Q Bar

Creamy Thai soup based on coconut milk infused with galangal and kaffir lime leaves. Mild, aromatic, and slightly tangy flavor. A comforting and fragrant starter.

Famous spicy and sour soup flavored with lemongrass and chili. Clear broth but powerful in taste. Served here with vegetarian seafood substitutes.

Spicy traditional salad revisited with beef substitute. Seasoned with lime juice, chili, and fresh herbs. Fresh and zesty.

A variation of Laab, a minced salad from northeastern Thailand, here with mushrooms. Textured mix with aromatic herbs, toasted rice powder, and chili.

The iconic green papaya salad, pounded with garlic, chili, and lime. Crunchy texture and perfect balance between sour, sweet, and spicy.

Tender grilled eggplants served as a salad with a tangy Thai sauce. Mild smoky flavor enhanced by fresh herbs.

Grilled skewers marinated in spices and lemongrass. Served with a creamy peanut sauce. A popular street food appetizer.

Grilled Eryngii mushrooms (oyster mushrooms) satay-style. Firm texture reminiscent of meat, served with classic peanut satay sauce.

Light tempura-fried Enoki mushrooms. Very crispy and fun texture. To be dipped in a sweet sauce.

Fried croquettes made from taro, a sweet and starchy tuber. Crispy exterior and soft interior, often slightly sweet and savory.

Fried spring rolls stuffed with vegetables and vermicelli. Crispy and golden, served with a sweet and sour sauce.

Tasting platter combining several popular appetizers. Ideal for sharing and discovering different Thai textures and flavors in one dish.

Stir-fry with crispy cashews, vegetables, and shrimp substitutes. Savory, slightly sweet and salty sauce.

The classic Thai holy basil stir-fry (Kra Pao), prepared here with minced soy. Very aromatic, spicy, and traditionally served with rice.

Also known as 'Drunken Noodles', it's a very spicy stir-fry with fresh herbs, chili, and fresh green peppercorns.

Stir-fried dish dominated by the fresh and pungent taste of julienned ginger. Mixed with black mushrooms and vegetables. Mild and warming flavor.

Crispy fried fish imitation topped with a 'three-flavor' sauce: sweet, sour, and spicy. Interesting texture thanks to the seaweed.

Slices of duck substitute topped with a sweet and sour tamarind sauce. Often served with fried shallots.

A stew inspired by Chinese cuisine, flavored with five-spice powder (cinnamon, star anise...). Mild, savory, and slightly sweet taste.

Crispy stir-fried green vegetables (Chinese broccoli) with pieces of crispy pork substitute. Garlic and soy sauce.

Cold rice vermicelli salad topped with fresh vegetables, herbs, peanuts, and spring rolls. A Thai version of the popular Vietnamese dish.

The national dish of Thailand. Stir-fried rice noodles with a sweet and sour tamarind sauce, served in a thin omelet with crushed peanuts and lime.

Exotic fried rice with pineapple chunks, yellow curry powder, and cashews. A fragrant sweet and savory mix.

Thai green curry, known for being the spiciest. Creamy coconut milk base, fresh green chilies, and Thai basil. Rich in vegetables.

Rich and mild curry of South Thai and Muslim influence. Warm flavors of dried spices (cardamom, cinnamon) with potatoes and peanuts.

Sophisticated red curry combining the spiciness of curry paste with the sweetness of fruits (pineapple, longan). Served with duck substitute.

Steamed jasmine white rice. Long grain and natural floral fragrance. Basic accompaniment for curries and stir-fried dishes.

Steamed sticky rice, traditionally served in a small basket. Sticky texture that is eaten with fingers by making balls.

Portion of simple noodles stir-fried with a little soy sauce. Alternative to rice to accompany dishes.

Vodka-based cocktail with citrus notes (triple sec, lemon). Fresh and sweet.

Fruity cocktail evoking the Thai islands, mixing a local rice spirit with tropical juices.

Rich blend combining the character of whiskey with the sweetness of peach and the tanginess of passion fruit.

Very fragrant cocktail dominated by the floral and sweet flavor of lychee.

The refreshing Cuban classic with fresh mint, lime, and rum.

Strong and tangy Brazilian cocktail based on sugarcane spirit and crushed lime.

Tropical version of the Mexican Margarita, softened by the creamy flavor of mango.

Classic tiki cocktail, complex and fruity, with a characteristic almond (orgeat) and rum flavor.

Non-alcoholic drink mixing tropical fruits for a sweet and tangy taste.

Non-alcoholic fruit cocktail, creamy thanks to banana and refreshed by citrus.

A glass of French sparkling wine.

Glass of red, white, or rosé wine depending on availability.

Light and refreshing French blonde beer, served on tap.