Lunch 28.-29.3.2017

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 25
Three courses 29

FIRST

CRISPY SOFTSHELL CRAB `SALT & PEPPER´
soft shell crab, green mango, minth, peanut, `nahm jim´dressing

`LARB MOO´
minced pork salad, red nahm jim dressing, coconut caramel, sprouts, snake beans, roasted rice, baby gem salad leaves

SOM TAM & CRISPY SQUID `SALT & PEPPER´
green papaya salad, crispy fried squid, peanuts, tamarind, snake bean

 

THEN

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

BEEF CHEEK `SEREMBAN´
long braised beef cheeks, aromatic chili broth, mint and sprout salad

`FARANG TOM YAM´ SALMON AND SHRIMPS
hot `n´ sour broth, lemongrass, roasted salmon, hand peeled shrimps, cherry tomatoes, thai basil

 

AFTER

`SAMUI CHOCO´
orange and coconut chocolate cake, blood orange sorbet, balinese vanilla, coconut tapioka pearls

`SIAM SIAM´
almond cake, ginger meringue, white chocolate and passion cream, lime ice cream

 

TASTING MENU
`PRADIPHAT´ 62 / person

GREEN SHELL MUSSEL
`TURMERIC CURRY´
green shell mussel, turmeric curry, lime leaves, lemongrass, seaweed caviar

CHA PLU, CRISPY PORK & LEMONGRASS
crispy salted pork belly, cha plu leaveas, lemongrass, mint, spring onion, green `nahm jim´ dressing

SOM TAM `FARANG STYLE´
green papaya salad, snake beans, chili, cherry tomatoes, tamarind

CRISPY COCONUT PORK RIBS
crispy fried pork ribs, roasted coconut dressing, crispy coconut, coriander, chili

`TOM YAM´ GRILLED TIGER PRAWNS
grilled tiger prawns, `tom yam´ -dressing, lime leaves, thai basil

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

`PHAENANG CURRY´ BRAISED LAMB
braised lamb, peanut phaenang curry, roasted peanut, coconut cream, leaf mustard and cucumber relish

THAI JASMIN RICE

`SAMUI CHOCO´
orange and coconut chocolate cake, blood orange sorbet, balinese vanilla, coconut tapioka pearls

 

Tasting menu is served for the entire table only.

 

WINE RECOMMENDATIONS 39/person

Riesling Venture 2014, Breuer-Mehrlein-Lundén, Rheingau, Germany – 12cl
La Tire 2015, Jeff Carrel, Lanquedoc-Roussillon, France – 24cl
Cuvée du Château 2009, Grande Maison, Monbazillac, France – 8cl

 

TASTING MENU
`FARANG´ 57 / person

GREEN SHELL MUSSEL `TURMERIC CURRY´
green shell mussel, turmeric curry, lime leaves, lemongrass, seaweed caviar

SOM TAM `FARANG STYLE´
green papaya salad, snake beans, chili, cherry tomatoes, tamarind

CRISPY COCONUT PORK RIBS
crispy fried pork ribs, roasted coconut dressing, crispy coconut, coriander, chili

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

`PHAENANG CURRY´ BRAISED LAMB
braised lamb, peanut phaenang curry, roasted peanut, coconut cream, leaf mustard and cucumber relish

THAI JASMIN RICE

`MEKONG RIVER 2.0´
banana cake, thai whiskey caramelized banana, crystallized tamarind,`young coconut´ -ice cream

 

Tasting menu is served for the entire table only.

 

WINE RECOMMENDATIONS 36/person

Riesling Venture 2014, Breuer-Mehrlein-Lundén, Rheingau, Germany – 12cl
La Tire 2015, Jeff Carrel, Lanquedoc-Roussillon, France – 16cl
Cuvée du Château 2009, Grande Maison, Monbazillac, France – 8cl