Suggestion

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SALAD KAEK N
A typical salad from the Thai – Malay border.
On a bed of lettuce, onions, cucumber, long beans,
bean sprouts and crisp sweet potatoes topped with
peanut tamarind sauce.

SPRING ROLL JAY “BLUE ELEPHANT”
The whole kitchen garden of our chef enveloped
in a delicate rice-paper and served with a delicious
spicy sauce separately.

MUAK LEK
From the Korat province, the centre of corn
growing in Thailand, this subtle cake is enhanced
by spicy exotic sauce.

VEGETARIAN TOM YAM
A clear broth with spicy "Yod Peng"
and mushrooms.

TOW-HU
Our special beancurd preparation, a sweet and
sour dish with fresh pineapple, mushrooms, onions, tomato, cucumber, ginger and baby corns to make 'A sour evening turn sweet'.

HIMMAPAN
Stir-fried Tofu with chunuts, pinapple and baby corn
in an aromatic sauce.

MASSAMAN JAY N
A typical dish from the South of Thailand.
A curry with potatoes, Yod Phaeng and cashew-nuts.

KIEW WAN YOD MAPRAW
With the green curry paste that won her the curry competition back in Thailand. Our Chef has created a green curry of Yod Phaeng, with coconut milk and Makua Puang (baby aubergine) which is guaranteed to tempt vegetarians and non vegetarians alike.

 ACCOMPANIMENT

PHAD THAI JAY “BLUE ELEPHANT”
The typical Thai fried noodles with bean sprouts peanuts and vegetables.

MIXED VEGETABLES "BLUE ELEPHANT"
Crispy stir-fried fresh soya bean, mange-tout and broccoli.