Seafood Escabeche with Asian Spices
Sundried tomato with Fleur de Sel, extra virgin olive and Italian basil oil on toasted brioche.
Yam Som Oh
Pomelo Salad tossed with grated coconut, peanuts, mint, shredded lime leaves and prawns.
Yam Hua Plee
Crispy banana blossom salad with roasted coconut king prawns and tamarind sauce.
Goong Salrong
King prawns wrapped in fresh noodles, gently deep fried then served with plum dip.
Phuket Crab Bisque
Fresh Phuket crab bisque with young coconut heart.
Thai Steamed Chicken Breast
Steamed chicken breast with Eringi mushrooms, ginger, chives, Thai whisky, soybean sauce and sesame oil.
Spanish Atlantic Salmon
Steamed Atlantic Salmon flavoured with mildly spiced Spanish chorizo sauce, served with stewed green lentils and cured ham.
Poo Phat Phong Kari
Stir fried soft shell crabs with curry powder, broken egg, and street vendor’s vegetables.
Braised Leg of Lamb
Braised leg of lamb with dried fruit, cinnamon & fives spices.
Pla Kapong Keemow
Crispy whole white snapper with a blend of garlic, pepper relish served with Chinese kale.
Pan Sautéed Monkfish Tenderloin
Pan sautéed monkfish tenderloin with tahina paste and a citrus fruit sauce.
Raspberry Mousse
Creamy and smooth textured raspberry mousse.
Traditional Thai Pastries
An assortment of traditional local pastry treats.
Traditional Thai Desserts
Tropical Fruit Tart with Pandan-leaf custardThai Pudding scented with Jasmine water
Mango Sticky Rice
Thai Custard Cake
Additional Information
All prices shown include the mandatory 17.7% service charge and government tax.
Additional Information
All prices shown include the mandatory 17.7% service charge and government tax.
Note: East to West Menus have a mix of Asian and Western dishes and serve a maximum of 25 people.
