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South of Thailand Banquet Menu
- 3 Courses £40 |
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Starters
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PHUKET SATAY
Grilled marinated melange of seafood, accompanied by chilli
sauce. |
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HOR MHOK HAD YAI
A spicy cod fillet soufflé flavoured with fresh herbs and
steamed in a crab shell. |
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PHI PHI DON
A golden cake of prawns mixed with spices and red curry
paste, deep-fried and served with cucumber sauce. |
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KABUENG TALAY
N
A light crispy rice pastry filled with minced prawns,
flavoured with garlic and fresh coriander roots, served with
a spicy crushed pineapple sauce. |
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SPRING ROLL PHAK TAI
A traditional local preparation of green papaya and chicken,
served with an exotic sweet and sour tamarind sauce. |
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YAM KRABI
A salad of crystal clear noodles with jelly fish,
chicken and prawns tossed in a lemon and fish sauce
dressing. |
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Glass |
Bottle |
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2004 Stoneheaven,
Cellar Selection Riesling (dry),
Limestone Coast, South Australia |
6.00
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22.00 |
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2004 Houghton
Private Bin, Chardonnay,
Verdelho, West Australia |
6.50
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23.50
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Soups |
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TOM SOM PLA
KRABOK
Light and sour
soup of Grey Mullet fillet with ginger and herbs for that
special touch. |
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TOM KLONG TALAY
A very spicy seafood soup, flavoured with roasted
lemongrass and fresh young tamarind. |
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Main courses |
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KAI
TOD HAD YAI
Marinated free range chicken deep fried and sprinkled with
crispy shallots.
A special recipe from Had Yai. |
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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! |
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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. |
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RANONG STEAM
Steamed seabass delicately spiced and wrapped in banana
leaves, served with a grilled eggplant dip on the side. |
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PATANI LAMB
A green curry of lamb in coconut milk with fresh young
peppercorns and Makheua-Pro (aubergines). |
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Accompaniments |
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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. |
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PHAD MEE SIMILAN
Fried egg noodles, prawns and baby squid with ‘Chai Sim’
Vegetables. |
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Glass |
Bottle |
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2004
Stonehaven
Limestone
Coast Viognier Limestone Coast, South
Australia |
9.50
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42.50 |
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2002
Stonehaven "The Rat & Bull" Cabernet Shiraz Wrattonbully,
South Australia |
8.50
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32.00
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Dessert |
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SUD KWAN THAI BUNGALOW
A special touch from the south of Thailand desserts with
taro ice-cream. |
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Glass |
Half of
Bottle |
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2003 Hardys Tintara Botrytis Riesling, Padthaway, South
Australia |
9.00
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35.00 |
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