5 Courses 5
Courses Designed
especially to enjoy an array of exotic
Blue Elephant dishes. This
particular menu
MUST
be pre-ordered
at least 3 days
prior to the booking date.
Please note that there is a minimum order
of 4 persons for a special set menu
£ 78
£ 100
VAT Included. A 12.5% discretionary
service charge will be added to your bill.
PAPER PRAWNSN
Rice paper wrapped prawns stuffed with chicken and
served with a plum 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, shrimp and crab meat steamed
in
a bamboo
basket accompanied
by a dark soya sauce.
SOM TAM N
A very popular North-Eastern dish: a salad of shredded
green papaya, dry shrimps with lemon dressing.
CHICKEN SATAYN
Strips of grilled marinated chicken served with a cucumber and peanut sauce.
SPRING ROLL "Blue Elephant"
Our special recipe of chicken and vegetables stuffing served with a sweet and sour sauce.
Main courses
FRESH BLACKPEPPER TIGER PRAWNS A succulent stir fry preparation with tiger prawns, dried black pepper
and fresh green peppercorns.
CHU-CHI PLA SALMON Steamed fillet of wild salmon topped with a rich red curry sauce and a hint of spices.
KAI HIMMAPAN
N
Stir fried chicken with pineapple and baby corn, topped with cashew nuts.
TAMARIND DUCK
Slices of marinated magret of duck grilled "saignant" and served rare
on a bed of seaweed, topped with an exotic sweet and sour tamarind sauce.
MASSAMANN
A typical dish from Thailand of slowly braised lamb in a medium spicy rich gentle sauce.
PAPER PRAWNSN
Rice paper wrapped prawns stuffed with chicken and
served with a plum 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, shrimp and crab meat steamed
in
a bamboo
basket accompanied
by a dark soya sauce.
SOM TAM N
A very popular North-Eastern dish: a salad of shredded
green papaya, dry shrimps with lemon dressing.
CHICKEN SATAYN
Strips of grilled marinated chicken served with a cucumber and peanut sauce.
SPRING ROLL "Blue Elephant"
Our special recipe of chicken and vegetables stuffing served with a sweet and sour sauce.
Soup
TOM YAM KOONG The Thai's famous spicy soup prepared in a shrimp bouillon. Refined and powerful.
Or
TOM KHA PED YANG A refreshing soup of roasted duck with young coconut
flavoured with lemongrass and galangal.
Main courses
FRESH BLACKPEPPER TIGER PRAWNS A succulent stir fry preparation with tiger prawns, dried black pepper
and fresh green peppercorns.
CHU-CHI PLA SALMON Steamed fillet of wild salmon topped with a rich red curry sauce and a hint of spices.
KAI HIMMAPAN
N
Stir fried chicken with pineapple and baby corn, topped with cashew nuts.
TAMARIND DUCK
Slices of marinated magret of duck grilled "saignant" and served rare
on a bed of seaweed, topped with an exotic sweet and sour tamarind sauce.
MASSAMANN
A typical dish from Thailand of slowly braised lamb in a medium spicy rich gentle sauce.
PAPER PRAWNSN
Rice paper wrapped prawns stuffed with chicken and
served with a plum 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, shrimp and crab meat steamed
in
a bamboo
basket accompanied
by a dark soya sauce.
SOM TAM N
A very popular North-Eastern dish: a salad of shredded
green papaya, dry shrimps with lemon dressing.
CHICKEN SATAYN
Strips of grilled marinated chicken served with a cucumber and peanut sauce.
SPRING ROLL "Blue Elephant"
Our special recipe of chicken and vegetables stuffing served with a sweet and sour sauce.
Lobster
GRILLED
LOBSTER
The Thai popular dish of half a
grilled giant lobster flavoured with
garlic butter and
fresh coriander.
Main courses
FRESH BLACKPEPPER TIGER PRAWNS A succulent stir fry preparation with tiger prawns, dried black pepper
and fresh green peppercorns.
CHU-CHI PLA SALMON Steamed fillet of wild salmon topped with a rich red curry sauce and a hint of spices.
KAI HIMMAPAN
N
Stir fried chicken with pineapple and baby corn, topped with cashew nuts.
TAMARIND DUCK
Slices of marinated magret of duck grilled "saignant" and served rare
on a bed of seaweed, topped with an exotic sweet and sour tamarind sauce.
MASSAMANN
A typical dish from Thailand of slowly braised lamb in a medium spicy rich gentle sauce.
PAPER PRAWNSN
Rice paper wrapped prawns stuffed with chicken and
served with a plum 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, shrimp and crab meat steamed
in
a bamboo
basket accompanied
by a dark soya sauce.
SOM TAM N
A very popular North-Eastern dish: a salad of shredded
green papaya, dry shrimps with lemon dressing.
CHICKEN SATAYN
Strips of grilled marinated chicken served with a cucumber and peanut sauce.
SPRING ROLL "Blue Elephant"
Our special recipe of chicken and vegetables stuffing served with a sweet and sour sauce.
Soup
TOM YAM KOONG The Thai's famous spicy soup prepared in a shrimp bouillon. Refined and powerful.
Or
TOM KHA PED YANG A refreshing soup of roasted duck with young coconut
flavoured with lemongrass and galangal.
Lobster
GRILLED LOBSTER
The Thai popular dish of half a
grilled giant lobster flavoured
with
garlic butter and
fresh coriander.
Main courses
FRESH BLACKPEPPER TIGER PRAWNS A succulent stir fry preparation with tiger prawns, dried black pepper
and fresh green peppercorns.
CHU-CHI PLA SALMON Steamed fillet of wild salmon topped with a rich red curry sauce and a hint of spices.
KAI HIMMAPAN
N
Stir fried chicken with pineapple and baby corn, topped with cashew nuts.
TAMARIND DUCK
Slices of marinated magret of duck grilled "saignant" and served rare
on a bed of seaweed, topped with an exotic sweet and sour tamarind sauce.
MASSAMANN
A typical dish from Thailand of slowly braised lamb in a medium spicy rich gentle sauce.
This
particular menu MUST
be pre-ordered at least 3 days
prior to the booking date.
Please note that there is a minimum order
of 4 persons.
£78
Special 5 Course Menu Designed
especially to enjoy an array of exotic
Blue Elephant dishes.
Includes a
complimentary Mai Thai or
Pattaya cocktail
on arrival, half a bottle of Blue
Elephant Champagne
&
half a bottle of mineral water per person and tea or coffee.
Starters
Laab
Pla Salmon Spicy
salmon tartar enhanced with vodka and green
Thai herbs.
Foie Gras
Spring Roll
Deep fried spring roll filled with foie gras and jelly
vermicelli served with sweet red chilli sauce.
Kam-Poo
Tod
Deep fried aromatic crab claw served with plum sauce.
Tod Maan
Koong
Surprise prawn cake with a hint of red curry paste and kaffir
lime leaves.
Kang-Kao
Peuak
Taro mousse stuffed with chicken and prawns.
Lamb Satay
N
Skewer of marinated lamb with piquant peanut sauce.
Soup
Tom Yam Koong
The Thai's favourite soup, a clear broth with spiced
prawns. OR
Tom Kha
Nok
Ostrich and coconut milk soup perfumed by fresh aromatic
herbs.
Middlecourses
Ginger
Lobster
Poached lobster with ginger and mushrooms.
Main courses
Beef
MassamanN
Slowly braised beef in a medium spicy rich,gentle sauce.
Chillied
Lamb
Stir fried lamb with exotic spices and herbs.
Koong Prik-Tai
Dam
Giant tiger prawns in black pepper corn sauce.
Neua
Namman Hoi
Wok fried marinated beef with palm heart in aromatic oyster
sauce.
Paneang
Seabass
Deep fried Seabass with a rich paneang curry with
basil leaves.
Accompaniments
Noodle
Grapao Stir
fried rice noodles with prawns and basil
tomato sauce.
Garden
of Blue Elephant Crispy
stir fried fresh vegetables with oyster sauce.
Dessert
Star
of Siam A
heavenly combination of our favorite tropical fruits and
selected Thai desserts with a scoop of ice cream.
This
particular menu MUST
be pre-ordered at least 3 days
prior to the booking date.
Please note that there is a minimum order
of 4 persons.
£100
Special 5 Course Menu Designed
especially to enjoy an array of exotic
Blue Elephant dishes.
Includes a
complimentary Mai Thai or
Pattaya cocktail
on arrival, half a bottle of Blue Elephant Champagne
&
half a bottle of mineral water per person and tea or coffee.
Tub Haan Nam
ma-Kam
Seared foie gras on mashed sweet taro accompanied with
tasty tamarind sauce.
Chor Muang A
delicate flower shaped steamed dumpling filled with chicken &
prawns.
Venison Satay N Skewer of
marinated venison with piquant peanut sauce. Served pink.
Paneang
Roll
Deep fried spring roll filled with ostrich in Paneang sauce.
Tod Maan Poo
Crab cake with a hint of red curry paste and kaffir lime
leaves.
Yaam
Hoi-Shell Exotic
salad of sea scallops and mangosteen in
a fresh lime
and mint dressing.
Tom Klong
Talay A
spicy seafood soup flavoured with roasted fresh herbs
and
kaffir lime leaves. OR
Tom Kha
Ped Yang
Roasted duck and coconut milk soup perfumed
by fresh
lemongrass.
Nok Kra-Ta Ob
Roast quail in soya sauce and fresh herbs. Served with
green
papaya
Som Tom and sticky rice.
Black
Pepper Lobster
Grilled lobster with black peppercorn sauce.
Beef Green
Curry A
curry of beef fillet with freshly pounded green herbs,
coconut
and
Thai aubergine.
Moo Pa Chiang
Rai
Spicy stir fried wild boar with chillies, garlic and green
pepper corns.
Koong Paad
Nam Makam N Stir fried
tiger prawns with pineapple, baby corn and
cashew nuts
in tamarind sauce.
Homok Salmon A
spicy steamed salmon soufflé flavoured with lemongrass.
Accompanied by
Ba-mee Yok
Stir fried soft green egg noodles with prawns and
bean
sprouts.
Garden of
Blue Elephant
Crispy stir fried fresh vegetables with oyster sauce.
Star of Siam A
heavenly combination of our favorite tropical fruits and
selected Thai desserts with a scoop of ice cream.
To ensure that the whole table - particularly if you are
large party - selects a balanced menu, we would suggest that you
either order "A la carte" or everyone should have the set menu.
VAT Included. A 12.5% discretionary
service charge will be added to your bill.
