NA-OH
BANGKOK
festive menu
Valentine's Day (only)
I
fancy tomato salad with gazpacho ice ball, sundried tomato chutney, pickled wild tomato, tomato gumbo, smoked cream cheese, dill oil and crispy quinoa.
II
pan-seared duck liver with crispy mixed grains, grilled fresh peach,
peach paper and caramelized peach sauce.
III
salmon seaweed gravlax, sour mash potato, melon spicy, salmon roll, pickled celery, green apple.
IV
pan-seared halibut with caper lemon butter, green pea purée, grilled brussels sprouts and cauliflower, pickled cucumber cubes and corn purée
with curry powder.
V
grilled duck breast with orange duck jus.
or
grilled fillet mignon “wilson hellaby” beef with cranberry madeira sauce.
or
pan-seared rack of lamb with cranberry madeira sauce.
beetroot purée, pickled beetroot cubes, roasted baby carrot, truffle potato croquette, caramelized onion and crispy onions.
VI
truffle with coffee ice cream, cocoa crumble, praline hazelnut, brown buckwheat and salted chocolate biscuit.
VII
lemon and honey ice-cream with golden glaze. Flexible lemon curd, Hazelnut butter, lemon meringue, earl grey tea gel and sugar glass
3,500++ THB
FIRST CLASS
** 7 courses + wine paring
I
fancy tomato salad with gazpacho ice ball, sundried tomato chutney, pickled wild tomato, tomato gumbo, smoked cream cheese, dill oil and crispy quinoa.
II
pan-seared duck liver with crispy mixed grains, grilled fresh peach,
peach paper and caramelized peach sauce.
III
lobster bisque with lobster custard, lemon emulsion, basil crispy, celery lime gel.
IV
pan-seared halibut with caper lemon butter, green pea purée, grilled brussels sprouts and cauliflower, pickled cucumber cubes and corn purée
with curry powder.
V
grilled duck breast with orange duck jus.
or
grilled fillet mignon “wilson hellaby” beef with cranberry madeira sauce.
or
pan-seared rack of lamb with cranberry madeira sauce.
beetroot purée, pickled beetroot cubes, roasted baby carrot, truffle potato croquette, caramelized onion and crispy onions.
VI
truffle with coffee ice cream, cocoa crumble, praline hazelnut, brown buckwheat and salted chocolate biscuit.
VII
spiced salted pineapple ice cream with cinnamon crumble, pineapple granite, lemon sponge and meringue, pineapple gel and fruity mousse, coral tuile
and butterfly fondant.
3,200++ THB
BUSINESS CLASS
I
fancy tomato salad with gazpacho ice ball, sundried tomato chutney, pickled wild and gumbo tomato, smoke cream cheese, dill oil, crispy quinoa and soup.
II
pan-seared duck liver with crispy mixed grains, grilled fresh peach, peach paper, caramelized peach sauce.
III
pan-seared halibut with capper lemon butter, green pea purée, grilled brussels sprouts and cauliflower, pickled cucumber cubes and corn purée with curry powder.
IV
grilled duck breast with orange duck jus.
or
grilled fillet mignon “wilson hellaby” beef with
madeira cranberry sauce.
or
pan-seared rack of lamb with madeira cranberry sauce.
beetroot purée, pickled beetroot cubes, roasted baby carrot, truffle potato croquette, caramelized onion and crispy onions.
V
spiced salted pineapple ice cream with cinnamon crumble, pineapple granite, lemon sponge and meringue, pineapple gel and fruity mousse, coral tuile and butterfly fondant.
1,800++THB
ECONOMY CLASS
I
fancy tomato salad with gazpacho ice ball, sundried tomato chutney, pickled wild and gumbo tomato, smoke cream cheese, dill oil, crispy quinoa and soup.
II
pan-seared halibut with capper lemon butter, green pea purée, grilled brussels sprouts and cauliflower, pickled cucumber cubes and corn purée with curry powder.
or
grilled duck breast with orange duck jus.
beetroot purée, pickled beetroot cubes, roasted baby
carrot, truffle potato croquette, caramelized onion
and crispy onions.
III
spiced salted pineapple ice cream with cinnamon crumble, pineapple granite, lemon sponge and meringue, pineapple gel and fruity mousse, coral tuile and butterfly fondant.