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Ámantee Dinner

Ocean menu 20, November, 2009

5 courses

Before dinner

Ceviche de gambas

Gamba ceviche

Kimpap au crabe et au pomelo

Crab and pomelo kimpap

 

Complimentary cocktail

 

At the dinner table

  Thon rouge mi-cuit au gomasio, vinaigrette à l'huile de sésame

sur un lit de cresson

Coconut milk and cardamom scallop tartare

Crème de coco safranée aux oursins, aux palourdes et au crabe,

arômes de gingembre et de citronnelle

Saffron coconut cream with urchins, clams and crab,

ginger and lemongrass flavors

White wine : Pouilly Fuissé - Maison Verget – 2004 (12cl)

Rizotto aux cigales de mer, bisque tomatée aux feuilles de lime keffir

Moreton Bay bug risotto, tomato bisque with kefir-lime leaves

White wine : Chablis Terroirs de Chablis - Maison Verget – 2006 (12cl)

Darne de sériole (kingfish) a la plancha sur une brunoise de légumes au curry rouge, émulsion iodée

Yellowtail kingfish steak a la plancha on a red curry vegetable brunoise,

Sea-flavored emulsion

White wine : Riesling Gueberschwir - Domaine Zind Humbrecht - 2004 (12cl)

Tarte tatin de mangue et son sorbet à la mangue et à la menthe fraîche

Mango tatin tart with a mango and fresh mint sorbet

Dessert wine : Muscat  de Beaumes de Venise - Domaine des Bernardins - 2004 (7cl)

Sélection de mignardises - Selection of mignardises

Sélection de thés et café raffinés - Fresh brewed coffee and refined teas

  Free flow of mineral still water and nam matoum (Thai chilled herbal drink)

Reservation is required before November 18, 2009. There is limited seating for this event.

Patrons are expected at Ámantee at 8 pm at the latest.

Price per Guest

1,800 THB ++ without wine

2,950 THB ++ including 4 glasses of wine - as suggested

For further information and bookings please contact us by phone: 0 2-982-8695 or by e-mail: info@amantee.com

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