Cadence by Dan Bark
ケイデンス バイ ダン・バーク
Course Menu
12-Course
12-Course
WELCOME DRINK & BITE *FRESHEST BREAD & FAVORITE SPREADS *DOUGHNUT & DIP scallop xo sauce filled in warm doughnut | clam cheddar & black garlic RED SHRIMP IN "REIMAGINED SOM TAM" vacuum-pickled papaya | pomelo in tamarind | 14-day fermented kaffir lime kosho 48-MONTH CURED BLACK LABEL IBERICO JAMON truffle jam | cape gooseberry | crispy brioche bread ALASKAN KING CRAB GAZPACHO chiangmai tomato | ikura | kombu custard *CHARRED HOKKAIDO SCALLOP nasturtium | toasted rice milk | cucumber IMPERIAL BELUGA CAVIAR miso-cured tuna | parmesan cream | smoked oil *BARRAMUNDI seared foie gras | mustard | charred onion | celery in three ways KAGOSHIMA A4 WAGYU thai red curry inspired | coconut | pineapple CONSOMMÉ variety of herbs & spices | teardrop peas | celtuce | egg yolk *DUCK A L'ORANGE & TRUFFLE bacon braised cannellini beans | pernod leek | parsnip *CLEANSE WITH BETAL GRANITA **"NOT THAI TEA" carrot cake | all things buckwheat | mochi | candied walnut *LAST SWEET TREATS
A comprehensive 12-course tasting menu showcasing a fusion of Western techniques and Asian flavors. Features premium ingredients like Imperial Beluga Caviar, Kagoshima A4 Wagyu, and Iberico Jamon. The meal progresses from savory starters to rich mains and intricate desserts.
฿5,300
≈ $164.006-Course
6-Course
FRESHEST BREAD & FAVORITE SPREADS DOUGHNUT & DIP scallop xo sauce filled in warm doughnut | clam cheddar & black garlic CHARRED HOKKAIDO SCALLOP nasturtium | toasted rice milk | cucumber BARRAMUNDI seared foie gras | mustard | charred onion | celery in three ways DUCK A L'ORANGE & TRUFFLE bacon braised cannellini beans | pernod leek | parsnip CLEANSE WITH BETAL GRANITA LAST SWEET TREATS
A curated 6-course selection highlighting the chef's signature dishes. Includes the savory Doughnut & Dip, Charred Hokkaido Scallop, and Duck a l'Orange with truffle. A balanced progression of flavors ideal for a lighter yet complete fine dining experience.
฿3,900
≈ $121.00お店情報
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