Our set menus are the perfect way to get a sample of Thai Cuisine with its wonderful array of ingredients, techniques, textures and tastes.
The menus are designed to showcase a mix of traditional and modern dishes – all prepared and presented with the attention to detail synonymous with Bangkok Bistro.
Set Menu for 6
CHICKEN SATAY (GAI SATAY) grilled chicken in our home-made satay recipe served with peanut sauce and cucumber relish.
THAI FISH CAKE (TOD MAN PLA) authentic featherback fish blended in red curry paste and green beans and Thai herbs. Served with sweet chilli sauce topped with crushed peanut and cucumber relish.
PRAWN TOASTS (PANG GOONG) delicious minced prawns on toast, fried to golden brown served with sweet and sour cucumber relish.
VEGETABLE SPRING ROLLS (POR PIA TORD) spring roll filled with carrot, cabbage, mushroom, bean sprouts and glass noodles. Served with sweet chilli sauce.
THAI BEEF SALAD (YAM NEU) delicate Thai style grilled beef salad in spicy chilli, coriander and lime sauce.
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TOM KHA SOUP WITH PRAWNS: mild creamy soup cooked in coconut milk, lemongrass, galangal and Kaffir lime leaves.
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CRISPY SEA BASS (YAM PLA TORD) with spicy green apple salad.
THAI MANGO CHICKEN (GAENG KARI MAMUANG) a traditional mild yellow curry with added mango.
PANANG BEEF CURRY: a sweet dry curry saute in coconut cream, seasoned with basil and lime leaves.
MASSAMAN LAMB CURRY (GAENG MASSAMAN) cooked in authentic ground peanut curry with potatoes, onions, red peppers and a dash of tamarind.
TAMARIND DUCK (PED MA KHAM) crispy fried duck with sweet and sour tamarind sauce.
BASIL KING PRAWN STIR FRY (PAD GRA PROA) classic recipe with garlic, red chilli, enhanced with holy basil.
VEGETABLE GINGER STIR FRY: sautéed fresh ginger, black fungus mushrooms with chilli.
JASMINE RICE: rice infused with Jasmine.
COCONUT RICE: fried rice with coconut milk.
YELLOW NOODLES: egg noodles stir fried with carrot, spring onions and soya sauce.
VEGETABLE PAD THAI: Thailand’s favourite dish of flat rice noodles, stir-fried with bean sprouts, spring onions, egg, dash of tamarind sauce with crushed peanuts.