The TENT MENU
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​11:30 - 15:00
17:00 - 22:00 (last order)

SNACKS

French Truffle Brie 190 - 50g truffle cheese, served with oat crackers (v)
Spiced Olives 170 - Kalamatta blacks and greens, spice (v) (gf)
Arancini 185 - truffled mushroom arancini (v)
Salmon Croquettes 190 - breaded white sauce, salmon, capers, dill
Tuna Tartare 190 - yellow fin, basil, yuzukoshu, ponzu, roe
Shrimp Brioche 190 - shrimp, spiced preserved lemon mayo
Wing Lollipop 170 - chicken wing confit, yuzu sweet chilli (h)
Korean Chicken 180 - with sesame, spice and spring onion (h)
Pork Salami 175 - Italian cured pork, pickles, mustard
Beef on Toast 220 - garlic toasted brioche, pastrami, miso, soy, terriyaki

ENTREE

​Cured Trout - 330
24 hour earl grey tea cured salmon trout, charred radish, herring roe, fennel and yoghurt ’labne’ with herb oil
Crab Risotto - 395
local blue swimmer crab with organic Italian carnaroli rice, ​crab doughnut, 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 Australian beef tenderloin, sesame, crispy onions, soy sauce
​mayonnaise with red radish, birds eye chilli, coriander and chive oil
Burrata - 360
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) - 330
hot and sour shrimp lemongrass soup with galangal and a blast of chilli, lime, ​mushroom & coriander (gf)
​​Peanut Chicken (satay gai) - 315
peanut marinated grilled chicken thigh and breast with toast, pickled cucumber and spiced peanut sauce (4 skewers)
Coconut Soup (tom kha) - 330
rich coconut milk soup with chicken, galangal, lemongrass, mushrooms, spring onion and a little spice
​(gf)
​Duck Salad (namtok phed) - 380
bbq organic duck breast with pickled garlic, roasted chilli, crispy lime leaves and toasted rice powder​​​ (gf)
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​Fish Cakes (tord man pla) - 275
​local fish cakes with green beans, kaffir lime leaf, red curry paste and a peanut chilli dressing​ (gf)

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​Pomelo Salad (yam som o) - 290
salad of juicy pomelo and water chestnut, coconut, fresh mint leaf, chilli, ​shallots and peanuts (v)​​​
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Spring Rolls (popia pak) - 290
deep fried vegetable spring rolls with a red pepper ginger marmalade, grilled cabbage and cucumber (v)​
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Squid Salad (laab pla muuk) - 350
Isaan salad of squid with lime juice, toasted ground rice & mint with saw tooth coriander (gf)
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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) - 450
aromatic local curry of blue swimming crab and coconut  laced with turmeric with betel leaf & Thai basil, vermicelli (gf)
Duck Curry (gang deng bpet) - 430
sliced duck breast in a red curry sauce with charred pineapple, cherry tomatoes, pea eggplants and Thai basil (gf)
​Green Curry (gang keaw waan) - 410
green chicken curry with young corn and Thai eggplants, wild ginger & picked Thai basil​ (gf) (h)
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Beef Curry (gang penang nua) - 495
Peanut curry of Australian striploin with
​coconut curry with kaffir lime leaf (gf) (h)
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Chicken Curry (gang mussaman) - 430 
​slow braised spiced chicken thigh peanut curry with coconut potato and crisp ​shallots (h) (gf)
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Seafood Curry (gang chu chee)  - 640
red curry of scallops, shrimp, mussels and fish with coconut milk, coriander & kaffir lime leaves, chilli​ (gf)

WOK FRIED

green cabbage stir fried with garlic, soy sauce ​- 150

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Beef Oyster Sauce (nua pad nam
man hoy) - 440 ​
Australian striploin and mushrooms with spring onion, oyster sauce, soy (h)
Chicken Cashew (gai pad met) - 410 ​
​chicken thigh and cashew nuts wok tossed with red pepper, tomato, ​onion and chilli casings (h)
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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
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​Tamarind Seafood Noodle
(pad thai) - 415
wok fried rice noodles, egg, tofu, tamarind sauce, chives and beansprouts (chicken or shrimp) (h) (gf)
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Southern Spiced Pork (kua kling muu) - 410
wok fried pork with curry paste, black pepper and kaffir lime leaf (gf)
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RICE

Jasmine white or organic brown rice - 75 (gf)


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Pineapple Rice (khao pad sapparot)  400
jasmine rice through the wok with chunks of pineapple and shrimp, cashews and curry powder    
Crab Fried Rice (khao pad puu) - 440
jasmine rice wok fried with blue swimmer crab meat, egg finished with spring onion and coriander

MAIN PLATES

Truffle Porcini Tagliatelle Pasta - 430
pan fried mushrooms with black truffle, porcini over tagliatelle pasta with lemon mascarpone , cream and parsley (v)
Grilled Avocado VEGAN - 350
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 - 495
Australian beef ‘Oxtail, Shortloin, Brisket’ on toasted brioche with soy miso onions, cheddar, bacon and bacon mayo, gherkins, chips

NOVEMBER MAIN PLATES

Rock Cod - 480
​pan roasted local cod topped with hazelnut and chamomile, salted fish croquette, Australian mussels, almond + zucchini
Yellow Fin Kofta - 470
bbq yellow fin tuna spiced kofta, chick pea hummous, charred chilli with bulgur wheat tabbouleh, garlic yoghurt and tortilla
​Pork Terrine - 500
seared mixed pork faggot slice, potato terrine, garden peas, cabbage and bacon with potato spaghetti and pork prune sauce     

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Chicken Thigh - 500
​organic bbq chicken thighs, miso roasted onion puree, pickled chillies, served with furikake jasmine rice, teriyaki sauce and miso soup

WOOD FIRED GRILL

​Local Asian Sea Bass Fillet 150gm 420
carefully removed from the bone 
Tiger Prawns 300gm (9 pcs) 495
local prawns cooked over coals served with spice paste and roasted lemon ​
Salmon Trout  Fillet 150gm 495
succulent fish from the Norway
​Whole local Asian Sea Bass wrapped in banana leaf 500gm 585
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 950
amazing grass fed beef from one of worlds premier beef producing countries (h)
Australian Black Angus Short Rib 450gm 1300
award winning Jack Creek black angus beef cooked 36h on the bone and finished on hot coals (h)
Duck Breast 200gm 450
award winning organic khlongpai farm duck breast
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SIDES

Greek salad of feta, tomato, cucumber, green pepper, capers and onion - 150 (v)
Mashed potato with salted butter - 150 (v)
Spiced pickled smashed cucumbers, goats cheese and sesame  - 150 (v)
pumpkin puree with brown butter roasted carrots, parsley, pistachio - 150 (v)
Charred broccoli, cracked almonds, bacon, caper, ground chilli - 150
Chips with Maldon sea salt and malt vinegar - 150 (v)
Loaded chips with mayo, spring onion, Parmigiana, sesame + spice 170 (v)
Chips with truffle oil + salt and Parmigiano 180 (v)

SAUCES

Thai chilli and coriander 50 (contains fish sauce)  ​
Garlic butter 60 (v)
Tomato, basil, shallot 60 (v)
Hollandaise 60 (v)
Red wine 80 (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                                        2800 (for two)


CROQUETTE potato croquette, truffle oil, porcini powder
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PORRIDGE chicken miso oatmeal, chicken wing, Parmigiano  
 
SCALLOP cauliflower, roasted onion, furikake, miso 

SALMON dashi poached, crisp skin, XO yoghurt, herring roe

DUCK thai puree, chorizo crumble, date, oolong

CHERRY with chilled fruit soup

​CHOCOLATE Valrhona, apricot, salted caramel, snow, soil​
(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%)