A fascinating journey into the unknown! As soon as we walked into the restaurant we felt a lovely, calming vibe surrounding this petit place and then along came an element of mystery and quirkiness as we embarked upon a gastronomic Thai adventure! Expect the unexpected on this fabulous journey …… Chef Sarin Rojanametin, Jean Thamthanakorn and the rest of the Nora team certainly know how to enhance your dining experience with amazing flavours, ingredients and presentation of the dishes accompanied by impeccable, friendly service. THIS RESTAURANT IS PERMANENTLY CLOSED
The Restaurant
The Entrance
Interior
French Bubbles
Interior
Chef Sarin Rojanametin
what goes up must come down / beneath the ground – new season tomato
Derwent Ale
tagliatelle of oyster, not oyster – chicken heart, ice fish, shallot sadao, pomelo, sweet fish sauce
Il Monte Cortese – La Morella
what goes up must come down / beneath the ground – betel leaf, crab roe, green mango
Il Monte Cortese – La Morella
a little sunshine in a bowl – unripe almond, blue mackerel, lychee, hoary basil
bangkok street caviar – scallop, grilled white onion, unripened tomato, basil, sago
raq says fuck yeah – aromatic baby cauliflower, fermented soy bean
too many italians and only one asian – papaya, sator, cashew, fermented garlic, school prawns
daftpunk is playing in my mouth – blue mackerel, chewy watermelon, thai green chilli, black sesame
childhood bread
childhood bread – black glutinous rice, toasted red jasmine rice
fermented shrimp butter & cultured butter
Non Alcoholic Beverage Matching
duck and hide – aged air dried roast duck on the bone, lady finger banana, 3 month old kauliflr, black glutinous rice
4 stages of rice – an ode to the rice farmers of thailand – unripe rice, jasmine rice, fermented glutinous rice, alcohol from fermented rice
thai cupcake wanting to become western – mei flower potato, chive
tom yum prawn, tom yum ingredients, egg yolk, prawn crumb, coriander
the study of perspective – tripe, coconut, kaffir lime
Jean in the background!
