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Suggestion

MIENG KHAM
A traditional Thai snack. Betel leaves to filled with roasted peanut, pieces of lime, shallot, ginger and dried shrimp.

 8.90

"FOIE GRAS"
A Blue Elephant innovation: seared French goose liver with an authentic Thai tamarind sauce.

 12.00

LAAB SALMON
A spicy raw wild salmon tartar with fresh
Thai herbs. Subtle with lots of character.

PEARLS OF THE "Blue Elephant" N
A selection of classic favourites...

108

TOM KHA PED YANG
A refreshing soup of roasted duck with young coconut flavoured with lemongrass and galangal.

154

LAMB CHOP KAPRAOW
A delicacy! British rack of lamb napped in krapraow sauce accompanied by wild rice and fried basil.

LAAB PED
Marinated magret of duck grilled and finely chopped before tossed with plentiful of herbs. Served warm.

BAMBOO FISH
Fillet of seabass marinated with herbs.
Grilled in a bamboo case.

SOFT SHELL CRAB
With fresh made chilli paste, young green peppercorns and Thai herbs. Refined preparation.

RUNNING CROCODILE
Stir-fried spicy Crocodile meat with chilli, basil, fresh peppercorn and palm heart.

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..

468

PHAD MEE SIMILAN
Fried egg noodles, prawns and squid with ‘Chai Sim’ vegetables.

A La Carte Menu

 
 Starters

CHICKEN SATAY N
Strips of grilled marinated chicken
served with a cucumber and peanut sauce.

SPRING ROLL "Blue Elephant"
Our special recipe of chicken and vegetable stuffing, serve with red sweet and sour sauce.

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.

DIM SIM
Parcels of minced pork, shrimps and crab meat steamed in a bamboo basket accompanied by
soya sauce.

PAPER PRAWNS N
Prawns wrapped in rice paper stuffed with chicken and accompanied by a plum sauce.

SARIKA
A crisp golden cake from which prawns and
juicy sweet corn burst forth in a cascade of
flavours. Named after the famous waterfall
in central Thailand.

 SAMUI CRAB
Golden delicious crab meat and minced chicken served in crab shell, accompanied with pineapple sauce.

VERMICELLI SALAD
A salad of clear bean noodles, chicken and
prawns tossed in a lemon and fish sauce dressing.

SOM TAM N
A very popular in North-Eastern dish:
a salad of shredded green papaya with
lemon dressing and dry shrimps.

SEASHELLS
Lightly grilled marinated fresh king scallops
served with a spicy sauce.

PHUKET SATAY
Skewers of grilled marinated seafood served
with a spicy chilli sauce.

YAM HUA PLEE N
A salad of crispy Hua Plee (banana flower) and
prawns with aromatic grated and roasted coconut in a tamarind dressing

GRILLED AUBERGINE SALAD
Minced chicken and prawns tossed with fresh lime dressing topped with quail eggs.

 
 Soups

CHIANG MAI
From our Chef's garden! A clear vegetable soup.

BANGKOK SOUP
Beef broth with noodles and fresh bean sprouts.

MENAM CHICKEN SOUP
Chicken and coconut milk soup flavoured with lemongrass and herbs.

TOM YAM KOONG
The Thai’s favourite soup - prepared in a shrimp bouillon. Refined and powerful !

FLOATING MARKET
A seafood soup flavoured with lemongrass, lime leaves and Nam Prik Pao served in a beaten brass bowl. For two people.

BANGKOK FISH
Crisp fried cod fillet in a tamarind and chilli sauce flavoured with ginger and garlic.

IMPERIAL FISH
Fried fillet of cod with mushrooms, tomatoes and baby corn in a sweet and sour sauce.

FRESH LIME SEABASS
Whole steamed seabass flavoured with lemongrass, fresh lime juice and crushed chilli.

 PLA SAM ROD
Crispy seasonal whole fish topped with fiery chilli and pineapple sauce.

KHO SAMUI
A melange of seafood, spiked with fresh
green peppercorns and garlic.

FRUITS DE MER “Phuket”
Stir-fried seafood with red chilli paste and basil leaves. 

HOMOK TALAY
A spicy fish stew of mussels, prawns, crab and scallops flavoured with Kachai root and garlic.

SCALLOPS FARANG
Stir fried scallops with broccoli and mushrooms in an oyster sauce.

KUNG YOD MA PRAOW
Stir fried prawns with palm heart, mushroom and spring onion in an aromatic oyster sauce.

 CHU-CHI PLA SALMON
Steamed fillet of wild salmon topped with a rich red curry sauce and a hint of spices.

GINGER LOBSTER
Poached lobster swimming in a sea of
vegetables, ginger and perfumed mushroom

GRILLED LOBSTER
A popular Thai dish of grilled giant lobster flavoured
with garlic butter and fresh coriander.

ORANGE PRAWN CURRY
Succulent prawns with coconut milk, jackfruit, sweet chilli, cherry tomatoes and accompanied by a cucumber sauce.

FRESH BLACKPEPPER TIGER PRAWN
A succulent stir fried preparation with tiger prawns, dried black pepper and fresh green peppercorns.

KAI HIMMAPAN N
Stir fried chicken with pineapple and baby corn topped with cashew nuts served in a fresh pineapple shell.

STUFFED CHICKEN WINGS
Chicken wings stuffed with a lightly spiced mixture
of chicken and mushrooms, served with a sweet
and sour sauce.

EMERALD CHICKEN
Jewels of marinated chicken wrapped in Toey leaves and accompanied by a ginger and sesame sauce.

LAAB KAI
Minced chicken flavoured with lemongrass, lime leaves and tossed in a lemon and fish sauce dressing. Served warm.

GREEN CHICKEN CURRY
Chicken fillet curry with freshly pounded green
herbs, coconut and Thai aubergine.

PANAENG KAI
A rich curry of thinly sliced chicken breast and coconut milk flavoured with sweet basil.

CRISPY LEMONGRASS CHICKEN
Crisp fried marinated chicken in a cloud of Thai herbs and spices.

TAMARIND DUCK
Slices of marinated magret of duck grilled “saignant” and served on a bed of seaweed, topped with exotic sweet & sour tamarind sauce.

ROASTED DUCK CURRY
Roasted duck served in spiced coconut milk
with grapes and pineapple.

MASSAMAN N
A typical dish from South Thailand of slowly braised lamb in a medium spicy rich gentle sauce.

CHILLIED LAMB
A dish created for the Blue Elephant by our Chef Kop. A stir fried lamb with exotic spices and herbs.

SPARE RIBS
A large plate of sticky succulent spare ribs.

CHIANG RAI
Very spicy stir fried pork with chillies, garlic
and green peppercorns.

PANENG NUA
A rich curry of beef and coconut milk with
basil leaves.

BAN CHIANG
Marinated rump of beef sliced and stir fried with onions, mushrooms and baby corn.

NUA PHAD PHRIK
An extremely spicy dish of stir fried sirloin with Thai aubergines.

NUA NAM TOK
Grilled marinated beef sirloin, reminiscent of the North East traditional recipe of herbs and spices, with an accompanying spicy sauce.

WILD RICE
Delicious and ebony in colour with a subtle, smokey, nutty flavour.

STEAMED RICE
Fragrant Thai Jasmine rice.

STICKY RICE
The essential fare of Northern-Eastern Thailand.

ROYAL FRIED RICE
Stir-fried Jasmine rice with crab meat, shrimps, eggs and vegetables.

PHAD THAI “Blue Elephant” N
The typical Thai fried noodles with shrimps,
peanuts, egg and vegetables.

MIXED VEGETABLES "Blue Elephant"
Crispy stir-fried fresh bean sprouts, mange-tout
and broccoli.

MORNING GLORY   
Stir fried morning glory with crushed garlic, salted soya bean and oyster sauce.

THAI ASPARAGUS
Stir fried green asparagus with fresh perfumed mushrooms in garlic and oyster sauce.

Event Calendar

Sunday Brunch

Special Lunch Menu

Pre-Match Menu

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