Black Pinky

Crispy triangular fritters stuffed with spicy vegetables. A classic appetizer from Indian and Southeast Asian cuisine. Eaten with fingers, often accompanied by a sauce.

Fresh and tangy salad made with shredded green mango. Crispy texture with a balance of sweet, savory, and spicy flavors. Refreshing for the palate.

Malaysian or Indonesian-style fried chicken. The meat is marinated in spices before being fried until golden and crispy. Served with a house sauce.

Fried Japanese dumplings, filled with a juicy mixture of chicken and vegetables. The dough is thin and crispy. To be dipped in a soy-vinegar sauce.

Fried fish balls, typical of Thai street food. Chewy and flavorful texture. Served with a creamy coconut and peanut sauce.

Cambodian beef carpaccio marinated in lime and herbs. The meat is raw or semi-cooked by the acidity, tender and very fragrant. A fresh and light dish.

Premium quality jasmine rice from the Battambang region of Cambodia. Long, fragrant grains, fluffy texture. Ideal accompaniment for saucy dishes.

Pork sausage generously flavored with lemongrass, kaffir lime, and spices. Fried to achieve a crispy skin and juicy interior. Distinctive herbaceous and aromatic flavors.

Whole shrimp wrapped in a brick pastry and fried. Crispy on the outside and tender on the inside. Served hot with a house sauce.

Beef marinated for 24 hours in Cambodian spices then pan-fried. The meat is tender and infused with deep flavors. Served with rice.

Dish inspired by traditional Amok, prepared here with minced pork belly. Gently cooked in coconut milk and kroeung curry. Creamy and fragrant texture.

Caramel pork, a Vietnamese and Cambodian classic. Pork belly is slow-cooked until tender, coated in a sweet and savory brown sauce.

Rich and creamy vegetarian curry with coconut milk. Contains pieces of tofu and various vegetables. Mild and aromatic, served with rice.

Vegetarian version of Banh Sung, a cold rice vermicelli salad. Garnished with fresh vegetables, herbs, peanuts, and vegetarian spring rolls. Dressed with a vegetarian nuoc mam sauce.

Mixed rice vermicelli salad with sautéed beef and crispy pork spring rolls. Garnished with fresh herbs and peanuts. A complete, fresh, and flavorful dish.

Balinese-style chicken cooked with a rich peanut and coconut milk sauce. Sweet, nutty, and slightly spicy flavor. Served with rice.

Salmon fillet first grilled then finished in a creamy coconut curry sauce. The fish remains tender and absorbs the curry aromas. Served with rice.

Traditional beef stew with Vietnamese and Khmer influences. The meat is slow-cooked with spices (star anise, cinnamon) and carrots until very tender. Rich and fragrant sauce.

Classic chicken curry with coconut milk. Prepared with a homemade curry paste. The chicken is tender and the sauce is creamy, perfect over rice.

Version of Banh Sung with chicken and crispy samosas. Served on a bed of rice vermicelli and raw vegetables. Fresh and delicious.

Rice vermicelli salad topped with sautéed chicken and pork spring rolls. Served with herbs and nuoc mam sauce. An alternative to beef.

Exotic and fruity rum-based cocktail. Blends the sweetness of rose with the acidity of passion fruit and pineapple.

Aromatic and spicy cocktail. Gin is paired with the floral notes of jasmine and the warmth of cinnamon and lemon tea.

Sparkling and floral cocktail. Very refreshing thanks to elderflower and prosecco, with a hint of Viognier white wine.

Complex signature cocktail mixing vodka and peach liqueur. Asian notes marked by lemongrass, ginger, and longan (tropical fruit).

Very fresh and herbaceous cocktail. The combination of cucumber, basil, and apple is enhanced by the spiciness of ginger.

Powerful tropical cocktail mixing vodka and rum. Likely blue color due to curaçao, with fruity pineapple and passion fruit flavors.

Variation of the classic Spritz with a touch of cassis for an extra fruity color and flavor. Bitter and sparkling.

Revisited Spritz based on white Martini and peach liqueur. Softer and fruitier than the traditional version.

Floral and herbaceous spritz based on gin. Lengthened with prosecco with notes of lemon tea.

Fruity non-alcoholic cocktail. The acidity of passion fruit and pineapple is softened by the floral note of rose.

Alcohol-free version of a herbaceous cocktail. Freshness of cucumber and basil with a hint of ginger.

Classic cola soda, fizzy and sweet.

Sugar-free version of classic cola soda.

Fruit juices.

Fruit juices.

Lychee juice, sweet and fragrant.

Homemade iced lemon tea. Refreshing, served chilled (very cold).

Still natural mineral water.

Sparkling natural mineral water.

Homemade lemony drink flavored with ginger and passion fruit. Tangy and fruity.

Light and refreshing Thai lager. Mild malty notes.

Classic espresso.

Decaffeinated coffee.

Traditional Japanese green tea. Vegetal and marine flavor, rich in antioxidants.

Comforting hot drink prepared in-house. Blend of soothing honey, aromatic lemongrass, and warming ginger.