The TENT MENU 11:30 - 21:30 (last order)

SEAFOOD PLATTERS

​Cold + Raw Platter - 1550
King prawn with hot sauce, tea cured ocean trout and rock lobster with celeriac remoulade, oysters, barracuda crudo and lime cured scallops 
​Hot + Cold Seafood Tower - 2900
oysters and butter poached shrimp with tea cured ocean trout, blue swimmer crab. Deep fried beer battered barracuda, ginger roasted scallops, ocean trout with grilled rock lobsters on hot coals

OYSTERS

​​​​Freshly Shucked Irish Oysters (European style) - 950
sherry vinegar, shallots, lemon​, 6 pcs
​​Freshly Shucked Irish Oysters (Thai style) - 950
crispy shallots, Thai hot sauce, garlic, lime, chilli, 6 pcs
​​​​Grilled Irish Oysters (3 pcs) - 490
with spiced miso, northern sausage, herring roe

FIRST COURSE

​Cured Trout - 300
24 hour earl grey tea cured Tasmanian ocean trout, charred
​radish, herring roe, fennel and yoghurt ’labne’ with herb oil
Crab Risotto - 380
local blue swimmer crab with organic Italian carnaroli
rice, ​crab doughnut, Parmigiano and lemon zest
​Beef Tataki - 360
seared Argentinian beef tenderloin, sesame, crispy onions, soy sauce
​mayonnaise with red radish, birds eye chilli, coriander and chive oil
Burrata - 290
soft Italian milk cheese with ripe tomatoes, compressed cucumber, brioche crumb, pickled onions and a tomato basil essence (v)

STARTERS

​​Spring Rolls (popia pak) - 260
deep fried vegetable spring rolls with a red pepper ginger marmalade, grilled cabbage and cucumber (v)
​​Hot & Sour Soup (dtom yam kung) - 300
hot and sour shrimp lemongrass soup with galangal and a blast of chilli, lime, ​mushroom & coriander
​Fish Cakes (tord man pla) - 250
​local fish cakes with green beans, kaffir lime leaf, red curry paste and a peanut chilli dressing​
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​Pomelo Salad (yam som o) - 270
salad of juicy pomelo and water chestnut, coconut, fresh mint leaf, chilli, ​shallots and peanuts (v)​​​
Peanut Chicken  (satay gai) - 290
peanut marinated grilled chicken thigh and breast with toast, pickled cucumber and spiced peanut sauce (4 skewers)
Squid Salad (laab pla muuk) - 320
Isaan salad of squid with lime juice, toasted ground rice & mint with saw tooth coriander
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Young Peppercorn Relish (nam phrik Thai orn) - 280 young peppercorns, fried pork and salted fish slowly cooked, served with Thai mackerel, and vegetables

MAINS

​Beef Salad (yam nua yang) - 450 grilled Australian striploin salad, tomato, celery, chilli, onion, cucumber, shallot, mint, coriander (h)
Deep Fried Fish (tord
kamin) - 550
Asian sea bass, marinated in fresh  turmeric and deep fried served with crispy garlic
​Baked Glass Noodles (kung op woonsen) - 450
baked glass noodle with shrimp, belly pork, ginger, celery, soy sauce and onion
Steamed Fish (pla neung
manao) - 550
local whole Asian bass steamed with lime and served with seafood sauce
PLANT BASED
Young Banana Curry (gang gluay orn) VEGAN - 300
​young banana and griddled pineapple red coconut curry with kaffir lime leaf and coconut jasmine rice (v)
Young Coconut Soup (gang juet maprow orn) VEGAN - 250
​coconut water with shitake and shimeji mushrooms, soy sauce, Thai basil, garlic and shallots (v)

CURRIES

Crab Curry (gang puu) - 400
aromatic local curry of blue swimming crab and coconut  laced with turmeric with betel leaf & Thai basil, vermicelli
Beef Curry (gang gati nua) - 450
Local curry of Australian striploin with pea eggplant and coconut curry with kaffir lime leaf (h)
Duck Curry (gang deng bpet) - 390
sliced duck breast in a red curry sauce with charred pineapple, cherry tomatoes, pea eggplants and Thai basil
Chicken Curry (gang mussaman) - 390 
​slow braised spiced chicken thigh peanut curry with coconut potato and crisp ​shallots (h)​​
​
​Green Curry (gang keaw waan) - 370
green chicken curry with young corn and Thai eggplants, wild ginger & picked Thai basil​
​
Seafood Curry (gang chu chee)  - 590
red curry of scallops, shrimp, mussels and fish with coconut milk, coriander & kaffir lime leaves, chilli​

WOK FRIED

green cabbage stir fried with garlic, soy sauce ​- 110

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Holy Basil (pad grapow) - 370
wok fried minced pork or chicken or beef with hot holy basil and chilli served with a fried duck egg over jasmine rice
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Beef Oyster Sauce (nua pad nam
man hoy) - 400 ​
Australian striploin and mushrooms with spring onion, oyster sauce, soy (h)
​Tamarind Seafood Noodle
(pad thai) - 380
wok fried rice noodles, mixed seafood, egg, tofu, tamarind sauce, chives and beansprouts
​
Chicken Cashew (gai pad met) - 350 ​
​chicken thigh and cashew nuts wok tossed with red pepper, tomato, ​onion and chilli casings
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Southern Spiced Pork (kua kling muu) - 340
wok fried pork with curry paste, black pepper and kaffir lime leaf

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RICE

Jasmine white or organic brown rice (if you would like more rice, just ask, it’s free) - 70


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Pineapple Rice (khao pad sapparot)  300
jasmine rice through the wok with chunks of pineapple and shrimp, cashews and curry powder    
Crab Fried Rice (khao pad puu) - 400
jasmine rice wok fried with blue swimmer crab meat, egg finished with spring onion and coriander

MAIN COURSE

Beer Battered Fish - 450
Asian sea bass dipped in singha beer batter served with chips, lemon tartare sauce, crushed minted peas
Sea Bass - 450
pan roasted, served with soba noodles and pickled mushrooms, onion + ash, dashi stock, soba noodles and a roasted chicken wing
Truffle Porcini Tagliatelle Pasta - 390
pan fried mushrooms with black truffle, porcini over tagliatelle pasta with lemon mascarpone and parsley (v)
SALA Fish Pie - 580
Tasmanian trout, sea bass, shrimp and crab with a dill sauce topped with tarragon mash and potato spaghetti
Grilled Avocado VEGAN - 290
soba noodles with fine sliced carrots, sugar peas, charred avocado dressed with a ponzu  and togarashi spice & soy beans (v)

FROM THE GRILL

King Prawns 300gm 450
Tasmanian Salmon Trout Fillet 150gm 450
Whole local Asian Sea Bass wrapped in banana leaf 500gm 550
Local Asian Sea Bass Fillet 150gm 380
(served with harissa spice paste and charred lemon)
Argentinian Beef Tenderloin 180gm 800
72hr Australian Beef Brisket (h) 200gm 600
Duck Breast 200gm 400
(served with roasted garlic and whole grain mustard)

SIDES

Greek salad of feta, tomato, cucumber, green pepper, capers and onion - 110
Mashed potato with salted butter - 110 
Roasted pumpkin with coriander and yuzu ponzu - 110
BBQ cabbage with chicken sauce and crispy chicken - 110
Charred broccoli, cracked almonds, bacon, caper, ground chilli - 110
Chips with Maldon sea salt and malt vinegar (v)                     - 120
Loaded chips with mayo, spring onion, Parmigiana, sesame + spice (v) 130

SAUCES

Thai chilli and coriander 40  ​
Garlic butter 50
Tomato, basil, shallot 50
Hollandaise 50
Red wine 70

SET MENUS for two to share

ISIGAR thai                                        1975 (for two)


(miang kham) chillied shrimp, pomelo, betel leaf, shallot
(moo ping)  belly pork with fish sauce and condensed milk
(tord man pla) fish cakes, cucumber + peanut


(muu pad nam phrik pao) wok fried grilled pork neck, chilli jam, string bean
(yam sapparot) charred pineapple salad, tamarind, mint, chilli
(dtom som pla) clear soup, fish, lime, spring onion
(puu nim tord) deep fried soft shell crab, fish sauce, mango, cashew
(gang keaw waan) green beef curry, young corn, eggplant, wild ginger


(tab tim krob) iced water chestnut rubies, coconut milk, jackfruit
(kanom guan) coconut pudding with burnt coconut 
(khao niew) black rice, coconut jam, mango with Thai tea ice cream
(cha ron) Chaidim Thai ‘white tiger’ silver needle tea with Thai herbs and peanut brittle candy
IRISA prestige                                        2800 (for two)


SCOTCH EGG spiced tuna + quail egg

PORRIDGE chicken miso oatmeal, chicken wing, Parmigiano  

SCALLOP yuzu, bacon soy dashi, furikake 

CUSTARD stock poached trout, egg custard, roe + celery

DUCK thai puree, chorizo crumble, date, oolong

LEMONGRASS with cucumber

​CHOCOLATE Valrhona, apricot, salted caramel, snow, soil​
(v) vegetarian suitable (h) halal certified, for other food allergy and intolerances please ask your server
Prices are in Thai Baht and are excluding service charges and tax (17.7%)