Embassy Dinner Set Menu on February 2017

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THE EMBASSY STORY We’re proud to introduce the creative force behind Embassy Restaurant, our Executive Chef team Pol & Sok the “Kimsan Twins,” respective graduates of the well-known Paul Dubrule and Salabai hospitality schools. Both local legends in the culinary scene they have skilfully risen to the top of an industry typically dominated by males. Their passion for cooking and extensive experience has taken them to different continents, various competitive events and even under the guidance of Michelin starred French Chef Regis Marcon, but their heart still remains with Cambodia and its unique flavours. Embassy Restaurant is your gateway to discovering the magnificent flavours available in the Kingdom of Wonder, in fact the restaurant itself grew out of a desire to share these unique tastes with others. Siem Reap now has a restaurant to be proud of, one that truly honours its homeland and the bountiful fresh produce available. All dishes are inspired by and use seasonal local ingredients that can be found throughout the provinces of Cambodia at different times of the year. In order to stay seasonal and continue offering diners a truly unique experience Embassy features an “Active Menu,” one that changes regularly and reflects the best of Cambodia’s natural produce year-round. We hope you enjoy your Embassy Restaurant experience, thank you for joining us.

The Kimsan Twins


DINNER SET MENU $28.00 AMUSE BOUCHE . Deep-fried fish cake on mixed herbs, coriander sauce APPETIZER . Sliced Lotus stem, pineapple, cucumber, star bean and caraway leaf mixed with tamarind sauce & grilled shrimps White Wine Suggestion : Vinum . Chenin Blanc . South Africa SOUP . Sour smoked fish soup, young banana, bell pepper, sandan fruit and holy basil SORBET Jujube and Kampot green pepper sorbet topped with khmer rice wine White Wine Suggestion : Rouquette Igp OC . Chardonnay . France MAIN COURSE . Grilled tomatoes from Chreav village, stuffing minced pork shoulder, mushroom, garlic, spring onions . Stir-fried duck meat, curry paste, long bean, eggplant, roasted peanut, served with brown rice Red Wine Suggestion : Prunotto Barbera Asti Docg . Barbera . Italy DESSERT . Green mango and palm sugar pie with coconut ice cream Sweet White Wine Suggestion : Domenech Vidal Parellada . Muscat . Spain

WINE PAIRING

$ 22.50 / 4 glass Set $ 6.50 / 1 glass Subject to 10% Vat



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