Menu 1
Tab-tim fish soufflé
(Haw Mok) |
This delicate soufflé is a traditional Thai dish of tab-tim fish, egg, basil leaf and fish sauce, served in a banana leaf cup |
Menu 2
Roast duck with noodles & vegetables |
Chinese-style roasted duck, served with yellow and green noodles, sautéed mixed vegetables. |
Menu 3
Coguilles Saint Jacques with duchesse potatoes |
Scallops in white wine cream sauce, seasoned with cayenne pepper and lemon juice |
Menu 4
Noodles with lobster tail in omelette (Pad Thai) |
Sautéed glass noodles, tofu, ground peanuts, tamarind juice, all wrapped in omelette with lobster tail garnish. |
Menu 5
Fish maw soup, with crab & bamboo pith |
Another traditional Thai favourite, braised fish maw with crab meat and bamboo pith, in Jukienne of black mushrooms. |
Menu 6
Ostrich breast with pasta |
Ostrich breast steak with brandy and Thai herb sauce, served with penne pasta, carrots and pumpkin flowers. |
Menu 7
Sautéed pasta with shrimps
(Pad Kee Mao) |
Thai-style stir-fried pasta and shrimps, flavoured with sweet basil and chilli |
Menu 8
Grilled Tournedos à la Sompote (Our Executive Chef) |
Prime beef tournedos in tamarind and red wine sauce, served with baked potato and mixed vegetables. |
Menu 9
Lobster Thermidor with duchesse potatoes |
Lobster cooked in berry sauce, served in its shell with mustard and mornay sauce, topped with glazed grated cheese. |
Menu 10
Chicken supreme a la Rochanee (Created by Executive Chef Sompote) |
Chicken breast stuffed with diced smoked ham, morel mushrooms and seasonings, in béchamel sauce, with penne pasta and grilled paprika. |
Menu 11
Semolina gnocchi with mushrooms & Zucchini (Vegetarian meal) |
Dumplings of potato, semolina and wheat flour, Topped with grated Parmesan cheese, served with mushrooms, zucchini and tomato concase. |
Menu 12
Rice porridge with fish or prawns
(Kow Tom Pla or Kow Tom Kung) |
Thai boiled rice porridge with slices of fish or prawns, garnished with pickled cabbage and coriander leaves. |
Menu 13
Fillet of beef Rossini |
Grilled fillet steak topped with foie gras (goose liver), served with baked potato and mixed vegetables. |
Menu 14
Stir-fried prawns, pork, or chicken with Chilli & basil (Pad Gaprow Kung, Moo, Kai) |
Thai-style stir-fried prawns, pork, or chicken with basil leaves, herbs, chilli and garlic, topped with an egg. |
Menu 15
Chinese pork with noodles & broccoli
(Ba Mee Moo Daeng) |
Chinese-style barbequed pork in gravy, with egg noodles and Chinese broccoli. |
Menu 16
Tom Yum Kung, with jasmine rice |
Thailand's favourite spicy soup with prawns, lemon grass and assorted herbs, served with fragrant jasmine rice. |
Menu 17
Fried rice with prawns & egg (Kow Pad Kung) |
Another popular Thai-style favourite, rice fried with egg and prawns, topped with an over-easy egg. |
Menu 18
Stir-fried vegetables with beancurd
(Pad Pak Tofu-vegetarian meal) |
Mixed stir-fried vegetables with tofu and mushrooms, served with steamed rice. |
Menu 19
Beef stew, English style |
Braised brisket of beef in rich brown sauce, served with Italian pasta. |
Menu 20
Prawn curry (Panaeng Kung) |
Prawns cooked in red curry paste and coconut milk, served with steamed rice, chinese sausage and salted egg wedges. |
Menu 21
Fish Chu-chee |
Traditional Thai dish of red snapper with chilli paste, coconut milk, fish sauce and kaffir lime leaves. |
Menu 22
Rice congee with minced pork (Joke Moo) |
Rice congee with minced pork balls, garnished with julienne of ginger, coriander and green onions. |
