80/20 Eighty Twenty

A refreshing gin-based cocktail blending the bitterness of Aperol with sweet champagne cordials and lychee. Light, fruity, and bubbly from the tonic. Enjoy as a sophisticated aperitif.

A twist on the whiskey sour featuring Thai galangal and red wine honey for depth. The egg white provides a silky, creamy texture. A complex balance of sour, sweet, and spicy notes.

A floral and herbaceous bubbly cocktail with elderflower and Thai basil. Enhanced by seasonal fruit purée for natural sweetness. refreshing and aromatic, perfect for warm weather.

A Thai-inspired Margarita replacing traditional orange liqueur with pomelo and chrysanthemum vermouth. Offers a unique citrus profile with floral undertones. Served chilled with a tangy lime kick.

A dessert-style cocktail centered on Oliang (Thai coffee) infused vodka. Rich and nutty from Frangelico and Kahlua with a creamy foam top. A smooth, energizing after-dinner drink.

The quintessential cocktail made with your choice of spirit and dry vermouth. crisp, potent, and elegant. Served stirred and chilled, typically with an olive or lemon twist.

A bold bourbon cocktail infused with Kraphrao (Thai holy basil). Sweetened with maple syrup and balanced by herbal celery bitters. A savory and robust drink for whiskey lovers.

A tropical non-alcoholic drink highlighting pink guava and tangy tamarind. Sweetened naturally with honey. Refreshing and vitamin-rich.

A spiced fruit juice blend with apple, warming clove, and aromatic Thai basil. Balanced with honey and lemon. A soothing yet refreshing beverage.

A creamy and fruity mocktail mixing citrusy orange with exotic jackfruit syrup. The addition of cream gives it a smooth, milkshake-like texture. Sweet and indulgent.

An earthy twist on cola infused with health-boosting turmeric and zesty lime. Fizzy, dark, and slightly spicy. A unique refresher to pair with food.

A spicy ginger beer mocktail enhanced with aromatic pandan syrup. 'Phed' means spicy in Thai, reflecting the ginger's kick. Fizzy and invigorating.

Sato is a traditional Northeastern Thai rice wine made from sticky rice. It has a sweet, slightly yeasty flavor profile similar to unfiltered sake or makgeolli. Served chilled in a ceramic cup.

A potent spirit infused with various traditional Thai medicinal herbs. Often has a bitter-sweet, complex flavor profile. Traditionally consumed for health benefits or as a digestive.

A Thai interpretation of plum wine, likely made using local fruits or processes. Sweet, tart, and fruity with a rich mouthfeel. Excellent as a dessert wine or on the rocks.

A popular Thai lager brewed with a cold filtration process. Crisp, smooth, and refreshing with mild maltiness. Best enjoyed ice-cold with spicy dishes.

A Thai craft pale ale named after a legendary crocodile king. Features tropical fruit notes from lychee with a balanced hop bitterness. A flavorful introduction to Thai craft beer.

A Belgian-style wheat beer brewed in Thailand. Cloudy appearance with notes of citrus peel and coriander. Smooth and easy-drinking.

A Czech-style pilsner originating from Northern Thailand. Crisp and clean with a distinct hoppy finish. refreshing and goes well with lighter meals.

An India Pale Ale from the Chiang Mai region. Amber-colored with strong hop aromas and caramel malt undertones. Offers a bitter kick that cuts through rich foods.

A Spanish sparkling wine made using the traditional method. Crisp acidity with fine bubbles and notes of green apple and toast. A refreshing alternative to Champagne.

A French sparkling wine from Burgundy. Elegant and dry with creamy texture and citrus aromas. Perfect for celebrations or as an appetizer.

A lightly sparkling (frizzante) white wine from Italy. Fresh, approachable, and often slightly lower in alcohol. Ideal for casual drinking.

A high-quality Champagne with very low dosage (sugar), resulting in a bone-dry taste. Features sharp acidity and mineral notes. Pairs excellently with seafood.

A white Champagne made entirely from black grapes (Pinot Noir or Meunier). Richer and fuller-bodied than typical blends, with red fruit undertones. Luxurious and structured.

A pink Champagne offering delicate berry aromas like strawberry and raspberry. Fresh and lively on the palate. A romantic and festive choice.

A world-renowned rosé Champagne known for its intense fruitiness and elegant maturity. Exhibits flavors of wild strawberry and a hint of pepper. Smooth and consistent quality.

A classic Brut Champagne known for its fine bubbles and 'creamy' mousse sensation. Balanced and harmonious with floral and fruity notes. A refined aperitif.

A prestigious Grand Cru Champagne made exclusively from Pinot Noir. Deep, powerful, and complex flavors. A top-tier wine for special occasions.

A crisp Italian white wine from the mountains of Alto Adige. Fresh apple and pear notes with good acidity. Refreshing and versatile with food.

An aromatic white wine from Piedmont, often called 'White Barolo'. Floral nose with almond and peach flavors. Dry and medium-bodied.

A classic New Zealand Sauvignon Blanc known for intense zest and herbaceousness. Features flavors of passion fruit, gooseberry, and cut grass. Bright and highly acidic.

A locally produced Chardonnay from the Khao Yai region in Thailand. Likely features tropical fruit notes suited to the warmer climate. A great way to try Thai terroir.

A delicate white wine made from Japan's indigenous Koshu grape. Pale color with subtle citrus and mineral notes. Very clean and pairs beautifully with delicate sashimi or light dishes.

A German Riesling with 'Kabinett' sweetness level (lightly sweet). High acidity balances the residual sugar. Notes of green apple, lime, and slate minerals.

A renowned Sauvignon Blanc from the Sancerre region. Known for its flinty minerality and restraint. Elegant citrus flavors with a dry finish.

A classic Italian white wine from the Soave region. Made from Garganega grapes, offering floral aromas and almond notes. Smooth texture with balanced acidity.

Another vibrant Sauvignon Blanc from Marlborough. Explodes with grapefruit and tropical fruit characteristics. Crisp and thirst-quenching.

A white wine from the Langhe region, typically made from Chardonnay. Often shows good structure and fruitiness. Matches well with pasta and poultry.

A Chablis made from old vines ('Vieilles Vignes'), offering concentrated flavors. 100% Chardonnay with no oak, highlighting pure fruit and limestone minerality. Dry and crisp.

A natural 'orange' wine made by leaving white grape skins in contact with the juice. Amber color with complex, savory, and tannic qualities. Unique and funky.

A Tuscan skin-contact white wine. Expect dried fruit notes, herbs, and a structured mouthfeel. A gastronomical wine that pairs with rich dishes.

A premium 'Grosses Gewächs' (Grand Cru) dry Riesling. Intense, focused, and capable of aging. powerful mineral backbone with citrus and stone fruit layers.

Another top-tier dry Riesling from a specific vineyard site. Shows great depth and complexity. Dry, acidic, and very aromatic.

A Spanish red made from Tempranillo. Aged in oak ('Crianza'), giving it vanilla and spice notes alongside red berries. Medium-bodied and food-friendly.

An Australian Cabernet Sauvignon known for bold blackcurrant and mint flavors. Full-bodied with firm tannins. robust and pairs well with steak.

An elegant Nebbiolo wine from Northern Piedmont. More floral and mineral-driven than Barolo but with similar complexity. Aged in wood for refined tannins.

A Cru Beaujolais made from Gamay grapes. Light to medium-bodied with silky texture and vibrant floral/fruit aromas. Very drinkable and soft.

A Thai Shiraz produced in the Khao Yai valley. Spicy and fruity with hints of black pepper and dark berries. Shows the potential of Thai viticulture.

A red blend from Piedmont, typically approachable and fruity. Balanced acidity makes it a great table wine. Pairs with a wide range of foods.

A regional Burgundy red (Pinot Noir). Light, earthy, and red-fruited. Elegant and subtle rather than powerful.

A Pinot Noir from China's emerging Ningxia wine region. Shows characteristic red fruit and earthy notes. A fascinating example of Asian fine wine.

A red wine from Monferrato, likely Barbera-based. Juicy, high in acidity, and very food-friendly. Offers notes of dark cherry and herbs.

A New Zealand Pinot Noir with bright cherry and raspberry fruit. Medium-bodied with soft tannins and a hint of spice. Very approachable.

A Japanese red wine from the famous Yamanashi region. Likely Muscat Bailey A or a Bordeaux blend. typically lighter in body with delicate fruit flavors.

A Californian Pinot Noir offering ripe fruit flavors like strawberry jam and plum. richer and fuller than European counterparts. Smooth and velvety.

A famous Rhone blend (Grenache, Syrah, Mourvedre). Full-bodied, spicy, and warming. flavors of dark fruit, herbs de Provence, and pepper.

The 'King of Wines', Barolo is made from Nebbiolo. Powerful, tannic, and age-worthy. Features complex aromas of tar, roses, and red fruit.

Another robust Barolo wine. Deeply structured with firm tannins. Best decanted and enjoyed with heavy meat dishes.

Top-tier Chianti ('Gran Selezione'). Made mostly from Sangiovese aged longer for complexity. Savory notes of tomato leaf, cherry, and leather.

A prestigious Tuscan red made from 100% Sangiovese Grosso. Powerful, elegant, and long-lived. Offers intense flavors of dark fruit, earth, and spice.

A lightly sparking red dessert wine. Aromatic with floral notes of rose and wild berries. Sweet but fresh.

A famous Hungarian dessert wine made from botrytized grapes. Luscious honey, apricot, and marmalade flavors. Balanced by high natural acidity.

A classic sweet sparkling wine from Piedmont. Low alcohol, fizzy, and bursting with fresh grape and peach aromas. Very refreshing dessert option.

A curated selection of 6 wines chosen to complement a tasting menu. Enhances the dining experience by matching flavors.

An extensive flight of 8 wines for a complete gastronomic journey. Carefully matched to each course of a long meal.