Dining at Saychol Thai
Our menus contain your favourite Thai classics skillfully prepared for you by Chef Saychol.
A Seasonal Specials menu is available at dinner time.
A La Carte Menu
|Entrees – Kong Wahng|
|Miang Hoy – Scallops ‘Miang’
Gently pan-seared scallops served on fresh betel leaves with ginger, red onion, lime, lemongrass, chilli and cashew nuts – dressed with Chef John’s signature sauce of tamarind, roasted coconut and dried shrimp. (2 pcs)
|Pla Goong – Marinated Prawn Salad
Hot and spicy seared prawn salad with finely shredded Thai herbs,
chilli, red onion and shallots, lime juice and fish sauce. (4 pcs)
|Saté Gai – Chicken Saté
Skewers of chicken marinated in a blend of exotic, Eastern spices and
served with a mildly spicy peanut sauce. (2 pcs)
|Por Pia Pak – Vegetable Spring Rolls
Handmade vegetable and glass noodle spring rolls, served with a
sweet chilli dipping sauce. (3 pcs)
|Por Pia Goong – Prawn Spring Rolls
Golden spring rolls of marinated king prawns, glass noodle, coriander
and carrot, served with a sweet chilli dipping sauce. (3 pcs)
Finely minced chicken, diced potato and onion – seasoned with curry and encased in butter puff pastry. Served with a tangy, chilli sauce.
|Tod Mun Pla – Fish Cakes
Flaked bream combined with snake beans and flavoured with Kaffir lime and chilli paste, deep fried and served with our Nam Jim sauce. (3 pcs)
|Soups – Tom|
|Tom Yum Goong – Spicy Prawn Soup
Thailand’s famous hot and sour soup of prawns and oyster mushrooms seasoned with Thai lemongrass, kaffir lime leaves, galangal, coriander and roasted chilli.
|Tom Kha Gai – Chicken in Coconut Soup
A family favourite of sliced chicken and oyster mushrooms simmered in a chicken broth containing coconut milk, galangal, roasted chilli, lime juice and coriander.
|Salads – Salat|
|Larb Ped Yang – Roasted Duck Salad
Red roasted duck in a salad of red onion, spring onion, mint, coriander and toasted rice powder with a zesty lime dressing.
|Larb Gai – Chicken and Herb Salad
Prime chicken mince lightly fried and tossed with exotic herbs, lime juice, fish sauce, chilli and toasted rice powder.
|Yum Neua Yang – Grilled Beef Salad
Slices of grilled beef rump combined with mint, spring onion, red onion, coriander, chilli and tossed with lime dressing.
|From the Sea – Mah Jahg Talay|
|Pla Nueng Manow – Whole Steamed Barramundi
Whole Barramundi steamed with julienne Thai herbs and served with an aromatic dressing of garlic, chilli, coriander, lime juice and fish sauce.
|Yum Pla Tod – Whole Barramundi with Salad
Deep fried whole Barramundi and tossed with a light and
refreshing salad of cashew nuts and green apple or green mango.
|Yum Rockling – Rockling with Salad
Deep-fried, succulent boneless fillet of Rockling, lightly battered and tossed with a light and refreshing salad of cashew nuts and green apple or green mango.
|25||Stir-Fry – Phad|
|Ka Nah Moo Grob – Pork Belly Stir-Fry
Pork belly slices stir-fried with Chinese broccoli and chilli-garlic pesto.
|Pla Phad Khing – Rockling Stir-Fry
A mild dish of Rockling fillets sautéed with julienne ginger, mushroom, broccoli, spring onion and carrot.
|Graprow Neua – Spicy Beef Stir-Fry
A spicy dish of tender beef slices stir-fried with snake beans, Thai basil, garlic and chilli.
|Gai Hong Tae – Chicken and Cashew Stir-Fry
Lightly battered chicken, wok-tossed in a sweet and mildly spicy paste of roasted chilli with cashew nuts, spring onion and broccoli.
|Phad Talay – Prawn and Rockling Stir-Fry
A mildly spiced dish of prawns and Rockling fillet wok-tossed with mango, pear, red chilli paste, spring onion and Thai basil.
|Talay Phad Char - Sizzling Seafood Stir Fry with Wild Ginger||27|
|King Prawns and fresh Calamari wok tossed with wild ginger (kra chai), baby corn, peppercorn, chilli and holy basil. Presented on a hot plate for that extra sizzle.|
|Curries – Gaeng|
|Gaeng Keow Waan Gai – Green Chicken Curry
Classic green, coconut milk based curry of chicken breast with bamboo shoot, and selected fresh vegetables such as round, Thai eggplants.
|Gaeng Dang Goong – Red Prawn Curry
Rich Thai red curry of prawns, sweet potato, pumpkin, bamboo shoot and Thai herbs.
|Gaeng Panang – Panang Lamb Curry
Tender morsels of lamb braised in a mild, flavoursome and thick
coconut milk based curry with sweet potato, pumpkin, capsicum
and bamboo shoot.
|Gaeng Leung Pla– Yellow Rockling Curry
Rockling fillets, sweet potato, pumpkin and onion in a mildly spiced yellow curry garnished with fried shallots.
|Gaeng Phed Ped Yang – Red Duck Curry
Slices of roasted duck in a rich red curry with pineapple, cherry tomato, capsicum and Thai eggplant, garnished with Thai basil.
|Gaeng Massaman Neua – Massaman Beef Curry
A Southern Thai style, slow-cooked beef curry with potato, carrot, peanut and tamarind.
|Rice, Noodle and Roti – Khao, Kway Teow Lae Roti|
|Phad Thai Goong – Stir Fried Noodle with Prawns
A mild dish of tender rice noodles stir-fried with prawn, egg, chives, bean shoots and tamarind sauce.
|Khao Phad Gai – Fried Rice with Chicken
Aromatic Thai fried rice with chicken and vegetables.
| Khao Suay
Steamed Thai jasmine rice.
Pan-fried roti bread.
|Desserts – Kong Waan|
|See our Seasonal menu for in season desserts|