About the Abacus Menu
At Abacus restaurant we offer fine cuisine in Siem Reap. All our team and your Chef, Yann designed prepared the finest cuisine à la carte menu to make everyone discover or re-discover an original gastronomic journey in Siem Reap.
We are one of the best fine cuisine Restaurant in Siem Reap. Here at Abacus, we offer a full international drink list and extensive wine menu which composes of French, Old Continent and New Continent wines.
Because quality is our top priority, to prepare our menu we only use the finest local and imported ingredients to create a unique menu right on the doorstep of Angkor Wat.
Salade Niçoise $12
Green mixed salad, cucumber, green and red bell peppers, cherry tomatoes, red onions, string beans, snow peas, hard boiled eggs, red radishes, Kalamata olives, anchovies, seared red tuna, and a balsamic vinegar and olive oil dressing
綠色混合沙拉，黃瓜，綠色和紅色甜 椒，櫻桃西紅柿，紅洋蔥，四季豆，雪 豆，煮雞蛋，紅蘿蔔，黑橄欖，鳳尾 魚，烤紅金槍魚，香醋和橄欖油醬
Travers de Porc Roti Flambés au Whisky Japonais $18
Baby Pork ribs Roasted and flambeed with “Nika” Japanese Whisky
Souris D’agneau Confite Basse Temperature $18
Lamb Hind shank confit cooked for 9h at low temperature served with green lentils AUS 500g
羊肉後腿配9h低溫配綠扁豆 AUS 500g
Coquelet Jaune Truffé $22
Yellow Corn Chicken Imported from France Roasted with Summer Black truffle
Faux Filet de Wagyu $120
«Kamichiku» Japanese Striploin Wagyu A4 MB 5/6 400g
«Kamichiku»日本Striploin和牛A4 MB 5/6 400克
T-B one AUS 300g $22
Tomahawk de Boeuf $120
Beef Tomahawk AUS 1.300gr
Risotto au Saint-Jacques $24
Pan Fried Japanese Scallops, white truffle oil, served with risotto
Pan Fried美國扇貝，白松露油，配意 大利煨飯
Gambas Flambées au Pastis $22
Grilled king prawns flambéed with Pastis, served with Provencal ratatouille and a cromesquis of jasmine rice
The word «Cocotte» is a nickname in French for a type of saucepan,typically used for long, gentle cooking of traditional dishes.
Les Cocottes de l’Abacus have been created to enable you to embark on a journey of discovery around the French countryside – with all our cocottes recipes respecting their true regional origins.
BOEUF BOURGUIGNON $12
Beef top blade, red wine sauce, carrots, onions, bacon and mushrooms, served with mashed potatoes
COQ AU VIN $12.50
Black chicken, bacon, onions, red wine sauce, mushrooms and carrots, also served with mashed potatoes
NAVARIN D’AGNEAU $13.50
Lamb shoulder, white wine sauce, onions, tomatoes and garlic, served with sautéed vegetables
OSSO BUCCO $14
Veal shank, tomatoes, onions, white wine sauce, oranges, served with risotto
(originally an Italian dish, but very often made in the South of France)
SAUTÉ DE PORC A LA DIJONAISE $12
Pork shoulder, Dijon mustard, creamy white wine sauce, served with a potato gratin
Duck confit, garlic sausage, pork ribs, dry white beans, carrots and tomatoes