1/2 dozen grilled Kumsmoto oysters with freshly pounded naam jim seafood.

Lime and coconut cream marinated Oregon albacore with Thai chili, sweet onion, carrot, cucumber, tomato and Vietnamese black pepper.

Ponded salad of freshly roasted Chinese eggplant, grilled green chilies, garlic and plaa was served with khan mum and organic steamed pumpkin. Vegetarian.

Tes smoked Pekin duck breast finished on the grill, served with grilled green chile dipping sauce.

Seared Wagyu tartare with lime, fish sauce, galangal, herbs, shallots, rice powder and dried chilies, served with puffed rice cakes and table salad.

Anderson Ranches lamb loin skewers with mala spice, served on cucumber-caraway-tomato salad with grilled roti.

Whole charcoal grilled Palmatto Farms naturally raised poussin in yellow coconut curry with cucumber relish.

Grilled Wagyu hanger steak smothered in lemongrass, shallots, mint and coriander in lime-chile-palm sugar dressing.

Portobello and chanterelle mushrooms, naam tok style.

Sour cured Kurobuta short rib rack, smoked and finished on the grill served with jaew, ginger, chilies and peanuts.

Whole turmeric rubbed branzini charcoal grilled, covered with crispy fried shallots and served with sweet chili sauce.

Sour orange curry with lobster tail, kohlrabi, scallions and savory cabbage.

Pea shoot tips charcoal wok fried with pork fat, smoked oyster sauce and garlic.

Pork fat fried jasmine rice with crab, egg, green onions and coriander leaves.

Duck and chicken eggs grilled in banana leaf boat with chanterelles and scallions.

Grilled flatbread.

Housemade coconut-jackfruit and mango ice cream with banana, young coconut jelly, pandan coconut cream and toasted coconut.

Som som tangarime sea salt cane vinegar cordial, mandelo juice, soda, lime.

Som cane vinegar cordial with sparkling water.