The high-brow cuisine of this boisterously homely yet mystical restaurant is the brainchild of Australian chef Jess Barnes, featuring carefully sourced seasonal produce with a rough and straightforward presentation that matches the restaurant's unorthodox setting.
Don't miss the day's croquettes and aioli (100 baht for a two-piece order), savoury duck waffle with duck-leg confit, pate and piccalilli relish (260 baht), the steamed Chinese bun with confit of pork belly, slaw, shrimp mayo and pickled cucumber (160 baht) and lamb spare ribs with sorrel puree and pickled mushroom (350 baht).
Reservations are a must. Taking public transportation is highly recommended.
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