A multi course tasting menu showcasing regional dishes & cooking techniques from across Thailand in a 'samrub' style, mostly sharing dishes featuring appetisers, a soup, a salad, a Thai relish, something fried, something grilled and a curry; all centred around rice. Followed by something sweet. The menu is 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.
Example 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)
Appetisers:
‘Miang kham kung’
One bite wrap of tiger prawns pounded with fresh turmeric & black pepper on a peanut, coconut & galangal palm sugar caramel with green mango, ginger & birds eye chili sat within an edible ‘cha plu’ leaf
‘Neau swarn'
Chilli 'heavenly' beef marinated in sweet soy & spices, flash fried & served with a smoky burnt chilli sriracha
'Pla hay'
Turmeric & black cardamon cured monkfish with wild ginger 'kra chi', apple & fresh herbs dressed in a lime-chilli 'nahm yum'
'Hor mok pla'
Steamed red curry of cod set in banana leaf cup with makrut lime leaf & Thai basil
Small plates & soup:
'Tom yum'
Hot & sour soup with lemongrass, galangal, tomatoes, birds' eye chilis & tamarind
'Mee krob'
Crispy noodles folded through a brown crab, yellow bean & mandarin dressing with hot smoked-butter-confit salmon, pickled garlic & Chinese chives
'Kung tod’
Tempura tiger prawn marinated garlic & spices, dressed in a scotch bonnet infused fish sauce glaze, accented with fresh herbs & lime
'Kolae gai'
BBQ grilled free-range chicken thigh marinated, then continually turned & basted whilst grilled in a rich Southern style coconut curry of chilis, ginger, peanuts & spices
'Main' - Salad, Relish, Stir fry & Curry
‘Dtam som oo’
Pomelo, green mango & fresh herbs dressed in a lime, chilli & fermented fish sauce 'nahm pla raa' & topped with aromatic toasted rice
'Nahm phrik nuhm muu krob'
Northern Thai style relish of smoked chilis & fermented shrimp paste served with crispy pork belly, shrimp crackers, cucumber & fresh Thai herbs
‘Gaeng katti pu’
Spicy southern style coconut, turmeric & lemongrass curry of crab with wild ginger 'kra chi' and 'cha plu leaves' finished with calamansi lime
Served with turmeric & roasted garlic butter roti bread & curry leaf salt
&
‘khao hom mali’
Steamed jasmine rice
Palate cleanse/pre-dessert:
'Som chum'
Green mango, rambutans & pandan syrup with crushed ice topped with sweet crispy shallots
Dessert:
‘Itim’
Pandan ice cream topped black cardamon spiced coconut butterscotch roasted cashews, banana crisp & dusted with freshly grated nutmeg
Photo credit: Emmanuel Hammond (@emmanuelthephotographer)
