Restaurant Basilic & Spice

Crispy Thai spring rolls filled with shrimp. The fried rice paper is golden and crunchy, containing a flavorful filling. To be enjoyed dipped in a sweet and sour sauce, accompanied by lettuce leaves and mint.

Thai-style fried spring rolls, filled with minced chicken and small vegetables. Crispy on the outside and tender on the inside. Served hot, ideally with a sweet and spicy sauce.

Classic pork spring rolls, fried until golden brown. The filling is seasoned and rich in flavor. Traditionally eaten wrapped in lettuce leaves with fresh herbs.

Fried chicken pieces coated in a pandan leaf wrapper. The leaf infuses a unique herbaceous and vanilla flavor into the meat while keeping it juicy. Unwrap the leaf (do not eat it) to enjoy the chicken.

Fried pastry triangles filled with spicy minced beef. The crust is flaky and crispy. A savory appetizer with Indian influences.

Whole prawns coated in batter and fried. Light and crispy, they enhance the sweetness of the shrimp. Perfect for sharing with a dipping sauce.

Fermented pork sausages originating from northeastern Thailand (Isan). They have a distinctive, slightly sour taste, rich in garlic and rice. Served grilled, often accompanied by fresh ginger, chili, and cabbage.

Fish cake patties mixed with red curry paste and long beans. Typical elastic and soft texture. Spicy and fragrant flavor with kaffir lime leaf.

A complete assortment of the house's best starters, designed to be shared. Allows you to taste a variety of textures and flavors, from the crispiness of the spring rolls to the softness of the fish cakes. Ideal for discovering Thai and Khmer cuisine.

Steamed dumplings (Ha Kao) with translucent rice dough filled with shrimp. Delicate and slightly sticky texture. Mild seafood flavor, usually dipped in soy sauce.

Steamed dim sum filled with seasoned minced pork (Siu Mai). Steamed in their bamboo basket. Juicy and flavorful.

Steamed dumplings filled with a light mixture of chicken and vegetables. A healthy and flavorful option. Served hot with a sauce to enhance the taste.

Sautéed shrimp in a wok. The basil version is spicy and flavored with Thai herbs, while the sweet and sour version mixes pineapple, tomatoes, and cucumbers for a balanced sweet and savory taste.

A rich and creamy red curry simmered with coconut milk and bamboo shoots. Served spectacularly in a fresh young coconut, whose flesh flavors the dish. Spicy and creamy.

Classic Thai sauced dish (Chu Chee). Shrimp are coated in a thick red curry and coconut milk sauce, garnished with shredded kaffir lime leaves. Intense, rich, and spicy flavor.

Two classics of Thai chicken soup. Tom Kha is mild, creamy, and white thanks to coconut milk and galangal. Tom Yam is a clear, sour, and spicy broth, flavored with lemongrass and lime.

Shrimp version of the famous soups. Choose Tom Yam Kung for a vibrant, spicy, and sour taste, or Tom Kha for a creamy sweetness with coconut milk.

A large sharing tureen, served with rice vermicelli (Khanom Chin) and large prawns. A complete and convivial meal, available in a clear and spicy version or creamy coconut version.

Thailand's most famous salad. Made from shredded green papaya pounded in a mortar with garlic, chili, tomatoes, and green beans. Explosive flavor mixing sour, sweet, salty, and very spicy.

Authentic version of papaya salad with the addition of salted fermented rice field crabs. Stronger taste, very salty and 'funky'. For lovers of strong traditional flavors.

Northeastern (Isan) specialty. Finely minced raw beef, seasoned with fresh herbs (mint, coriander), dried chili, lime, and toasted rice powder. Tender texture and smoky, herbaceous aroma.

Warm minced duck salad. The duck fat pairs perfectly with the acidity of lime and the spiciness of chili. Rich in aromatic herbs.

Sliced grilled beef salad. The meat is mixed with plenty of fresh vegetables (onions, tomatoes, celery) and a spicy, lemony Thai vinaigrette. Fresh and light.

Popular Laotian dish (Nam Khao). Crumbled fried rice balls mixed with fermented pork, peanuts, and herbs. Eaten by wrapping the mixture in lettuce leaves. Unique crispy texture.

Yum Woon Sen salad. Transparent rice vermicelli (glass noodles) mixed hot with pork and seafood. The sauce is very sour and spicy.

Modern version of Som Tam where the papaya is fried in tempura before being seasoned. Offers an interesting contrast between the crispiness of the frying and the fresh, spicy sauce.

Fruity and tangy salad using unripe mango, which has a crisp texture like a green apple. Mixed with shrimp, shallots, and cashews.

Spectacular dish where the fish flesh is fried until it becomes a sort of crispy, golden cloud. Served with a tangy green mango salad on the side or on top to cut through the richness of the frying.

Refreshing salad mixing the sweetness of fresh pineapple with shrimp. Tropical presentation in the fruit's rind. Sweet and savory taste.

Modern fusion applying traditional Laab seasoning (chili, lime, toasted rice powder, herbs) to fresh raw salmon cubes.

Noodle soup with rich, dark broth, thickened with a little blood (boat noodle style) for an intense umami flavor. Garnished with beef slices and meatballs.

Noodle soup with rich, dark broth, thickened with a little blood (boat noodle style) for an intense umami flavor. Garnished with beef slices and meatballs.

Tangy and fragrant Tom Yam soup served over fermented rice vermicelli (Khanom Chin), which are tender and fine. Light and aromatic dish.

Noodle dish where vermicelli noodles are topped with a rich and creamy Panang curry sauce with coconut milk and peanuts, with minced pork.

Vietnamese salad composed of cold rice vermicelli, raw vegetables, herbs, fried spring rolls, and hot sautéed meat. Dressed with nuoc mam sauce. Fresh and complete.

Version of Bo Bun replacing meat with sautéed shrimp. Still served with crispy spring rolls and vermicelli.

The Thai national dish. Stir-fried rice noodles in a wok with eggs, tofu, crushed peanuts, and a sweet and sour tamarind sauce. Served with lime and chili.

Yellow egg noodles. Choose between the classic sautéed version (mian) or the crispy fried bird's nest version topped with sauce.

Large fresh rice noodles sautéed then covered with a thick, gelatinous brown gravy-like sauce, with meat and green vegetables (usually Chinese broccoli). Comforting and mild dish.

Marinated beef sautéed and served with tomato rice. A dish with Cambodian and Vietnamese influences. The meat is tender, often served with a fried egg and a pepper and lime sauce.

Thai-style stir-fried rice in a wok with eggs, onions, and shrimp. Grains are separated and lightly flavored with soy.

Delicate fried rice with pieces of crab meat. Subtle flavor and less salty than other fried rice dishes. Served with lime to enhance the flavor.

The classic Thai fried rice, simple and tasty, with choice of meat and vegetables.

White rice served with slices of roasted pork with crispy skin (Moo Krob). Often accompanied by a sweet or spicy soy sauce.

Fried chicken wings coated in a sticky sweet, sour, and spicy sauce, served with rice.

One of the most popular street food dishes (Pad Kra Pao). Minced pork stir-fried in a wok with plenty of holy basil, garlic, and chili. Very fragrant and usually quite spicy.

Small whole grilled chicken (Kai Yang) marinated in spices, served with sticky rice. A classic from northeastern Thailand.

Signature pineapple fried rice with yellow curry, raisins, and cashews. Exotic presentation in the hollowed-out fruit. Sweet and savory taste.

Prawns simply grilled to preserve their flavor, served with rice.

Whole grilled fish (Miang Pla Pao), served with vermicelli, fresh herbs, and a sauce to make your own bites wrapped in lettuce leaves.

Classic sauté with Thai basil (Bai Krapow). Minced meat quickly sautéed with chili, garlic, and green beans. Peppery and aromatic flavor.

Creamy red curry served in a fresh coconut. Bamboo adds crunch. Duck pairs particularly well with red curry.

Cambodian stir-fry (Cha Kroeung) using a spice paste made from lemongrass, galangal, and turmeric. Very fragrant and yellow, with a spicy touch.

The famous green curry (Kaeng Khiao Wan), the spiciest of Thai curries. Made from fresh green chilies, basil, and small Thai eggplants. Herbaceous, mild, and very spicy flavor at the same time.

Stewed dish (Thit Kho) where the meat is slowly braised in a salty caramel sauce with nuoc mam and pepper. The meat becomes very tender and the sauce syrupy.

Duck sautéed with fresh green peppercorns. The fresh pepper provides an explosion of vegetal and spicy flavor without being as burning as chili.

Duck breast served either with a tangy and sweet tamarind sauce, or in a caramelized herb version.

The Thai national dish. Spicy minced meat stir-fry with holy basil, served with rice and topped with a crispy fried egg (Kai Dao) whose runny yolk softens the chili.

Dry fried, seasoned simply with salt, pepper, and fried lemongrass. Very crispy texture, ideal for snacking.

Fried chicken coated in a 'three tastes' (Sam Rot) sauce: sweet, sour, and spicy.

Marinated and grilled beef, cut into thin slices. The name 'Tiger's Tear' suggests the meat is so good that even a tiger would cry for more. Served with a 'Nam Jim Jaew' sauce with tamarind and dried chili.

Thinly sliced beef seared with a sweet and sour herb sauce.

Choice between grilled lamb with Thai flavors or a rich, mild Massaman curry flavored with cinnamon and star anise, simmered with potatoes and peanuts.

Meat skewers marinated in turmeric and coconut milk, grilled over fire. Classically served with a creamy peanut sauce and a small vinegared cucumber salad.

Lightly breaded and fried scallops, served with a tangy green mango sauce.

Scallops cooked in a creamy red curry sauce (Chu Chee).

Crispy fried seafood, seasoned simply with salt and pepper.

Green curry shrimp served in a coconut.

Large fried prawns coated in a spicy sweet and sour sauce.

Salmon fillet topped with a coconut curry sauce.

Glazed and caramelized salmon with Thai flavors.

Whole fried fish topped with a spicy green pepper sauce.

Whole fish prepared with an aromatic Khmer-style sauce.

Whole barramundi fried served with a green pepper sauce.

Barramundi grilled in banana leaf, served with tamarind sauce and green mango.

Steamed barramundi, served either Chinese style (mild soy/ginger) or Thai style (very sour and spicy lime juice, garlic and chili)

Fried prawns sautéed with plenty of crispy garlic and pepper.

The Cambodian national dish. Fish steamed in a coconut milk curry mousse, eggs, and noni leaves. Very refined savory flan texture.

Large sharing dish of turbot, simmered in a rich red curry.

Fragrant jasmine white rice.

Sticky rice served in a small bamboo basket. Eaten with fingers by making balls.

Portion of noodles simply sautéed with some vegetables.

Stir-fried mixed vegetables in a wok over high heat with garlic and soy sauce.

Stir-fried vegetables flavored with Thai basil.

Egg and palm sugar flan, served with coconut ice cream.

Traditional soft steamed cake, flavored with sugar palm fruit.

Dessert in a banana leaf containing a caramelized coconut filling coated in coconut cream.

The famous Mango Sticky Rice. Sweet coconut milk sticky rice served with ripe mango.

Sticky rice with coconut served with durian, a fruit with a powerful odor and creamy texture.

Black sticky rice served with Thai flan (custard) on top.

Plate of fresh cut fruit.

Sweet lychees served in their syrup with crushed ice.

Yellow and fragrant jackfruit strips served in sweet coconut milk.

Fruits coated in batter and fried, served hot with honey or sugar.

Fruit fritters flambéed with orange liqueur.

Banana wrapped in crispy phyllo pastry, served with caramel sauce.

Warm sticky rice balls filled with sweet yellow bean paste and rolled in grated coconut.

Ice cream or sorbet of your choice.

Lime sorbet with vodka.

Choux pastry filled with vanilla ice cream and topped with hot chocolate sauce.

Ice cream sundae with coffee or chocolate ice cream, sauce, and whipped cream.

Coconut sorbet served in its natural shell.

Caramel ice cream dessert.

Fresh banana served with three scoops of ice cream, whipped cream, and coulis.

Coffee served with an assortment of petits fours.

Vietnamese dessert (Chè Ba Mau) with three colored layers: red beans, mung bean paste, and pandan jelly, served with crushed ice and coconut milk.