Throughout the rest if the day, chef's picks include fresh
grilled reef fish, at IDR 120,000, which comes served on a bed of tomato carpaccio, topped with caramelized shallots and dashes of balsamic vinaigrette, and there's the herb crusted
yellowfin tuna salad (IDR 80,000) with arugula, capers, green olives and olive oil.
His vibrant creations will delight guests, with his dinner menu featuring a tartlet of chopped
yellowfin tuna tartare and peanut with a Petchaburi palm sugar - fish dressing, a theatrical main course of spice - rubbed and charcoal -
grilled chicken flambéed at the table and an indulgent jasmine flower infused panna cotta.