Cocktails

coffee

vodka, amburana cachaça, makrut lime leaf, blackberry, yaupon, cold brew, sweet milk foam

tradition

bourbon, mezcal, kampot pepper, palm sugar, oloroso sherry, sennza finne winter, bitters

beach

clairin, applejack, lime, pineapple, toasted rice, passion fruit, ramazzotti aperitivo rosado

strength

brie-washed rye, nocino, cocchi vermouth di torino, johnny’s squash tincture

fresh 

tequila, super pomelo, sawtooth coriander, montenegro, chareau

spicy

arrack, jamaican rum, lime, sesame oil, thai chili, fish sauce

flow

r(h)um blend #1, lime, coconut cream, ripe and green mango, roasted peanut, fish sauce, kroeung spices

magic

pathfinder, turmeric, elderflower, cinchona

Starters   |   Salad   |   Large Plates   |   Sides   |   Sweets

kroeung chicken thighs, potato-cornstarch dredge blend, served with vegan kroeung aioli, thai chili “crack-sauce”, lemon  (gf)

kroeung oyster mushrooms, potato-cornstarch dredge blend, served with vegan kroeung aioli, thai chili “crack sauce”, lemon  (vegan, gf)

seared cauliflower, kroeung-chili oil, fresh herbs, vegan thai basil aioli, lime zest, lemon  (vegan, gf)

wild pnw albacore tuna, charred pineapple, cilantro-cucumber crudo sauce, makrut-lime salt rub, micro cilantro  (gf)

citrus cured prawns, vermicelli rice noodles, english cucumbers, red bell peppers, thai basil, carrots, mint, shallots, dried shrimp, toasted peanuts, shaven toasted coconut, spicy “tuk trey” pa’ime  (*contains fish sauce & dried shrimp – vegan option available) 

green mango, heirloom cherry tomatoes, shallots, green beans, papaya, lime juice, mung bean sprouts, matchstick carrots, torn mint, thai basil oil, “tuk trey”, thai chili,  peanuts (gf – *contains fish sauce – vegan option available)

pure country coulotte steak, funky “tuk prahok” tapenade (*tuk prahok contains fermented fish in the tapenade)  (gf)

pure country pork belly slowly braised in soy-coconut milk, palm sugar, sweet onions, pickled daikon, marinated egg, micro mix

grilled chinese eggplants, sauteed cauliflower, shallots, soy curls, pickled fresno, crispy shallots, micro mix  (vegan, gf option)

pan-fried wild mackerel, served over cold vermicelli rice noodles, traditional yellow kreoung ‘nom pachok” curry, fried taro, spicy green curry, fresh herbs  (gf) 

stir fried seasonal market greens, sato rice wine, fermented soybeans, fried shallots  (vegan, gf option)

foraged grilled trumpet mushrooms, house kroeung-chili oil, spicy tomato relish,  shaven toasted coconuts, micro mix  (vegan, gf)

white rice

ask for a side of “crack sauce” (vegan, gf)

glutinous rice balls, sea salt coconut cream, flash fried ginger, palm sugar, lemongrass-ginger syrup  (vegan, gf)