Southern Thai Feasting Menu

Nine course sharing menu of Southern Thai dishes made from scratch using the highest quality Thai herbs, fruits & vegetables and locally sourced British meat, fish & vegetables as well as chef's home-grown herbs. Sharing Menu (All dishes included in price, but can be customised to individual tastes and most dietary requirements. Some ingredients and dishes may change due to seasonal availability) ‘Miang kham kung’ Turmeric prawn wrap with peanut, cashew & coconut caramel, green mango, ginger & birds’ eye chilli wrapped within an edible ‘cha plu’ leaf (Vo) ‘Gai kolae’ BBQ grilled free-range chicken thigh marinated, then continually turned & basted whilst grilled in a rich coconut curry of chilis, ginger, peanuts & spices (Vo) ‘Pad talay pon gari’ Stir-fried curried crab, squid & tiger prawns simmered in coconut cream, thickened with egg and topped with crispy curry leaves (Vo) ‘Muu hawng’ Braised pork belly with soy, black pepper & garlic served with pickled mustard greens (Vo) ‘Khua kling’ Spicy 'dry' curry of stir-fried minced chicken & pork with lemongrass & green peppercorns (Vo) ‘Pla tod’ Whole crispy seabass dressed in a spicy lime & chilli ‘nahm yum’ with fresh herbs & toasted aromatic rice (Vo) ‘Gaeng katti’ Spicy turmeric & lemongrass coconut curry of monkfish with 'cha plu' leaves & wild ginger ‘kra chi’, finished with calamansi lime (Vo) Served with turmeric & roasted garlic butter roti bread & curry leaf salt (V) & ‘khao hom mali’ Steamed jasmine rice ‘Itim bi tey’ Pandan ice cream topped black cardamon spiced coconut butterscotch roasted cashews, banana crisp & dusted with freshly grated nutmeg (V)