MEUANG KHAM BUA LHUANG Tiger Prawns in Lotus Petals with Thai Herb Condiments and Spicy Tamarind Sauce
SEA SCALLOP Seared “Hokkaido” Scallop With Aubergine Chutney, Jerusalem Artichoke Puree with Salsa Thai Anchovies
TOM YUM KOONG Thai Authentic Herbal Spicy and Sour Soup with Fresh River King Prawn and Assorted Mushroom
NEW ZEALAND LAMB RACK WITH GREEN CURRY SAUCE Rack of Lamb with Green Curry Sauce Served with Three Styles Aubergine, Young Coconut Roots and Holy Basil Crips
DANCING KING PRAWNS Prawns Ceviche with Japanese Cucumbers, Red Radishs Served with Chili Coriander Granita
YUM SOM O WITH KING RIVER PRAWNS Pomelo Salad with Grilled King River Prawns Served with Roasted Coconut, Crispy Shallot, Peanuts and Beetroot Gel
TOM KHA KAI Thai Coconut Chowder with Poached Chicken Breast Served with Coriander Oil and Assorted Mushrooms
TOM YUM RIVER KING PRAWN Grilled River King Prawn with Thai Authentic Herbal Spicy and Sour Soup Served with Assorted Mushrooms
BAKED GROUPER WITH CHOOCHEE CURRY SAUCE Baked Grouper with Choochee Curry Sauce Served with Jerusalen Artichoke Puree and Seasonal Vegetables
CLASSIC YELLOW CURRY CHICKEN Braised Chicken Thigh in Yellow Curry with Potatoes and onions. Served with Crispy Banana Rolls.
ROASTED DUCK BREAST WITH PINEAPPLE CURRY SAUCE Roasted Duck Breast with Pineapple Curry Sauce Served with Pineapple, Aubergina and Tomato
MUSSAMAN LAMB Southern Thai Mussaman Curry with New Zealand Lamb Shank Braised 48 Hours Served with Potatoes and Almonds
RACK OF LAMB WITH GREEN CURRY SAUCE Rack of Lamb with Green Curry Sauce Served with Three Styles Aubergine, Young Coconut Roots and Holy Basil Crips
GRILLED SALMON WITH CURRY SAUCE Grilled Salmon with Pumkin Puree, Green Apple Salad and Special Curry Sauce
CRISPY DUCK CONFIT WITH SWEET FISH SAUCE Crispy Confit Duck Leg with Sweet Fish Sauce and Mixed Vegetable
GRILLED SEA BASS WITH TAMARIND SAUCE Pan-Fried Sea Bass with Steamed Bitter Melon, Coriander Puree Served with Tamarind Sauce and Crispy Shallots
PAD THAI “CHAI YA” Stir-Fried Chantaburi Rice Noodles with Grilled River King Prawn Served with “Chai-Ya” Salted Egg, Peanut and Banana Blossom
ROYAL OSHA PORK CHOP Grilled Kurobuta Pork Chop Marinated with Thai Herbs Served with Northeast Style Spicy “Jeaw” Sauce
SEARED HOKKAIDO SCALLOP WITH ROASTED PINEAPPLE CURRY SAUCE Seared Hokkaido Scallop with Roasted Pineapple Curry Sauce Served with Pineapple Puree, Salmon Roe and Kaffir Lime Foam
WAGYU BEEF STRIPLOIN STEAK Australian Wagyu Beef Striploin Fillet with Local Vegetables Served with Northeast Style Spicy “Jeaw” Sauce
WAGYU BEEF TENDERLOIN STEAK WITH THAI CURRY SAUCE Australian Wagyu Beef Tenderloin Steak Served with Thai Curry Sauce and Sweet Potatoes
DEEP FRIED TOFU WITH PANANG PEANUTS SAUCE Deep-Fried Tofu Steak with Red Curry Peanut Sauce Served with Bok Choi and Sesame Seed.
SPICY SHANGHAI NOODLE Stir-Fried Spicy Shanghai Noodles with Tofu, Sweet Basil and Seasonal Vegetables.
STEAMED ASSORTED VEGETABLES Steamed Chinese Broccoli, Shitake Mushroom, Lotus Root and Ginkgo Nuts Top with Mushroom Gravy.
VEGETARIAN FRESH SPRING ROLLS Seasonal Vegetables and Tofu Spring Rolls Served with Mixed Sesame Seed Dressing and Grilled Star Fruit.
MANGO STICKY RICE “ Nam Doc Mai ” Mango with Coconut Infused Sticky Rice Pudding Served with Coconut Ice Cream
KA NOM KO Sticky Rice Ball Stuffed with Caramelized Coconut Topped with Aromatic Coconut Milk Served with Jasmine Meringue and Seasonal Fruit