The Kitchen Table

A fresh assortment of leafy greens and raw vegetables. Crisp and refreshing textures. Assemble your own salad base to your preference.

A variety of classic dressings and oils for salads. Ranging from tangy vinaigrettes to rich olive oil. Use to season fresh greens.

Thai spicy green papaya salad (Som Tum). Shredded papaya pounded with chilies, lime, and fish sauce. Crunchy texture with a balance of spicy, sour, and savory flavors.

A prepared salad featuring beetroot and goat cheese. Sweet, earthy beets paired with tangy, creamy cheese. Served as a refreshing appetizer.

Pork ribs smoked and glazed with barbecue sauce. Tender meat that pulls away from the bone with a smoky, sweet, and savory flavor profile. Best eaten with your hands.

A selection of sides and sauces for BBQ. Includes spicy Thai dipping sauce (Jim Jaew), classic BBQ sauce, and carb-heavy sides like mash and corn bread. Mix and match to complement the meat.

Stir-fried crab with yellow curry powder, eggs, and vegetables. Rich, creamy, and aromatic with a mild curry flavor. Enjoy the crab meat with the savory sauce.

Stir-fried cuttlefish coated in a rich salted egg yolk sauce. The texture is tender with a creamy, savory, and slightly sandy sauce. A popular Thai seafood dish.

Stir-fried chayote leaves/shoots with garlic and chili. Crisp, fresh greens with a savory and slightly spicy kick. A simple and healthy vegetable side.

Stir-fried cabbage seasoned with high-quality fish sauce. Salty, savory, and aromatic with a slight crunch from the cabbage. A classic Thai comfort dish.

Large freshwater prawns grilled to perfection. The meat is sweet and firm, often with rich tomalley in the head. Peel and dip in seafood sauce.

Whole seabass grilled until the skin is charred and meat is tender. Mild, flaky white fish. Typically eaten with lime or seafood dipping sauce.

Fresh local fish sourced daily based on availability. Preparation varies but usually grilled or steamed to highlight freshness. Ask the chef for today's variety.

Snapper fish from the Andaman Sea, deep-fried. Crispy skin and exterior with moist white meat inside. Savory and distinct flavor.

Grilled flatfish known for its delicate texture. Mild flavor enhanced by grilling. Light and flaky.

Grilled barracuda fish fillets or steaks. Firm texture with a strong, distinct fish flavor. Smoked and charred notes from the grill.

Essential accompaniments for seafood. Includes the spicy and sour 'Nam Jim Seafood' (Thai seafood sauce). Adds zest and heat to grilled fish and prawns.

Chilled boiled prawns served on ice. Sweet, firm, and cold. Peel and dip in cocktail sauce or seafood sauce.

Chilled green-lipped mussels. Plump and briny texture. Served on the half-shell.

Fresh blue swimming crab served cold. Sweet, delicate meat, requires some effort to crack and extract. A seafood lover's favorite.

Chilled rock lobster (spiny lobster). Firm, sweet meat similar to lobster but without claws. Considered a premium seafood delicacy.

Large legs of King Crab served cold. Known for impressive size and large chunks of sweet, tender meat. Crack the shell to enjoy.

Sauces tailored for cold seafood. Includes Western options like cocktail sauce and vinaigrette, as well as spicy Thai sauce.

Fresh raw tuna slices (sashimi) or on rice (sushi). Lean red fish with a clean, metallic finish and soft texture. Dip lightly in soy sauce.

Fresh raw salmon. Rich, fatty, and smooth texture with a distinctive orange color. Mild and savory flavor.

Yellowtail fish served raw. Known for its buttery texture and rich flavor. A popular choice for sashimi lovers.

Japanese sweet rolled omelet. Sweet, savory, and fluffy egg custard. Often served as nigiri sushi or on its own.

A selection of rolled sushi (maki) and hand-pressed sushi (nigiri). Includes various fillings and toppings like vegetables or fish.

Traditional Japanese sushi accompaniments. Wasabi adds heat, ginger cleanses the palate, and soy sauce adds saltiness.

A platter featuring three types of imported cheeses and cured meats. Likely includes varieties like brie, cheddar, salami, or ham. Pair with crackers and wine.

Accompaniments for cheese and meat. Honey and fruit provide sweetness to balance salty cheese, while crackers add crunch.