Banqueting
Banquet Three
Entrees
Steamed Pork belly Dumplings – ‘Kanom Jeeb Thai’
Ancient Royal Thai Dumpling ‘w’ pickled radish, palm sugar,
salt & peppered pork belly.
Wrapped ‘w’ delicate Tapioca & rice flour dough.
Accompanied ‘w’ a garlic & chilli relish.
Duck & Snowpea Dumplings
Pan seared & stuffed ‘w’ pickled mustard –
served ‘w’ a star anise & mandarin sauce.
Chilli Jam & Shredded Pork Half Shell Scallops
Seared- plump, half shell sea scallops topped ‘w’ miniature salads
& dressed ‘w’ a hot & sour chilli jam.
Steamed Beef & Tapioca Dumplings – ‘Saku’
Ginger, peanut, turmeric & coconut milk poached - ground beef.
Wrapped ‘w’ tapioca & gently steamed.
Mains
Crunchy Rice Croquette Salad ‘w’ Diced Chiangmai Pork Sausage
‘Yum Naam Khao Tod’
Tossed ‘w’ saw tooth coriander, young ginger, peanut & mint.
Dressed with a crisp & tangy sauce.
Salt & Pepper Chilli Local Caught Squid
Diamond cut & lightly dusted in salt, pepper & dry spices
‘w’ a gentle warmth & chilli spice.
Fragrant ‘LON’ John Dory Fillet
"Lon" - A Lon is a smooth & refined ancient Thai relish.
It actually just looks like a sauce but is much more layered in its complexity.
Made ‘w’ freshly squeezed coconut milk, eshallot, lime juice,
fresh turmeric & palm sugar ‘w’ steamed John dory fillet.
(This actual recipe comes from the palace and was first published in 1930).
Grilled Pork – ‘Moo Yang’
Marinated in a fresh herb marinade. Served ‘w’ sweet chilli sauce.
Accompanied ‘w’ a mini papaya salad.
Ancient Northern Beef Chiangmai Curry – ‘Gaeng Hung Lay’
Slow cooked melting beef ‘w’ shallots, pickled garlic, & ginger, ‘w’ dry spices.
Then loaded ‘w’ freshly made curry paste in a beef stock.
Stir Fry of Snow Pea Duck – ‘Phad Tua Lun Tao’
Served ‘w’ fresh snowpeas & asparagus in a oyster & yellow soya bean glazed sauce.
Topped ‘w’ flash fried garlic.
Thai Noodles ‘w’ Wild Ginger & Ground Salted Mackerel
-‘ Kanom Jin Nam Ya Gai’
Chicken-coconut curry ‘w’ pickled mustard green & assorted veg.
Served on a bed of delicate rice noodles.
A staple Thai dish from the central plains of Thailand.
Dessert
Coffee or Tea.
Served 'w' Coconut Ice Cream.
Served 'w' Jasmine Rice.
Minimum for 6 people - $ 43.00 per person.
*For $2.00 per head extra: Exchange Ice Cream for Egg Custard with Black Sticky Rice.
Fully Licensed.
