An all-day kitchen for the people who eat here every day. Thai ingredients, French technique, nutritionist-approved — and small enough that the chef knows your usual.
Most café food is either fast or good. Café Strata is engineered to be both — and to keep you sharp through a 9-hour focus day. Every dish is built around clean macros, real produce, and a French chef who refuses to cut corners on the sauce.
A tight, fast-prep core menu — joined each day by a single, slightly more ambitious plat du jour. Macros and calories listed on every dish.
ezekiel sourdough · whipped goat curd · pickled shallot · dill oil
Cold-smoked rainbow trout on toasted sourdough, finished with a quick-pickled shallot and lemon. Lean protein, slow carbs, clean fats — built for a 14:00 deep-work block.
brown jasmine · charred chicken · coconut-green curry · thai basil
House green curry reduced low-fat, poured over brown jasmine and grilled free-range chicken. Macro-balanced, gluten-free, and built around southern Thai aromatics.
rotating daily · today: confit duck · burnt-honey jus · charred bok choy
One slow dish per day. Cooked properly, plated quietly, served while it lasts. Posted on the board each morning at 11:00 — daily members get first call.
Menu rotates seasonally · Allergen and dietary notes on request · Sample shown
Sourced inside a 30km radius — Bo Phut, Maenam, Hua Thanon market.
Built by a Lyon-trained chef. Mother sauces, properly. Reductions, not shortcuts.
Every recurring dish is reviewed for macro balance and glycemic load.
Designed so the regulars don't get bored — and don't get sluggish.
Walk-ins welcome. Strata members eat at house pricing. Members of our opening list reserve the corner banquette first.
Become a member →Opening week menu preview, founding-member breakfast rates, and first weekend reservations. One letter only.
