Drinks

COCKTAILS

kahvea

coffee

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

brapeinei

tradition

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

chnner

beach

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

khlang

strength

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

srasa

fresh 

tequila, super pomelo, sawtooth coriander, montenegro, chareau

haal

spicy

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

mekong – bar only

flow

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

vetomon – (n/a)

magic

pathfinder, turmeric, elderflower, cinchona

Food

Starters   |   Salad   |   Large Plates   |   Sides   |   Sweets

STARTERS

kroeung chicken khmeraage

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

kroeung mushroom khmeraage

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

 

 

khatna phas

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

trei dot

wild pnw albacore tuna, charred leek puree, crack sauce pickled onions, makrut-lime salt, coconut-condensed milk foam, micro cilantro (gf)

SALAD

nhoam salad

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) 

salat s’viy k’chey

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)

LARGE PLATES

sach ko ang

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

kha sach chrouk

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

kram rmeas santesien

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

nom pachok

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

SIDES

cha banh-lie

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

p’set ang

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

bai phka malis

white rice

craving some heat?

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

SWEETS

banh janeuk

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