เดอะ ไวท์ เฮาส์

A set of bite-sized appetizers featuring goat cheese with hazelnuts, smoked salmon rolls, and a caviar tart. Offers a variety of rich, savory, and tangy flavors. Designed to be eaten by hand as a starter.

Premium Kaluga caviar sourced from Latvia. Known for its firm pearls and buttery, briny flavor. Served with traditional accompaniments like blinis or condiments.

Crispy pastry puffs filled with savory Japanese white pork. Served with a spicy chipotle sauce for a smoky kick. A crunchy and flavorful appetizer.

Savory doughnuts filled with rich brown crab meat. Topped with premium caviar, pickles, and smoked cream. A luxurious bite mixing sweet seafood with creamy and tart elements.

Fresh Gillardeau oysters from France. Known for their plump meat and sweet, nutty brine. Served raw on the half shell.

Homemade bread flavored with aromatic caraway seeds, served with wheat pancakes. Accompanied by rich caramelized butter and savory lard with crispy shallots. A comforting carb dish with deep, savory spreads.

Salad featuring fresh brown crab meat from the North Atlantic. Paired with creamy guacamole, sweet tomatoes, and tangy lime yogurt. A light and refreshing seafood starter.

Organic Norwegian salmon, cold-smoked for a delicate texture. Served with popping salmon roe, smooth mousse, and a quail egg. Rich in omega-3s with a classic smoky flavor.

Premium Japanese scallop, hand-harvested from deep waters. Served with a rich burnt butter hollandaise and topped with caviar. Sweet, tender shellfish with decadent sauce.

Pasta parcels filled with rich French duck liver. Accompanied by earthy mushrooms, crispy crackers, and unique birch syrup. A complex dish balancing savory, earthy, and sweet notes.

Wild-caught turbot fish from the North Atlantic, grilled to perfection. Served with charred broccoli and a nutty almond butter sauce. Firm white fish with a delicate flavor.

Local seabass from Songkhla Lake, grilled and served with cauliflower. Dressed in a smoked butter sauce. A tender fish dish with smoky, savory undertones.

Pasta dish featuring squid from the Andaman Sea. Enhanced with black mussel sauce, caviar, and sea grapes. A deeply oceanic, umami-rich main course.

French quail roasted over charcoal for a smoky flavor. Served with pickled egg and savory porcini mushroom sauce. Tender, slightly gamey meat.

Australian lamb rack served with rich lamb jus and black garlic paste. Juicy, pink meat with intense savory and slightly sweet garlic notes.

Premium Australian Wagyu beef with high marbling (score 6/7). Grilled and served with creamy potato gratin and peppercorn sauce. Rich, melt-in-your-mouth texture.

Wild venison from Latvia grilled over charcoal. Accompanied by potatoes, mushrooms, and a tangy red currant sauce. Lean red meat with a distinct game flavor paired with forest ingredients.

Linguini pasta tossed with brown crab meat in a yellow curry bisque. Finished with Parmesan cheese. A creamy fusion pasta with aromatic spice.

Tagliatelle pasta served with tender, slow-cooked Wagyu beef short ribs. Coated in a tomato and garlic sauce. A hearty and rich meat pasta dish.

A selection of artisanal cheeses from Latvia. Varies in texture and flavor profile. Great for sharing or finishing a meal.

Traditional layered honey cake served with wild honey ice cream and caramelized white chocolate. Sweet, aromatic, and soft texture.

A frozen dessert flavored with aromatic tonka bean, similar to vanilla and almond. Paired with tart calamansi gel. Creamy and refreshing.

Handcrafted chocolates made in-house. A sweet bite-sized treat to end the meal.