Embassy Dinner Set Menu on April 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 . Quail egg in the net, lime & black pepper sauce APPETIZER . Rambutan & lychee, water lily stems, crispy shallot and kamplor leaf, mixed with sweet & sour Koh Kong sauce topped with grilled pork balls Sparkling Wine Suggestion : Vigna Dogarina Prosecco Doc Treviso Extra Dry . Glera . Italy SOUP . Sandai fish & coconut sour soup, lemongrass paste, rogneang leaf, green finger chili, holy basil SORBET . salak fruit and black pepper granite, rice alcohol White Wine Suggestion : Woodstock . Semillon / Sauvignon Blanc . South Australia MAIN COURSE . Soft-cooked of luffa and minced shrimps, crispy rice cracker & kapeek pow sauce . Grilled chicken marinated with Kampot crushed salt and chili, served with yellow turmeric fried rice, green mango sauce Red Wine Suggestion : Saumur Champigny, Domaine de La Perruche . Cabernet . France DESSERT . Steamed sticky rice cake balls stuffed with yellow mango from Krobey Real Village & jasmine ice cream White Wine Suggestion : Marques de Caceres Satinela Semi-Dulce. Viura . Spain

WINE PAIRING

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



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