Neil's Tavern Steak & Seafood

Large scallops served with an aromatic truffle sauce. The scallops are tender and sweet, complemented by the earthy richness of truffles. Best enjoyed as a sophisticated starter.

Duck or goose liver seared to be crisp outside and creamy inside. Rich, buttery flavor balanced by tart fruit and balsamic acidity. A luxurious delicacy.

Shrimp sautéed with plenty of garlic. Savory and aromatic with a firm texture. Great for garlic lovers.

Crispy potato skins enhanced with truffle flavor. Earthy and savory finger food. Perfect for sharing.

Fried potato sticks tossed with truffle oil or seasoning. Crispy exterior with a distinct earthy aroma. A popular upscale side dish.

Sliced smoked duck breast served with refreshing fruit sauces. Smoky and savory meat pairs with the sweet and tart apple and cranberry. A refined appetizer.

Land snails cooked in a classic French style with garlic butter. Chewy texture with rich, savory flavors. Eat by extracting the meat from the shell.

Rock lobster meat baked in a creamy sauce served over avocado. Rich and creamy with fresh seafood sweetness. A decadent starter.

Fresh shrimp paired with creamy avocado and dressed with tangy balsamic. Light and refreshing. A classic flavor combination.

Shrimp coated in breadcrumbs and fried until golden. Crispy outside and tender inside. Served with dipping sauce.

Mushrooms cooked quickly in a pan with herbs. Earthy and aromatic. A simple, savory vegetarian option.

Salt-cured fish roe from Sweden. Salty, briny little pearls that pop in the mouth. Often eaten on toast or crackers.

Cured salmon fillet, thinly sliced. Silky texture with a smoky, salty flavor. Typically served with lemon, capers, or toast.

Creamy chicken liver pâté or sautéed livers served on toasted bread. Rich and savory iron-rich flavor. A hearty appetizer.

Scallops topped with cheese and baked until browned. Sweet seafood meat with a savory, melted cheese crust. Rich and satisfying.

Scallops baked with a rich topping of spinach, bacon, and cheese. Savory, salty, and creamy. A variation on Oysters Rockefeller.

Mussels topped with cheese and baked. The brine of the mussels pairs with the richness of the cheese. Served in the shell.

Mussels baked with a creamy white cheese sauce (Mornay). Very rich and savory. Served warm.

Mussels baked with a pungent garlic sauce. Strong aromatic flavor highlighting the seafood. Served in the shell.

Mussels that have been smoke-cured. Smoky flavor and firm texture. Served as a distinct appetizer.

Mussels steamed in a flavorful broth of onion, butter, and brandy. Fragrant and savory. The broth is delicious for dipping bread.

Mussels baked with spinach, bacon, and cheese topping. A rich, savory combination of flavors. Served in the shell.

Chilled cooked shrimp served with a tangy tomato-based cocktail sauce. Cool and refreshing. A timeless starter.

Highly prized Japanese beef known for its intense marbling and buttery texture. Rich and decadent. Sold by weight.

Australian Wagyu beef aged for 40 days to concentrate flavor and improve tenderness. Marble Score 4/5 indicates good fat content.

Premium Australian Wagyu beef with high marbling (MBS 6/7). Very tender and flavorful. Available in different cuts.

High-quality US ribeye steak, corn-fed for sweetness and tenderness. Boneless cut with marbling.

Large steak featuring both the strip and tenderloin separated by a T-shaped bone. Wagyu quality ensures tenderness.

Lamb chops grilled and served with a tart cranberry sauce. Tender and flavorful meat.

Lamb chops topped with strong Danish blue cheese. A bold combination of gamey lamb and pungent cheese.

Simply grilled lamb chops. Tender meat with natural flavor. Served in a portion of three.

Steak fillet served with an aromatic truffle sauce. Rich and earthy.

Steak topped with seared duck/goose liver (foie gras) and red wine sauce. Extremely rich and decadent (Rossini style).

Signature steak fillet served with a classic red wine reduction sauce. Savory and elegant.

Steak topped with anchovies and flavored butter. The salty anchovies enhance the beef's flavor (umami bomb).

Tenderloin steak wrapped in bacon to add fat and flavor. Very tender cut.

Steak served with a spicy, aromatic black pepper sauce. A classic bistro dish.

A lean, tender cut of beef grilled to order. Mild beef flavor and very soft texture.

Tenderloin steak served with a balsamic glaze or reduction. Tangy and sweet flavor profile.

Steak topped with strong Roquefort blue cheese. Creamy, pungent, and savory.

A surf and turf platter with local Phuket lobster and beef steak. The best of both worlds.

A combination plate of smoked king prawn and smoked steak. Distinct smoky aroma and flavor.

Steak paired with a large breaded and fried prawn. Crunchy seafood meets tender beef.

Classic pairing of king prawn and steak, elevated with truffle sauce. Luxurious and filling.

Thin pieces of steak cooked quickly with butter and sherry wine. Flavorful and tender.

A platter featuring grilled cuts of lamb, beef, pork, and chicken. Great for variety lovers.

Skewered beef chunks grilled with bacon. Smoky and savory kebab style.

Sliced beef in a rich sour cream sauce. Served over pasta. A creamy, comforting classic.

Organic pork loin grilled and served with truffle sauce. The lean pork is enhanced by the rich sauce.

Pork loin steak seasoned with spicy herbs and grilled. Flavorful and lean.

Grilled pork loin smothered in a rich cheese cream sauce. Comforting and savory.

Pork loin with barbecue sauce. Sweet, tangy, and smoky flavors.

Breaded pork cutlet (Schnitzel or Tonkatsu style). Crispy coating over tender meat.

Pork loin served with sweet preserved fruits. The sweetness compliments the savory pork.

Pork loin glazed with teriyaki sauce. Savory and sweet Japanese flavor.

Pork ribs cooked with barbecue sauce. Tender meat on the bone, sticky and flavorful.

Duck leg slow-cooked in its own fat until tender, then crisped. Served with tart cranberry sauce to cut the richness.

Duck breast served with a classic orange sauce (Duck à l'Orange). Rich meat with sweet citrus flavor.

Chicken grilled with barbecue sauce. Smoky, sweet, and tangy.

Grilled chicken breast covered in a rich cheese sauce. Creamy and satisfying.

Breaded and fried chicken cutlet. Crispy exterior and juicy meat.

Simple grilled chicken basted with butter. Tender and savory.

Chicken glazed with teriyaki sauce. A popular sweet and savory Japanese dish.

Grilled chicken served with a luxurious truffle sauce. Earthy and aromatic.

A light chocolate sponge cake with coffee-flavored cream filling. Topped with whipped cream. Rich but airy.

Chocolate cake featuring the nutty, caramelized flavor of praline (almonds/hazelnuts). Crunchy and creamy.

A chilled cheese pie with a crunchy biscuit crust, creamy cheese layer, and fruit topping. Similar to a no-bake cheesecake.

Classic chocolate and cherry cake with a hint of Kirsch liqueur. Made with low-fat cream for a lighter option.

Light vanilla cake with fluffy whipped cream and fresh strawberries. Simple, light, and fruity.

A sugar-free chocolate cake option. Soft texture with rich chocolate custard. Suitable for those reducing sugar intake.

Cheesecake flavored with caramel and topped with crunchy caramelized macadamia nuts. Rich, nutty, and sweet.

Sponge cake infused with tropical coconut flavor in both the cake and cream. Sweet and fragrant.

Complex cake with layers of chocolate, nutty pistachio, and sweet-salty caramel. Decadent and flavorful.

Dense, rich baked cheesecake on a chocolate cookie crust. Topped with tart raspberry sauce to balance the richness.

Chiffon cake flavored with Pandan leaves (Baitoey), giving it a green color and herbal aroma. Topped with custard and coconut.

Citrus-flavored cake using Yuzu fruit, topped with fluffy toasted meringue. Sweet, tart, and light.

Choice of toasted bread with garlic butter or a simple bread roll. Good for dipping in sauces.