Our authentic Thai seafood is inspired by local ‘mama’ recipes passed through the generations.

Yam Pla Khrob 350.- Pla Muek Phad Dum 650.- We serve two different kinds of crispy fish with green mango, mint, shallot, Stir fried squid in its own ink with garlic. One of chef’s favourites peanuts and dressing Many years ago, fishermen returning from their overnight fishing trips would boil squid with herbs Usually the dressing of this salad is prepared using soy sauce and lime. Our recipe uses Budu dressing, a southern style fermented . Southerners love their food with strong flavours, which is why some of and spices in big clay pots. The natural ink that is released during this process creates a beautifully our favourite local mamas in the South started using Budu to replace the traditional yam dressing. textured sauce, rarely seen these days. One of our favourite mamas inspired us to bring back this long forgotten traditional method of cooking.

Goong Ob Gleau 850.- Lon Poo 750.- Salt-coated Tiger prawns, baked then served with chili and lime dip A famous Phuket crab dip with pork and coconut cream, served with crunchy vegetables A selection of Our chefs have been on a quest to find the perfect dipping sauce for prawns and were lucky enough to our signature discover this local secret. We use Dhala flower, also known as torch ginger to give the dip a uniquely floral Our version of Lon Poo contains “taling pling” or Bilimbi fruit juice, which most restaurants by and fragrant aroma. now have replaced with lime juice. It is the secret to perfectly balance the sweetness of the coconut

Mama recipes milk in this popular local recipe. 350.- Tom Som Ragum Pla A tropical broth with Snake fruit, Malabar tamarind, shallots, lemongrass and chili, served Mee Phad Phak Kra Ched 450.- with a chunk of amberjack Vermicelli noodles sautéed in the wok with water mimosa and shrimp oil.

This fish soup gets its fruity sourness from the use of snake fruit and Malabar tamarind, while nowadays most households have replaced this tropical flavour with lime or simple tamarind. This Chinese-influenced dish worth seeking out has become hard to find nowadays. The defining elements are the fine, round rice noodles known as sen meeand phak krached, a crunchy, pungent aquatic vegetable known as water mimosa. These are flash-fried with shrimp then seasoned with Pla Sai Thod Kamin 450.- fish sauce, plus a coarse, homemade spicy paste of garlic and chili, resulting in a spicy, salty, and smoky tangle. A southern recipe with crispy deep fried sand fish, young garlic and fresh turmeric

Turmeric is an important ingredient in local and comes to its full potential in this secret family Scan to preview recipe as it gives the deep fried sand fish snack its vibrant colourful and peppery flavor. Yam / Salads Gaeng § Curries NUENG • STEAMED Hoi Nang Rom Song Krueng 600.- T DEEPhod FRIED Choo Chee Pla Kra Phuket oysters, the Thai way! Pla Nueng See Ew 750.- Preaw Wan Pla 750.- Pong Dang 750.- Inspired by Phuket Chinese traditions, The Thai version of the Cantonese sweet and sour with red snapper, coconut cream, local grouper steamed with ginger and soy sauce Saeng Wa Goong 550.- kaffir lime and straw mushrooms This famous salad is a combination of sweet pork, crispy sauce with deep fried sea bass. catfish and grilled prawns, served together with varieties Hoi Malaeng Poo Ob Smoon Prai 450.- of fresh Thai herbs and a tamarind dressing. Pla Thod Smoon Panang Seafood 750.- Steamed mussels in clay pot with a lot of sweet Seafood red curry with kaffir lime basil and lemongrass Prai 750.- leaves and coconut cream Yam Pla Khrob 350.- Local sea bass, deep fried with a lot of Hor Mok 550.- We serve two different kinds of crispy fish with aromatic herbs from our garden. Gam Poo Phad Spicy seafood custard, family curry recipe, green mango, mint, shallot, peanuts and steamed in banana leaves. Budu dressing Pla Sai Thod Kamin 450.- Pong Kari 1,200.- A southern recipe: crispy deep fried Thailand’s most popular seafood curry: stir fried crab Yam Subparod Goong Sod 350.- sand fish, young garlic and fresh turmeric meat, homemade paste, eggs and celery Fresh Phuket pineapple and prawns, with herbs from our garden. Gaeng Sub Nok 650.- Poo Nim Thod Kratiam This spicy and fragrant curry usually Yam Ma Khue Yaw Poo Dum 650.- Prik Thai 650.- contains quail when served in the north eastern Today’s egg, organic eggplants and Phang Nga Soft-shell crab, deep fried with garlic and pepper. region of Isan, but we serve it here with minced Wan | Desserts famous black crab. fish, basil leaves, ginger and kaffir lime leaves. Som Chun 300.- Traditional Thai dessert, seasonal local fruit served in a cold and tangy syrup. Lod Chong 300.- Pandanus leaves and rice noodles in coconut milk, YANG / BAKE & GRILL TOM•SOUPS topped with black sticky rice, taro and sweet corn I Tim Kati Zoong Krueng 300.- Tom Som Ragum Pla 350.- This is the traditional ice cream of Thailand, made Pla Kra Pong Phao Gleau 750.- Snake fruit, Malabar tamarind, shallots, This popular street food recipe consist of herbs stuffed lemongrass and chili gives this sour broth its tropical with Ampawa young coconut and topped with sea bass, coated in salt and baked. Phad taste. Here served with a chunk of amberjack. pumpkin, roasted peanuts and palm seed. Goong Ob Gleau 850.- Wok fried Gaeng Leang 350.- Again here, we coat Tiger prawns in salt and This vegetable curry soup get its kick from the use of bake them, and serve with chili and lime dip. razor galangal and pepper, here served with shrimp Gam Poo Phad Ma Nao 1,200.- Goong Ob Woonsen 1,200.- Beautiful local crab, a lot of lime, wok sautéed. Gaeng Aom 350.- A local favorite, slow cooked glass noodles and The famous aromatic soup from Isan, Craft Beer Tiger prawn, wood fire baked in a clay pot here in its seafood version. Mong Gone Pon Fai 2,500.- Chalawan•Pale Ale•Thailand 220.- Pla Meuk Yang 750.- A take on the chicken and cashew nuts recipe, With a name inspired from the folkloric tale of the King of Squid, simply grilled, lime and chili spicy dip. here served with lobster. Alligators, its shows the charm of Thai craft beer. Goong Phad Sauce Makam 1,200.- Tuatara•Ardennes•NZ 350.- This slightly sweet and tangy tamarind sauce, Belgian strength meets stunning craft beer. crispy shallots and freshly caught Tiger prawn dish is very representative of Phuket cuisine. Phak / Side dishes Tuatara•Bohemian Pilsner•NZ 350.- Authentic Czech yeast with a New Zealand twist. Pla Muek Phad Dum 650.- Mee Phad Phak Kra Ched 450.- A long forgotten family recipe, squid Vermicelli noodles sautéed in the Deschutes•Fresh Squeezed IPA•Oregon 380.- Nam Prik stir fried in its own ink with garlic wok with water mimosa and shrimp oil. IPA with stunning citrus aromas. No fruit was harmed. is one of Chef ’s favorites. Chili dipping sauce Phad Phak Meang Goong Siab 350.- Deschutes•Mirror Pond•Oregon 380.- This green local leaves are found almost exclusively in A pale ale for those hot summer nights. Nam Prik Aong 450.- Hoi Lod Phad Cha 550.- South Thailand, here sautéed with garlic and dry shrimps. Local razor clams wok fried with wild ginger, AVBC•Summer Solstice•California 380.- Normally a northern style dip, we served here with long beans and green peppercorn. minced pork and prawns in a tomato base together Phad Fakthong 250.- A vanilla cream soda for adults. with soft boiled eggs and vegetables from our farm. Organic pumpkin sautéed with this morning eggs Pla Muek Phad Kai Khem 600.- and . Rogue•Dead Guy Ale •Oregon 380.- Squid stir fried with salted egg, Honey maltiness paired with bold American hops. Lon Poo 750.- a longtime local favorite. Phad Kra Lum Plee Nam Pla 250.- Phuket famous dip, crab, pork and Stir fried white cabbage with fish sauce coconut cream together, to eat with ACE•Pineapple Cider 350.- crunchy vegetables All natural, nothing fake. Designed for summer.