Escape Menu

Thai pomelo, tiger prawn, crispy egg noodles and pomegranate

Kale, barley, hearts of palm, chickpeas and celery tossed in a raspberry dressing

Thai green mango salad, snapper and cashew nuts

Zesty yogurt mint dressing and toasted winter melon seeds

Crispy rice balls with Thai herbs and salted fish, chicken wings with northern mountain pepper, watermelon seed salad, cured and fried local snapper, and a chef’s surprise

Soybean curd topped with crisp ginger

Thai fennel confit, apple gel and okra seeds

Roasted beetroot, cashew-rocket pesto and beetroot gel

Turmeric-infused compressed watermelon, scallion oil and caper

Roasted duck breast with Thai marinade and cured duck egg

Puff pastry, quail egg yolk, black garlic, and roasted onion segments

Zucchini, chorizo and olive vinaigrette, red berry tomato, and mixed greens

SEAFOOD AND LOCAL FRESH FISH DISPLAY
Choice per Kg, oven baked or grilled

Barley risotto and coriander foam

Garlic confit and roasted okra

Lime herb dip

Mango salsa and black sesame cream

Northern Thai Makwuaen pepper and succotas

Confit apple and romesco sauce

Leek ash and Thai mint basil sauce

Chimichurri

Chimichurri

Local seasonal vegetables

Peanut sauce

Chimichurri

Butter and parsley

Pecorino cheese

Chimichurri

Balsamic dressing

White wine, lemon grass, Thai red peppers, and parsley

Berry tomatoes, Samui tiger prawns, and chili flakes

Thai fennel, lemon, olive oil, and shallots

Over baked with Pecorino cheese

Served in a coconut with mango sugar crust

Grilled coconut and rum

Organic Uganda 80% chocolate on brittle with poached red wine fig

Seasonal assortment of flavors