The TENT MENU 11:30 - 22:00 (last order)
SEAFOOD PLATTERS
Cold + Raw Platter - 1575
King prawn with hot sauce, tea cured salmon and rock lobster with celeriac remoulade, oysters, barracuda crudo and lime cured scallops |
Hot + Cold Seafood Tower - 2995
oysters and butter poached shrimp with tea cured salmon, blue swimmer crab. Deep fried beer battered barracuda, ginger roasted scallops, ocean trout with grilled rock lobsters on hot coals, chips + garlic bread |
OYSTERS
Freshly Shucked Irish Oysters (with condiments) - 995
crispy shallots, Thai hot sauce, garlic, lime, chilli, lemon, vinegar 6 pcs |
Grilled Irish Oysters (3 pcs) - 520
with spiced miso, northern sausage, herring roe |
SNACKS
French Brie 145 - 50g cheese, served with oat crackers
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Salami 165 - Italian cured pork, pickles, mustard
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Spiced Olives 160 - Kalamatta blacks and greens, spice
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Beef on Toast 210 - garlic toasted brioche, pastrami, miso, soy, terriyaki
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Rarebit Croquettes 170 - deep fried cheese and beer croquettes
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FIRST COURSE
Cured Salmon - 315
24 hour earl grey tea cured Scottish salmon, 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 |
Beef Tataki - 375
seared Argentinian beef tenderloin, sesame, crispy onions, soy sauce mayonnaise with red radish, birds eye chilli, coriander and chive oil |
Burrata - 335
soft Italian milk cheese with ripe tomatoes, compressed cucumber, brioche crumb, pickled onions and a tomato basil essence (v) |
STARTERS
Spring Rolls (popia pak) - 275
deep fried vegetable spring rolls with a red pepper ginger marmalade, grilled cabbage and cucumber (v) 
Hot & Sour Soup (dtom yam kung) - 315
hot and sour shrimp lemongrass soup with galangal and a blast of chilli, lime, mushroom & coriander |
Fish Cakes (tord man pla) - 265
local fish cakes with green beans, kaffir lime leaf, red curry paste and a peanut chilli dressing 
Pomelo Salad (yam som o) - 285
salad of juicy pomelo and water chestnut, coconut, fresh mint leaf, chilli, shallots and peanuts (v) |
Peanut Chicken (satay gai) - 300
peanut marinated grilled chicken thigh and breast with toast, pickled cucumber and spiced peanut sauce (4 skewers) H 
Squid Salad (laab pla muuk) - 335
Isaan salad of squid with lime juice, toasted ground rice & mint with saw tooth coriander |
MAINS
Beef Salad (yam nua yang) - 475 grilled Australian striploin salad, tomato, celery, chilli, onion, cucumber, shallot, mint, coriander H
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Deep Fried Fish (tord
kamin) - 575 Asian sea bass, marinated in fresh turmeric and deep fried served with crispy garlic |
Baked Glass Noodles (kung op woonsen) - 475
baked glass noodle with shrimp, belly pork, ginger, celery, soy sauce and onion |
Steamed Fish (pla neung
manao) - 575 local whole Asian bass steamed with lime and served with seafood sauce |
PLANT BASED
Young Banana Curry (gang gluay orn) VEGAN - 315
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 - 265
coconut water with shitake and shimeji mushrooms, soy sauce, Thai basil, garlic and shallots (v) |
CURRIES
Crab Curry (gang puu) - 420
aromatic local curry of blue swimming crab and coconut laced with turmeric with betel leaf & Thai basil, vermicelli 
Beef Curry (gang penang nua) - 475
Peanut curry of Australian flank with coconut curry with kaffir lime leaf H |
Duck Curry (gang deng bpet) - 410
sliced duck breast in a red curry sauce with charred pineapple, cherry tomatoes, pea eggplants and Thai basil 
Chicken Curry (gang mussaman) - 410
slow braised spiced chicken thigh peanut curry with coconut potato and crisp shallots H |
Green Curry (gang keaw waan) - 390
green chicken curry with young corn and Thai eggplants, wild ginger & picked Thai basil 
Seafood Curry (gang chu chee) - 620
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 - 140
Holy Basil (pad grapow) - 390
wok fried minced pork or chicken or beef with hot holy basil and chilli served with a fried duck egg over jasmine rice |
Beef Oyster Sauce (nua pad nam
man hoy) - 420 Australian striploin and mushrooms with spring onion, oyster sauce, soy H 
Tamarind Seafood Noodle
(pad thai) - 395 wok fried rice noodles, mixed seafood, egg, tofu, tamarind sauce, chives and beansprouts |
Chicken Cashew (gai pad met) - 390
chicken thigh and cashew nuts wok tossed with red pepper, tomato, onion and chilli casings 
Southern Spiced Pork (kua kling muu) - 390
wok fried pork with curry paste, black pepper and kaffir lime leaf |
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) 380
jasmine rice through the wok with chunks of pineapple and shrimp, cashews and curry powder |
Crab Fried Rice (khao pad puu) - 420
jasmine rice wok fried with blue swimmer crab meat, egg finished with spring onion and coriander |
MAIN COURSE
Beer Battered Fish - 475
Asian sea bass dipped in singha beer batter served with chips, lemon tartare sauce, crushed minted peas 
Miso Eggplant - 300
miso grilled eggplant, smoked roasted eggplant puree, pickled cucumber, potato rosti, spring onion, bbq sauce (v) |
Sea Bass - 475
pan roasted, served with soba noodles and pickled mushrooms, onion + ash, dashi stock, soba noodles and a roasted chicken wing 
Truffle Porcini Tagliatelle Pasta - 410
pan fried mushrooms with black truffle, porcini over tagliatelle pasta with lemon mascarpone , cream and parsley (v) |
Vongole - 480
spaghetti with vongole clams, lightly spiced XO sauce, pan seared yellowfin tuna, dried bonito flakes 
Grilled Avocado VEGAN - 300
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 475
Scottish Salmon Fillet 150gm 475
Whole local Asian Sea Bass wrapped in banana leaf 500gm 575
Local Asian Sea Bass Fillet 150gm 395
(served with harissa spice paste and charred lemon)
Argentinian Beef Tenderloin 180gm 850
72hr Australian Beef Brisket (H) 200gm 630
Duck Breast 200gm 430
(served with roasted garlic and whole grain mustard)
SIDES
Greek salad of feta, tomato, cucumber, green pepper, capers and onion - 140
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Mashed potato with salted butter - 140
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Roasted pumpkin with coriander and yuzu ponzu - 140
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BBQ cabbage with chicken sauce and crispy chicken - 140
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Charred broccoli, cracked almonds, bacon, caper, ground chilli - 140
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Chips with Maldon sea salt and malt vinegar (v) - 140
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Loaded chips with mayo, spring onion, Parmigiana, sesame + spice (v 150
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
(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
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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 salmon, egg custard, roe + celery DUCK thai puree, chorizo crumble, date, oolong LEMONGRASS with cucumber CHOCOLATE Valrhona, apricot, salted caramel, snow, soil |
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(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%)
