Royal King Crab Legs from Alaska

Chilled on Ice with Aioli and Lemon

Chilled on Ice with Wasabi-Lime Mayonnaise

Grilled with Virgin Olive Oil-Tomato Sauce Vierge

Warm with Spring Onions and Sweet Chilli-Ginger Sauce

Warm with Lemon and Parsley Sauce

Starters

Mekong Lobster and Crab Salad, Celeriac Apple Rémoulade
Granny Smith Apple Sorbet, Aromatic Dressing

Steamed Mekong Lobster
Wasabi Lime Mayonnaise or Aioli Sauce

Crab Risotto, Little Parmesan-egg Pancake
Artisan Salad, White Truffle Sauce 

Soup de Poisson blended with a Fine Olive Oil, Tian of Fish
Melba Toast, Sauce Rouille, Grated Cheese

Poached Spinach Ricotta Dumpling
Light Saffron Chives Nage (v)

Main Courses

Roasted Sea Bass Fillet Soft Olive Tapenade, Basil Crushed
Potatoes, Baby Artichoke, Barigoule Sauce

Asian Style Bouillabaisse tossed Bock Choy
Red Pepper Confit, Clams, Coconut Broth

Whole Wild Sea Bass Baked in a Crust of Kampot Rock Sea-Salt
Mediterranean Vegetables, Blend of Olive Oil and Flat Parsley (Serves two)

Roasted Duck Breast, Parmentier of Duck Leg Confit
Green Asparagus, Watercress Salad, Truffle Jus Rôti

Argentinean Beef Fillet “Au Poivre Vert de Kampot” Wild Mushroom Duxelle
Baby Carrots, Pont Neuf Potato Green Peppercorn Sauce

New Zealand Rump of Lamb Braised on the Barbecue, Vegetable Spring Roll
Croustillant and Mashed Potato Creamed Tamarind Sauce  

Asparagus Mushroom Risotto, “Petite Salade”, White Truffle Sauce (v)

Khmer Discovery

Angkor Wat Tower

Mekong Lobster with Ginger, “Kampot” Green Peppercorn
Spicy Chicken Soup, Green Coconut and Vegetables with Khmer Basil
Stir-fried King Crab Leg with Pek Koa Salad Khmer Dressing
Barbecue Beef Skewers marinated with Lemongrass and Tamarind Peanut Crumble    
Black Wild Rice and Fried Garlic Jasmine Rice 

Bamboo Keo

Fresh Spring Roll with Tiger Prawns and Khmer Noodles
Frogs Legs in the Wok with Soya Sauce and Green Spring Onions
Duck Soup with Pickled Lemon, Onions and Mushrooms
Deep-fried Minced Pork Stick with Coriander, Smoked Tomato Dip
Stir-fried Vegetables with Cashew Nuts

Banteay Srei

Marinated Khmer Barbecue Chicken Leg Boneless
Pock Choy Clear Vegetables Soup with Flat Noodles
Deep-fried white Prawn Crackers 
Traditional Fish Amok Cooked in Coconut Milk
Basmati Rice with Fried Curry Leaves and Black Wild Rice   

Kulen Stone

Fish Cake with Kaffir Lime Leaves and Tamarind Sauce 
Sour Beef Soup Scented with Lemongrass and Long Leaves
Salad of Baby Shrimps and Banana Flower
Chicken Curry with Aubergine, Long Beans and Star Anise Coconut Milk
Jasmine Rice with Lemongrass Flavour

Desserts

Caribbean Dark Chocolate Fondant Orange Sorbet

Apple Délice with Sable Breton
"Compote de Pomme" Granny Smith Apple Sorbet

"Crêpe a la Banane" Rum Raisin Ice Cream
Chocolate Sauce

Meli-Melo of Red Berries and Mango Champagne Sabayon
Four Fruit Sorbet

Golden Pineapple and Raspberry Ravioli
Lemongrass Sorbet, Piña Colada Emulsion

Strawberry Fontainebleau
with Biscotti and Strawberry Sorbet

Caramelized Banana in Pandan Leaf Pancake
Black Sesame and Coconut Ice Cream

Tart or Cake of the Day (With one scoop of
your own selection of Ice Cream or Sorbet)

"Le Plateau du Fromager" Select your own preference from the cheese board
served with chutney and walnut bread