Kaphao Thai cuisiner

Natural mineral water from the French Alps. Refreshing and pure.

Italian sparkling mineral water. Fine bubbles and distinctive mineral taste.

Large bottle of still natural mineral water, ideal for sharing.

Large bottle of sparkling water, perfect to accompany a meal.

Natural Italian sparkling water, very fizzy and thirst-quenching.

Classic cola-flavored soda, sweet and fizzy.

Sugar-free version of the famous cola soda.

Sweet and refreshing iced tea, often flavored with peach or lemon.

Assorted fruit juices, served chilled.

Sweet and fragrant lychee juice, a tropical fruit with white flesh.

Refreshing coconut water with sometimes pieces of coconut flesh. Mild and natural taste.

Sweet and creamy soy-based drink, typical in Thailand. Often served sweetened.

Homemade iced Thai tea, often orange in color and sweetened, sometimes with milk.

Green tea flavored with jasmine flowers. Delicate and soothing floral aroma.

Infusion of unfermented green tea leaves. Vegetal flavor and slight bitterness.

Caffeine-free hot drink, infused with mint leaves or lemon.

Traditional Thai herbal infusion. Lemongrass provides a citrus note, ginger a spicy warmth.

Classic espresso, decaf, or with a dash of milk (hazelnut).

Large coffee with hot milk (café au lait).

Classic French cocktail mixing white wine and fruit cream (blackcurrant, blackberry or peach).

Sweet and high-alcohol Portuguese fortified wine. Served chilled as an aperitif.

Marseille aniseed pastis. Served diluted with fresh water and ice.

Italian vermouth. White is sweet and vanilla-like, red is more herbaceous and bitter.

Blended Scotch whisky. Balanced taste, served neat or with ice.

American Tennessee Whiskey. Notes of caramel and wood, charcoal filtered.

A glass of sparkling Champagne.

Elegant version of Kir prepared with Champagne instead of white wine.

Powerful tropical cocktail based on rum and fruit juices. Sweet, fruity and exotic.

Cuban cocktail based on rum, fresh mint, lime, sugar and sparkling water.

Brazilian cocktail made with cachaça, lime and sugar. Fresh and tangy.

Creamy cocktail based on rum, coconut cream and pineapple juice. Taste of tropical holidays.

Alcohol-free version of the Mojito. Mint, lime and sparkling water.

Refreshing mix of various fruit juices.

Lemonade mixed with mint syrup (Diabolo menthe) or grenadine syrup (Diabolo grenadine).

Premium Thai lager beer made from jasmine rice. Rich malty taste with good bitterness.

Laotian national beer made from jasmine rice. Mild and light flavor.

Light cocktail based on beer, lemonade and grenadine syrup.

Refreshing mix of beer and lemonade.

French oak-aged brandy. Rich, woody aromas.

Thai spirit (often called Thai whisky) made from molasses and rice. Spicy and herbaceous taste.

Peppermint liqueur, green in color. Very fresh and sweet.

Williams pear eau-de-vie. Intense aroma of ripe fruit.

Norman apple brandy. Notes of baked apple and spices.

Crispy fried rolls filled with chocolate fondant, served with a scoop of ice cream.

Fried imperial rolls stuffed with shrimp. Crispy texture.

Grilled Japanese dumplings stuffed with chicken and vegetables.

Fresh rolls in rice paper with shrimp, herbs and vermicelli. Not fried and light.

Marinated and grilled chicken skewers (Satay), often served with peanut sauce.

Shrimp coated in batter and fried. Golden and crispy.

Steamed ravioli stuffed with shrimp with a creamy coconut milk sauce.

Assorted tasting platter for two including spring rolls, gyoza and fritters.

Iconic Thai salad (Som Tam). Shredded green papaya, chili, lime and peanuts. Fresh and spicy.

Sweet and savory mix of shrimp and fresh mango with Thai herbs.

Mixed salad topped with pieces of breaded and fried chicken.

Grilled beef slices mixed with lemongrass, fresh herbs and a spicy sauce.

Tom Kha Gai soup. Creamy coconut milk broth infused with galangal (a root similar to ginger) with chicken.

Vegetarian version of the coconut-galangal soup with tofu and vegetables.

Clear and fragrant lemongrass broth with tofu and vegetables.

Tom Yam Kung soup. Famous spicy and sour Thai soup with shrimp and lemongrass.

Sukiyaki-style soup with vermicelli and vegetables.

Sukiyaki-style soup with shrimp.

Chicken stir-fried in a wok with Thai basil (Kra Pao) and chili. Very aromatic. Served with jasmine rice.

Rich and creamy Panang curry made with coconut milk and red curry paste, with a peanut flavor.

Chicken marinated in lemongrass and then grilled. Served with traditional sticky rice from Northern Thailand.

Thai green curry, known for being the spiciest, softened by coconut milk.

Pork pieces simmered in a sweet and savory caramel sauce flavored with ginger.

Marinated and grilled pork neck, served sizzling. Tender and flavorful.

Mild and rich Massaman curry, simmered with beef, potatoes and mild spices.

Strips of beef stir-fried in a wok with onions.

Beef stir-fried with Thai basil and chili. A Thai street food classic.

Beef cooked in a creamy peanut Panang curry.

Beef in a spicy green coconut milk curry with vegetables.

Thin slices of marinated grilled beef (Crying Tiger), served with a chili sauce.

Shrimp stir-fried with spicy Thai basil.

Calamari stir-fried with Thai basil.

Stir-fried seafood mix with basil and chili.

Salmon fillet topped with a Panang-style red curry sauce.

Shrimp in a mild peanut red curry.

Shrimp in a light green coconut milk curry.

Stir-fried rice noodles Pad Thai style with tofu and vegetables, no meat.

Vegetarian green curry with tofu and vegetables.

Vegetarian Panang red curry with tofu.

Assortment of fresh vegetables stir-fried in a wok.

Mild Massaman curry, vegetarian version with tofu.

The national Thai dish: stir-fried rice noodles with chicken, egg, peanuts and bean sprouts.

Pad Thai with shrimp.

Jasmine rice stir-fried in a wok with chicken and vegetables (Khao Pad).

Shrimp fried rice.

Vietnamese rice vermicelli salad with sautéed beef, spring rolls, raw vegetables and peanuts.

Bo-Bun with sautéed chicken instead of beef.

Hearty meal soup with rice noodles and beef.

Large vermicelli soup with various seafood.

Rich soup with yellow noodles and shrimp ravioli in a coconut milk broth.

Steamed Thai jasmine rice.

Sticky rice, sticky texture, traditionally eaten with fingers.

Simple fried rice with a little egg or vegetables.

Warm and sweet dessert made of bananas and tapioca pearls in coconut milk.

Egg and coconut milk based flan, dense and smooth texture.

Mango Sticky Rice. The most famous Thai dessert: sweet sticky rice with coconut milk served with fresh mango.

Assortment of fresh cut fruits.

Sweet and ripe mango slices.

Stuffed sticky rice balls, served warm in coconut milk.

Crispy chocolate fondant spring rolls, served with a scoop of ice cream.

Two scoops of ice cream or sorbet.

Lunch menu including a starter and a main course of your choice from the selection.

Lunch menu including a main course and a dessert of your choice from the selection.

Complete set menu with starter, main course and dessert.

Complete menu starter, main course and dessert with a wider selection of specialties.

Children's menu with starter and main course adapted to younger tastes.

Children's menu with main course and dessert.

Complete children's menu for a balanced meal.