Bringing you the freshest ingredients, sourced locally and overseas.
| Surf |
Baht |
| 23. Seafood Aioli: Linguine pasta ribbons tossed with fresh prawns, black olives, chilli, garlic, fresh basil & olive oil (chilli optional) |
220 |
| 24. Chilean Sea-Bass: A pan-seared fillet, drizzled with a nut-brown butter, fresh prawns and capers, served with mixed salad and steamed Jasmine rice |
240 |
| 25. Tasmanian Sea Trout: Lightly poached, drizzled with Hollandaise sauce, with mixed salad and steamed
Jasmine rice |
290 |
| 26. Tasmanian Sea Trout Pasta: Penne pasta tossed with tender pieces of Sea Trout, creamed spinach, crispy bacon bits, topped with shaved Parmesan cheese |
290 |
| 27. New Zealand South Island Green-lipped Mussels: Steamed with white wine garlic sauce, chips and mayo dip |
380 |
| 28. Grilled King Prawns: Half a kilo of prawns with a mixed side salad and dips (garlic butter, home-made tartar sauce & Thai nam jim talay ) |
420 |
| 29. Fish & Chips: John Dory fillet, beer-battered, with cut chips, mushy peas, tartar sauce, pickled onion and gherkin |
250 |
| 30. Thai Seafood Paella Valencia: A combination of fresh sea prawns, local squid & New Zealand Green-lipped Mussels with Mediterranean-spiced rice |
250 |
| |
|
| All Prices in Thai Baht |
|
|
Home
