SAWADY

Lunch formula including a main dish with fragrant rice. A complete meal with Thai flavors, ideal for a midday break.

Complete lunch menu including a starter, a main course, and a side dish of your choice. Allows you to discover several specialties in one meal.

Traditional soup based on coconut milk infused with galangal. Mild, creamy, and slightly tangy, garnished with chicken pieces.

The famous spicy and sour Thai soup. A clear broth flavored with lemongrass, kaffir lime, and chili, served with shrimp.

Spicy salad of sliced grilled beef, seasoned with lime juice, fresh herbs, and chili. Fresh and zesty.

Fresh salad with shrimp, mixed with Thai herbs, lime, and spices. A balance of sour, salty, and spicy.

The iconic green papaya salad. Shredded papaya pounded with garlic, chili, lime, and fish sauce. Crunchy and very aromatic.

Raw salmon slices served with a tangy green mango salad. A fresh fusion reminiscent of ceviche with Thai touches.

Sweet and savory mix of fresh pineapple and shrimp, seasoned with a light Thai sauce. Refreshing and fruity.

Fried vegetarian spring rolls, stuffed with vermicelli and vegetables. Golden and crispy wrapper, usually served with a sweet and sour sauce.

Whole shrimp wrapped in a thin batter and fried until crispy. A popular appetizer.

Marinated chicken pieces wrapped in pandan leaves then fried. The leaf infuses a herbaceous and sweet flavor to the meat.

Grilled chicken skewers marinated in turmeric, served with a creamy peanut sauce.

Typical fermented pork sausages from northeastern Thailand (Isan). Rich in herbs, garlic, and rice, with a distinctive tangy taste.

Whole grilled squid served with a spicy and lemony seafood sauce (Nam Jim). Tender texture and smoky flavor.

Seasoned shrimp paste wrapped around a sugar cane stick then fried. The sugar cane adds a delicate sweet note.

Laotian/Thai beef tartare, seasoned with herbs, dried chili, and toasted rice powder. Tender texture and very spicy taste.

Dried and fried beef strips, often marinated with coriander and garlic. A type of Thai jerky, tasty and chewy.

Very fresh raw shrimp served with a spicy sauce of garlic and lime. For lovers of spicy raw seafood.

A tasting platter featuring several popular starters. Ideal for sharing and discovering different flavors.

Steamed sea bass fillet in a lime, garlic, and chili broth. Light, very aromatic, and tangy.

Crispy fried sea bream fillet topped with a tangy green mango salad. Contrast of hot/cold and crispy/tender textures.

Fried fish fillet topped with a rich sweet chili sauce. Savory and slightly spicy.

Grilled sea bass with aromatic herbs, served with a spicy sauce. Grilling gives a delicate smoky flavor to the flesh.

Salmon fillet topped with a thick and creamy red coconut milk curry sauce, flavored with kaffir lime leaves.

Shrimp sautéed with Thai basil (Kaprao), chili, and garlic. A very aromatic and spicy classic.

Shrimp sautéed simply with plenty of garlic and pepper. Tasty without being spicy.

Shrimp prepared in a creamy yellow curry sauce with egg and celery. Mild and rich flavor.

Large prawns in a rich, thick, and slightly sweet and savory Panang curry, with notes of peanut and kaffir lime.

Grilled giant prawns, served with a typical tangy and spicy dip sauce for seafood.

Squid pieces stir-fried in a wok with Thai basil, garlic, and chili. Tender and aromatic.

Classic Thai red curry with beef. Spicy coconut milk broth with red curry paste, bamboo, and basil.

Mild and creamy yellow curry with chicken and potatoes. Less spicy than other curries, rich in turmeric.

The famous green curry, prepared with fresh green chilies, coconut milk, and Thai eggplants. Served here with shrimp. Aromatic and spicy.

Rich and mild Persian-influenced curry, simmered with lamb, potatoes, onions, and peanuts. Complex and slightly sweet flavor.

Grilled marinated beef (traditionally brisket), sliced and served with a spicy dipping sauce (Jaew). Flavorful and juicy meat.

Roasted duck breast served in a red curry sauce with lychees for a sweet and savory touch.

Fried or sautéed pork ribs, generously seasoned with fried garlic and white pepper. Simple and tasty.

Thai-marinated and grilled chicken, served with a tangy and spicy tamarind sauce.

Minced or chopped chicken stir-fried in a wok with holy basil, garlic, and chili. Thailand's most popular stir-fried dish.

Chicken sautéed with roasted cashew nuts, vegetables, and mild dried chilies. Crispy texture and flavorful sauce.

Very spicy 'drunken' beef stir-fry with fresh green peppercorns, chili, basil, and kaffir lime. Intense and herbaceous flavors.

Steamed white jasmine rice. The standard accompaniment for curries and stir-fried dishes.

Sticky rice served in a bamboo basket. Traditionally eaten with fingers to accompany grilled dishes and salads.

Mix of seasonal vegetables quickly stir-fried in a wok with garlic and oyster/soy sauce. Crunchy and healthy.

Assortment of steamed vegetables, plain and light.

Stir-fried rice noodles with a sweet and sour tamarind sauce, egg, peanuts, and chicken. The national dish of Thailand.

Classic fried rice with chicken, egg, and mixed vegetables. A simple and comforting dish.

Exotic fried rice with pineapple chunks, shrimp, raisins, and cashew nuts, flavored with curry.

Wheat noodles (thin type) sautéed with chicken and vegetables.

Rice noodles served with a creamy red curry coconut milk sauce, accompanied by minced chicken and peanuts.

Salad with rice vermicelli, raw vegetables, fresh herbs, and spring rolls, seasoned with nuoc mam sauce. Fresh and complete.

Creamy flan made with eggs, palm sugar, and coconut milk. Smooth texture and exotic flavor.

The famous Mango Sticky Rice. Sweet sticky rice topped with coconut milk and served with fresh mango slices.

A twist on tiramisu with mango and coconut flavors, for a fresh and creamy dessert.

Plate of fresh fruit cut according to the season.

Cooked tapioca pearls served in sweet coconut milk with mango pieces.

Assortment of refreshing ice creams or sorbets.