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
เมี่ยงคําบัวหลวง กุ้งสด White Prawns Served in Lotus Petals with Roasted Shaving Coconut, Shallot, Peanut, Ginger, Lime, Bird’s Eye Chili and Dried Shrimps Seasoning with Spicy Caramelized Tamarind Sauce.
เปาะเปี๊ยะเป็ดรมควันมะพร้าวเผา Thai Style 5 Spice Confit Duck Leg Spring Rolls with Vegetables Served with Hoisin Sauce
หอยเชลล์ย่าง กับ ซัลซ่าปลาเค็ม Seared “Hokkaido” Scallop, with Jerusalem Artichoke Puree, Onion Chutney Served with Thai Anchovies Salsa
กุ้งแช่น้ำปลา Prawns Ceviche with Japanese Cucumbers, Red Radishs Served with Chili Coriander Granita
ยำส้มโอกุ้งแม่น้ำ Pomelo Salad with Grilled King River Prawns Served with Roasted Coconut, Crispy Shallot, Peanuts and Beetroot Gel
ต้มข่าไก่ โฟมมะกรูด Thai Coconut Chowder with Poached Chicken Breast Served with Coriander Oil and Assorted Mushrooms
ต้มยํากุ้งแม่น้ำ Grilled River King Prawn with Thai Authentic Herbal Spicy and Sour Soup Served with Assorted Mushrooms
ปลากระพงซอสมะขาม Pan-Fried Sea Bass with Steamed Bitter Melon, Coriander Puree Served with Tamarind Sauce and Crispy Shallots
ผัดไทยไชยา Stir-Fried Chantaburi Rice Noodles with Grilled River King Prawn Served with “Chai-Ya” Salted Egg, Peanut and Banana Blossom
สเต็กหมูคุโรบูตะย่างจิ้มแจ่ว Grilled Kurobuta Pork Chop Marinated with Thai Herbs Served with Northeast Style Spicy “Jeaw” Sauce
หอยเชลล์ซอสแกงคั่วสัปปะรด Seared Hokkaido Scallop with Roasted Pineapple Curry Sauce Served with Pineapple Puree, Salmon Roe and Kaffir Lime Foam
สเต็กเนื้อวากิวสันนอกกับซอสจิ้มแจ่ว Australian Wagyu Beef Striploin Fillet with Local Vegetables Served with Northeast Style Spicy “Jeaw” Sauce
สเต็กเนื้อวากิวสันในกับซอสแกงกะหรี่ Australian Wagyu Beef Tenderloin Steak Served with Thai Curry Sauce and Sweet Potatoes
ปลาเก๋า ซอสแกงกะหรี่ Baked Grouper with Choochee Curry Sauce Served with Jerusalen Artichoke Puree and Seasonal Vegetables
แกงกะหรีไ่ก่ Braised Chicken Thigh in Yellow Curry with Potatoes and onions. Served with Crispy Banana Rolls.
อกเป็ดย่างซอสแกงคั่วสัปปะรด Roasted Duck Breast with Pineapple Curry Sauce Served with Pineapple, Aubergina and Tomato
มัสมั่นแกะ Southern Thai Mussaman Curry with New Zealand Lamb Shank Braised 48 Hours Served with Potatoes and Almonds
โรตี แกงเขียวหวานเนื้อ Australian Beef Tenderloin Green Curry with Thai Baby Eggplants Served with Roti Canai
เขียวหวานแกะ Rack of Lamb with Green Curry Sauce Served with Three Styles Aubergine, Young Coconut Roots and Holy Basil Crips
เต้าหู้ทอดซอสแกงพะแนงถั่ว Deep-Fried Tofu Steak with Red Curry Peanut Sauce Served with Bok Choi and Sesame Seed.
ก๋วยเตี๋ยวเซี่ยงไฮ้ผัดขี้เมาเต้าหู้ Stir-Fried Spicy Shanghai Noodles with Tofu, Sweet Basil and Seasonal Vegetables.
ผักสี่สหายน้ำแดง Steamed Chinese Broccoli, Shitake Mushroom, Lotus Root and Ginkgo Nuts Top with Mushroom Gravy.
ปอเปี๊ยะสดเต้าหู้ Seasonal Vegetables and Tofu Spring Rolls Served with Mixed Sesame Seed Dressing and Grilled Star Fruit.
ข้าวเหนียวมะม่วง “ Nam Doc Mai ” Mango with Coconut Infused Sticky Rice Pudding Served with Coconut Ice Cream
ขนมโค Sticky Rice Ball Stuffed with Caramelized Coconut Topped with Aromatic Coconut Milk Served with Jasmine Meringue and Seasonal Fruit