Suan Thaï

A traditional Thai dessert resembling a firm crème caramel. Made with coconut milk, eggs, and palm sugar. Creamy texture and sweet, exotic flavor.

The famous 'Mango Sticky Rice' dessert. Sticky rice cooked in sweet coconut milk, served warm with slices of ripe fresh mango. A perfect balance of creamy, sweet, and fruity.

An exotic twist on the French classic. A rich vanilla cream on a bed of roasted pineapple, covered with a layer of crunchy caramelized sugar.

A refreshing mix of fresh seasonal exotic fruits, such as mango, pineapple, dragon fruit, or lychee. Light and naturally sweet.

A fusion of Italian tiramisu and Thai flavors. Composed of layers of mascarpone cream, mango, and coconut. Creamy and airy texture.

Fruit or herb sorbets (baiteuil/pandan). Icy and refreshing, ideal for finishing the meal on a light note.

A selection of fresh exotic fruits served with a chocolate ganache for dipping. The bitterness of the chocolate complements the sweetness of the fruits.

A cold, creamy liquid dessert combining mango puree and coconut milk. Sweet, fruity, and very fragrant.

Plate of fresh cut fruits, simply mango and pineapple. Natural and healthy.

Lunch menu including a starter and a main course of your choice from the daily selection.

Lunch menu including a main course and a dessert of your choice from the daily selection.

Full lunch menu including a starter, a main course, and a dessert of your choice from the daily selection.

Whole fish steamed in a spicy and lemony (lime) broth. Very fragrant with garlic and cilantro. Fresh and invigorating taste.

Whole fish fried until crispy, topped with a salad of green mango, shallots, chilies, and cashews. Hot/cold and crispy/fresh contrast.

Whole fried fish topped with a rich garlic, chili, and tamarind sauce. Sweet, sour, and spicy flavor.

Bar marinated with Thai herbs, wrapped in a banana leaf and grilled. The leaf keeps the fish moist and gives it a subtle vegetal aroma.

Salmon fillet topped with a thick red curry coconut milk sauce (Chu Chee), garnished with pineapple pieces for a sweet and savory touch.

Shrimp stir-fried with Thai basil, garlic, and fresh chilies. A classic dish, very aromatic and spicy.

Shrimp cooked in Phanaeng curry, a type of thick, rich, and slightly sweet red curry with a pronounced flavor of peanut and kaffir lime.

Shrimp sautéed simply with plenty of garlic and white pepper. Intense and peppery flavor.

Large prawns sautéed in a creamy yellow curry sauce, coconut milk, eggs, and celery. Mild and rich flavor.

Giant grilled prawns, flavored with lemongrass. Served with a spicy lime sauce to enhance the flavor.

Squid cut into pieces and quickly sautéed in a wok with Thai basil, garlic, and chili. Tender texture and spicy flavor.

Thai red curry prepared with roasted duck, pineapples, cherry tomatoes, and coconut milk. Sweet, savory, and spicy mix.

Yellow curry, milder than red or green curries, with chicken and potatoes simmered in coconut milk. Rich in turmeric.

Green curry with shrimp, prepared with fresh green chilies, Thai basil, and Thai eggplants. Usually the spiciest of the curries.

Rich and mildly spicy Massaman curry of Persian influence, with lamb, potatoes, onions, and peanuts. Sweet and complex flavor (cinnamon, cardamom).

Steamed Thai jasmine rice, fragrant and soft.

Traditional sticky rice served in a small wicker basket. Traditionally eaten with fingers by forming balls.

A mix of seasonal vegetables quickly sautéed in a wok with garlic and soy sauce.

Assortment of steamed fresh vegetables, light and healthy.

The national dish of Thailand. Stir-fried rice noodles with chicken, eggs, tofu, crushed peanuts, and a sweet and sour tamarind sauce.

Jasmine rice stir-fried in a wok with chicken, eggs, onions, and tomatoes. Simple and tasty.

Exotic fried rice with pineapple chunks, shrimp, raisins, and curry powder. Often served in a hollowed-out half pineapple.

Wheat noodles (chow mein type) sautéed with chicken and vegetables.

Rice noodle dish topped with a rich coconut milk and red curry sauce with minced chicken, garnished with peanuts.

Fresh mixed salad with rice vermicelli, sautéed beef, spring rolls, raw vegetables, and fresh herbs. Inspired by Vietnamese Bo Bun but with Thai flavors.

Balanced and fruity Champagne.

Classic Ruinart Champagne, fresh and fruity.

100% Chardonnay Champagne, elegant and fine.

Prestige cuvée from Ruinart house.

Selection of strong spirits to finish the meal (apple eau-de-vie, brandy, mint liqueur).

Chinese spirit distilled from sorghum and flavored with rose. Very fragrant and strong.