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SALAD KAEK N
A typical salad from the Thai – Malay border.
of lettuce, onions, cucumber, long bean, bean sprout and crisp sweet potato topped with peanut tamarind sauce.

PEARLS OF BLUE ELEPHANT N
Selection of classic Vegetarian favourites.

HOMOK PAK
A soufflé of Yod Phaeng with coconut milk, red curry paste, lemon grass and makrude leaves to enhance the exotic flavours.

ROYAL KANTHOK BLUE ELEPHANT N
Vegetarian Cuisine at its most magnificent!
A sumptuous variety of dishes recalling
the royal banquets of The King and I.

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KAO PHODE N
Fresh baby corn stuffed with pickled radish and crushed peanuts wrapped in rice paper, deep fried and served with plum sauce.

SPRING ROLL “BLUE ELEPHANT”
The whole kitchen garden of our chef enveloped in a delicate rice-paper and served with a delicious spicy sauce.

MUAK LEK
From the Korat province, the centre of corn growing in Thailand, this subtle cake is enhanced by spicy exotic sauce.

VERMICELLI SALAD N
A salad of clear vermicelli noodles with Yod Peng, onions, carrot and coriander, tossed
in a spicy lemon dressing.

JUNGLE SALAD N
A very spicy combination of lightly steamed vegetables, topped with a dash of sesame seed and pungently flavoured with curry.

KIO NUNG
Steamed fresh garden vegetables wrapped
in a golden sheet and accompanied with lightly soy and sesame seed.

YAM MAMUANG N
A very refreshing tangy salad of green mango in
a crushed peanut, roasted brown coconut and tamarind sauce.

KAOTANG NARTUNG N
Deep fried crispy jasmine rice crackers "Thai Style" dipped in roasted peanut creamy sauce.

YAM MAKHUA YAO
Aroma roasted giant aubergine lying in a sea of lime juice, shallots and chopped chilli.

SATAY PHAK
Strips of grilled marinated vegetables served
with a cucumber sauce.

Chiang Mai
A clear vegetable soup.

VEGETARIAN TOM YAM
A clear broth with spicy "Yod Peng" and mushroom.

TOM KHA NANGFAH
Yod Phaeng and coconut soup flavoured with galanga, lemongrass and Makrude leaves.

TOW-HU
Our special beancurd preparation, a sweet and sour dish with fresh pineapple, mushrooms, onions, tomato, cucumber, ginger and baby corns to make  'a sour evening turn sweet'.

MASSAMAN N
A typical dish from the South of Thailand. A curry with potatoes, Yod Phaeng and cashew-nuts.

FIRE OF AYUDTHYA
Yod Phaeng stir fried with fiery red chillies, onion and fresh young peppercorns.

KAENG PED JAY
A red curry of Yod Phaeng with fresh pineapple and grapes which a subtle fruity flavour to the sauce - who could ask for more?

PHAD PHURK HIMMAPAN N
Stir fried taro with cashew nuts.

BOTANICAL CURRY
Tropical red curry of pumpkin and winter melon.

CHUCHI TOFU
A tropical storm of subtle flavour with deep fried bean curd and lightning flesh of dry red chilli.

KRAJIEB PHAD PHED
A fiery dish of lady finger (Okra) with fresh chilli paste, aubergine, onion and sweet basil leaves.

KIEW WAN YOD MAPRAW
Crispy palm hearts swimming in our popular creamy green curry with fresh sweet
basil leaves.

MAKHUA YAO PHAD TAOJIEW
Stir fried eggplant with fermented crushed yellow bean and chilli.

TOFU SONG KRUENG
Deep fried soft bean curd with aroma of perfume mushroom, spring onion and
ginger sauce.

Steamed Rice
Fragrant Thai Jasmine rice.

Royal Fried Rice N
Stir fried Jasmine rice, cashew nuts and vegetables.

Phad Thai “Blue Elephant” N
The typical Thai fried noodles, peanuts and vegetables.

Mixed Vegetables "Blue Elephant"
Crispy stir-fried fresh bean sprout, mange-tout
and broccoli.

MORNING GLORY
Stir fried morning glory with crushed garlic and soya sauce.

Event Calendar

Sunday Brunch

Special Lunch Menu

Pre-Match Menu

Chefs Profile

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