Verlan Bangkok

A selection of house-made pickled vegetables. Likely tangy, crunchy, and refreshing. Served as a light appetizer or palate cleanser.

A luxurious bite-sized appetizer featuring premium N25 caviar. Served on a savory seaweed madeleine cake with rich coconut crème fraîche. A blend of oceanic saltiness and creamy sweetness.

Premium French oysters available fresh or baked. Fresh ones come with spicy chili mignonette and basil Tabasco; baked ones feature rich watercress butter. Briny, plump, and flavorful.

Raw cured prawns seasoned with tangy tamarind and smoky charred banana chili. A delicate seafood dish with complex sour and spicy notes. Can be upgraded with caviar for extra indulgence.

Fried breaded rolls filled with tender pulled duck meat. Topped with airy cheese foam and a sweet-sour chili sauce. Crispy on the outside, savory and soft on the inside.

Pacific clams steamed in an aromatic broth of white wine, fennel, and garlic butter. Savory, herbaceous, and briny. Best eaten by extracting the meat and sipping the broth.

A sharing board featuring locally sourced cheeses and house-cured meats. Offers a variety of textures and savory flavors. Perfect for pairing with wine.

Fresh blue crab meat served on buttery toasted brioche bread. Topped with yeast mayonnaise and local Khajorn flower 'capers'. Rich, creamy, and savory.

A fresh salad of tomatoes and fennel bulb. dressed with salty samphire tapenade and parmesan. Crisp, acidic, and savory.

Raw Bluefin Trevally fish cured in citrus juices with a hint of vanilla and cauliflower. A refreshing, light appetizer with aromatic sweetness.

Large 'Hoi Tai Pow' clams baked in a classic white wine sauce. Savory and elegant. Served hot.

Pan-seared Barramundi fish fillet with crispy skin. Served with a rich miso-butter sauce and bright tomato vinaigrette. Savory, creamy, and tangy.

Tender roasted duck breast served with charred leeks. Accompanied by a sweet and sour sauce made from Garcinia and orange. Rich and fruity.

Pork shoulder slow-roasted until tender. Served with sweet corn, savory bacon, and a garlic glaze. Hearty and comforting.

Australian Rib set beef cut. Grilled to preference. Price is per 100g.

Thai Tajima Wagyu tenderloin. Very tender beef cut. Price is per 100g.

Large Tomahawk ribeye steak on the bone. Ideal for sharing. Rich, juicy, and impressive.

Roasted pumpkin served with a smooth garlic soup sauce (velouté). Sweet, creamy, and savory.

Baby white radishes glazed and served with a tomato basil sauce. A light vegetable dish with fresh flavors.

Chewy mochi bites baked with local Chiang Rai Tomme cheese. A fusion snack combining Japanese texture with savory cheese.

A twist on the classic shrimp cocktail. Served with a pungent and creamy seaweed wasabi sauce. Spicy and refreshing.

Fresh raw vegetables served with a bold, savory dip made from caramelized chili and salted fish. Garnished with spicy pomegranate. Crunchy and flavorful.

A premium caviar service featuring N25 caviar. Accompanied by seaweed madeleines and coconut crème fraîche. A luxurious sharing experience.

Rich onion soup topped with melted Gruyère cheese. Finished with grated beef bushi (dried beef flakes) for extra umami. Warm and savory.

Fresh salad greens and local herbs dressed with balsamic vinegar. Light, healthy, and refreshing.

Raw minced steak seasoned and topped with a raw egg yolk. Uses local Khajorn flower buds as a substitute for capers. Rich, creamy, and savory.

Smooth chicken liver pâté served with toasted brioche bread. Rich and creamy texture. Spread on the bread to enjoy.

Crispy fried chicken served with creamy ranch dressing and a sweet-sour honey tamarind glaze. Comforting and flavorful.

Savory tart filled with sweet caramelized onions. Topped with onion sour cream and fresh herbs. Sweet, savory, and flaky.

Wide pasta ribbons infused with parsley. Served with clams in a garlic butter sauce. Aromatic and garlicky.

Pasta inspired by the French Pissaladière tart. Features caramelized onions, black olives, and salted fish. Salty, sweet, and savory.

Duck leg slow-cooked in fat until tender, seasoned with Northern Thai spices. Served with creamy potato purée mixed with mushrooms (duxelles). Rich and aromatic.

Pan-seared red snapper fillet with a miso butter sauce and tomato dressing. Savory and tangy.

Classic steak and fries. Served with a savory umami jus gravy and yeast-flavored garlic mayonnaise. Hearty and satisfying.

Juicy pork chops grilled and served with a spicy long pepper sauce. Accompanied by a tart green papaya and mango salad. Smoky, spicy, and sour.

Roast chicken glazed with spicy Sriracha butter. Served with Northern-style rice and fresh local vegetables. Spicy, buttery, and substantial. Takes 30 minutes to prepare.

A whole fish roasted and served with spinach and banana blossoms. Dressed with a nutty caper brown butter sauce. A grand sharing dish.

Smooth, creamy mashed potatoes. Can be ordered with caviar for an additional cost. Rich and comforting.

Crispy fried potatoes served with a unique yeast-flavored mayonnaise. A classic side dish with a savory twist.