Lily’s

A two-course lunch set allowing you to choose a starter and a main dish from a curated selection of Thai and fusion dishes. Includes Nordaq water and hot coffee or tea. A perfect way to sample signature items at a fixed price.

A glass of wine specially chosen by the sommelier to pair with the lunch menu. Varies based on the day's selection.

A healthy bowl featuring hay-smoked grilled chicken and a variety of green vegetables like asparagus and broccolini served over organic quinoa. Topped with a soy-cured egg for richness. A wholesome and savory meal.

Linguine pasta served with premium Phuket lobster in a rich shellfish bisque. Garnished with salmon roe and sea urchin for intense ocean flavors. A luxurious seafood pasta dish.

A premium take on Tom Yum soup featuring large Japanese red prawns. The broth is aromatic with lemongrass, spicy, and sour. Served hot and zesty.

Local grouper fish fillet served with a rich and aromatic Thai green curry sauce. Accompanied by vegetables like baby corn, bamboo, and eggplant. Creamy, spicy, and herbaceous.

A gourmet burger made with a Wagyu beef patty, topped with bacon, sweet caramelized onions, pickles, and smoked cheddar. Served with your choice of side. Juicy, savory, and satisfying.

Fried rice made with two types of organic jasmine rice and mixed local vegetables. Seasoned with Tom Yum flavors and tossed with egg. A fragrant and comforting vegetarian dish.

A 200g cut of premium Angus beef tenderloin, grilled to your preference. Served with a layered potato terrine and sweet baby carrots. Tender, juicy, and classic.

Slow-cooked pork cheek in a rich Massaman curry sauce enhanced with truffle and coconut. Served with pickled chili to cut the richness and rice. Tender meat with complex, nutty, and savory flavors.

A luxurious version of the Northern Thai classic noodle soup, featuring soft-shell crab and salmon roe. The curry broth is rich and creamy, topped with crispy noodles. Spicy, savory, and texturally exciting.

Fettuccine pasta tossed in a luxurious morel mushroom sauce and topped with black truffle. An earthy, aromatic, and creamy vegetarian pasta dish.

A yellow soup made with turmeric and coconut milk, featuring fresh grouper fish. Scented with aromatic kaffir lime. Creamy, mild, and soothing.

Fresh organic baby corn grilled until tender and charred. Topped with shaved Parmesan cheese from Chiang Rai. Smoky and sweet with a savory cheese finish.

Colorful heirloom carrots glazed with coconut for sweetness. Garnished with soft fresh herbs. Sweet, tender, and aromatic.

A baked potato sliced accordion-style for crispy edges. Served with homemade ricotta cheese and zesty chimichurri sauce. Crispy outside, fluffy inside.

Delicate zucchini flowers battered and fried until crispy. Served with a smoky lime garlic mayonnaise. Light and crunchy appetizer.

Green asparagus spears served with cured egg yolk and a honey glaze from Doi Kham. A mix of savory and sweet flavors with fresh vegetables.

Layers of thinly sliced potatoes baked into a terrine block. Topped with local Parmesan cheese. Rich, creamy, and satisfying.

A Primitivo wine from Puglia, Italy. Full-bodied with rich dark fruit flavors and soft tannins. Pairs well with grilled meats.

A Cabernet Sauvignon from California. Powerful and bold with notes of oak, cocoa, and vanilla. Suitable for rich dishes.

A French red blend from Languedoc. Juicy and fruity with flavors of jammy cherries and sweet spice. Smooth and easy to drink.

A Pinot Noir from Burgundy, France. Light to medium-bodied with fresh red fruit aromas and a hint of spice. Elegant and refined.

A Bordeaux red blend featuring Merlot and Cabernet Sauvignon. Medium-bodied with flavors of blackberries and cassis, and a smoky finish. Balanced and structured.

A sweet sparkling white wine from Italy. Features flavors of ripe pear and apricot. Light, bubbly, and perfect as a dessert wine.