Dinner Menu

Sarongs interiors are designed for comfort and elegance, for the sense of well being and being well fed!

Dinner starts at 6.30PM.

Vegetarian, Gluten Free, Shellfish, Nut Free and Kids menus also available.

SMALL PLATES

Coffee wood smoked mackerel betel leaf with “jeow bong” relish, dried shrimp, flat leaf coriander, pork skin and fish roe
Tuna betel leaf with lemongrass, green tomato, sambal matah and bumbu pasih
Alaska grilled scallop with green “nahm jihm”, green shallots, ginger, Thai basil, young coconut, peanut and crispy caramelized duck
Pakora cauliflower with smoked chilli sauce and chaat masala
Aloo tandoori stuffed with cashew nuts paneer, green chilli and coriander
Pork momo’s dumplings with tomato sauce and mint chutney
12hr smoked lamb pocket dosa, pineapple achari and coconut chutney
“Khanom gai chaai” spinach and garlic chive dumpling
Pineapple “ma hor” with caramelized pork mince, prawn, peanut and crispy fried shallots
“Khanom bueang” crispy Thai crepe chicken taco with smoked shredded chicken, coconut cream, pickled cucumber, shredded omelet and sweet chili
Naan bread stuffed with lamb, potato, chopped coriander, garam masala yoghurt and served with raita yoghurt
Kashmiri crispy chicken with achari yoghurt, garam masala, green chilli, served with date and tamarind chutney
Freshly shucked oysters with red nam jihm, coriander and crispy fried shallots
Tempura oysters served in a shell with green chilli, curry leaf, masala, served with mint chutney and kachumber salad
Signature crispy pork belly with Szechuan chilli salt, tamarillo and tamarind sauce
Ancient duck “tom kha bpet” duck simmered in coconut broth, galangal, served with roasted chili jam

SALADS

Smoked shredded chicken with green mango, banana blossom, organic wing bean, shallot, Thai basil and chili jam dressing
Spicy Chiang Mai laap of pork belly mince with shallot, Vietnamese mint, coriander, green shallots and roasted rice
Tuna tataki with daikon, pickled ginger, basil flower, yuzu and Thai basil dressing
Indian style tomato salad with yoghurt, pomegranate, sweet onion chutney, served with cumin spiced flat bread
Lamb seekh kebab with a potato green chilli and pomegranate salad
Kolkata soft shell crab with Bengali green chilli mustard potato salad, green mango and capsicum kachumber and mint chutney
Coconut poached black cod salad with lemongrass, Asian mushroom, wing beans, roasted chilli, mint coriander and tobiko
Grilled prawn and pomelo salad with palm heart lemongrass shallots kencur Asian celery and red “nahm jihm”

LARGE PLATES

“Gai galai” half grilled chicken marinated in red curry paste, slowly grilled over coconut husks
“Pad ped pla” stir fried crispy fish with red curry, wild ginger, lime, green peppercorn and Thai basil
“Pla dook fuu phat khee mao” crispy tilapia fish, tossed fluffy fish, wild ginger, lime leaf and basil
Goan slow cooked pork belly with liver simmered in tamarind, with red chilli cloves and black pepper
Mumbai chicken tikka kebab, marinated in cheese, cashew nut, fenugreek leaves, garam masala and with pea malai curry
Butter chicken with cashew nut, ginger, garam masala, kasoori methi and tomato sauce
Steamed fish with garlic, lime, green chilli and Asian celery
Grouper methi mutter malai, simmered in green chilli, cashew nut paste, garam masala, kasoori methi and green peas
“Gaeng choo chee” of grilled prawn with Thai basil, kaffir lime and coconut cream
Baked barramundi in coconut, coriander, green chilli and cashew nuts, served with a beetroot yoghurt and micro herbs
Southern style short rib beef massaman curry with roasted pumpkin, peanuts and aromatic Arabic spices
Southern Indian seafood biryani with green chilli, garam masala, coriander, mint and basmati rice
Tandoori duck breast with pickled duck chutney, paneer kulcha and mango relish
Slow braised beef in aromatic masala, with shaved coconut, curry leaf, mustard seeds, served with hopper
Lamb saag with spinach, kasoori methi and ajiwani tomato
“Pad cha” of baby lobster and chicken with wild ginger, chilli, holy basil, green peppercorn and lime leaf

VEGETABLES & SIDES

Wok tossed green beans with sambal ulek
Stir fry vegetables from our Mengwi garden with Thai basil and chili
Seared cauliflower with tempered spices of turmeric, curry leaves and chilli
Stir fry pumpkin with asparagus, shimeji mushrooms, pumpkin tendril and garlic
Dal makhani slow cooked black lentils, simmered in a rich tomato sauce with kidney beans, cumin and garam masala
Tandoori broccoli with cheddar, cashew nut, pistachio, cumin and yoghurt
Roasted pumpkin makhani with grated paneer cauliflower, tomato and cashew nuts
Jasmine rice
Pilaf rice
Coriander misi roti
Naan bread, plain, cheese or garlic
Plain dosa
Egg hopper
Cheese dosa, onion masala dosa, potato masala dosa