The TENT MENU
11:30 - 15:00
15:00 - 17:00 snacks + afternoon tea
17:00 - 22:00 (last order)
SNACKS 11:00 - 22:00
French Truffle Brie 220 - 50g truffle cheese, served with oat crackers (v)
|
Kalamata 190 - Kalamatta blacks and greens, spice (v) (gf)
|
Cheese Doughnuts 215 - smoked paprika, tomato jam (v)
|
Salmon Croquettes 220 - breaded white sauce, salmon, capers, dill
|
Tuna Tartare 230 - yellow fin, basil, yuzukoshu, ponzu, roe
|
ENTREE
Cured Trout - 360
24 hour earl grey tea cured salmon trout, toasted bread, cream cheese + spring onion with pickles |
Mushroom Risotto - 370
aged carnaroli rice, artichoke, mushroom doughnut, portobello, trumpet mushrooms, Parmigiano and lemon zest |
Scallops - 580
two pan fried Japanese scallops, pumpkin purée and Thai croquettes, crispy coriander root and a coconut sauce finished with coriander oil |
Ceviche - 350
thinly sliced barracuda, layered with coconut, herbs, crispy shallots, red onion, kaffir lime leaf and chilli, finished with a coconut dressing (gf) |
Beef Tataki - 395
seared Argentinian beef tenderloin, sesame, crispy onions, soy sauce mayonnaise with red radish, birds eye chilli, coriander and chive oil |
Burrata - 380
soft Italian milk cheese with ripe tomatoes, compressed cucumber, brioche crumb, pickled onions and a tomato basil essence (v) |
ENTREE THAI
Hot & Sour Soup (dtom yum kung) - 350
hot and sour shrimp lemongrass soup with galangal and a blast of chilli, lime, mushroom & coriander (gf) Peanut Chicken (satay gai) - 330
peanut marinated grilled chicken thigh and breast with toast, pickled cucumber and spiced peanut sauce (4 skewers) |
Green Mango (yam mamuang) - 370
young green mango salad, tomato, peanuts cashews, crispy fried sea bass, spice, dried shrimp Duck Salad (namtok phed) - 390
bbq organic duck breast with pickled garlic, roasted chilli, crispy lime leaves and toasted rice powder (gf) |
Prawn Cakes (tord man kung) - 295
deep fried minced prawn and belly pork with kaffir lime, spiced and plum dressing Pomelo Salad (yam som o) - 290
salad of juicy pomelo and water chestnut, coconut, fresh mint leaf, chilli, shallots and peanuts (v) |
Spring Rolls (popia pak) - 295
deep fried vegetable spring rolls with a red pepper ginger marmalade, grilled cabbage and cucumber (v) Squid Salad (laab pla muuk) - 390
Isaan salad of squid with lime juice, toasted ground rice & mint with saw tooth coriander (gf) |
MAIN PLATES
Beef Salad (yam nua yang) - 495 grilled Australian striploin salad, tomato, celery, chilli, onion, cucumber, shallot, mint, coriander (h)
|
Deep Fried Fish (tord
kamin) - 595 Asian sea bass, marinated in fresh turmeric and deep fried served with crispy garlic (gf) |
Baked Glass Noodles (kung op woonsen) - 495
baked glass noodle with shrimp, belly pork, ginger, celery, soy sauce and onion |
Steamed Fish (pla neung
manao) - 595 local whole Asian bass steamed with lime and served with seafood sauce [please allow 20 minutes] (gf) |
PLANT BASED
Young Banana Curry (gang gluay orn) VEGAN - 330
young banana and griddled pineapple red coconut curry with kaffir lime leaf and coconut jasmine rice (ve) |
Young Coconut Soup (gang juet maprow orn) VEGAN - 285
coconut water with shitake and shimeji mushrooms, soy sauce, Thai basil, garlic and shallots (v) |
CURRIES
Crab Curry (gang puu) - 480
aromatic local curry of blue swimming crab and coconut laced with turmeric with betel leaf & Thai basil, vermicelli (gf) |
Duck Curry (gang deng bpet) - 470
sliced duck breast in a red curry sauce with charred pineapple, cherry tomatoes, pea eggplants and Thai basil (gf) |
Green Curry (gang keaw waan) - 440
green chicken curry with young corn and Thai eggplants, wild ginger & picked Thai basil (gf) (h) |
WOK FRIED
green cabbage stir fried with garlic, soy sauce - 170
|
Beef Oyster Sauce (nua pad nam
man hoy) - 460 Australian striploin and mushrooms with spring onion, oyster sauce, soy (h) |
Chicken Cashew (gai pad met) - 430
chicken thigh and cashew nuts wok tossed with red pepper, tomato, onion and chilli casings (h) |
Holy Basil (pad grapow) - 410
wok fried minced pork or chicken or beef with hot holy basil and chilli served with a fried duck egg over jasmine rice |
Tamarind Seafood Noodle
(pad thai) - 440 wok fried rice noodles, egg, tofu, tamarind sauce, chives and beansprouts (chicken or shrimp) (h) (gf) |
Wok Spiced Pork (pad prik king) - 410
wok fried pork, curry paste, green beans, ginger, chilli and kaffir lime leaf (gf) |
RICE
Jasmine white or organic brown rice - 85 (gf)
|
Pineapple Rice (khao pad sapparot) 420
jasmine rice through the wok with chunks of pineapple and shrimp, cashews and curry powder |
Shrimp Fried Rice (khao pad kung) - 440
jasmine rice wok fried with shrimp, egg, finished with spring onion and coriander served with a fried duck egg |
MAY CHEFS MENU
CHEF TUNA - 550
pan roasted yellow fin tuna, pickled shimeji mushrooms, spiced spinach with butter hasselback potato and red wine |
CHEF TROUT - 500
olive oil confit salmon trout fillet, pickled cauliflower, cauliflower puree with herring roe, bbq leeks and thai basil |
CHEF RIB EYE - 990
yuzukoshu rubbed chargrilled australian black angus Mullwara rib-eye, pickled japanese pumpkin, crispy onions, miso sauce |
CHEF PIG - 600
roasted pressed belly of pig, baked celeriac, sea scallop, truffle sauce and pickled compressed apple |
MAIN PLATES
Truffle Porcini Tagliatelle Pasta - 450
pan fried mushrooms with black truffle, porcini over tagliatelle pasta with lemon mascarpone , cream and parsley (v) |
Grilled Avocado VEGAN - 390
soba noodles with fine sliced carrots, sugar peas, charred avocado dressed with a ponzu and togarashi spice & soy beans (ve) |
Vongole - 500
spaghetti with vongole clams, lightly spiced XO sauce, pan seared yellowfin tuna, dried bonito flakes |
Beer Battered Fish - 495
Asian sea bass dipped in singha beer batter served with chips, lemon tartare sauce, crushed minted peas |
Angus Burger - 520
Australian beef ‘Oxtail, Shortloin, Brisket’ on toasted brioche with soy miso onions, cheddar, bacon and bacon mayo, gherkins, chips |
WOOD FIRED GRILL
Local Asian Sea Bass Fillet 150gm 450
carefully removed from the bone |
Tiger Prawns 300gm (9 pcs) 520
local prawns cooked over coals served with spice paste and roasted lemon |
Salmon Trout Fillet 150gm 520
succulent fish from the Norway |
Whole local Asian Sea Bass wrapped in banana leaf 500gm 595
wrapped tightly with banana leaf and cooked over hot coals [please allow 25 minutes] |
Seafood Grill 2200 [for two]
beer battered barracuda, roasted scallops, salmon trout, grilled shrimp, salt & pepper squid, toast, lemon tartare, seafood sauce and truffle salt chips |
Argentinian Beef Tenderloin 180gm 1200
amazing grass fed beef from one of worlds premier beef producing countries (h) |
Australian Black Angus Short Rib 450gm 1500
award winning Jack Creek black angus beef cooked 36h on the bone and finished on hot coals (h) |
Duck Breast 200gm 480
award winning organic khlongpai farm duck breast |
SIDES
SAUCES
Thai chilli and coriander 70 (contains fish sauce)
Garlic butter 80 (v)
Tomato, basil, shallot 80 (v)
Hollandaise 80 (v)
Red wine 90 (made with beef and chicken stocks)
SET MENUS for two to share
ISIGAR thai 1975 (for two)
KANOM BUANG shrimp, tofu, Thai crepe LON TAKRAI belly pork, coconut + shrimp MIANG KHAM crab, pomelo, betel leaf KHAO coconut Thai herb jasmine GEANG minced pork neck wok fried with curry paste PAD soft shell crab with chilli paste YANG charcoal grilled beef DTOM turmeric soup, local snapper TAB TIM water chestnut rubies, coconut milk, jackfruit MAPRAO coconut pudding with burnt coconut, coconut ice cream CHA RON white tea blend, peanut brittle candy |
IRISA prestige menu 3000 (for two)
SNACKS peas + goat / potato + parmesan / beef muffin TARTARE local bass tartare, yuzu ponzu, soy sauce, pickled apple PORRIDGE chicken miso oatmeal, blue swimmer crab, Parmigiano SCALLOP custard, onion, smoked eel, ham, furikake and spice TROUT dashi stock poached, crisp skin, XO soba, herring roe TENDERLOIN argentina beef, black garlic, spring onion, truffle red wine CHEESE truffled brie + manchego, oats, fig [supplement 400] GRAPEFRUIT frozen with compressed watermelon, thai basil, pistachio CHOCOLATE Valrhona cake + mousse, apricot, olive oil |
DESSERTS
Honey Tart - 310
chocolate pastry filled with almond honey pudding and thyme, served with pink grapefruit sorbet, apricot, streusel and a salted honey cremeux Crème Caramel - 310
set custard with caramel ginger cake, puff pastry, vanilla custard, apple fluid gel, toffee cream |
Mango Sticky Rice - 220
ripe mango with sticky rice and coconut ice cream salted coconut cream with crisp yellow beans (v) Valrhona 23 - 350
warm soft centered Manjari chocolate fondant, minted Ivoire mousse, soil, sable, Jivara cremeux, mint gel, clusters |
Coconut Rice Pudding - 290
toasted Japanese rice cooked in coconut milk served with mixed seeds, mango, lime and coconut chips (gf) Sticky Toffee - 300
sticky toffee and date pudding with vanilla ice cream, salted caramel sauce, lavender honeycomb (v) |
Ice Cream + Sorbet by SALA Chaweng - 100
[per scoop]
Olive oil ice cream (v) (gf)
Coconut ice cream (v) (gf)
Mint ice cream (v) (gf)
Vanilla bean ice cream (v) (gf)
Cereal milk ice cream, cookie dough, brownie (v)
Cherry bakewell ice cream (v)
Pink grapefruit sorbet (v) (gf)
[per scoop]
Olive oil ice cream (v) (gf)
Coconut ice cream (v) (gf)
Mint ice cream (v) (gf)
Vanilla bean ice cream (v) (gf)
Cereal milk ice cream, cookie dough, brownie (v)
Cherry bakewell ice cream (v)
Pink grapefruit sorbet (v) (gf)
(v) vegetarian suitable (h) halal certified. Should you wish to have pork removed from any of the above dishes please ask the team for details for other food allergy and intolerances please ask your server
Prices are in Thai Baht and are excluding service charges and tax (17.7%)
Prices are in Thai Baht and are excluding service charges and tax (17.7%)