À la carte

Main Courses

  • Fish & Seafood

    ปลาหิมะทอดขมิ้นน้าปลาหวาน SNOW FISH 

    Fried with garlic and fresh turmeric, coated in our caramelized fish sauce.

    ปลากะพงแดงนึ่งมะนาว WILD RED SNAPPER FILLET 

    Steamed with Thai herbs, topped with lime, served with our chili, organic honey and
    pickled garlic dipping sauce.

    ปลากะพงเผาสมุนไพร BAMBOO CASED GRILLED SEABASS 

    Grilled fresh Seabass fillet marinated with Thai herbs and wrapped in banana leaves,
    accompanied by a duo of Thai sauces.

    แสร้งว่ากุ้งปลาดุกฟู RICE FIELD CATFISH AND PRAWN SALAD 

    Salad of crispy rice field catfish and organic prawns.

    แกงตูมีปลากะพง TUMEE CURRY WITH SEA BASS 

    Old Phuket style homemade „Tumee‟ curry with seabass, fenugreek,
    rich coconut cream and okra.

    แกงปูใบชะพลู CRAB CURRY WITH BETEL LEAVES 

    A very spicy Phuket specialty! Turmeric crab curry served with rice noodles.
    If you visit Blue Elephant in Phuket, this is a dish not to be missed.

    ปูผัดผงกระหรี่น้าพริกเผา PAT PONG CRAB CURRY 

    Stir fried Blue Swimmer crab meat in yellow curry and Blue Elephant
    homemade roasted chili paste.

    กุ้งผัดพริกขี้หนูกะเทียมโทน SPICY PRAWNS WITH HOLY BASIL 

    Stir fried spicy fresh prawns with bird‟s eye chilies, Thai garlic and holy basil.

    Poultry

    เป็ดตุ๋นน้ามะขาม FIVE SPICED DUCK

    Blue Elephant styled caramelized duck breast stewed in a tamarind five spiced
    glaze, accompanied by our spicy chili dip.

    ลาบคั่วเป็ดกรอบ CRISPY LARB PED 

    Distinctive Blue Elephant style spicy salad of crispy duck, with a hint
    of mint leaves and organic young galangal, accompanied by Tokboki.

    แกงเผ็ดเป็ดย่าง RED CURRY WITH ROASTED DUCK 

    Blue Elephant red coconut milk curry of roasted duck, with fresh juicy
    Prachuab Khirikhan pineapple, kaffir lime leaves and organic basil.

    แกงเขียวหวานไก่ CHICKEN GREEN CURRY 

    Our original green curry from lesser ginger, kaffir lime leaves,
    Thai sweet basil leaves and bird‟s eye chili.

    คั่วกลิ้งไก่บ้านกับไข่ลูกเขย SOUTHERN FREE RANGE CHICKEN 

    With spicy homemade chili paste, turmeric and kaffir lime leaves,
    topped with our Thai style caramelized egg.

    ไก่ทอดหาดใหญ่ ข้าวเหนียวเหลือง ส้มตา HAADYAI CRISPY CHICKEN & SPICY SOM TUM 

    Fried chicken with turmeric-coconut cream sticky rice and a green papaya salad.

    ไก่ผัดเม็ดม่ะม่วงเกาลัด PHUKET CASHEW CHICKEN 

    Stir-fried free range chicken with Blue Elephant roasted chili paste,
    “Phukettian” cashew, gingko and chestnuts.

    Meats

    แกงมัสมั่นแกะ MASSAMAN WITH LAMB AND SWEET PURPLE POTATO 

    Chef Nooror‟s bespoken signature curry. Inspired from the poem of King Rama II;
    Succulent stewed Australian lamb with Massaman curry paste in coconut milk,
    tamarind juice, palm sugar, sweet purple potatoes and roasted nuts.

    แกะกระเพรา THAI WILD BASIL LAMB CHOPS 

    Grilled lean Australian lamb, wild basil leaves, organic chili and garlic.
    Served with organic Gaba rice lightly stir-fried in rice bran oil.

    เนื้อโพนยางคาย่างสมุนไพรน้าจิ้มแจ่ว THAI MARINATED PHON YANG KHAM BEEF 

    Seared „Phon Yang Kham‟ beef marinated in our very own concoction of
    Thai herbs and spices and served with homemade Thai northeastern
    chili sauce, a long bean salad and sticky rice rolls.

    แกงขี้เหล็กเนื้อโพนยางคาย่าง FORGOTTEN BEEF CURRY (OR PORK) 

    Long forgotten curry, made from grilled Phon Yang Kham beef, cassia leaves and coconut milk.
    This curry was first cooked during the reign of King Rama V.

    กระดูกหมูย่างน้าผึ้ง BLUE ELEPHANT GRILLED SPARE RIBS

    Grilled spare ribs with organic honey and Thai herbs from
    The Royal Project Farm.

    คอหมูย่างน้าตก SPICY GRILLED PORK SALAD 

    Grilled pork neck tossed with Thai saw coriander and shallots in a
    tamarind-palm sugar dressing, topped with crispy garlic.

    หมูชะมวง PORK AND GARCINIA LEAVES (OR CHICKEN) 

    Stewed with spicy chilies, shallots, and garlic. A local Thai favourite from the
    „Chantaburi‟ province.