Lunch 19.-20.10.2017

At lunch time we offer you either a two, three, six or eight course menu.
Farang’s head chef has designed an integrated tasting menu and by choosing
it for the entire table you can just sit back, relax and let our proficient staff take
care of you.

 

LUNCH

Two courses 27
Three courses 32

FIRST

CRISPY SOFTSHELL CRAB `SALT & PEPPER´
softshell crab, green mango, mint, peanut,
`nahm jim´dressing

GREEN CURRY COCONUT SALAD & SHRIMPS
green papaya salad, hand pealed shrimps, roasted green curry dressing, roasted coconut

CRISPY DUCK LEG, `SZECHUAN SALT´ &
PLUM SAUCE
crispy duck leg, Farangs´chili dressing,
plum caramel

 

THEN

CRISPY PORK & PALM SUGAR CARAMEL
braised, crispy fried pork, caramel, rice vinegar

MUSSAMAN CURRY, BRAISED LAMB NECK
mussaman curry, braised lamb neck, roasted peanut, coconut cream,
coconut & cucumber relish

RENDANG CURRY, ROASTED EGGPLANT
rendang curry, roasted thai eggplant, cashew nuts, coconut, pickled ginger, coriander

 

 

AFTER

`KOH SAMUI SUNSET 2.0 ´
thai tea creme, crispy tea, peach granite, thai basil creme, lychee sorbet

`CHOCO & CINNAMON´
malt chocolate cake, coffee ice cream, cassia & cinnamon caramel, milk chocolate &
millet `crumble´

TASTING MENU `PAK KHLONG´ 64 / person

 GREEN SHELL MUSSEL `TOM YAM´
green shell mussel, Farang’s Tom yam -dressing, seaweed caviar

GRILLED CHICKEN CHA PLU
mussaman chicken on a cha plu leaf, lemongrass, spring onion, chili, coriander

SOM TAM TAMARIND
green papaya salad, tamarind, snake beans, roasted peanut

CRISPY PORK, COCONUT CHILI-JAM
braised, crispy fried pork, `chili-jam´ coconut dressing

SCALLOPS, `GREEN CHILI & CORIANDER´
scallops, green chili, coriander, organic coconut oil, lime, seaweed caviar

MORNING GLORY, `SALT & PEPPER´ TOFU
chinese water cress, bok choy, battered crispy tofu

`MUSSAMAN CURRY´ BRAISED LAMB
braised lamb, mussaman curry with peanuts, roasted peanut, coconut cream, pickled ginger

THAI JASMIN RICE

`KOH SAMUI SUNSET 2.0 ´
thai tea creme, crispy tea, peach granite, thai basil creme, lychee sorbet

 

WINE RECOMMENDATIONS  39 / person

Silvaner 2016, Weingut Wittmann, Rheinhessen, Germany – 12cl
Farang Shiraz Mourvedre, Barossa Valley, Australia – 24cl
Malvasia di Castenuovo Don Bosco 2015, Tenuta Tamburnin, Asti, Piedmont, Italy – 8cl

 

TASTING MENU `FARANG´ 57 / person

GRILLED CHICKEN CHA PLU
mussaman chicken on a cha plu leaf, lemongrass, spring onion, chili, coriander

SOM TAM TAMARIND
green papaya salad, tamarind, snake beans, roasted peanut

CRISPY PORK, COCONUT CHILI-JAM
braised, crispy fried pork, `chili-jam´ coconut dressing

MORNING GLORY, CRISPY `SALT & PEPPER´ TOFU
chinese water cress, bok choy,  battered crispy tofu

`MUSSAMAN CURRY´ BRAISED LAMB
braised lamb, mussaman curry with peanuts, roasted peanut, coconut cream, pickled ginger

THAI JASMIN RICE

`HOLA HOLA 25´
thai style marinated fruits, sweet pea, coconut cream, ginger and blueberry sorbet

 

Tasting menu is served for the entire table only.

 

WINE RECOMMENDATIONS 36/person

Silvaner 2016, Weingut Wittmann, Rheinhessen, Germany – 12cl
Farang Shiraz Mourvedre, Barossa Valley, Australia – 16cl
Malvasia di Castenuovo Don Bosco 2015, Tenuta Tamburnin, Asti, Piedmont, Italy – 8cl