UNI AND CRAB TARTLET
Blue swimmer crab in Lon, lemongrass coconut relish, served in limestone tartlet topped with Hokkaido uni. (supplement: Kaluga caviar)
TRUFFLE AND MUSHROOM TARTLET
Grilled oyster mushroom in Lon, lemongrass coconut relish, served in limestone tartlet topped with black truffle.
FOIE GRAS DUCK BREAST WRAP
Charcoal grilled duck breast and seared foie gras wrapped in betel leaf, stuffed with Mieng Kham.
[ SMALL BITES ]
[ SMALL PLATES ]
YUM KHAI DAO
Fried duck egg, grated cured egg yolk and sprinkled marinated trout roe on a bed of herbs salad of tomato, celery and cilantro leaves.
GOI
Northeastern Thai beef tenderloin tartare, Makrut lime leaves, shallots, mint, culantro, chili flakes, toasted rice powder served with rice crisps.
GRILLED MUSHROOM SALAD
Charred crispy gem lettuce, king oyster and oyster mushrooms with chrysanthemum shoots and Thai basil, sprinkled with coconut chips, served with coconut cilantro dressing.
PRAWN SATAY
Charcoal grilled tiger prawns, cilantro, along with pickled cucumber, shallot, red chilies, over curry cashew butter sauce.
HOKKAIDO SCALLOP CEVICHE
Sashimi grade Hokkaido scallop, pickled watermelon rind, diced watermelon, mint and garlic, topped with chili watermelon granita.
LIN YANG
Beef tongue brined for over 24 hours in galangal and lemongrass, then charcoal grilled and served with Tamarind Jaew sauce, toasted rice powder, garnished with chili flakes and Thai herbs.
GRILLED OCTOPUS
Bangkok-Chinatown’s theme of slow-cooked octopus that is grilled over charcoal and served with pickled garlic sauce
[ LARGE PLATES ]
PORK JOWL
Deep fried pork cheeks served with savory garlic fried rice topped with spiced pork cracklings.
BEEF CHEEKS MASSAMAN
Tender-cooked for 12 hours beef cheeks, then sliced over the bed of Massaman Curry, new potatoes and roasted shallot, topped with crushed cashews and served with Jasmine rice.
GRILLED EGGPLANT
Grilled eggplant, soy bean glaze, grilled mushroom, crispy shallot and fried basil
BA JANG LOBSTER
Sautéed Lobster in brown butter, served over aromatic black pepper sticky rice garnished with Nasturtium leaves and garlic chips.
CHILEAN SEA BASS CHAKRAM CURRY
Wild caught pan-seared Chilean Sea Bass over a bed of Chakram Curry, perilla leaves, red chili, topped with sea beans with a side of Jasmine rice.
WHOLE BRANZINO
Whole Branzino with crispy skin, butterflied and grilled over charcoal, served with Nam Jim Seafood sauce.
BANGKOK GAI YANG
Organic grilled chicken thighs marinated with lemongrass and cilantro, served with Nam Jim sauce with a side of charred sticky rice patty.
CRYING TIGER
32 oz Bone-in Ribeye grilled over charcoal, served with fresh Thai herb salad, char-roasted tomato and tamarind mash and garlic chips.
[ SIDE DISHES ]
GREEN BEANS
Charcoal grilled green beans, sweet peas and English peas, crispy garlic chili oil, tofu cream and crispy shallot.
BOK CHOY
Charcoal grilled bok choy, anchovy oyster sauce, fried anchovies crumbs.
*Consuming raw, undercooked seafood or meat increase your risk for food-borne illnesses.
[ COCKTAILS ]
SMOKEY MILK
Sake, Gin, Pear Cordial, Fermented Rambutan Fruit, Clarified milk
RAW RICE
Makgeolli (Traditional Fermented raw rice wine), Dry Vermouth Rice Water, Homemade Honey, Citrus, Dash of Moonshine, Tonic Air
TRUFFLED PANDAN
Roots of Ruin Gin fat-washed Truffle Oil, Apple Juice infused with coffee and thyme herbs, Pandan Syrup, Malic Acid
(With every order of Truffle Pandan, BSC pledges to contribute a portion of the proceeds to City Harvest.
SMOKED TEA
Thai Rum, Banana Vermouth, Sauvignon Blanc, Smoked Laphsang Souchong Tea
BEETS ‘N’ CREAM
Beets Vodka, Mango, Homemade Honey, Citrus, Cream Cheese Float
ROSADO
Tequila, Lillet Blanc, Cranberry, Citrus, Pandan
PEAR WINE
Whiskey, Pear Cordial, Fermented Wine, Pine Leaf Essence
B & B
Bourbon, Moonshine Infused Beets, Apple Juice, Preserved Coconut Shrub, Soda (non-alcoholic available for $13)
MANGO FLAME
Mezcal, Mango, Honey, Lemon, Tonic Water (non-alcoholic available for $13)
GUAVA NAM JIM
Mekhong Thai Brown Rum, Guava, Citrus, Chili, Coriander Root
FISH SAUCE
Gin, Napa Cabbage Broth, Fish Sauce, Fresh Pear, Citrus, Clarified Milk
RAZZ
Gin, Raspberry, Miso, Citrus, Clarified Milk
PEACH MOONSHINE
Moonshine, Peach Vinegar, Sweet Vermouth, Watermelon Brine
STRAWBERRY TOAST
Strawberry infused Gin, Sake Toast, Pear Cordial, Bitter Melon Tea
BUTTERFLY PEA
Gin Butterfly Pea, Dry Vermouth, Fresh Pear