Banqueting
Banquet Two
Entrees
Betel Leaf of King Crab
‘Cha-plu’ leaves ‘w’ a micro, tropical pomelo salad & galangal relish.
A fascinating example of the heights in
which complex Thai flavour combinations can gravitate to in a simple snack.
Pork Belly & Shiitake Mushroom Dumplings
Steamed dumplings ‘w’ chilli oil & black vinegar that has been aged for 10 yrs.
Topped 'w' fresh young ginger & cracked black pepper.
Taro Root Croquettes
From Chaowang’s Kitchen (A Royal Kitchen).
Crispy Taro pastry, stuffed ‘w’ minced prawn, chicken & shitake mushroom.
Accompanied ‘w’ a sweet & salty sauce.
Flower Shapped Dumplings – ‘Chor Muang’
A Royal Thai Steamed Dumpling ‘w’ sweet squash, caramelised crunchy peanut,
& smoked fish. Wrapped ‘w’ a hand crafted pastry.
Mains
Lemon Salad Prawn
Crystal bay prawns (North Queensland) ‘w’ a galangal & lemon juice dressing
tossed ‘w’ mint, peanuts, lemongrass, chilli & basil.
Egg Net - “La-Tiang”
Minced caramelized pork, Refreshed ‘w’ mint, lime leaf, lemongrass, bean sprouts & cucumber.
Wrapped in a golden egg-net & topped ‘w’ crunchy peanut,
roasted coconut ‘w’ cucumber relish.
‘This dish dates back to King RAMA II period (1809 – 1824).’
Twice Cooked Pork Hock in a Caramel Sauce
Served 'w' lime & Chilli & topped ‘w’ Pickled Mustard Green.
Making its way over from Southern China & becoming a favourite amongst the Thai.
It is first slow cooked in master stock then flash fried & drizzled ‘w’ the caramel sauce
Massaman Beef Curry – ‘Mussaman’
Slowly braised beef ‘w’ succulent peanuts,
dry spices & pineapple, refreshed ‘w’ coconut milk.
“This very old dish was described in a poem by King Rama II (1767 – 1824)”
Stir Fry of Ginger Chicken – ‘Phad King’
Stir-fried chicken ‘w’ fresh young ginger & a selection of Asian veg
in oyster sauce & yellow soya bean.
Coffee or Tea.
Served 'w' Steamed Jasmine Rice.
Minimum for 4 people - $ 38.00 per person.
Fully Licensed.
