F1 : Homemade Prawn Cake

Pan-fried prawn mousse with lemongrass and turmeric paste, served with vegetable pickle.

F2 : Crispy Pork Belly

Local style roasted pork belly served with assortment of local herb crudites, spicy mayo, and braised soya sauce.

F3 : Trio Satays

Free range chicken, Local beef and river prawn on lemongrass skewer, served with peanut sauce and pickled vegetable.

F4 : Prawn & Mango Roll

Prawns and mango rolled in homemade rice paper, served with ripe mango and corianer salsa.

F5 : Brocoli Rabe

Stir fried broccoli with garlic and homemade oyster sauce.

F6 : Rice Coated Frog Legs

Deep-fried frog legs coated with crispy rice served with chili-plum sauce.

F7 : Lemongrass Chicken

Traditional wok-fried free-rank chicken with lemongrass and chili.

F10 : lemongras chicken salad

Warm salad of minced chicken with roasted rice powder, fresh mint, shallot, and chili-fish sauce

F11 : Mekong fish cerviche

Snakehead fish salad with young pepper, bean sprout, and mixed herb, with lemongrass dressing

F12 : Beef rib eye salad

Grilled Australian beef rib eye on bed of banna heart and red grape salad, crispy shallot, and spicy mayo

F13 : Tonle Sap Fondue

Prawns and mango rolled in homemade rice paper, served with ripe mango and corianer salsa.

F14 : Mango salad

Local famous green mango salad with chili dressing served with pan-fried river prawn

F20 : OUT OF POT SOUP

Greenmango, quailegg, pan-fried river prawns in duck egg and lime broth

F21 : MORINGA FISH SOUP

Rural style fish soup with fresh Moringa leaf, and mixed home grown vegetable, in white turmeric broth

F22 : CHICKEN LEMON GRASS SOUP

Free-range chicken hot & sour soup with mushroom, onion, and lime juice in lemon grass broth

F30 : WATER MORNING GLORY

Traditional stir-fried morning glory with hot garlic and homemade oyster sauce

F31 : CHAR-GRILLED AUBERGINE

Smoky char-grilled egg plant with homemade chili sauce and omelet

F32 : PUMPKIN CURRY

Crunchy pumpkin coated with rice flakes, served on bed of home made curry gravy, and eatable flower

F40 : GARLIC FRIED RICE

Fried rice with crispy garlic and pan-fried egg

F41 : CHICKEN FRIED RICE

Fried rice with chicken, cornkernel, green peas, and pan-fried egg

F42 : PRAWN FRIED RICE

Fried rice with tiger prawns, corn kernel and pan-fried egg

“A type of Volcanic Stone, heated over 12 hours to temperatures exceeding 300oC. Your chosen meator fishis served sizzling and you can cook to your taste! A sellection of 3 local sauces will be served to accompany your dish” And aside dish to choose from.

F50 : GINGER CHICKEN

F51 : LEMONGRASS BEEF

F52 : AUSTRALIAN BEEF RIB EYE

with choice of sidedishes
STEAMED RICE, PUMPKIN CROQUETTE, FRENCH FRIES

F60 : TAMARIND FISH

Wok-fried snakehead fish fillet with mixed vegetable and crispy shallot in tamarind gravy

F61 : GINGER FROG

Stir-fried frog with crispy ginger and lotus seeds and scallion

F62 : FISH AMOK

Traditional fish amok with Noni leaf in coconut and lemongrass broth

F63 : SEAFOOD WITH GREEN PEPPERCORN

Wok-fried fresh seafood from Kampot rigion with young peppercor

F70 : CHICKEN & AUBERGINE

Roasted marinated chicken fillet served on bed of smoky char-grilled eggplant with braised soya bean

F71 : BEEF LOC LAC

Stir-fried local beef tenderloin with tomato and crunchy black pepper emulsion, served with shiny cresson

F72 : HONEY DUCK BREAST

Grilled duck breast with honey, served on bed of homemade vegetable in curry gravy

F73 : BEEF WITH RED ANT

A must try local delicacy beef with organic tree red ant, lemongrass, and holy basil

F74 : CAMBODIAN CHICKEN CURRY

Cambodian chicken curry with sweet potatoes, long bean, and mixed vegetable

F75 : MAHOB SURF & TURF

Grilled marinated beef tenderloin and pan-fried snakehead fish fillet served on bed of pumpkin croquette, crunchy watercress, and homemade black pepper and tomato emulsion

F76 : YOUNG PORK SPARE RIB IN PALM SUGAR

Slow braised young pork rib with cinnamon from Kampong Spoeu region palm sugar, served with pan-fried egg and sautéed green vegetable

F80 : DESSERT OF THE DAY

Innovative local dessert from daily fresh ingredient available by season

F81 : PUMPKIN CUSTARD

Baked traditional pumpkin filled with coconut and palm sugar

F82 : TRIO CRÈME BRULEE

Ginger, Coconut, and lemongrass crème Brulee with palm sugar

F83 : WARM CHOCOLATE CAKE WITH LEMONGRASS ICE CREAM

F84 : ICE CREAM PER SCOOP

White sesame, lemongrass, basil and lime, coconut and chili, purple dragon fruit