A La Carte

We serve Cambodia's 'Bai Phka Romdoul' a type of jasmine rice renowned for its fluffy texture and nutty aroma. Recently crowned the world's #1 rice. A treasured staple in the Khmer culture.

Garlic fried rice

Fried rice with kaprow basil and chicken.

Local sweet cured sausage fried with vegetables and rice.

Fresh prawns fried with vegetables and rice.

Delicate fish and crab curry served with chilled vermicelli noodles, fragrant herbs, edible flowers and seasonal vegetables. Two options available: Somlor Khmer: Made with a base of leaves and lemongrass leaves. Somlor Namya: Made with a base of coconut, lemongrass stalk and chilli paste.

Fresh yellow noodles topped with a robust stew of slow cooked beef, garnished with shallots and fresh herbs.

Crispy vermicelli noodles tossed with a pork and tofu meat sauce, bean sprouts, pickled garlic, chives and shredded omelette.

Slow cooked coconut curry with red kroeung, star anise, cardamom and peanuts. Made with chicken or beef.

Chicken on the bone, pineapple pieces and aubergines cooked in a coconut and tamarind curry.

An earthy flavoured broth of fish and bamboo shoots, winter melon, khmer herbs and snails.

A comforting sour soup made with tamarind, morning glory, green peppers, organic beef and a vibrant kroeung. Topped with charred curry leaves.

The national soup dish of Cambodia. Delicious, pungent and inspired by what typically grows around the home: Young banana, pea aubergines, pumpkin and seasonal Khmer leaves. Made the traditional way with freshwater fish.

Freshwater fish with amok paste and noni leaves.

A zesty soup made with beef, lemongrass, makrut lime leaves, galangal and fresh turmeric.

Flash fried with oyster sauce, garlic and whole chillies.

Fresh pumpkin leaves and blossoms, fried with garlic and oyster sauce.

Steamed crab stuffed with crab meat, pork, vermicelli noodles, garlic and ginger.

Prawns coated in a coconut crumb and topped with slices of crisped lemongrass, markut lime leaf and local cashews. Served with a sweet tamarind dipping sauce.

A chilled dish of grilled freshwater fish pounded with lime, garlic, prahok and accompanied with seasonal Khmer vegetable crudités.

Pan-fried snakefish with shredded ginger.

A freshwater fish revered for it's flavour. Served on the bone, topped with fermented soy and shredded ginger.

Freshwater Lobster gently poached in coconut cream and kroeung. Served over fragrant sticky rice.

Khmer fish cakes served with a light sweet and sour dipping sauce.

Wild frogs cooked in a classic combination of garlic, holy basil and tamarind.

A rich coconut cream and prahok sauce served with cooked aubergines and crispy fried shoots.

Snake fish, pea aubergines and pork, gently cooked in coconut cream, red pepper paste, tamarind and prahok. Served with seasonal crudités.

Freshwater fish wrapped in banana leaf then steamed in coconut milk, amok paste and noni leaves.

Fresh tomato and salad topped with tender pieces of marinated beef.

Pork caramelized in palm sugar, slow cooked in coconut water and topped with green shredded mango.

Smoked aubergine topped with organic pork and fermented soy beans.

A fragrant stir fry with a coarse blend of makrut lime leaves, galangal, lemongrass, holy basil and peppers. Available with: Chicken or Frog

Seasonal Khmer vegetables gently poached and served chilled with a rustic dip of grilled mushrooms, pea aubergines, lemongrass, kaffir lime, garlic, chilli and fresh coriander.

Delicate slices of marinated freshwater fish with Khmer herbs, bitter cucumber and crisped shallots.

Fresh prawns, wing beans, and organic pork dressed in a coconut satay dressing.

Thinly sliced pork skin mixed with lime juice, fish sauce, palm sugar, fresh herbs and toasted rice powder. Served with salad leaves and crudités.

Thin slices of marinated beef grilled or raw, served with Khmer herbs & vegetables.

Cambodia's Bok La Hong is a vibrant salad loaded with young leaves of the tamarind tree, smoked fish, fresh river shrimp and crunchy papaya. Served with Khmer crudités.

Tender pieces of pork shoulder poached in coconut and red kroeung. Served with crispy rice cakes.

Locally sourced freshwater snails, banana blossom and green mango, gently tossed in a zesty sweet and sour dressing.

Delicate slices of snake fish marinated in lime juice, a touch of prahok, Khmer herbs, galangal and shredded banana blossom.

Marinated shrimps served with water lily stems and edible flowers.

Fine flakes of dry toasted sea fish combined with lemongrass, shredded mango and Khmer herbs. Served with bitter gourd, seasonal flowers and cardamom stalks.

Pomello salad with locally sourced cashew nuts, pork lardons, grilled prawns, toasted coconut and crispy shallots.

Cambodian beef and local vegetables delicately wrapped in rice paper, Served with a light coconut dipping sauce.

Ground pork, tamarind, toasted nuts and ginger rolled in tapioca leaves. Served with crispy rice cakes.

Home-made organic pork sausage with coconut, turmeric and our secret blend of herbs and spices.

Pork grilled in tamarind sauce and topped with crispy garlic.

Marinated beef, wrapped in betel leaves and grilled, accompanied by our home-made pickles.

Freshwater fish, grilled coconut, pork skin and toasted rice served on a bed of seasonal Khmer leaves.

Home-made sour beef sausage served with pickled papaya, fresh ginger and green chillies.

Delicately fried spring roll stuffed with organic pork, vegetables, mushrooms and taro.

Diced snail steamed in coconut milk and fragrant herbs. (1 piece)

A delectable plate of choice Cambodian produce: Toasted coconut, lime peel, dried shrimp, fresh chillies, toasted peanuts, fresh ginger, crispy shallots and fresh garlic. Served with a salted shrimp dipping sauce and rolling leaves.