La Pergola

French and Khmer fine dining — Plantation Urban Resort & Spa in

Address: #28, Samdach Preah Thoamak Lekhet Ouk St. (184), Phnom Penh
Phone: +855 12 730 102
Hours: 10:00 AM - 10:00 PM

French

Menu prices: 1.50–180 · £££ · Median main: 31.50 · 43/43 with a published price

French and Khmer fine dining — Plantation Urban Resort & Spa

Starters

• French Snail Vol-au-Vent — 18

  With morel cream sauce, sweet garlic purée and pine nuts.
• Goat Cheese Salad with Honey Comb — 15

  Goat cheese gratin with toasted bread, Khmer organic honeycomb, mixed salad, pine nuts, cherry tomatoes and dragon fruit.
• Périgord Salad — 22

  Foie gras, duck gizzard, smoked duck breast, quail eggs, croutons, caramelised walnuts, potatoes and tomatoes.
• Foie Gras Terrine with Port Wine — 17

  Kampot peppercorn, exotic chutney, pineapple sauce and mixed-nut bread.
• Crab Meat and Mascarpone — 19

  Pomelo, coriander mayonnaise and mango vinaigrette with organic palm vinegar.
• Foie Gras Ravioli — 19

  Port wine sauce, truffle oil, fried mushrooms and Parmesan shavings.
• Mushroom Fricassee — 15

  With truffled cream and crispy egg in a Parmesan crust.
• Edamame Dumpling — 14

  Edamame, tofu and coriander filling with mushrooms and ginger broth with seaweed.
• Truffle Burrata — 19

  Tomatoes, avocado purée, mango, pesto and arugula.

Soups

• Minestrone Soup — 13

  With pesto and ricotta tortellini.
• Lobster Bisque — 12

  Smooth and creamy lobster soup.
• Onion Soup — 10

  With Comté cheese gratin.

Main Courses

• Crab Meat Pasta — 19

  Squid ink spaghetti with fresh flower crab meat and saffron sauce.
• Pan-Fried Seabass — 26

  With red Kampot peppercorn butter sauce, salmon roe, crushed saffron potatoes, vanilla cauliflower purée and asparagus.
• Salmon Sous-Vide — 31

  Slow-cooked and torched salmon with passionfruit teriyaki sauce, asparagus tempura and wasabi mash.
• French Yellow Chicken Roll — 33

  With morel sauce, truffled mashed potatoes and asparagus.
• Slow-Cooked Pork Tenderloin — 29

  Stuffed with speck ham and mushrooms, with blue cheese sauce, red wine and pear compote, potato cubes, artichoke purée, confit shallots, baby carrots and mustard seeds.
• Normandy Scallop Cassolette — 31

  Flambéed with Calvados, creamy mushroom sauce, seasonal vegetables and oven-baked rice.
• Australian Beef Tenderloin — 32

  Kampot peppercorn and crushed coffee sauce with young potatoes and vegetables.
• Rack of Lamb — 39

  Sweet garlic sauce, green pea purée with mint, vegetables and crushed potato with green olives.
• Mushroom Ravioli — 15

  Assorted fresh mushrooms with ricotta, roasted pine nuts, parsley emulsion and Comté cheese.
• Chinese Cabbage Teriyaki — 14

  With crispy tofu, pickled mushrooms, shiitake purée, enoki tempura and coconut black rice.
• Quinoa Risotto — 16

  Green asparagus, Parmesan, mushrooms and vegetables.

From the Grill

• Australian Prime Sirloin Steak — 32

  200g Australian prime sirloin steak.
• Grilled Australian Prime Rib-Eye — 46

  250g grilled Australian prime rib-eye.
• Grilled Chateaubriand — 59

  400g grilled Chateaubriand for two people.
• Grilled Lamb Rack — 75

  500g grilled lamb rack for two people.
• Australian Angus Tomahawk — 180

  Australian Angus tomahawk for four people. Must be ordered at least 24 hours in advance.

Khmer Dishes

• Papaya and Black Tiger Prawn — 17

  Green papaya salad with seared black tiger prawn, traditional Khmer dressing and ebiko.
• Slow-Cooked Pork Belly — 20

  Sweet and sour sauce, mashed carrot with ginger and Cambodian organic brown rice.
• Mekong River Prawns Khmer Green Curry — 20

  Spicy curry with tofu and round eggplants, served with butterfly pea jasmine rice.
• Seafood Tom Yum — 24

  Baby octopus, Mekong lobster, salmon, mussels, soft tofu and vegetables, served with jasmine rice.
• Stir Fry Octopus — 26

  Four-hour slow-cooked sous-vide octopus tentacle with fresh Kampot green peppercorn and squid ink rice.
• Ostrich Lok-Lak — 21

  With egg, sautéed vegetables in oyster sauce, black peppercorn sauce and steamed jasmine rice.
• Saraman Beef Curry — 19

  With crispy shallots, vegetables and steamed jasmine rice.

Desserts

• Ice Cream and Sorbet — 1.50

  Flavours of the day. Please enquire about the available flavours.
• Revisited Mango with Sticky Rice — 7

  Cambodian black rice, mung bean pudding, coconut and mango ice cream.
• Pumpkin and Coconut Custard — 8

  Traditional Khmer dessert with pumpkin ice cream and coconut sauce.
• Chocolate and Coffee Mousse — 9

  Mascarpone, pistachio, crispy rice and cacao glace.
• Apple Tarte Tatin 2.0 — 10

  Caramelised apple with vanilla bean, Kampot sea-salt cinnamon ice cream and whipped cream.
• Soufflé Grand Marnier — 21

  French egg-based dessert with a sweet orange-flavoured crumb. Please allow 25 minutes for preparation.
• Cheese Plate — 18

  Chef's selection of cheeses.
• Cheese Plate — 18

  Chef's selection; 18 for four kinds, 5 per piece