The Saffron Garden menu

Rice paper, river prawns, herbs and a sweet peanut dip.

Shredded banana blossom, roasted peanuts, mint and lime.

Crunchy green mango, dried shrimp, chilli and palm sugar.

Pork and coconut dip with fresh garden vegetables.

Steamed river fish mousse with kroeung, coconut cream and saffron.

Tender chicken steamed in a silky lemongrass custard.

Mushrooms, pumpkin and morning glory in coconut curry.

Slow-braised beef, potato and peanuts in a spiced coconut curry.

Tamarind broth with river fish, pineapple and fresh herbs.

Wok-seared beef tenderloin with Kampot pepper and lime dip.

Half chicken marinated overnight and grilled over charcoal.

Sweet crab wok-tossed with green Kampot peppercorns.

Wok-fried water spinach with garlic and oyster-free soy.

Jasmine rice, prawns, squid and saffron threads.

Giant prawns with chilli-lime dipping sauce.

Silky coconut cream, saffron syrup and toasted sesame.

Ripe mango with warm coconut sticky rice.

Steamed pumpkin filled with palm sugar custard.

Two scoops with crushed peanuts.

House lemonade infused with saffron and mint.

Chilled coconut served in the shell.

Strong dark roast with condensed milk over ice.

A warm herbal pot for two.

Cold Cambodian lager, 330 ml.