Set menu

Main courses

  • MASSAMAN LAMB

    From the far South a tender lamb curry of dried spices in coconut milk, Thai sweet potatoes and succulent roasted peanuts and cashew nuts. This dish was described in a poem by King Rama II.

  • DUCK WITH TAMARIND SAUCE

    Medium rare seared marinated duck breast topped with golden sweet tamarind sauce from Petchaboon Province, accompanied with fried Shallots and crispy kale.

  • PHAD SATOR KOONG

    Thai spicy stir-fried Andaman deep sea prawns with parkia seeds flavored with home-made red curry paste and basil leaves.

  • BAMBOO FISH

    Grilled marinated Andaman Sea Parrot cooked in a bamboo case accompanied by spicy Organic Chilli and Garlic sauce.