroom with Local Spices & Dark Soy Sauce on Toast

  • The Finale

    Tamarind- Glazed Banana With Coconut Cream
    With Sweet and Sour Waterlilly, Salted Kampot Pepper, Cacao and Coconut Cream Accompanied by Tamarind Sorbet and Banana Leaf Powder

Reservieren

Guest Experiences & Reviews

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