Mimi Thaï

Fried spring rolls stuffed with vegetables. A crispy starter served hot, a classic of Thai cuisine.

Fried spring rolls filled with shrimp. Crispy on the outside and savory on the inside.

Fried spring rolls stuffed with seasoned minced chicken. Served golden and crispy.

Marinated and grilled chicken skewers, served with a creamy peanut sauce. A rich, slightly sweet and savory flavor.

Crispy spring rolls stuffed with shrimp. A popular fried bite with a crunchy texture.

Traditional pork sausages from Northern Thailand, flavored with herbs and spices like lemongrass and galangal. Intense and aromatic flavor.

Fresh spring rolls (not fried) filled with shrimp, chicken, and raw vegetables, wrapped in rice paper. Light and refreshing.

Thinly sliced raw salmon seasoned with Thai herbs, lemongrass, and chili. A fresh, spicy, and tangy mix.

The famous Thai salad with shredded green papaya, pounded with chilies, garlic, tomatoes, and peanuts. Crunchy, very spicy, and tangy.

Grilled beef slices mixed with fresh herbs, lemongrass, and a spicy vinaigrette. A zesty and fragrant beef salad.

Minced chicken seasoned with mint, cilantro, chili, and toasted rice powder. A dish from Northeastern Thailand (Isan) with vibrant flavors.

Fresh shrimp salad with crunchy cashew nuts and sweet pineapple chunks. A refreshing sweet and savory balance.

Spicy glass noodle salad with shrimp and vegetables, seasoned with lime juice and chili. Light and tangy.

Blanched squid mixed with a spicy Thai vinaigrette, lemongrass, and herbs. Tender texture and spicy taste.

Complete Vietnamese dish consisting of cold rice vermicelli, raw vegetables, stir-fried meat, and chopped spring rolls, sprinkled with peanuts. Fresh and hearty.

Creamy soup based on coconut milk, flavored with galangal (Thai ginger) and lemongrass. Mild, creamy, and slightly tangy flavor.

Thailand's most famous soup. A clear, spicy, and sour broth with shrimp, lemongrass, kaffir lime leaves, and chili.

Tom Yam soup variation with a mix of seafood. Spicy and aromatic broth with fresh herbs.

Vegetarian version of Tom Yam soup with various vegetables and vermicelli. Fragrant and light.

Shrimp topped with a rich and thick red curry sauce with coconut milk, sprinkled with shredded kaffir lime leaves. Creamy and moderately spicy taste.

Grilled shrimp served with tamarind sauce, offering a distinctive balance of sweet and sour flavors.

Shrimp stir-fried in a wok with Thai holy basil (Kra Prao), garlic, and chili. A very aromatic and spicy classic.

Shrimp stir-fried with fresh ginger slivers and vegetables. A dish with peppery and warming notes.

Shrimp and tofu stir-fried simply with plenty of garlic and pepper. Flavorful and not spicy.

Shrimp stir-fried 'salt and pepper' style with garlic. A simple preparation that highlights the taste of the crustaceans.

Shrimp cooked with vermicelli in a creamy red curry and coconut milk sauce. A dish rich in sauce and flavor.

Tender scallops stir-fried in a wok with Thai basil, garlic, and chili peppers. A refined and spicy mix.

Scallops served in a Panang curry, which is a milder, thicker, and sweet-savory red curry, flavored with peanuts.

Grilled seafood skewers (scallops and shrimp), often served with a spicy seafood sauce.

Steamed sea bass fillet served with a very fresh and zesty sauce made from lime, garlic, and chili. Light and very fragrant.

Crispy fried fish topped with a 'three flavor' sauce (Sam Rood): sweet, sour, and spicy. An explosive combination of tastes.

Assortment of seafood stir-fried in a wok with Thai basil, garlic, and chili. A spicy dish with marine flavors.

Grilled salmon fillet served with a Thai-inspired sauce of red curry, coconut milk, and peanuts, reminiscent of the Panang style.

Fried salmon pieces stir-fried with aromatic herbs, galangal (Thai ginger), and fresh green peppercorns. A very fragrant and spicy dish.

Squid quickly stir-fried in a wok with holy basil, garlic, and chili. Tender and spicy.

Mild and rich curry of Muslim influence, simmered with tender beef, potatoes, onions, and peanuts. Warm spice flavors.

Thick and creamy red curry with coconut milk and beef. Slightly sweet and savory, flavored with kaffir lime leaves.

One of Thailand's most popular dishes. Minced or sliced beef stir-fried in a wok with holy basil, garlic, and chili. Very flavorful.

Marinated and grilled sirloin steak, sliced and served with 'Nam Jim Jaew' sauce (toasted rice powder, chili, tamarind). Juicy meat and tangy sauce.

Classic red curry with coconut milk, beef, and crunchy bamboo shoots. Spicy and aromatic.

Roasted duck served in a rich red curry with fruits (like pineapple or grapes) for a sweet and savory touch.

Grilled duck breast slices topped with tamarind sauce. The acidity of the tamarind balances the richness of the duck.

Thinly sliced chicken stir-fried at high heat with holy basil, garlic, and chili. A must-have daily Thai dish.

Chicken stir-fried with roasted cashew nuts, vegetables, and mild dried chilies. Crunchy texture and mild flavor.

Marinated and grilled or fried quail legs, generously seasoned with garlic and white pepper. Tender and fragrant meat.

Green curry is often the spiciest of Thai curries. Prepared with fresh green chilies, coconut milk, chicken, and eggplants or bamboo.

Chicken simmered in a thick and creamy Panang curry, flavored with peanuts and kaffir lime leaves. Milder and richer than classic red curry.

The national Thai dish. Stir-fried rice noodles with eggs, crushed peanuts, bean sprouts, and sweet and savory tamarind sauce.

Shrimp version of the famous Phad Thaï. Stir-fried rice noodles with sweet and sour flavors and peanuts.

Also called 'Drunken Noodles'. Noodles stir-fried with lots of spices, chilies, holy basil, and seafood. Very spicy.

Stir-fried glass noodles with various vegetables and a light soy sauce.

Classic fried rice with fragrant Thai sausage and shrimp, often served with a lime wedge.

Assortment of seasonal vegetables quickly stir-fried in a wok to remain crisp, seasoned with soy sauce and garlic.

Diced tofu sautéed with garlic and pepper. A simple and fragrant vegetarian dish.

Vegetarian green curry with tofu and vegetables. Creamy thanks to coconut milk but well-spiced by the green curry paste.

Original fried rice with pineapple chunks, shrimp, and sometimes cashew nuts and curry. A sweet and savory mix.

Steamed jasmine white rice. The standard accompaniment to Thai dishes.

Plain flat rice noodles stir-fried in a wok.

Fried rice with eggs and small vegetables, a more flavorful alternative to plain rice.

Traditional sticky rice from Northern Thailand, served in a small bamboo basket. Traditionally eaten with fingers.

Lunch menu including a Bo Bun (vermicelli salad) and a dessert or coffee.

Complete lunch menu with starter, main course, side dish, and dessert or coffee.

3-course menu offering a selection of classic Thai dishes.

Gourmet menu allowing choice from the specialties on the menu, including seafood and grilled meats.