|
 |
|
FESTIVAL STARTERS |
|
|
549 |
PEARLS OF BLUE ELEPHANT
N
Strips of grilled marinated vegetables served with a
cucumber sauce. |
9.00 |
|
|
40 |
PHUKET
SATAY
Grilled marinated melange of seafood,
accompanied by chilli sauce. |
8.50 |
 |
41 |
PHI PHI DON
A
golden cake of prawns mixed with spices and red curry
paste, deep-fried and served with cucumber sauce. |
8.50 |
|
|
42 |
KABUENG TALAY
A light crispy rice pastry filled with minced prawns,
flavoured with garlic and fresh coriander roots, served
with a spicy crushed pineapple sauce. |
7.50 |
|
|
43 |
SPRING ROLL PHAK TAI
A traditional local preparation of green papaya and
chicken, served with an
exotic sweet and sour tamarind sauce. |
6.80 |
 |
44 |
YAM KRABI
A salad of crystal clear noodles with jelly fish,
chicken and prawns tossed in a lemon and fish sauce
dressing. |
7.50 |
|
|
45 |
HOR MHOK HAD YAI
A spicy cod fillet soufflé flavoured with fresh herbs
and steamed in a crab shell. |
7.50 |
|
|
46 |
THE BEACH
Khanom
jeen noodles with fish curry and fresh turmeric served
with an array southern vegetables. |
7.00 |
|
|
47 |
Pearls of the south
A
selection of the South of Thailand’s favourite dishes. |
13.00 |
|
CLASSIC STARTERS |
| |
1 |
Chicken Satay
N
Strips of grilled
marinated chicken
served
with a cucumber and peanut sauce. |
7.25 |
|
|
3 |
Spring Roll
"Blue Elephant"
Our special recipe
of chicken and vegetable stuffing, serve with red sweet
and sour sauce. |
6.80 |
|
|
5 |
Thai
Fish Cakes N
Ground fish mixed with spices and
red curry paste deep-fried and served with a sweet & sour
sauce with cucumber & crushed peanut. |
6.20 |
| |
6 |
Dim Sim
Parcels of minced
pork, shrimp and
crab meat steamed in a bamboo basket accompanied
by soya sauce. |
7.00 |
| |
7 |
Paper Prawns
N
Prawns wrapped in rice paper stuffed with chicken
accompanied by
a plum sauce. |
7.90 |
|
|
14 |
Som Tam N
A very popular in North-Eastern
dish:
a salad of shredded green papaya with
lemon dressing and dry shrimps. |
7.25 |
|
|
99 |
PEARLS of The "Blue Elephant" N
A selection of
classic favourites... |
10.00 |
|
|
|
|
48 |
TOM SOM PLA KRABOK
Light and
sour soup of Grey Mullet fillet with ginger and herbs for
that special touch. |
6.40 |
 |
49 |
TOM KLONG TALAY
A
very spicy seafood soup, flavoured with roasted
lemongrass & fresh young tamarind, served in a
traditional pot. For two persons. |
16.80 |
 |
|
festival
Main courses |
 |
61 |
RANONG STEAM
Steamed seabass delicately spiced and wrapped in banana
leaves, served with
a grilled eggplant dip on the side. |
18.50 |
|
|
62 |
EMERALD KING PRAWNS
Jewels of marinated king prawns wrapped in “Toey” leaves and
served with a sweet and sour sesame sauce. |
15.50 |
|
|
63 |
GULF OF SIAM
A tangy salad of seafood tossed with a wonderful mixture of
herbs and made to the original recipe from the south of
Thailand. |
14.50 |
|
|
64 |
KOONG PHAD PHRIK “SATOR”
Stir fried prawns with “Sator” (a typical southern
Thailand vegetable) and fresh
made chilli paste.
This is very spicy. No compromises! |
15.80 |
|
|
65 |
PATANI LAMB
A green curry of lamb in coconut milk with fresh young
peppercorns and Makheua-Pro (aubergines). |
13.50 |
|
|
66 |
KAI TOD HAD YAI
Marinated free range chicken deep fried and sprinkled
with crispy shallots.A
special recipe from Had Yai. |
14.00 |
|
|
67 |
KEANG CHA-PLOO SURAT
A long
forgotten recipe of red curry with mussels and betel leaves |
13.80 |
|
|
68 |
PLA TOD CHAO LAY
Deep fried marinated whole seabass with fresh turmeric
served with spicy chilli sauce. |
18.00 |
|
|
69 |
KRABI PAD CHA
Stir fried spicy seafood with basil, green peppercorn, palm
heart and yard long bean. |
16.00 |
|
|
70 |
Royal Platter of the South
A
selection of the South of Thailand’s favourite dishes. |
23.00 |
|
classic
Main courses |
|
|
151 |
Massaman N
A typical dish from South Thailand
of slowly braised lamb in a medium spicy rich gentle sauce. |
13.60 |
|
|
153 |
Chillied Lamb
A dish created for the Blue Elephant
by our Chef Kop. Stir fried lamb with exotic spices and herbs. |
13.60 |
|
|
200 |
Spare Ribs
A large plate of sticky succulent
spare ribs. |
10.00 |
| |
327 |
Tammarin Duck
Slice of marinated magret of duck grilled "saignant" and
served on a bed of seaweed, topped with exotic sweet and
sour tamarind sauce. |
14.90 |
| |
301 |
Kai Himmapan
N
Stir fried chicken with pineapple and baby corn topped with cashew nuts served in a fresh pineapple
shell. |
13.90 |
| |
302 |
Stuffed Chicken
Wings
Chicken wings stuffed with a lightly
spiced mixture of chicken and mushrooms, served with
a sweet
and sour sauce. |
10.60 |
|
|
449 |
ROYAL PLATTER Blue Elephant
N
Sample Thai cuisine at its most magnificent
a sumptuous variety of dishes recalling
the royal banquets of the King and I. |
21.00 |
| |
672 |
Phad Yod Buab
All
the way from the Virgin Hill tribes to busy Bangkok, crisp "Buab"
stem and leaves stir fried
in an aromatic sauce. |
6.90 |
|
 |
Accompaniments
In Thailand, every special meal
is served with Festive Rice or Noodles -
glorious concoctions of shellfish, vegetable
herbs and spices. |
| |
450 |
Steamed Rice
Fragrant Thai Jasmine rice. |
2.80 |
| |
451 |
Royal Fried Rice
Stir-fried Jasmine rice with crab meat, shrimps, eggs and
vegetables. |
5.95 |
| |
460 |
Phad Thai
“Blue Elephant” N
The typical Thai fried noodles with
shrimps,
peanuts, egg and vegetables. |
5.95 |
| |
471 |
Morning
Glory
Stir fried morning glory with crushed garlic
and oyster
sauce. |
6.50 |
| |
480 |
Sticky Rice
The essential fare of North-Eastern
Thailand. |
3.80 |
| |
481 |
Wild Rice
Delicious and
ebony in colour with a subtle,
smoky, nutty flavour. |
2.80 |
| |
467 |
SOUTHERN
THAILAND’S GARDEN OF VEGETABLES
Sautéed palm hearts and other typical vegetables from the
south of Thailand with a touch of aromatic oyster
sauce. |
5.80 |
| |
468 |
PHAD MEE SIMILAN
Fried egg noodles, prawns and baby squid with ‘Chai Sim’
vegetables. |
5.80 |
