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Salads
Ancient Salad of Hand Shredded Chicken ‘w’ 5 Asian Vegetables - ‘Yum Tha-Wai’
Coconut milk blanched vegetables ‘w’ chicken.
Then dressed in a relish like sauce of smoked fish, chilli jam, palm sugar
& refreshing lime. Topped ‘w’ crispy shallots & roasted sesame seed.
Crunchy Rice Croquette Salad ‘w’ Diced Chiangmai Pork Sausage - ‘Yum Naam Khao Tod’
Tossed ‘w’ saw tooth coriander, young ginger, peanut & mint.
Dressed 'w' a crisp & tangy sauce.
Crispy Fish Salad ‘w’ Green Mango & Apple – ‘Yum Pla Foo’
Salad of minced crispy flat head ‘w’ coriander, mint, green mango & peanut.
Tossed in a lime juice, chilli, & palm sugar sauce.
Crispy Soft Shell Crab ‘w’ Pomelo Fruit – ‘Yum Som O’
Fruit salad of citrusy pomelo ‘w’ shaved cucumber, betel leaves,
toasted coconut & fried soft shell crab. Topped ‘w’ prawn floss.
Banana Flower Salad of Scallops– ‘Yum Hua Plee’
Salad of crispy banana flower with plump, sweet sea scallops. Aromatics,
grated & roasted coconut tossed in a tamarind dressing.
The banana flower is the dark red blossom that grows from the end
of a bunch of bananas. Tastes nothing like banana.
Lemon Salad Prawn
Crystal bay prawns (North Queensland) ‘w’ a galangal & lemon juice dressing tossed 'w' mint, peanuts, lemongrass, chilli & basil.
