Miang som
Cara cara orange, shrimp, peanuts, coconut, betel leaf, fish sauce caramel
Kanom krok
Hokkaido scallop, coconut cream, lemongrass, lime leaf, crispy rice cup
Plaa Hang Tang-mo
Aged & pickled mackerel, melon, sumac, Thai chili
Dtom Som Plaa
Soup of butterfish, warming spices, tomatoes, red onion, crispy rice noodle
Yum Goong Mung Gone
Lobster tail, flatbread, romanesco, yellow curry butternut squash, finger lime
Yum Hang Wua
Oxtail with bone marrow, chanterelle & trumpet mushroom, lentils, tendon chips
Gang Gari Gae
Lamb shank, potato, sweet pea, red pepper in gang gari curry
Srang Wah Nahm Budu
Relish of catfish, albacore belly, apple and greens
Plaa Gor Lae
Idaho red trout, radish, radicchio, betel
Khao Bu-rhi
Turmeric rice with masala powder
Kanom Pia
Saffron rose tart, pistachio & mung bean, quince
Khao Niew Piak
Rice pudding, coffee semifreddo, dried fruit, crispy rice noodle
Chef team: Kitsanaruk Ketkuaviriyanot, Daniel Kim, Jon Maristela, William Harper, Brandon Bellerose
Pastry Chef: Maya Erickson
Service Team: Cira Hamlin, Jonathan Staehr, Rebecca Nguyen
Wine Pairing: Dana Frank, Sommelier
Cocktails: Phuket Cafe
** Sorry, no substitutions. Many dishes contain fermented fish, shellfish, seafood, cilantro, red bell pepper and nuts, even when not listed. Please let us know if you have allergies or food sensitivities. Consuming raw/undercooked meats (cooked to order), poultry, seafood or egg may increase your risk of foodborne illness.