Ozone Restaurant Thaï

Draft beer served by the pint (50cl). Refreshing and classic.

Craft beer with unique flavors.

Selection of alcoholic cocktails prepared at the bar.

Selection of red, white, or rosé wines by the glass.

Fried spring rolls with crispy rice paper, filled with meat or vegetables and vermicelli. Served with salad and a mild nuoc-mâm sauce.

Marinated and grilled chicken skewers, served with a creamy peanut sauce (satay). Mild and slightly sweet-salty flavor.

Traditional Thai salad made with shredded green papaya, seasoned with lime, chili, and fish sauce. Fresh, crunchy, and spicy.

Pan-fried Japanese dumplings stuffed with chicken and vegetables. Thin and crispy bottom crust.

Grilled beef slices mixed with fresh herbs, onions, and a spicy lime vinaigrette. A vibrant and zesty dish.

Traditional Northern Thai sausages, flavored with herbs and spices like lemongrass and galangal.

Fresh shrimp salad with crunchy cashew nuts for texture contrast.

Diced raw salmon, seasoned with Thai herbs and a spicy sauce. A fusion of freshness and spices.

Seafood mix served with shredded green mango, tangy and crunchy.

Whole squids stuffed with minced chicken and rice vermicelli.

Traditional coconut milk soup with galangal and lemongrass with chicken. Mild, creamy, and aromatic.

Famous spicy and sour Thai soup with shrimp, lemongrass, kaffir lime leaves, and chili.

Large prawns coated in a rich red curry and coconut milk sauce. Spicy and creamy flavor.

Prawns served with rice vermicelli in a fragrant coconut curry sauce.

Spectacular dish served in a fresh coconut. Shrimp with spicy green curry, Thai basil, and vegetables.

Shrimp sautéed in a wok with thinly sliced fresh ginger, adding a peppery and citrus note.

Shrimp sautéed with Thai basil, chilies, and garlic. A very aromatic classic.

Light dish of sautéed shrimp with fresh asparagus.

Shrimp sautéed simply with salt and fresh green peppercorns for a vegetal spicy taste.

Seafood mix sautéed with smoked chili paste, kaffir lime leaves, and basil. Intense and complex flavor.

Steamed seafood curry, thickened with egg and coconut milk, served in a coconut.

Fried calamari generously seasoned with fried garlic. Crispy and flavorful.

Tender calamari quickly sautéed in a wok with Thai basil and chili.

Scallops served in a rich, creamy, and slightly sweet-salty Panang curry sauce with a peanut flavor.

Scallops sautéed with fresh Thai basil.

Seared salmon (seared outside, raw inside) served with a tangy green mango salad.

Seared salmon rubbed with five Asian spices for an aromatic and warm flavor.

Pan-seared sea bass fillet, coated with a traditional Thai sauce combining sweet, sour, and salty tastes.

Steamed fish served with a light and very tangy sauce of lime, garlic, and chili.

Pan-seared sea bass fillet with fresh ginger and soy sauce, a mild and comforting dish.

Fried sea bass fillet until crispy, served with a fresh green mango salad.

Mild and rich curry from Southern Thailand, with simmered beef, potatoes, peanuts, and spices like cinnamon and cardamom.

Beef slices stir-fried in a wok over high heat with Thai basil, garlic, and chili.

Thick and creamy red curry with beef, flavored with kaffir lime leaves.

Marinated and grilled beef sirloin, served sliced with a spicy and tangy tamarind-based 'Nam Jim Jaew' sauce.

Roasted duck breast served in a red curry with fruits like pineapple or grapes, adding a sweet touch.

Grilled duck breast coated in a sweet and sour tamarind sauce with chili.

Sautéed duck breast slices with ginger.

Chicken sauté with grilled cashew nuts, vegetables, and dried chilies. A mild and crunchy dish.

Chicken simmered in a rich and creamy Panang curry sauce.

Chicken coated in a creamy peanut sauce (often called satay sauce).

Minced or sliced chicken sautéed with Thai basil, garlic, and chili.

Classic Thai green curry, spicy and fragrant, made with coconut milk, Thai eggplant, and mild basil.

Chicken sautéed with fresh ginger slices, mushrooms, and onions.

Vegetarian version of the spicy green papaya salad.

Fried spring rolls stuffed with vegetables.

Spicy and sour soup with mushrooms and Thai herbs, no meat.

Mild coconut milk soup (Tom Kha) with vegetables.

Noodle broth garnished with vegetables.

Noodle soup with spicy and sour Tom Yum flavor.

Northern Thai noodle curry, served with crispy noodles on top.

Rice vermicelli salad with a Thai touch of curry and coconut milk.

Salad of rice vermicelli with raw vegetables, herbs, and vegetarian spring rolls.

Vegetarian burger served with fries.

Tofu and vegetables simmered in a spicy green coconut milk curry.

Diced tofu sautéed with garlic.

Stir-fried mix of seasonal vegetables.

Stir-fried rice noodles Thai-style with eggs, peanuts and tamarind sauce, vegetarian version.

Wide rice noodles stir-fried with mild soy sauce and vegetables.

Pasta dish prepared in a fusion or Thai style.

Stir-fried egg noodles with vegetables.

Wok-fried rice with vegetables and eggs.

Steamed Thai jasmine fragrant rice.

Portion of plain sautéed noodles or with a few vegetables.

Portion of fried rice with eggs.

Traditional steamed sticky rice, often eaten with hands.

Dish of salmon tartare, raw vegetables, and rice.

Dish of shrimp salad, crispy spring rolls, and rice.

Dish of minced beef salad with herbs (Lap), spring rolls, and rice.

Large bowl of rice vermicelli with raw vegetables, choice of meat and spring rolls, drizzled with sauce.

Complete dish with lemongrass marinated chicken, spring rolls, and accompaniments.

Northern yellow curry with egg noodles, topped with crispy fried noodles.

Noodle soup garnished with homemade ravioli (wontons) chicken and shrimp.

Vegetarian dish of tofu with green curry served with rice.

Grilled duck with Panang curry sauce and rice.

Prawns and vermicelli in a creamy coconut milk and curry sauce.

Crispy fried salmon served with a fresh fruit salad (mango, apple) and rice.

Thai-style grilled sirloin served with rice.

Scallops sautéed with basil served with rice.

Sea bass fillet with three-flavor sauce (sour, sweet, salty), served with white rice.

Lunch menu offering an assortment of classic Thai dishes (Spring rolls, Pad Thai, coconut desserts).

Gourmet lunch menu with more elaborate choices such as salmon tartare, Massaman curry, and signature desserts.

Glass of wine (14cl) of your choice.

Refreshing sodas and fruit juices.

Still or sparkling mineral water.

Half pint of blonde draft beer.

Light and refreshing Thai blonde beer.

Craft beer available in several varieties.

High-quality fragrant hot tea.

Espresso served with a selection of small sweet pastries.

Ice cream and sorbet in exotic or classic flavors.

Espresso served at lunch.