Seven plates at 230–390 baht.
| Plate | Price |
|---|---|
| Garden fresh salad | 230 |
| Fresh oysters | 270 |
| Rucola salad | 270 |
| Smoked salmon toast | 280 |
| Parma ham crostini | 280 |
| Greek salad | 290 |
| Burrata Mediterranea | 390 |
Eating an oyster properly
Chew it. Swallowing whole gives you salt and nothing else. Two or three chews releases the sweetness underneath.
Do not tip out the liquor. The clear liquid in the shell is natural seawater and carries most of the savour. Drink it after.
Lemon in moderation. Too much flattens the oyster's own sweetness.
Burrata versus mozzarella
Burrata Mediterranea at 390 is the priciest plate in this section. A mozzarella shell wraps a filling of curd shreds and fresh cream, so it spills when cut — unlike plain mozzarella, which is uniform throughout.
Let it sit a few minutes out of the cold. The aroma opens up and the cream softens.
What to drink
House white at 230 a glass — the acidity cuts the richness. A spritz at 280 works too.
<!--expanded-->How many oysters you get
Fresh oysters, 270 baht, three of them — local oysters served with Asian condiments. That works out at 90 each.
Two people who each want more than one should order two plates: six oysters, 540.
What "Asian condiments" means
Rather than the mignonette (shallots in wine vinegar) most Western restaurants serve, ours come with Asian condiments, which suit local oysters better — sharper, and more effective at cutting any brininess.
Add a little, taste, then add more. Dressing them heavily from the start means you never taste the oyster.
The rest of the section
Garden fresh salad 230 — crisp lettuce, cherry tomatoes, cucumber. The lightest plate here.
Rucola salad 270 — rocket with cherry tomatoes and shaved parmesan under a light dressing. The faint bitterness of rocket is the best fat-cutter in the section.
Smoked salmon toast 280 — toasted artisan bread, smoked salmon, cream cheese, pickled red onion.
Parma ham crostini 280 — crisp crostini, premium Parma ham, stracciatella.
Greek salad 290 — lettuce, cherry tomatoes, cucumber, black olives and feta. The saltiest plate on the list.
Burrata Mediterranea 390 — burrata made from buffalo mozzarella, 125 g, served with cherry tomatoes. The priciest and richest here.
What 125 g of burrata means
125 g is the standard single ball. One person can finish it, but it eats heavy. Between two it is about right.
Let it sit out for five to ten minutes first. Straight from the cold it is firm and gives off almost no aroma; at room temperature the cream inside softens and the smell opens right up.
Cold-plate spreads for a table
Two people, 810 — oysters 270 + rucola salad 270 + Parma ham crostini 280
Four people, around 1,990 — oysters 270 × 2 + burrata 390 + Greek salad 290 + smoked salmon toast 280 + a carafe of white 490
One plate instead of many — Cold Cuts & Tapas at 690 from the Must-Try section: Parma ham, pancetta roll, lonza, salami, brie and pecorino. Sized for three or four.
What to drink
Ice-cold house white, 230 a glass or 490 the half-litre carafe. The most direct match — acidity against the salt of the oysters and the fat of the cheese.
A spritz, 280 — Aperol, peach, Campari, passion fruit or limoncello, all the same price. Lightly sparkling and faintly bitter, which is what an aperitif is for.
Gin and tonic — gin 220–300 plus tonic 50. The botanicals sit well against burrata.
<!--related-->Read next
- See the full 228-dish menu
- Our House Wine — 230 by the Glass, 490 by the Carafe
- What to Try Here — Fish and Seafood From Around the Island
- Read all articles
Read next
- Our House Wine — 230 by the Glass, 490 by the Carafe
- What to Try Here — Fish and Seafood From Around the Island
- Cocktails and Spritzes — 16 Cocktails at 220–240
Browse the full 228-dish menu or book a table.
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