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.
Bangkok Banquet for 4
SPICY BEEF SAUSAGES FROM ESAN: hand made with prime local beef from Owton’s in Hampshire, these sausages are spiced lightly with galangal, chilli and Thai herbs.
DUCK ROLL (POR PIA PED) Duck filled crispy pastry with tamarind and cashew nut sauce..
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.
CRISPY SQUID Lightly battered morsels tossed with a spicy garlic, black pepper and chilli dusting..
TOM YUM SOUP WITH PRAWNS: a clear soup spiced with chilli, lemongrass, galangal, lemon and Kaffir lime leaves.
SEA BASS PAD CHA: crispy sea bass with a light sauce bursting with flavours such as wild ginger and green peppercorns.
GOONG MAKHAM: large king prawns grilled and dressed with a most addictive sweet and slightly sour tamarind sauce.
CHU CHEE TROUT: locally farmed Rainbow Trout is given the Thai treatment with a reduced red curry sauce that has warming spice flavours and zesty lime leaf that do not detract from the naturally sweet taste of the fish.
SPICY PAK CHOI: wok fried Pak Choi with chilli and garlic.
STICKY RICE: the Thai traditional favourite rice.
YELLOW NOODLES: egg noodles stir fried with carrot, spring onions and soya sauce.