Printable version - Blue Elephant

main course
PLA PHAOW BAI TONG 23.00
Fillet of black cod marinated with exotic herbs
grilled in banana leaves.
FRESH LIME WILD SEABASS 26.00
Steamed wild seabass fillet flavoured with
lemongrass, fresh lime juice and crushed green chillies.
CHU CHI PLA SALMON 20.00
Steamed fillet of wild salmon topped with
a rich red curry sauce and a hint of spices.
PLAH KOONG YANG 22.00
Grilled wild catch tiger prawn with Thai mango, avocado and
fresh herbs tossed with lemongrass and tamarind sauce.
FRESH BLACKPEPPER TIGER PRAWN 23.00
A succulent stir fried preparation of wild catch tiger prawns with
black pepper and fresh Thai green peppercorns.
SOFT SHELL CRAB WITH PALM HEART 23.00
Crispy soft shell crab with palm heart in fresh made chilli paste,
young green peppercorns and Thai herbs.
SCALLOPS DOK CHIVE 19.00
Stir fried fresh king scallops with exclusive Dok Chive from
Royal project and Thai shitake mushrooms.
GRILLED LOBSTER 34.00
A popular Thai dish of grilled giant lobster flavoured
with Thai garlic butter and fresh coriander.
GREEN CHICKEN CURRY 18.00
Freshly pounded green herbs in a rich free range
chicken curry with coconut and Thai aubergine.
PANANG BUFFALO 18.00
A rich red curry of thinly sliced buffalo sirloin and
coconut milk flavoured with peanut and sweet basil.
TAMARIND DUCK 19.00
Grilled duck breast, served medium rare on a bed of seaweed
topped with sweet and sour tamarind sauce.
MASSAMAN 18.00
A typical dish from South Thailand of slowly braised
lamb in a medium spicy rich gentle sauce.
NUA YANG KHAO TOD 24.00
Grilled marinated buffalo sirloin, reminiscent of the North East
traditional recipe of herbs and spices accompanied with
spicy sauce and speical sticky rice cake.
Medium Spicy Spicy Very Spicy Contains Nuts (V) Vegetarian
VAT Included. A 12.5% discretionary service charge will be added to your bill.