Thaï Royal

Crispy fried spring rolls, filled with vegetables. A classic hot starter usually served with a sweet and sour sauce.

Traditional fried spring rolls with a savory filling. Crispy on the outside and tender on the inside, often served with lettuce and mint leaves.

Marinated and grilled chicken pieces on skewers. Served with a creamy peanut sauce (satay).

Traditional Thai sausage (Sai Oua) with herbs and spices. It offers a rich flavor and a notable spiciness.

Whole shrimp coated in a light batter and fried until golden. Light and crispy texture.

A varied selection of fried starters to share. Ideal for discovering multiple flavors on one plate.

Vegetarian pineapple fried rice. A colorful sweet and savory dish, often with cashews and raisins.

Wok-fried rice with chicken, eggs, and vegetables. A simple, tasty, and comforting dish.

Shrimp sautéed, enhanced by fresh green peppercorns and garlic. A fragrant and slightly spicy dish.

Pad Kra Pao Kung. Shrimp stir-fried with holy Thai basil and peppers. A very aromatic classic.

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

Traditional sticky rice served in a small bamboo basket. Traditionally eaten with fingers by making balls.

Pak Boong. Crispy green vegetable quickly stir-fried in a wok with garlic and soy sauce.

House cocktail with exotic flavors.

Signature cocktail in a larger size.

Classic French anise-flavored aperitif.

Sweet and rich red Port wine.

Sweet Italian red vermouth.

Sweet white vermouth with vanilla notes.

Amber Thai spirit made from rice and molasses, often called whiskey but close to spiced rum.

Smooth and balanced Irish whiskey.

Reimagined Gin tonic, refreshing and aromatic.

French cocktail with white wine and cassis cream.

Sparkling version of Kir prepared with champagne.

A glass of refreshing brut champagne.