The TENT MENU
11:30 - 15:00
17:00 - 22:00 (last order)
SEAFOOD PLATTERS
Cold + Raw Platter - 1675
Local prawn with hot sauce, tea cured salmon with herring roe and yuzu and yellowfin tuna with celeriac remoulade, oysters, barracuda crudo and lime cured scallops |
Hot + Cold Seafood Tower - 3100
oysters and yellowfin sashimi with tea cured salmon, blue swimmer crab. Deep fried beer battered barracuda, ginger roasted scallops, ocean trout with grilled shrimp 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) - 550
with spiced miso, northern sausage, herring roe |
SNACKS
French Brie 155 - 50g cheese, served with oat crackers
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Salami 175 - Italian cured pork, pickles, mustard
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Spiced Olives 170 - Kalamatta blacks and greens, spice
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Beef on Toast 220 - garlic toasted brioche, pastrami, miso, soy, terriyaki
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Rarebit Croquettes 180 - deep fried cheese and beer croquettes
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FIRST COURSE
Cured Salmon - 330
24 hour earl grey tea cured 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 |
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 |
Beef Tataki - 395
seared Argentinian 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) |
STARTERS
Spring Rolls (popia pak) - 290
deep fried vegetable spring rolls with a red pepper ginger marmalade, grilled cabbage and cucumber (v) 
Hot & Sour Soup (dtom yam kung) - 330
hot and sour shrimp lemongrass soup with galangal and a blast of chilli, lime, mushroom & coriander |
Coconut Soup (tom kha) - 330
rich coconut milk soup with chicken, galangal, lemongrass, mushrooms, spring onion and a little spice |
Fish Cakes (tord man pla) - 275
local fish cakes with green beans, kaffir lime leaf, red curry paste and a peanut chilli dressing 
Pomelo Salad (yam som o) - 290
salad of juicy pomelo and water chestnut, coconut, fresh mint leaf, chilli, shallots and peanuts (v) |
Peanut Chicken (satay gai) - 315
peanut marinated grilled chicken thigh and breast with toast, pickled cucumber and spiced peanut sauce (4 skewers) H 
Squid Salad (laab pla muuk) - 350
Isaan salad of squid with lime juice, toasted ground rice & mint with saw tooth coriander |
MAINS
Beef Salad (yam nua yang) - 495 grilled Australian striploin salad, tomato, celery, chilli, onion, cucumber, shallot, mint, coriander H
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Deep Fried Fish (tord
kamin) - 595 Asian sea bass, marinated in fresh turmeric and deep fried served with crispy garlic |
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 |
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 (v) |
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 |
Duck Curry (gang deng bpet) - 430
sliced duck breast in a red curry sauce with charred pineapple, cherry tomatoes, pea eggplants and Thai basil |
Green Curry (gang keaw waan) - 410
green chicken curry with young corn and Thai eggplants, wild ginger & picked Thai basil |
Beef Curry (gang penang nua) - 495
Peanut curry of Australian flank with coconut curry with kaffir lime leaf H |
Chicken Curry (gang mussaman) - 430
slow braised spiced chicken thigh peanut curry with coconut potato and crisp shallots H |
Seafood Curry (gang chu chee) - 640
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 - 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 |
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) - 415 wok fried rice noodles, mixed seafood, egg, tofu, tamarind sauce, chives and beansprouts |
Southern Spiced Pork (kua kling muu) - 410
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) - 75
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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 COURSE
Beer Battered Fish - 495
Asian sea bass dipped in singha beer batter served with chips, lemon tartare sauce, crushed minted peas |
Sea Bass - 495
pan roasted, served with soba noodles and pickled mushrooms, onion + ash, dashi stock, soba noodles and a roasted chicken wing |
Vongole - 500
spaghetti with vongole clams, lightly spiced XO sauce, pan seared yellowfin tuna, dried bonito flakes |
Salmon - 530
licorice touched Scottish salmon, pickled and smoked cauliflower, miso caramel, black garlic and dill oil |
Miso Eggplant - 340
miso grilled eggplant, smoked roasted eggplant puree, pickled cucumber, potato, spring onion, mayonnaise (v) |
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 (v) |
FROM THE GRILL
Tiger Prawns 300gm (9 pcs) 495
Scottish Salmon Fillet 150gm 495
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Local Asian Sea Bass Fillet 150gm 420
Whole local Asian Sea Bass wrapped in banana leaf 500gm 585
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(all served with harissa spice paste and charred lemon)
Argentinian Beef Tenderloin 180gm 950
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Duck Breast 200gm 450
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72hr Australian Beef Brisket (H) 200gm 650
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(served with roasted garlic and whole grain mustard)
SIDES
Greek salad of feta, tomato, cucumber, green pepper, capers and onion - 150 (v)
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Mashed potato with salted butter - 150 (v)
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Roasted pumpkin with coriander and yuzu ponzu - 150 (v)
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BBQ cabbage with chicken sauce and crispy chicken - 150
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Charred broccoli, cracked almonds, bacon, caper, ground chilli - 150
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Chips with Maldon sea salt and malt vinegar - 150 (v)
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Loaded chips with mayo, spring onion, Parmigiana, sesame + spice 170 (v)
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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)
MIANG KHAM chillied shrimp, pomelo, betel leaf, shallot
MUU 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
CHA RON Chaidim Thai ‘white tiger’ silver needle tea with Thai herbs and peanut brittle candy
MIANG KHAM chillied shrimp, pomelo, betel leaf, shallot
MUU 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
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)
CROQUETTE cheese croquette, truffle oil, porcini powder 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 |
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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%)
