CAST OFF Rain

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A chilli paste shaped by mountain and sea. A story that begins on land — from the mountains: fermentation and time. from the sea: salt, wind, and sun. Where two landscapes meet, quietly balanced, deep rather than loud. Not the chilli paste you know. 12 courses 3,200 THB net/Person Mineral water is included

Tasting Menu

12 Courses menu created from local ingredient.

Cast Off Rain

~ Perilla & Coffee ~ Coffee butter beignet coated with toasted perilla seeds, served with crab fat nam prik ong pu sabayon, finished with smoked pickled green chilli. ~ Buffalo & Bamboo ~ Buffalo shank terrine with galangal nam prik, smoked young bamboo shoot, spring onion family, and crispy wolffia crustade. Tomato & Mackerel ~ Mountain salt–fermented smoked tomato with mackerel nam prik, charcoal-grilled brioche, and brown butter. Wolffia & Nam Pu ~ Wolffia relish with poached squid noodles, crispy squid, finger lime, bitter orange zest, and nam pu nam prik. Cucumber & Pla Ra ~ Crispy fried needlefish with fire-roasted cucumber, herb pickles, and fermented pla ra nam prik and Thai basil pesto. Wild Mushroom & Murex Shell ~ Seasonal wild mushrooms and thinly sliced murex shell wrapped and grilled in banana leaf, served with fish roe ta daeng nam prik, fermented mushroom jus, and samphire oil. Squash & Snapper ~ Gently poached sustain farm growth red snapper from Ranong, served with a clear seasonal squash broth infused with gaeng liang nam prik, presented in a bottle gourd. Lychee & River Prawn ~ Charcoal-grilled fermented lychee and Kraburi river prawn, served with fermented lychee jus, seaweed oil, prawn nam prik butter, caramel prawn head, crispy noodles, and focaccia. Tua Nao & Black Pork ~ Smoked Tua nao and mushroom rub–black pork collar, fried stuffed zucchini flower, toasted Tua nao nam prik rice, and pork bone with fermented soybean

THB 3,200