Philippe Restaurant Bangkok

Menu - A la carte

Entrées Froides / Cold Apetizers

 

Ibirico de Belotta Ham   (Spain ) 

2000 / 80 Gr

French Landes Foie Gras With " Cuit au Torchon " with Figs

1200

Fresh Spinach Salad With Warm Goat Cheese

720

Witlof Salad With Fourme D'Ambert Blue Cheese

750

Rock Lobster With Avocado & Mango Cocktail Sauce

800

Pan Fried Scallop & Rock Lobster With Salad

780

Entrées Chaudes / Hot Apetizers

Burgundy Escargots With Garlic & Parsley Butter

650

Pan Fried Frog Legs with Parsley & Garlic Butter

750

Pan Fried Duck Liver With Roasted Peach

1500

Roasted Quail with Foie Gras, Rhubarb and Mushroom Gratin

980

Roasted Jumbo Sea Scallop with White Wine butter Sauce and Beluga Caviar

2000

Jumbo Sea Scallop With Foie Gras and Truffle Sauce

1500

Duck Liver Pasta With Morel and Ceps Mushroom Cream Sauce

1200

French Onion Soup With Emmental Cheese Baguette   

620

Jerusalem Artichoke Cream Soup,Truffle Brioche

600

Morel Mushroom Soup, Truffle Oil

750

Lobster Bisque 

680

Black Truffle Soup

1100


Poissons / Fish

Pan Fried Trout With Lemon Butter Sauce & Almond

850

Poached Salmon, Snow Fish & Scallop Mousse with Fresh Herbs & Salmon Caviar

1200

Pan Fried Snow Fish Serrano Ham Sauce

1600

Pan Fried Skate Fish Wing With Mustard Seed Cream Sauce

1200

Pan Fried whole Seabass with White Wine Butter Sauce

950

Pan Fried French Small Boat Britany Sole with Calvados & Mushroom Cream Sauce (400g)

1800


Viandes / Meat

Traditional Rump Beef Tartare (Around 150 gr)

850

Roasted Rack of Lamb With Fresh Thyme 

1600

Roasted Iberico Lamb Loin and Grilled Lamb Rack 

1600

Beef Tenderloin With Black Pepper & Mustard Seed Sauce

1400

Roasted Duck Breast with Spiced & Honey Crust and Fig 

980

Roasted Pigeon Breast, Green Peas Mash, leg Confit Shepherd and Turnip Tatin  (Bresse France)

1400

Duck Leg Confit With Cranberry Sauce

980


Plats Cuisinés / Stews

Oxtail with Olives

980

Ox Tongue Stew 

980

Lamb Stew With Spring Vegetables

900

Braised Spring Lamb Shank With Spices Sauces 

950

Braised Beef Short Rib with Red Wine Sauce

1200

From the Grill

Wagyu Tenderloin (Aust Marble 4) 200 Gr

2400

Wagyu RibEye ( Aust Marble Grade 4-5) 300 Gr

2200

Kawami Wagyu Striploin ( Aust Marble Grade 9 + ) 300 Gr

3800

Grilled "La Pluma" Ibierico Pork with Morel Cream Sauce

1400

Wagyu Prime Rib (Aust1.Marble 4/5) 1.7 Kg

6200

Desserts

Crepe Suzette (Orange ,Grand Marnier, Cointreau)

450

Raspberry  Millefeuille with Buttermilk Ice Cream

450

Amaretto Flavor Crème Brulée

350

Blond Dulcey Chocolat (Valrhona)  Soufflé  with Hazelnut Cream ( 20 Min )

480

Warm Chocolate Fondant with Orange Shorbet 

380

Caramelized Apple Tarte Tatin with Vanilla Ice Cream ( 20 Min )

650

The Chocolate with Kampot Pepper (Valrhona)

420

Baba with Old Rum And Whipping Cream

380

Sherbet Assortment 

350

Stawberries with Khao Yai Farm Yagourt Mousse 

350 

Profiteroles with Halzetnut Ice Cream and Warm Chocolate Sauce

350