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.
A tangy salad of mushrooms with fresh lemongrass and a mixture of herbs tossed with spicy dressing.
THAI TEMPURA VEGETABLES
Crispy deep fried vegetables Thai tempura style, served with soya sauce.
VERMICELLI SALAD JAY
Vermicelli salad with black fungus mushrooms and vegetables, tossed in lime and chilli dressing.
Strips of grilled marinated bean curd served with a cucumber and peanut sauce.
A very refreshing tangy salad of green mango in a crushed peanut, roasted brown coconut and tamarind sauce.