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1 2 set–menu per person 1,100 net set–menu per person 1,650 net TOD MAN PLA POH PIA SOD Homemade marinated Thai fish cake, Fresh Phuket spring rolls, red curry paste, cucumber & chili relish prawns, jicama, bean sprouts, chili, tamarind dip KHAO TANG NATANG Crispy rice, blue crab, TOD MUN GOONG prawns, coconut milk, peanuts paste Fried shrimp cakes, pickled vegetables, sweet plum sauce TOM SOM TALAY Spicy & sour Andaman seafood, TOM KHA GAI fresh ginger, tamarind paste Coconut soup, chicken, galangal, shallots HOR MOK YANG PLA KAPONG Grilled marinated seabass, PHAD PAK BOONG FAI DANG flavored with Thai herbs Stir-fried morning glory, chili, wrapped in banana leaf garlic, oyster sauce, soy sauce BAI LIANG PHAD KAI MOO HONG Stir-fried native melinjo leaves, Soy braised pork, black pepper, garlic egg, garlic, dried shrimps Jasmine rice • Brown rice GAENG PU Crab curry, betel leaves PLA SAMLEE THOD YUM MAMUANG SAKU TOM NAM KATHI Deep-fried cotton fish, Saku palm flour, young coconut, green mango salad sweet corn Jasmine rice • Brown rice KHAO NIEO MAMUANG Mango sticky rice UNCLE NUN AND AUNT YAI’S SPECIAL OFFER select any 5 dishes off the a la carte menu 1,800 net All prices are in Thai Baht and inclusive of service charge and government tax Spicy Vegetarian Gluten Free Asaya THAI TIDBITS bite <ized di<he< MIANG KHAM POH PIA SOD Betel leaves, shallots, garlic, ginger, Fresh Phuket spring rolls, prawns, jicama, chili, peanuts, dried shrimp bean sprouts, chili, tamarind dip 290 290 KHAO TANG NATANG PEEK GAI TOD SA-MOON PRAI Crispy rice, blue crab, Deep-fried chicken wings, prawns, coconut milk, peanuts paste mixed Thai herbs 290 340 PARTNERS IN PROVENANCE Rosewood’s Partners in Provenance commitment was born out of respect for local farmers, indigenous agriculture, producers, and a dedication to delivering the highest quality foods. Rosewood Phuket partners with local farms purveyors that provide the guests with fresh seasonal produce throughout the year. White pig from Sampran Farm, EcoAquaculture responsibly produced grouper & shrimp, Sangyod rice and Saku palm flour from Patthalung. The overall concept places emphasis on maintaining a seasonal and diverse menu featuring local fare. Yum Nuea yang Grilled beef salad, tomatoes, onions, fresh chili, celery 390 Som Tam YUM Pak Kood Goong Sod Young papaya, dried shrimps, Fiddlehead ferns salad, eco shrimps, peanuts, yardlong beans, minced pork, crispy shallot, native baby tomatoes, garlic chili & lime dressing 320 390 Yum Som-O Goong Nam Tok Kor Moo Yang Pomelo & prawn salad, peanuts, coconut, Grilled pork ‘presa’, crispy shallots shallots & native herbs from our garden 380 360 All prices are in Thai Baht and subject to 10% service charge and 7% government tax Spicy Vegetarian Gluten Free Asaya UNCLE NUN & AUNT YAI FAVORITES Gaeng Pu Crab, yellow curry paste, betel leaves, coconut milk, rice vermicelli 580 Bai Liang Phad Kai Khua Kling Moo Stir-fried native melinjo leaves, Southern style dried pork curry egg, garlic, dried shrimps 380 320 Moo Hong Nam–Prik Goong Sod Soy braised pork, Fresh shrimp paste dip, black pepper, garlic fresh vegetables 395 280 NOODLES & RICE KHAO PHAD PU Fried rice, blue crab 380 Prawn PHAD THAI 480 Chicken Mixed All prices are in Thai Baht and subject to 10% service charge and 7% government tax Spicy Vegetarian Gluten Free Asaya the pond YOUR CHOICE OF THE LOCAL FISHERMAN’S DAILY CATCH MARKET PRICE BY WEIGHT PER 100G Select live seafood straight from The Pond with a choice of Uncle Nun and Aunt Yai’s authentic recipes STEAMED GRILLED Neung Manao Simply grilled over a Lime & chili banana leaf with native herbs, Neung See-Ew served with nam jim seafood Soy & ginger & nam jim makhaam WOK-FRIED Phad Nam Makhaam Piak Stir-fried, tamarind & roasted chili Phad Grapaow Stir-fried, holy basil, chili, garlic, oyster sauce Phad Prik Thai Dum Stir-fried, black pepper, garlic Tod Rad Prik Sabparot Deep-fried, sweet chili, holy basil, Phuket pineapple Phad Char Stir-fried, chili, garlic, hot basil, fresh young pepper corn All prices are in Thai Baht and subject to 10% service charge and 7% government tax Spicy Vegetarian Gluten Free Asaya SOUP & CURRY TOM KHA GAI GAENG KEAW WAAN GAI Coconut soup, chicken, Green chicken curry galangal, shallots 430 360 TOM YUM GOONG GAENG MASSAMAN NUEA Spicy & sour prawn soup, Thai Beef cheek, onions, potatoes, herbs, peanuts, cumin chili, lime juice 520 430 PLAN T BASED Larb Tanya Pued Plant-based minced proteins, shallots, chili powder, ground roasted rice, mint leaves 320 Gaeng Kanoon-On Jack fruit & vegetables curry, brown rice, herbal tree nut 320 Poh Pia Sod Fresh Phuket spring roll, tofu, jicama, bean sprouts, chili, tamarind dip 250 Yum Som-O Pomelo salad, roasted coconut, tamarind, fresh lime dressing 320 All prices are in Thai Baht and subject to 10% service charge and 7% government tax Spicy Vegetarian Gluten Free Asaya DESSERT light & refreshing treats KHAO NIEO MAMUANG Ripe mango, glutinous rice, coconut milk 250 KHANOM TUAY Steamed pandanus & coconut milk custard 220 I-TIM Homemade ice cream & sorbet 250/2 scoops POLLAMAI RUAM Tropical fruit bowl 250 SAGO PHATTALUNG Saku palm flour, coconut milk, sweet corn 220 All prices are in Thai Baht and subject to 10% service charge and 7% government tax Spicy Vegetarian Gluten Free Asaya cocktails 450 GALANGAL NEGRONI Gin - Galangal - Ginger Mancino Vermouth Rosso - Rinomato Aperitivo MOL SA NAE Gin - Lychee & Holy Basil Shrub - Tonic Water ROM YEN Rum - Coconut - Pandan & Kaffir Lime Tonic Water – Blend of Citrus SALA Gold Rum - Tomato - Lime Phuket Pineapple & Holy Basil Shrub SANG KA SEE Mezcal - Pisco - Cashewy Juice Spiced Pineapple - Fresh Lime - White Egg BEER thai imported Singha 180 Heineken 200 Chang 180 Tiger 220 All prices are in Thai Baht and subject to 10% service charge and 7% government tax WINE sommelier’s selection sparkling GLS BTL Bottega, Prosecco Gold Brut, 740 3,500 Glera, Italy champagne GLS BTL Louis Roederer, Brut Premier, 1,340 6,500 France rose GLS BTL Granmonte, Sakuna, Rose, Khao Yai, 440 2,000 Thailand Berne Inspiration, 540 2,500 Cotes De Provence Rose, France white GLS BTL PB Valley, Reserve, Chenin Blanc, 440 2,000 Khao Yai, Thailand Handpicked, Pinot Grigio, 540 2,500 Southern Australia, Australia Pounamu, Special Selection, 600 2,800 Marlborough, New Zealand Granmonte, Viognier, Khao Yai, 640 3,000 Nakorn Ratchasima, Thailand red GLS BTL Chateau de Loei, Shiraz, Phu Rua, 380 1,700 Loie, Thailand Stony Cape, Ruby, Cabernet, 480 2,200 Cinsault, Western Cape, Africa Granmonte, Heritage Syrah, 540 2,500 Khao Yai, Nakorn Ratchasima PB Valley, Pirom, Tempranillo, 740 3,500 Thailand All prices are in Thai Baht and subject to 10% service charge and 7% government tax refreshers ma-prow-aon (fresh young coconut) 330 soft drink 150 MINERAL WATER san pellegrino small 250ml 150 san pellegrino large 750ml 290 aqua panna small 250ml 150 aqua panna large 750ml 290 FRESHLY SQUEEZED ) JUICE ) 330 coffee & tea Espresso 160 Cappuccino 160 Americano 160 English Breakfast 160 Earl Grey 160 Jasmine 160 All prices are in Thai Baht and subject to 10% service charge and 7% government tax.
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  • Starters and Snacks อาหารเรียกน้า ยอ่ ยและอาหารว่าง Entrées Et Apéritifs

    Starters and Snacks อาหารเรียกน้า ยอ่ ยและอาหารว่าง Entrées Et Apéritifs

    Starters and snacks อาหารเรียกน้า ยอ่ ยและอาหารว่าง Entrées et apéritifs Vegan spring rolls ปอเปี๊ยะผัก Spring rolls végétaliens Tofu satay and peanut sauce Tofu satay et sauce cacahuètes Chicken satay ไก่หรือหมูสะเต๊ะ Poulet en sauce satay Spicy deep-fried fish cakes ทอดมันปลา Fricadelles de poisson épicées Chicken curry puffs กระหรี่พัฟ Feuilletés de poulet au curry Salad parcels in wild pepper leaves (Miang Kham) เมี่ยงคา Bouchées de salade en feuilles de bétel sauvage Shrimp and pork toasts ขนมปังหน้าหมู,กุ้ง Toasts de crevettes et porc Crispy parcels with pork and shrimps เกี๊ยวกรอบ Raviolis frits crevette et porc Spring rolls with pork and shrimps ปอเปี๊ยะ ผัก หมู ,กุ้ง ,ไก่, วุ้นเส้น Rouleaux de printemps à la Thaï Spring rolls with pork and bamboo shoots Rouleaux de porc et pousses de bamboo Crisp fried calamari ปลาหมึกชุบแป้งทอด Calamars frit croustillant Crisp fried soft shell crab garlic and pepper ปูน่ิมทอดกระเทียมพริกไทย Crabe à carapace molle, frit à l'ail et au poivre Stir-fried calamari, shrimp paste and pickled garlic ปลาหมึกผัดกะปิใส่กระเทียมดอง Calamar sauté, pâte de crevettes et ail en saumure Crispy octopus, lemongrass and basil ปลาหมึกทอดกรอบตะไคร้ Poulpe croustillant, citronnelle et basilic Salads and vegetables ยาและผักสด Salades et légumes Stir-fried mixed vegetables and tofu เต้าหู้ผัดผักรวม Légumes sautés et tofu Minced tofu salad with chili, mint and onion ลาบเต้าหู้ Salade de tofu émincé, piment, menthe et oignon Golden tofu with garlic and goji berries ผัดเต้าหู้สามเกลอ Tofu doré à l'ail et baies de goji
  • Child's Dream Cookbook 2015

    Child's Dream Cookbook 2015

    INTRODUCTION All of us at Child’s Dream love food that can be joyfully shared among friends! Therefore, we have collected our favourite recipes and designed this wonderful booklet for you. Hopefully it is an entertaining way of introducing our team to you and of highlighting our diversity. Many thanks to Gene Lorca who was responsible for the design of this third edition of the Child’s Dream cookbook. We hope you all enjoy testing our culinary recommendations which you can then share with your family and friends. Your Child’s Dream Team Table of Yummy Contents BARM . 1 MEOW . 20 BIANCHINA . 2 MICHEL . 21 CHRISTIN . 3 NARY . 22 DANIEL . 4 NIKONE . 23 DAVID . 5 O . 24 DEANG . 6 ORN . 25 FAI . 7 POR . 26 GEE . 8 SAK . 27 GENE . 9 SINOEUY . 28 GOY . 10 SREYLIN . 29 HTOO WAH . 11 SUMON . 30 KHAM . 12 TA . 31 KHIN CHO . 13 TAI . 32 KOY . 14 TAMALAR LIN . 33 KYAW THU AUNG . 15 THOMAS . 34 LAND . 16 TUK . 35 LORENZ . 17 TUU . 36 MANUELA . 18 U . 37 MARC . 19 YEM . 38 Poo Ong Grilled Stuffed Crab INGREDIENTS DIRECTIONS 4 to 5 rice field crabs 1. Lay the crab on its back and twist off the legs and claws. 2 egg yolks 2. Gently open the shell at mid section and split in half. Salt to taste 3. Cut the body section in half (try not to shatter the cartilage when doing this as it will be difficult to remove later) and, using a small spoon or lobster pick, carefully remove the white meat and fat.