Limited edition menu for autumn/winter
Starters
-
Larb Thod
Chicken or Plant ball deep fried and coated with chilies flake, lime, roasted rice crush, basil, red onion
Chicken14.50
Plant based15.50
-
Mee Krob
Deep fried rice vermicelli noodles with a sweet and sour sauce, tofu top with cashew nut, fresh bean sprout, lime, chilies and coriander.
Tofu15.50
Prawn17.50
Mains
-
Khao Pad Sapparod
Fresh pineapple fried rice with cashew nut, curry powder, raisin, onion and bell pepper top with spring onion, coriander and chilies. Serve with in their own pineapple shell.
Vegetable, Tofu31.50
Chicken34.50
Prawn36.50
Dessert
-
Pina Colada
Homemade sweet and sour crystalize fresh pineapple with star anise. Serve with coconut ice cream springle on top with roasted coconut flakes.
11.50
Apero
-
Malai
The drink inspires from Malai (Floral garland). Sparkling wine, jasmine infused syrup, lemongrass, pandanus, lime and basil leaf.
3 dl13.50