SIGNATURE DINING EXPERIENCES FOR TWO TO SHARE
Endless Entrecôte with our Secret Sauce
Start with a fresh green salad with walnuts. Your New Zealand entrecôte is grilled to perfection, finished over charcoal and served with a ‘Relais’ style secret sauce, golden frites and a glass of red. The whole is completed with passion fruit and mango pavlova.
Tasting Menu from Northern Cambodia
Banana and young mango salad, Siem Reap soup, prahok ktis, knoub and Khmer chicken curry served with jasmine steamed rice, fresh vegetables and fresh rice noodles. Finish with a flourish with banana flambé with passion fruit and rum.
Tasting Menu from Southern Cambodia
Fresh vegetable spring rolls, pomelo salad, prawn tom yam soup, traditional crêpe, lemon-steamed bar fish fillet, seafood green curry served with brown rice, fresh vegetables and dipping sauce. Finish with a flourish with passion fruit and mango pavlova.
Charcoal Cambodian Barbeque (Served at a garden table)
We guide you in how to cook at your table on a traditional ‘Mookata. Sizzling pork, beef, chicken, shrimp and squid creates a soup with local vegetables and rice noodles. Delicious dipping sauces. Dining should be fun...
International tasting menu
Start with a fresh green salad accompanied by grilled beef and goat’s cheese on toast, tempura
Smelts fish and creamed pumpkin soup. Continued with twice-roasted baby pork ribs, pan-fried
sea bass fillet on fork crushed potatoes and beef satay with peanut sauce.
Finish with a flourish with passion fruit and mango pavlova.
Inspired by the cuisine of Southern Cambodia
Giant Crispy Spring Roll
Bean sprouts, carrots, black mushrooms and ginger roots wrapped in rice paper, deep fried and served with chili dipping sauce.
Crispy Fried Mushrooms
Mushroom medley coated with corn flour and deep fried. Served on crispy noodles with tartar sauce.
Tempura pacific Smelts Fish
Pacific-ocean Smelts fish coated with corn flour and golden fried. Served on crispy noodles with tartar sauce.
Inspired by the cuisine of Northern Cambodia
Banana Blossom Salad
Diced fresh banana blossoms with bell peppers, pan-fried chicken and dried shrimps combined with a homemade light sweet and sour dressing.
Young Mango Salad
Zesty green mango combined with smoked Mekong fish, dried shrimps and selected Khmer herbs combine in this local favorite.
Pan-fried minced pork mixed with Khmer herbs, toasted rice powder, flaked chili, served with fresh vegetables.
Grilled Beef Salad
Grilled slices of New Zealand rib-eye served on fresh green salad with goat’s cheese on toast.
Organic farmed rocket with chef’s sauce, walnuts, Banteay Srei avocados and French blue cheese.
Siem Reap Soup
A classic local soup of beef or seafood, with baby eggplants and long beans simmered in coconut milk and spices with fresh tamarind paste.
Banteay Srei creamed pumpkin soup served with garlic bread.
(Brown or white rice as you prefer with all entrées)
Northern and Central Cambodian Dishes
Tonlé Sap fish fillet simmered in coconut milk with locally produced fish paste and tamarind juice. Served with seasonal fresh vegetables and steamed rice.
Fish Fillet in Khmer Kroeung “ Knoub”
A delicious combination of Tonlé Sap fish fillet, a taste of Prahok, minced bacon and oyster mushrooms with hot basil and local spices all wrapped in a banana leaf and grilled over charcoal.
Khmer Curry “Nhom Banchok”
Chicken leg simmered in coconut milk and red curry broth with sweet potato and onions. Served with fresh rice noodles and seasonal vegetables.
Battambang Fried Rice “Bay Chhar”
Choice of pork, beef, chicken or seafood, wok-fried with Battambang jasmine rice, carrots and long beans, served on a half pineapple.
Tonlé Sap fillet steamed in coconut milk, lemongrass spices, local green vegetables & gnor leaves.
Roasted Duck Red Curry
Roasted duck breast simmered in coconut milk and red curry broth with pineapple, round eggplants, cherry tomatoes and sweet basil.
Fried Noodles “Mie Chhar”
Rice noodles pan-fried with New Zealand tenderloin beef, kale, carrots, bean sprouts and egg.
Southern Cambodian Dishes
An oversized thin crêpe stuffed with minced chicken and shrimps, onion and bean sprouts. Served with seasonal fresh vegetables and a mildly spicy sauce.
Seafood Fried Rice
Fried jasmine rice with shrimps and squid and green Kampot Pepper wrapped in lotus leaves.
Seafood Green Curry
Shrimps, squid and fish, long beans, round and baby pea eggplants, simmered in coconut milk with a green curry paste.
(Served with your choice of garlic pan-fried potatoes or golden French fries)
Your New Zealand entrecôte is grilled to perfection, finished over charcoal and served with a ‘Relais’ style secret sauce.
Twice Roasted Baby Pork Ribs
Served with chef’s special sauce and finished on a charcoal barbeque.
Oven Roasted Chicken Breast
Served on organically farmed rocket salad and creamed mushroom sauce.
A generous cut of salmon, pan-fried and served with watercress dressed with balsamic vinegar.
Sizzling Mackerel Fillet
Marinated in ginger served on a hot plate at your table with fried vegetables and mushrooms.
New Zealand tenderloin marinated in lemongrass spices. Served with roasted peanut sauce and garlic fried rice.
Sea bass Fillet
Pan-fried Sihanoukville sea bass, served with creamy fork crushed potatoes and garlic lemon sauce.
Pineapple spring roll with vanilla ice cream
Passion fruit & mango Pavlova
Rich chocolate cake with fresh fruit salad
Passion fruit crème brûlée
Banana flambé with lime sorbet
Mango sticky rice
Ice creams and sorbets – ask for today’s flavors