Mondol Kiri

Complete lunch set menu with starter, main course, and dessert. Offers a glimpse of the classic dishes on the menu at an advantageous price. Ideal for a quick and varied meal.

Option to order only the main course from the lunch selection.

Menu dedicated to vegetarians, highlighting fresh flavors like lemongrass and water spinach. A light and fragrant meal without meat.

Menu focused on grilled and sautéed meats. Combines the rich flavors of satay and the spicy freshness of green pepper.

Menu highlighting seafood. Dishes prepared gently, especially with coconut milk which adds creaminess.

Grand menu to share for two people. Starts with an assortment of varied starters followed by emblematic dishes like Amok and sautéed beef.

Seafood feast for two people. Offers a variety of fish and crustacean preparations, from the discovery platter to coconut milk dishes.

Marinated and grilled meat skewers, mild and spicy flavor characteristic of satay. To be dipped in the accompanying sauce.

Fragrant shrimp skewers, blending savory, sweet, and herbaceous notes. Tender and grilled texture.

Classic Thai soup (Tom Yum), sweet-sour and spicy. Broth rich in fresh aromatics with a creamy touch of coconut milk.

Variant of the spicy soup with a mix of seafood. Served hot, ideal for lovers of lemony and spicy flavors.

Sweet and creamy soup based on coconut milk and galangal (a root similar to ginger). Aromatic and comforting flavor.

Assortment of varied starters to share. Allows you to taste different textures and flavors: grilled, fried, fresh.

Seafood version of the discovery platter. A combination of seafood specialties, perfect for starting a meal for two.

The Cambodian national dish. A steamed curry, foamy and fragrant texture, traditionally served in a banana leaf.

Pork stew simmered with Khmer spices and herbs. A flavorful dish, served hot.

Stir-fried rice noodles with shrimp, eggs, peanuts, and tamarind sauce. Sweet-savory and tangy flavor.

Beef steak served sizzling. The whisky sauce adds an original and full-bodied note to the grilled meat.

Sautéed beef combining the acidity of tamarind and the spices of Khmer curry. A rich and fragrant sauced dish.

Crispy and aromatic wok sauté. Peanuts add texture and lemongrass characteristic freshness.

Whole fish cooked steamed in a banana leaf, which preserves its moisture and infuses aromas. Served with a fresh sauce.

Asian green vegetable (Morning Glory) quickly sautéed in a wok. Crispy texture, garlicky and spicy taste.

Sweet and savory stew. Pork becomes tender and coated in a rich caramelized sauce.

Original Thai red curry mixing duck meat and sweet fruits (lychees, pineapple). Perfect balance between spice and sweetness.

Brown fried rice with garnish. Can be eaten alone or as a side dish.

Sticky textured rice, traditionally served in a small wicker basket. Often eaten with fingers by forming balls.

Fragrant white rice, standard accompaniment for sauced dishes.

Alcoholic house cocktail with tropical flavors.

Non-alcoholic version of the house cocktail, refreshing and fruity.

Classic French aperitifs.

Classic alcohols and spirits.

Festive sparkling aperitifs.

Light and refreshing Thai lager beer. Pairs well with spicy dishes.

Still or sparkling mineral waters.

Various fruit juices.

Sweet carbonated drinks.

Traditional hot drinks, ideal at the end of a meal.

Red wine from Bordeaux. Rustic and fruity.

Red wine from Bordeaux, Saint-Émilion appellation. Supple.

Red wine from the Loire Valley. Light and fruity.

Light red wine based on Pinot Noir.

Red wine from the Loire Valley. Full-bodied.

Red wine from Chile. Carmenère grape, notes of black fruits.

Red wine from Argentina. Robust and fruity.

Red wine from Beaujolais. Elegant and silky Gamay.

Red wine from Burgundy. Delicate and fragrant.

Red wine from Bordeaux. Structured with silky tannins.

Rosé wine from Provence. Fresh and classic.

Rosé wine from Provence. Fruity and light.

White or rosé wine from the Loire Valley (likely white given the 'vibrant' description).

Red wine from the Rhône Valley by the glass.

Rosé wine from the Var by the pitcher or by the glass.

Dry and fruity white wine by the pitcher or by the glass.