A La Carte Menu
อาลาคาร์ตRoot to fruit and nose to tail. Prices do not include tax (7% VAT). The house sauces (jaew tamarind, Thai chimichurri, jaew pla-ra) are refilled on request.
Sauces
"Jaew Tamarind" base fish sauce with tamarind water & dry chili.
"Thai Chimichurri" rice bran oil, local herbs, garlic and dried chili.
"Pla-ra" fermented fish with roasted chili, shallots, tomatoes and garlic.
Thai papaya salad with peanut and salted shrimp.
Thai papaya salad with black crab and Pla-Ra.
Bites
Beef tongue hung for two weeks, trimmed grilled and sliced thin served with pepercorn, perilla seeds, sweet chili vinegar, and Chamuang leaf.
Seablite blanched in coconut cream with grilled bavette slices, smoked chilli flakes.
Braised intestines, dehydrated and fried served with a sweet & spicy sauce.
Rare slices of flank with condiments and a bitter sauce.
Hot dog with a smokey Northern style sausage (Sai-Oua), Namprik Nhum jam, pickled radish and basil.
Grilled, pounded and pulled beef jerky with a galangal & chili powder.
Pork belly bits marinated with coriander root and fish sauce served with boiled shrimp paste & 'Mang Da' (giant water bug) dip and 'Pla-ra'.
Prickly ash fried chicken.
Root To Fruit
A spicy salad of pineapple and blood cockle with pla-ra (Thai fermented fish sauce).
Grilled pig's heart coriander, sawtooth leaves and dill salad with lime and chili dressing.
Wide slivers of papaya with crab paste, Pla-Ra, salted crab, chili and lime.
Papaya mixed with garlic oil, chili and chick pea powder with pig's ears.
Spicy egg plants pounded with chili, plara and mackerel served with fried pork belly.
On Sticks
Liver from Jasmine Wagyu cows in Khonkaen tossed in beef tallow and our house glazed grilled and served with a Jaew with fresh herbs and shallots.
Marinated pork shoulder cut into slices and grilled served with tamarind and chili sauce.
Marinated beef sirloin cut into slices and grilled, served with tamarind chilli sauce.
Duck hearts brined in fish sauce and flash grilled served in our version of the Chimichurri.
Chicken wings stuffed with fermented sticky rice and garlic.
Larb & Tartares
Minced meat (beef or pork) seasoned with shallots, dried chilli, roasted rice and local herbs.
Larb of duck breast with galangal and duck fat.
Minced beef tenderloin or minced pork with Northern spices, cooked with local herbs, fried shallots and dried chilli.
Fish tartare with roasted rice and chili flakes served with rice and fresh water algae crisps.
Grill
Bone marrow roasted and buried in charcoal served with toasted perilla seeds, scallion, palm sugar, lime and lemongrass.
Pork ribs fermented in sticky rice with garlic and coriander roots.
Braised ox tongue grilled, served with dry bittergound relish.
Grilled bavette with house glaze, in a Ya-Nang broth.
Grilled jowl of pork seasoned and glazed on the fire served with dried chili jaew.
Grilled prawns served with jaew and Pla-Ra.
Fish of the day wrapped in banana leaves and grilled with herbs and spices.
Soup & Curries
Cassia leaf curry with Ya-Nang, salted mackerel and braised ox tail.
A dark umami filled curry made from Yanang leaves, grounded rice, fermented fish and a medley of vegetables.
Slow cooked duck leg with galangal and lemongrass. Seasoned and perfumed with Vietnamese coriander.
Braised pork ribs in a broth of shrimp paste with Chamuang leaves.
Myanmar masala braised beef shank curry.
Noodles & Rice
Fermented noodles with fried pork jowl in a spicy Pla-Ra salad.
Mee Korat stir fried rice noodles best eaten with papaya salad.
Fried tumeric marinated cobia with fermented noodles and dill.
Northern hill tribe rice mixed with pigs blood and served with a tomato and "Ngiew" flower curry.
Sticky rice from Khonkaen rolled into patties glazed with egg and grilled. Add cheese 40.
Glutinous rice from Arunsupa Farm, Muang Pol, Khonkaen.
105 organic rice from 'Khonkean'.
Desserts
Sweet coconut granita accompanied with three types of meringue and pandanus leaf crystal.
Pineapple sorbet with Chamuang leaves and grilled pineapple.
Green mango sorbet and Naam Plawaan sugar shards with salt and chili marshmallow.
Served with mulberry, passion fruit and strawberry from 'Chiangmai'.
Grilled bananas, with braised banana stalk in coconut milk, dehydrated banana leaf powder and roasted rice ice cream.
Coconut ice cream in a brioche bun, served with sticky rice and roasted peanuts.