Menus
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) |
10 |
| 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) |
11 |
| 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) |
8 |
| Por Pia Pak – Vegetable Spring Rolls Handmade vegetable and glass noodle spring rolls, served with a sweet chilli dipping sauce. (3 pcs) |
8 |
| 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) |
9 |
| Kari Puff Finely minced chicken, diced potato and onion – seasoned with curry and encased in butter puff pastry. Served with a tangy, chilli sauce. (3 pcs) |
9 |
| 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) |
9 |
| 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. |
11 |
| 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. |
10 |
| 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. |
25 |
| 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. |
19 |
| 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. |
20 |
| 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. |
29 |
| 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. |
29 |
| 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. |
20 |
| Pla Phad Khing – Rockling Stir-Fry A mild dish of Rockling fillets sautéed with julienne ginger, mushroom, broccoli, spring onion and carrot. |
23 |
| Graprow Neua – Spicy Beef Stir-Fry A spicy dish of tender beef slices stir-fried with snake beans, Thai basil, garlic and chilli. |
18 |
| 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. |
21 |
| 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. |
24 |
| 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. |
18 |
| Gaeng Dang Goong – Red Prawn Curry Rich Thai red curry of prawns, sweet potato, pumpkin, bamboo shoot and Thai herbs. |
20 |
| 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. |
20 |
| Gaeng Leung Pla– Yellow Rockling Curry Rockling fillets, sweet potato, pumpkin and onion in a mildly spiced yellow curry garnished with fried shallots. |
23 |
| 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. |
24 |
| Gaeng Massaman Neua – Massaman Beef Curry A Southern Thai style, slow-cooked beef curry with potato, carrot, peanut and tamarind. |
20 |
| 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. |
17 |
| Khao Phad Gai – Fried Rice with Chicken Aromatic Thai fried rice with chicken and vegetables. |
15 |
| Khao Suay Steamed Thai jasmine rice. |
3 |
| Roti Pan-fried roti bread. |
4 |
| Desserts – Kong Waan | |
| See our Seasonal menu for in season desserts |