Tina's Sathorn - New Orleans Restaurant

Name: Tina's Sathorn - New Orleans Restaurant
Address: Bangkok
Price range: ฿250 - ฿1300

★ 4.9 (441)

Tina's Sathorn - New Orleans Restaurant menu 1

Tina's Sathorn - New Orleans Restaurant menu 2

Tina's Sathorn - New Orleans Restaurant menu 3

STARTERS

Nola BBQ Prawns

These prawns are many things, but barbecued is not one of them. Instead, they are sautéed in a deeply flavored sauce that delivers a BBQ flavor without a grill or a smoker in sight. Served with grilled French bread to soak everything up.

Sautéed prawns cooked in a rich, savory sauce that mimics barbecue flavor without grilling. Juicy and flavorful. Served with toasted French bread for dipping.

฿600 ≈ $19.00

Duck Confit

Confit was originally used as a method of preservation, meat is cooked and sealed in its own fat, producing unparalleled tenderness and flavor. Served with a gorgonzola dulce cream and tomato chutney.

Duck leg slow-cooked in its own fat until extremely tender. Rich and savory meat. Served with a creamy blue cheese sauce and sweet tomato chutney.

฿500 ≈ $16.00

Fried Green Tomatoes

A unique dish from the American South, and a great book and film. Tart green tomatoes are sliced, breaded, and fried, and served with horseradish coleslaw and Creole mustard.

Slices of unripe green tomatoes, breaded and fried until crispy. Tart, firm, and savory. Served with spicy coleslaw and tangy mustard.

฿260 ≈ $8.00

Butternut Crab Cake

A modern take on the classic, delicate and sweet crabmeat and butternut squash, seasoned lightly with lemon and herbs, cooked crispy and golden, served alongside an herb salad and remoulade sauce.

A patty made from sweet crab meat and butternut squash. Crispy on the outside, soft and delicate inside. Served with fresh herbs and a creamy, tangy sauce.

฿600 ≈ $19.00

Summer Days Salad

Bright and fresh juicy watermelon, fried shallot, cucumber, tender greens, feta, basil, cherry tomatoes, and a classic vinaigrette.

A refreshing salad featuring watermelon, feta cheese, and vegetables. Sweet, salty, and crisp textures. Dressed with a classic vinaigrette.

฿275 ≈ $9.00

Buttermilk Biscuit

Biscuits in the American sense, fluffy and savory, fresh out the oven, are a staple of the South. Served with a sharp pimento pepper cheese, smoked and spiced with a hot and sweet chili jelly. With butter and homemade mixed berry jam is also available.

Freshly baked American-style scones, soft and fluffy. Savory and buttery. Served with spicy cheese spread and chili jelly, or butter and jam.

฿250 ≈ $8.00

Boudin

Wherever French speakers have gone they’ve brought boudin. This Louisiana adaptation is a rich pork sausage with garlic, herbs, and spices, fried and served with a sharp Creole mustard and atchara pickle, a nod to the often forgotten Filipino history of the city.

Cajun-style sausage made with pork, rice, and spices. Deep-fried for a crispy exterior and soft interior. Served with mustard and pickled vegetables.

฿260 ≈ $8.00

Grilled Okra

These pods are common in New Orleans cuisine, often stewed in gumbo or fried, we prepare them rubbed with our house seasoning and grilled until blistered, served with a herb white sauce.

Whole okra pods seasoned and grilled until slightly charred. Smoky and tender with a unique texture. Served with a creamy herb sauce.

฿275 ≈ $9.00

Gougere Beef Tartare

A generous portion of hand cut beef tenderloin, simply seasoned with herbs and salt to showcase the flavor of the beef, stuffed inside an andouille pork sausage and gruyere gougere and topped with a piqaunt and bright remoulade sauce.

Raw beef tenderloin tartare served inside a savory cheese and sausage puff pastry. Rich, creamy, and meaty. Topped with a tangy sauce.

฿575 ≈ $18.00

Consider the Oyster

Fine de Claire No. 2

Large and Imported. Grilled Just as in the many oyster houses of the French Quarter, these oysters are smothered in garlic butter, parmesan, and then grilled until bubbling and golden. Raw Served “Gulf” style with our homemade hot sauce, cocktail sauce, freshly grated horseradish and lemon wedges, kept cold on crushed ice.

Imported fine oysters available raw or grilled. Raw is briny and fresh; grilled is rich with garlic butter and cheese.

฿400~ ≈ $12.00

GUMBO

The heart and soul of Louisiana in a bowl, this impossibly rich stew brings together all the cuisines that have made their mark on the city to create a dish unlike any other.

A classic Louisiana stew, rich and thick, served over rice. Combines meat or seafood with the 'holy trinity' of vegetables (bell peppers, onions, celery) and a dark roux base. Known for its deep, savory, and sometimes spicy flavor.

Shrimp Z'Herbs

This gumbo, traditionally eaten on Fridays by the city’s Catholics, is packed full of hearty greens, smoked sausage, and plump shrimp.

A thick, savory stew filled with green vegetables, smoked sausage, and shrimp. Rich and hearty flavor. Served hot, typically with rice.

฿700 ≈ $22.00

Duck and Andouille Filé

Deep, dark, and complex, made with roast duck, and andouille sausage, taking days to produce and almost thirty ingredients, a true labor of love.

A dark, intense Cajun stew made with roast duck and spicy sausage. Smoky, complex, and thickened with filé powder.

฿650 ≈ $20.00

MAINS

Grouper Pontchartrain

To the north of the city, Lake Pontchartrain is where Orleanians go to beat the tropical heat. Our Grouper Pontchartrain is based on a classic recipe, a generous fillet, piled high with crab meat, mushrooms, and butter. Served with a scallion and herb rice.

Pan-seared grouper fish fillet topped with a rich sauce of crab meat, mushrooms, and butter. Savory and decadent. Served with herb rice.

฿760 ≈ $24.00

Boucherie

A celebration of pork, a Boucherie is a country pig roast in Louisiana, always a wild party. This dish features tender pork wrapped in collard greens, served with crispy grits, pickled apple and chili with a sherry pan gravy.

A pork dish featuring tender meat wrapped in greens. Savory and rich. Served with grits, pickles, and gravy.

฿650 ≈ $20.00

Roast Chicken and Stuffing

A brined and spice rubbed half chicken, roasted in a cast iron skillet until deeply browned, served with biscuit and Andouille sausage stuffing with a rich pan sauce. A simple dish with big flavor.

Roasted half chicken seasoned with spices. Juicy meat with crispy skin. Served with savory sausage stuffing and gravy.

฿650 ≈ $20.00

Short Rib Grilliades

Succulent beef braised low and slow with wine, tomatoes, and aromatics, served on soft parmesan grits. Warm and comforting for those chilly New Orleans and Bangkok “winters”

Beef short ribs slow-cooked in a red wine and tomato sauce. Extremely tender and savory. Served over creamy cheese grits.

฿800 ≈ $25.00

Gram’s Fried Chicken

Done the right way, flavorful, tender, and shatteringly crispy. We start with a marinade of herbs, hot sauce, spices, and buttermilk then a slow cook until tender before a dredge in seasoned flour and a hard fry. Guaranteed to be the best fried chicken you’ve had.

Southern-style fried chicken marinated in buttermilk and spices. Crispy, golden crust with juicy meat inside. Savory and slightly spicy.

฿600 ≈ $19.00

Jambalaya

Opinions are split on the history of this dish, but whether its origins are from West African jollof or Spanish paella, Tina’s version with short grain rice, prawns, chicken, andouille sausage, herbs, tomato and spices is sure to satisfy.

A hearty rice dish cooked with prawns, chicken, and sausage in a tomato base. Similar to paella but richer and spicier. Full of Cajun flavors.

฿750 ≈ $23.00

GRILL

Creole Bearnaise, Horseradish Cream, Herb Salsa Verde

Prime Beef Ribeye (300g)

Premium ribeye steak grilled to order. Known for its rich marbling and juicy flavor. Served with choice of sauce.

฿1,450~ ≈ $45.00

Prime Beef Tenderloin (200g)

Premium beef tenderloin grilled to order. A very lean and tender cut of meat. Served with choice of sauce.

฿1,350~ ≈ $42.00

Australian Rack of Lamb (550g)

Rack of lamb grilled to preference. Flavorful and tender meat on the bone. Served with choice of sauce.

฿1,550~ ≈ $48.00

SIDES

All Sides - 275

Macaroni & Cheese

Macaroni and cheese was born in the South. Ours features aged cheddar, emmental, cream, and Tina’s seasoning, baked until crispy and golden brown.

Baked pasta dish with a rich cheese sauce made from cheddar and emmental. Creamy inside with a crispy golden top.

฿275 ≈ $9.00

Cast-Iron Mushrooms

A medley of fresh mushrooms, sautéed with brown butter until caramelized, seasoned simply with salt and black pepper, finished with fresh herbs.

Assorted mushrooms sautéed in butter until browned. Savory and earthy flavor. Seasoned with herbs.

฿275 ≈ $9.00

Brussels Sprouts

Roasted in a cast iron skillet with Tina’s spiced homemade butter until crispy.

Roasted Brussels sprouts with spiced butter. Crispy and savory.

฿275 ≈ $9.00

Crispy Potatoes

Called “home fries” in most of the US, these are the perfect pair to a steak or fish, as well as fried chicken or lamb.

Fried potato chunks, crispy on the outside and soft inside. Classic comfort food side dish.

฿275 ≈ $9.00

Southern Greens

These hearty greens are braised with onion, garlic, and bacon for hours until soft and tender. They are eaten on new year’s day, like black-eyed peas, but instead of luck, they bring money.

Leafy greens slow-cooked with bacon and aromatics. Tender, savory, and slightly salty.

฿275 ≈ $9.00

Pumpkin Puree

A simple and silky puree of pumpkin with cream, brown butter, and seasoned lightly with salt and white pepper.

Smooth mashed pumpkin enriched with cream and butter. Sweet and savory flavor.

฿275 ≈ $9.00

DESSERTS

Spiced Tiramisu

A play on the classic New Orleans coffee cocktail, Cafe Brulot, this dessert has lady fingers soaked in espresso and brandy, orange zest, and warming spice, then layered with grated dark chocolate and vanilla Chantilly cream.

A twist on the classic Italian dessert. Layers of coffee-soaked biscuits and cream, flavored with spices, brandy, and orange.

฿350 ≈ $11.00

Pecan Pie

When the French came to New Orleans, they didn’t have access to the almonds that featured in so many of their desserts, and so they substituted pecans, a nut so abundant they littered the ground of the Southern wilds. And from then on, caramelized pecans were a central element of Louisiana desserts. Served with vanilla ice cream.

A sweet pie made with pecans and sugar syrup. Rich, nutty, and gooey filling. Served with vanilla ice cream.

฿400 ≈ $12.00

Pineapple Upside-Down Cake

This retro Americana dessert, reminiscent of the French tarte tatin, and making its appearance in the 1920’s, features fresh pineapple, moist cake, whipped cream, and a bright mango sauce.

Moist cake baked with pineapple rings on the bottom, then flipped so fruit is on top. Sweet and fruity. Served with cream and mango sauce.

฿350 ≈ $11.00

Old-Fashioned Chocolate Cake

Towering layers of moist cake and decadent dark chocolate ganache, whipped vanilla cream, and a mixed berry compote.

Rich, multi-layered dark chocolate cake. Dense and sweet. Served with whipped cream and berry sauce.

฿400 ≈ $12.00

Passionfruit Tart

Bright and tropical, this dessert is the perfect finish to a rich meal. A crumbly graham cracker crust, filled with a buttery smooth curd, before being topped with light and fluffy Italian meringue.

A tart with a crisp crust and tangy passionfruit filling. Sweet, sour, and creamy. Topped with soft meringue.

฿350 ≈ $11.00

End of menu

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