Our restaurant offers a unique blend of exceptional cuisine, elegant ambiance, and impeccable service.
Enjoy our innovative multi course menus, each dish, prepared by our skilled chefs using only the finest ingredients from
across the globe. Our painstakingly crafted menu offers an unforgettable culinary journey that will encourage you to return
again to Su Va Na..
All prices are in Thai Baht and
exclusive of 10% service charges and 7% tax.
Our five menus from 1st March 2025 onwards.
(prices are per person)
Spring Menu – 7,500 THB++
Non Sea-Food Menu – 6,800 THB++
Pescatarian menu – 6,800 THB++
Vegetarian menu – 5,800 THB++
Vegan – 5,000 THB++
(click to choose your menu)
Japanese Hamachi
Muoi Ot Xanh, Avocado & Lime, Ikura
Hua Hin caviar
Hokkaido Scallop, Marinated in Kizami
Wasabi, Passion Fruit & Coconut
Cheesecake, Myoga
Bibinca
Truffle, Black Garlic, Gula Melaka
Gambero Rosso
Spaghetti, Salsa Di Cacciucco, Caviar
Kamchatka king crab
Kanimiso, Amazake Foam, Ghee
Toothfish
Fermented Garlic, Xo
Chiang Mai Sorrel & Kefir Gelato
Kefir Lassi Foam, Elder Flower CompressedGranny Smith, Frozen Cucumber
Klong Pai Farm Raised Thai Red Label Chicken
Awadhi Shorba, Foie Gras,
Cremini Mushroom, Fig Chutney with Malbec and Cinnamon, Pistachio
JAPANESE WAGYU
Chargrilled Broccolini, Shiitake, Nori Pesto,
Thai Artisanal Blue Cheese, Mustard Cress
Served with Brioche stuffed with Wagyu Bulgogi
Oscietra Prestige Caviar from Kaviari Paris
Shiro Miso Ice Cream, Toasted Kombu Oil, Nori Tempura
Longan Honey Madeline
Fennel Madagascar Vanilla, and Pastis Ice Cream,
Zweiglet and Riesling Zabaglione, Saffron Gastrique Confit Fennel
Petit Fours Beetroot
Mascarpone, Maple & Balsamic, Elderflower, Rice Berry
Aged Parmesan & Rose
Chiang Mai Rose Jam, Pinenuts, Cardamom
Chena Poda
Caramelised Banana and Sea Salt
Muscovy Duck
& Maitake Mushroom Tartlet
Chargrilled Chiang Mai Rapini
Shiitake Purée, Beurre Noisette Toasted Hazelnut,
Nori Pesto, Thai Artisanal Blue Cheese
Chiang Mai Sorrel & Kefir Gelato
Kefir lassi foam, elder flower compressed granny smith, frozen cucumber
Mushroom Risotto with Fresh Truffle
Klong Pai Farm Raised Thai Red Label Chicken
Awadhi Shorba, Foie Gras, Cremini Mushroom, Fig Chutney with Malbec And Cinnamon, Pistachio
Japanese Wagyu
Nasu Moro Miso, Kizame Wasabi
Served with Brioche Stuffed with Wagyu Bulgogi
Shiro Miso Ice Cream
Toasted Kombu Oil, Nori Tempura, Pickled Nasturtium Pods
Longan Honey Madeline
Fennel Madagascar Vanilla, And Pastis Ice Cream,
Zweiglet and Riesling Zabaglione, Saffron Gastrique confit fennel
Japanese Hamachi
Muoi ot xanh, avocado & lime, ikura
Hua Hin Caviar
Hokkaido Scallop Marinated In Kizame Wasabi, Passion Fruit & Coconut Cheesecake,
Tempura Fried Shiso Leaf Dusted with Matcha Powder
Gambero Rosso
Spaghetti, Salsa Di Cacciucco, Caviar
Kamchatka King Crab
Kanimiso, Amazake Foam, Ghee
Toothfish
Fermented Garlic, Xo
Oscietra Prestige Caviar from Kaviari Paris
Shiro Miso Ice Cream, Toasted Kombu Oil, Nori Tempura
Longan Honey Madeline
Fennel Madagascar Vanilla, And Pastis Ice Cream,
Zweiglet And Riesling Zabaglione, Saffron Gastrique Confit Fennel
Beetroot rosette tartelette
Berry puree, black garlic & aged balsamic
French green asparagus
Morel & peas, watercress puree, truffle foam, fresh truffle
Chargrilled young broccoli and sator
Shitake purée, beurre noisette toasted hazelnut, nori pesto, Thai artisanal blue cheese
Risotto
Wild mushroom, nutritional yeast
Tandoori cauliflower with tomato fondue
Chiang mai sorrel & kefir gelato
Kefir lassi foam, elder flower compressed granny smith, frozen cucumber
65°c sous vide pineapple
Glazed Chargrilled with 25 years aged mirin, passionfruit sorbet, pistachio
Petits Fours
Beetroot
Beetroot & Mascarpone , Maple glazed beetroot, Elderflower, Rice berry crisp
Fig & Parmesan
Chiang Mai figs & Malbec Chutney, Aged Parmesan, Longan Honey
Amrakhand jalebi
Mango & Saffron Amrakhand Jalebi, crushed pistachio, rose petal
Beetroot rosette tartelette
Berry purée, black garlic & aged balsamic
French green asparagus
Morel & peas, watercress purée , truffle foam, Fresh truffle
Risotto
Wild mushroom, nutritional yeast
Tandoori cauliflower
with tomato fondue
Pre dessert
Compressed Phuket pineapple, mango passion sago, Lime & thyme snow
65 °c sous vide pineapple glazed
Chargrilled with 25 years aged mirin, passion fruit sorbet, pistachio