| |
|
|
|
|
| |
|
|
STARTER |
|
| |
19 |
|
SEAFOOD SATAY
|
14.000 |
|
|
|
|
Skewers of
grilled marinated seafood, flavoured with turmeric. A sweet
melody of the sunny, golden beach accompanied with Sriracha
sauce.
|
|
 |
13 |
|
Jungle Salad
|
7.000 |
|
|
|
A very spicy combination of lightly
steamed vegetables, shredded chicken and tuna fish Topped
with a dash of sesame seed and pungently flavoured with curry
|
|
|
|
99
|
|
PEARLS of The
"Blue Elephant" N
|
15.000 |
|
|
|
A Selection of
classic favourites... |
|
| |
|
|
|
|
| |
|
|
SOUP |
|
|
|
105 |
|
Floating Market
|
20.000 |
|
|
|
A Seafood soup flavoured with lemongrass,
lime leaves and Nam Prik Pao served in a beaten brass bowl.
For two people
|
|
| |
|
|
|
|
| |
|
|
MAIN COURSE
|
|
|
|
328 |
|
LAAB PED
|
18.000 |
| |
|
|
Magret of duck grilled and
finely chopped, tossed with an assortment of herbs. An original
I-San recipe from North East Thailand. Very spicy. No concessions!
|
|
|
|
353 |
|
PLA NEUNG MANAU
|
25.000 |
| |
|
|
Whole steamed seabass flavoured
with lemongrass, fresh lime juice and crushed chilli.
|
|
|
|
422 |
|
GRILLED LOBSTER
|
65.000 |
| |
|
|
A popular Thai dish of grilled
giant lobster flavoured with garlic butter and fresh coriander.
|
|
|
|
449 |
|
ROYAL PLATTER Blue Elephant N
|
25.000 |
| |
|
|
Sample Thai cuisine at its
most magnificent a sumptuous variety of dishes recalling the
royal banquets of the King and I.. |
|
| |
|
|
ACCOMPANIMENTS |
|
| |
480 |
|
STICKY RICE |
4.000 |
| |
|
|
The essential fare of North-Eastern
Thailand |
|
| |
|
|
STARTERS |
|
| |
1 |
|
Chicken Satay
N
|
7.000 |
| |
|
|
Strips of grilled
marinated chicken served with a cucumber and peanut sauce
|
|
| |
3 |
|
Spring Roll
Blue Elephant
|
6.500 |
| |
|
|
Our special recipe
of chicken and prawn in crisp rolls, serve with red sweet
and sour sauce
|
|
 |
5 |
|
Thai
Fish Cakes N
|
9.000 |
|
|
|
Ground Fish mixed with spices and
red curry paste deep-fried and served with a sweet & sour
sauce
|
|
|
6 |
|
Dim Sim
|
8.000 |
|
|
|
Parcels of minced
chicken, shrimp and crab meat steamed in a bamboo basket accompanied
by soya sauce
|
|
|
7 |
|
Paper Prawns
N
|
11.000 |
|
|
|
Prawns wrapped in rice paper stuffed
with chicken accompanied by a plum sauce
|
|
|
9 |
|
Katong Thong |
6.000 |
|
|
|
Crispy golden pastry cups filled
with a delicious melange of chicken, prawn and sweet corn,
delicately perfumed with a hint of herbs and sweet spices. |
|
 |
10 |
|
Vermicelli
Salad
|
8.000 |
|
|
|
A salad of clear bean noodles chicken
and prawns tossed in a lemon and fish sauce dressing
|
|
|
|
11 |
|
Sunburst
Pomelo Salad |
11.000 |
|
|
|
An awakening of Pomelo fruit melded
with chopped chicken, prawn, roasted coconut and crushed
peanut, tossed in a tamarind sauce. |
|
|
|
20 |
|
Lamb Satay |
8.000 |
|
|
|
Skewers of grilled marinated slices
of lamb served with peanut sauce. |
|
|
|
|
|
|
|
|
|
SOUP
|
|
|
101 |
|
Chiang Mai
|
5.000 |
|
|
|
A clear vegetable soup
|
|
|
|
103 |
|
Tom Kha Kai
|
6.500 |
|
|
|
A chicken and coconut
soup flavoured with lemongrass and lime leaves
|
|
|
|
104 |
|
Tom Yam Koong |
11.000 |
|
|
|
|
The Thai’s favourite soup - a
clear broth with spiced prawns. |
|
|
|
|
|
|
|
|
|
Main Course
(Meat)
|
|
|
150 |
|
Patani
|
12.000 |
|
|
|
Stir-fried lamb with ginger and garlic
|
|
|
|
151 |
|
Massaman
N
|
15.000 |
|
|
|
A typical dish from South Thailand
of slowly braised lamb in a medium spicy rich gentle sauce
|
|
|
|
152 |
|
Paneng Kae |
12.000 |
|
|
|
|
A rich curry of lamb and coconut milk with lemongrass and
coriander. |
|
|
|
153 |
|
Chillied Lamb
|
12.000 |
|
|
|
A dish created for the Blue Elephant
by our Chef Kop. Stir fried lamb with exotic spices and herbs
|
|
|
|
250 |
|
Paneng Nua |
12.000 |
|
|
|
A rich curry of beef and coconut
milk with basil leaves
|
|
|
251 |
|
Ban Chiang
|
12.000 |
|
|
|
Marinated fillet of beef sliced and
stir fried with onions, mushrooms and baby corn
|
|
|
|
252 |
|
Yam Nua
|
12.000 |
|
|
|
A refreshing dish of grilled tenderloin
flavoured with mint, coriander and tossed in a lime and chilli
dressing
|
|
|
|
253 |
|
Nua Phad Phrik
|
12.000 |
|
|
|
Extremely spicy stir-fried sirloin
with Thai aubergines
|
|
|
|
|
|
|
|
|
|
Main Course
(chicken & Duck)
|
|
|
300 |
|
Ginger Chicken
|
11.000 |
|
|
|
Stir fried with sliced ginger and
perfumed mushroom
|
|
|
301 |
|
Kai Himmapan
N
|
11.000 |
|
|
|
Stir fried chicken with pineapple,
baby corn and topped with cashew nuts served in a fresh pineapple
shell scooped
|
|
|
302 |
|
Stuffed Chicken
Wings
|
11.000 |
|
|
|
Chicken wings stuffed with a lightly
spiced mixture of chicken and mushrooms, served with a sweet
and sour sauce
|
|
|
303 |
|
Emerald Chicken
|
11.000 |
|
|
|
Jewels of marinated chicken wrapped
in Toey leaves and accompanied by a ginger and sésame sauce
|
|
|
|
304 |
|
Laab Kai
|
11.000 |
|
|
|
Minced chicken flavoured with lemongrass,
lime leaves and tossed in a lemon and fish sauce dressing
|
|
|
|
305 |
|
Thai Chicken
Soufflé
|
11.000 |
|
|
|
A spicy steamed chicken soufflé flavoured
with lemongrass and steamed in a banana leaf
|
|
|
|
306 |
|
Green Chicken
Curry
|
11.000 |
|
|
|
Chicken fillet curry with freshly
pounded green herbs, coconut and Thai aubergine
|
|
|
327 |
|
Ped Makarm
|
18.000 |
|
|
|
Slice of marinated magret of duck
grilled “saignant” and served on a bed of seaweed, topped
with an exotic sweet and sour tamarind sauce
|
|
|
|
329 |
|
Roasted Duck
Curry
|
18.000 |
|
|
|
A clay pot of roasted duck served
in spiced coconut milk
with grapes and pineapples
|
|
|
|
|
Main Course
(Fish & Seafood)
|
|
|
350 |
|
Pla Yai Blue
Elephant (Seasonal)
|
25.000 |
|
|
|
A whole steamed grey mullet swimming
in a sea of spring onion & ginger
|
|
|
|
351 |
|
Bangkok Fish
|
18.000 |
|
|
|
Deep fried cod fillet flavoured with
ginger and garlic in a tamarind & chilli sauce
|
|
|
354 |
|
Pla Chalamet
(seasonal) |
20.000 |
|
|
|
A whole crispy pomfret in a
tropical storm of subtle flavours with a lightning flash of
ginger and garlic |
|
|
400 |
|
Sweet and Sour
Prawns
|
21.000 |
|
|
|
Stir-fried prawns with mushrooms,
cucumber and ginger in sweet and sour sauce
|
|
|
401 |
|
Thai Prawns
|
21.000 |
|
|
|
Giant prawns rolled in sesame seeds
and served with a sweet and sour sauce
|
|
|
|
402 |
|
Prawn Curry
|
21.000 |
|
|
|
A hot yellow curry of prawns in coconut
milk
|
|
|
|
403 |
|
Ouan Talay
|
20.000 |
|
|
|
Refreshing “Salad” of squid, prawns,
mussels, scallops and clams flavoured with lemongrass and
green chilli and tossed in a garlic and lemon juice dressing
|
|
|
|
404 |
|
Kho Samui
|
20.000 |
|
|
|
A melange of food from the sea, spiked
with fresh green peppercorns and garlic
|
|
|
|
405 |
|
Fruits de Mer
“Phuket” (Seasonal)
|
21.000 |
|
|
|
Seafood in an oyster sauce, served
in a traditional terracotta pot. |
|
|
|
407 |
|
Chu-chi
Salmon |
20.000 |
|
|
|
A tropical storm of subtle flavours
with fillet of salmon and a lightning flash dried red curry
|
|
|
|
|
|
|
|
|
|
Accompaniments
|
|
|
|
|
In Thailand, every special meal
is served with Festive Rice
or Noodles - glorious concoctions of shellfish, vegetable
herbs and spices
|
|
|
450 |
|
Steamed Rice
|
3.000 |
|
|
|
Fragrant Thai Jasmine rice
|
|
|
451 |
|
Royal Fried
Rice
|
7.000 |
|
|
|
Stir-fried Jasmine rice with crabmeat,
shrimps, eggs and vegetables
|
|
|
460 |
|
Phad Thai
“Blue Elephant” N
|
7.000 |
|
|
|
The typical Thai fried noodles with
shrimps, peanuts, egg and vegetables
|
|
|
461 |
