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

TOD MUN KAO PHOD
From the Korat province, the centre of corn growing in Thailand, this subtle cake is enhanced by spicy exotic sauce.

YAM YOD MA PRAOW
A palm heart salad with vermicelli and vegetables, tossed in lime and chilli dressing

SOM TAM
The famous green papaya salad with spicy crushed peanut dressing

YAM MA KHEUA YAO
A salad of grilled aubergine tossed with fresh crushed peanut dressing

Tom yam hed
A clear broth of spicy oyster mushroom and lemongrass.

TOM KHA HED
Soup of roasted young coconut and mushroom, flavoured with Kha, lemongrass and kaffir leaves.

KAENG JEUD WOON SEN
A clear soup of vermicelli, fresh perfumed mushroom and vegetables.

KRA PRAOW KRA JIEB
Stir fried Okra in a spicy chilli sauce flavoured with basil.

KAENG KIEW WAN PHAK
A green curry of mixed vegetables and spices in fresh coconut milk

PANAENG TOW-HU
A rich curry of soft bean curd enhanced by sweet basil.

JUNGLE CURRY
A very spicy jungle-style curry of mixed vegetables, without coconut milk but with Krachai roots and hot basil.

NORMAI FARANG PHAD HED HORM
Stir fried Thai asparagus with fresh perfumed mushrooms in garlic sauce.

TOW-HU SAM ROD
Deep-fried marinated fresh bean curd topped with crushed chilli and pineapple sauce.

KAO PHAD KRA PAOW PHAK
Spicy stir fried jasmine rice with a bouquet vegetables and basil.

PHAD PHAK "Blue Elephant"
Crispy stir-fried garden vegetable with soya sauce.

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