Tina's Sathorn - New Orleans Restaurant

Nola BBQ Prawns

These prawns are many things, but barbecued is not one of them. Instead, they are sautéed in a deeply flavored sauce that delivers a BBQ flavor without a grill or a smoker in sight. Served with grilled French bread to soak everything up.

Duck Confit

Confit was originally used as a method of preservation, meat is cooked and sealed in its own fat, producing unparalleled tenderness and flavor. Served with a gorgonzola dulce cream and tomato chutney.

Fried Green Tomatoes

A unique dish from the American South, and a great book and film. Tart green tomatoes are sliced, breaded, and fried, and served with horseradish coleslaw and Creole mustard.

Butternut Crab Cake

A modern take on the classic, delicate and sweet crabmeat and butternut squash, seasoned lightly with lemon and herbs, cooked crispy and golden, served alongside an herb salad and remoulade sauce.

Summer Days Salad

Bright and fresh juicy watermelon, fried shallot, cucumber, tender greens, feta, basil, cherry tomatoes, and a classic vinaigrette.

Buttermilk Biscuit

Biscuits in the American sense, fluffy and savory, fresh out the oven, are a staple of the South. Served with a sharp pimento pepper cheese, smoked and spiced with a hot and sweet chili jelly. With butter and homemade mixed berry jam is also available.

Boudin

Wherever French speakers have gone they’ve brought boudin. This Louisiana adaptation is a rich pork sausage with garlic, herbs, and spices, fried and served with a sharp Creole mustard and atchara pickle, a nod to the often forgotten Filipino history of the city.

Grilled Okra

These pods are common in New Orleans cuisine, often stewed in gumbo or fried, we prepare them rubbed with our house seasoning and grilled until blistered, served with a herb white sauce.

Gougere Beef Tartare

A generous portion of hand cut beef tenderloin, simply seasoned with herbs and salt to showcase the flavor of the beef, stuffed inside an andouille pork sausage and gruyere gougere and topped with a piqaunt and bright remoulade sauce.

Fine de Claire No. 2

Large and Imported. Grilled Just as in the many oyster houses of the French Quarter, these oysters are smothered in garlic butter, parmesan, and then grilled until bubbling and golden. Raw Served “Gulf” style with our homemade hot sauce, cocktail sauce, freshly grated horseradish and lemon wedges, kept cold on crushed ice.

Shrimp Z'Herbs

This gumbo, traditionally eaten on Fridays by the city’s Catholics, is packed full of hearty greens, smoked sausage, and plump shrimp.

Duck and Andouille Filé

Deep, dark, and complex, made with roast duck, and andouille sausage, taking days to produce and almost thirty ingredients, a true labor of love.

Grouper Pontchartrain

To the north of the city, Lake Pontchartrain is where Orleanians go to beat the tropical heat. Our Grouper Pontchartrain is based on a classic recipe, a generous fillet, piled high with crab meat, mushrooms, and butter. Served with a scallion and herb rice.

Boucherie

A celebration of pork, a Boucherie is a country pig roast in Louisiana, always a wild party. This dish features tender pork wrapped in collard greens, served with crispy grits, pickled apple and chili with a sherry pan gravy.

Roast Chicken and Stuffing

A brined and spice rubbed half chicken, roasted in a cast iron skillet until deeply browned, served with biscuit and Andouille sausage stuffing with a rich pan sauce. A simple dish with big flavor.

Short Rib Grilliades

Succulent beef braised low and slow with wine, tomatoes, and aromatics, served on soft parmesan grits. Warm and comforting for those chilly New Orleans and Bangkok “winters”

Gram’s Fried Chicken

Done the right way, flavorful, tender, and shatteringly crispy. We start with a marinade of herbs, hot sauce, spices, and buttermilk then a slow cook until tender before a dredge in seasoned flour and a hard fry. Guaranteed to be the best fried chicken you’ve had.

Jambalaya

Opinions are split on the history of this dish, but whether its origins are from West African jollof or Spanish paella, Tina’s version with short grain rice, prawns, chicken, andouille sausage, herbs, tomato and spices is sure to satisfy.

Prime Beef Ribeye (300g)

Prime Beef Tenderloin (200g)

Australian Rack of Lamb (550g)

Macaroni & Cheese

Macaroni and cheese was born in the South. Ours features aged cheddar, emmental, cream, and Tina’s seasoning, baked until crispy and golden brown.

Cast-Iron Mushrooms

A medley of fresh mushrooms, sautéed with brown butter until caramelized, seasoned simply with salt and black pepper, finished with fresh herbs.

Brussels Sprouts

Roasted in a cast iron skillet with Tina’s spiced homemade butter until crispy.

Crispy Potatoes

Called “home fries” in most of the US, these are the perfect pair to a steak or fish, as well as fried chicken or lamb.

Southern Greens

These hearty greens are braised with onion, garlic, and bacon for hours until soft and tender. They are eaten on new year’s day, like black-eyed peas, but instead of luck, they bring money.

Pumpkin Puree

A simple and silky puree of pumpkin with cream, brown butter, and seasoned lightly with salt and white pepper.

Spiced Tiramisu

A play on the classic New Orleans coffee cocktail, Cafe Brulot, this dessert has lady fingers soaked in espresso and brandy, orange zest, and warming spice, then layered with grated dark chocolate and vanilla Chantilly cream.

Pecan Pie

When the French came to New Orleans, they didn’t have access to the almonds that featured in so many of their desserts, and so they substituted pecans, a nut so abundant they littered the ground of the Southern wilds. And from then on, caramelized pecans were a central element of Louisiana desserts. Served with vanilla ice cream.

Pineapple Upside-Down Cake

This retro Americana dessert, reminiscent of the French tarte tatin, and making its appearance in the 1920’s, features fresh pineapple, moist cake, whipped cream, and a bright mango sauce.

Old-Fashioned Chocolate Cake

Towering layers of moist cake and decadent dark chocolate ganache, whipped vanilla cream, and a mixed berry compote.

Passionfruit Tart

Bright and tropical, this dessert is the perfect finish to a rich meal. A crumbly graham cracker crust, filled with a buttery smooth curd, before being topped with light and fluffy Italian meringue.