TOUK

Cultured butter topped with cured egg yolk & espelette pepper

Crispy golden wings tossed in roasted rice salt, served with lime & pepper sauce

BC oysters dressed in pickled cucumbers, Koh Kong & dill

BC Albacore lightly cured, dressed in coconut milk & topped with fennel salad

Cured egg yolk, fish sauce aioli, crispy shallot & taro crisps

Grilled & tossed in sweet red curry nantua, burnt lemon & black olive oil & puffed rice

Dressed in pickled citrus & lemongrass vinaigrette, toasted cashews, chili oil, and herbs

Bavette steak with fennel salad & lime sauce

Sautéed with spinach, basil & topped with a 63 degree egg

Fresh rice noodles stir-fried with pork, prawn & spicy tamarind sauce

Roasted with a side of sautéed greens and kampot pepper sauce

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Cold egg foam, coffee gelato, cocoa

Earl grey, burnt marshmallow ganache, candied orange

Dark chocolate, cardamom, lemongrass, oolong tea, sea salt

Foie gras molasses anglaise, confit apples, pandan basil oil, Kampot peppercorn gelato

Swimming scallops tossed in garlic butter, dried lime & fish sauce aioli

1/2 lb Pacific snow crab cooked in a sauce of yellow curry with fresh peppercorn

Served with lemongrass sausage, heirloom tomato, garlic scape, roasted rice salsa verde

Marinated in ginger & soy then toasted & served with BC stone fruit relish

Frenched pork chop with Cambodian mole, browned butter & watercress salad

10oz AAA striploin dipped in butter and grilled over charcoal, served with black garlic molasses jus & crispy garlic

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