The Bolan menu

Crispy red rice in three textures, northern-style fermented pork, Parmigiano Reggiano shavings and a bright acidic veil.

The soul of Siam in a clear broth — wild prawns, finely cut lemongrass, galangal and kaffir lime leaf, vivid and fragrant.

Refreshing seasonal fruit, egg marinated with gentle spices — a Thai interpretation of a composed salad.

House-smoked trout over beechwood, citrus segments, fresh herbs and a bright coconut dressing.

Market vegetables wok-seared, mushroom tempura and silky tofu, short garlic and black soy jus.

Rice noodles, aged tamarind and palm sugar, wild prawns, tempura tofu and roasted peanut shards.

Iberian pork pluma, marinade of crushed black pepper and coriander roots, charcoal-grilled, served with artisanal steamed sticky rice.

Seasonal wild fish, crispy skin, coconut velouté infused with galangal and lemongrass, Thai herb oil.

Grass-fed British sirloin, 200 g, flame-seared, served with house Jaew sauce and sticky rice.

Perfectly ripe mango, black and white sticky rice duo, homemade coconut espuma.

Warm chocolate mousse, praline, toasted coconut crumble and homemade coconut ice cream — a gourmand signature by our pastry chef.