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Plates from the tasting menu and evenings in the dining room.

Chef spooning sauce over a plated course
Cured salmon with edible flowers
Green papaya salad in a crisp rice basket
Crisp sea bass in a green herb broth
Duck with toasted hazelnuts and greens
Dessert finished at the table
Small rice cakes in blue bowls on a banana leaf
Scallop served in its shell
Wine poured into two glasses
Long candlelit table for a private dinner
Cook at the stove under warm lamps
Dining room with warm light and pampas grass

Join us for dinner

Reserve online in a minute. For parties of seven or more, call and we will plan the evening with you.

Reserve a table Call (555) 014-6610