Chef Zach shares his specialty in Thai cuisine through a vibrant multi-course farm to table dinner. His cooking is shaped by five years spent in a Tampa Buddhist temple where he prepared daily meals and ran the temple’s market, blending tradition with creativity. Using the freshest harvest from the garden alongside authentic Thai ingredients, he creates an evening filled with bright flavors, beautifully balanced dishes, and a genuine connection to the season and his own culinary journey.

Beginnings

Artisanal tasting board featuring house-made specialties and thoughtfully sourced, high-quality ingredients to start the evening with intention.

Salad
Charred Pineapple & Herb Salad with Tamarind Dressing
Sweet grilled pineapple chunks tossed with Thai herbs—mint, coriander, Thai basil— topped with fried shallots and roasted peanuts. Dressed in a tangy tamarind-lime vinaigrette with a hint of chili.

Intermezzo: Sorbet
Mango & Thai Basil Sorbet
Smooth mango sorbet infused with Thai basil and lime zest. Served in a chilled ceramic spoon with a base of coconut cream

Main
Meat: Pork Larb (Larb Moo)
Minced pork sautéed with shallots, mint, toasted rice powder, and tamarind citrus dressing. Garnished with crispy garlic.

Vegetarian main available

Thai Eggplant & Mushroom Stir-Fry
Thai green eggplant and mushrooms stir-fried in a black soy and garlic sauce with Thai basil and crispy shallots. Finished with a touch of sesame oil and chili jam.

Steamed Jasmine Rice and Papaya Salad 

Dessert
Sangkhaya Fak Thong (Thai Pumpkin Custard)
This dessert features kabocha squash (or Thai pumpkin) filled with a rich coconut custard made from eggs, palm sugar, and coconut milk.