Nari, San Francisco

Amuse - Ma Hor (prawn with peanut over green apple), Cocktail - Suwan

Cocktail - Wimala, Duck Confit Curry Puff (serve with a side of ajad pickles and Golek curry sauce)

Yum Tawai (salad of root vegetables, tart fruits & herbs in a curried peanut dressing with sesame seeds), Scallop Yum Gati (lightly cured scallops & shinko pear dressed in coconut milk + chili jam with cashews, celtuce, chili & herb)

Squid & Pork Jowl (grilled Monterey squid in chili-lime dressing with sweet & succulent pork jowl, topped with peanuts & cilantro)

Namtok Moo (grilled pork chop, slathered in nam jim jaew sauce, topped with herbs & toasted rice powder. served with sticky rice & lettuce to wrap)

Gaeng Bumbai Aubergine (crispy eggplant in spicy bumbai curry with basil & crispy shallots), Roti

Prik King Gai (crispy chicken stir-fried in a sweet & spicy curry paste with blue lake beans, dried shrimp, makrut & salted duck egg)

Caramelized Fish Sauce Cabbage (wok-tossed cabbage in fish sauce & garlic), Jasmine Rice

Wan Yen (strawberry & raspberry, tapioca pearls & jellies in salted coconut cream under crushed ice), Dreaming of Lod Chong (pandan parfait, salted coconut cream, scented salt, ice)