Siam Yacht Club

A delicate dish featuring red prawns, likely served raw or lightly cured to preserve their sweetness. Enhanced with Italian and Japanese accents like pesto and togarashi spice. Soft and melting texture.

A savory clear soup with sea almond clams in a Japanese-style dashi broth. Flavored with sake and seaweed for a rich umami taste. Warming and light.

Cannelloni-style rolls filled with crab meat, using spring roll sheets instead of pasta for lightness. Topped with roe and zesty mayo. Creamy filling with a crisp exterior.

Lightly seared tuna slices served with a citrus soy sauce (ponzu). Paired with creamy spicy mayo and avocado. The fish is raw in the center with a savory seared edge.

Raw yellowtail fish cured in citrus juices with tropical fruit notes like passion fruit and mango. Fresh, tangy, and slightly spicy from the chili oil.

Premium raw Wagyu beef, finely chopped and seasoned. Served with rich foie gras foam and caviar. A luxurious, melt-in-the-mouth appetizer eaten with brioche.

A yellowfin tuna dish featuring maki rolls topped with spicy sriracha aioli and cheese. Rich, savory, and slightly spicy.

Whole or wedged camembert cheese, breaded and deep-fried until gooey inside. Served with sweet and savory accompaniments like apple gel and truffle tapenade.

Succulent white prawns cooked with spicy Piri-Piri chili seasoning. Served with tangy feta cheese and lemon. Spicy and savory.

An assortment of seafood and vegetables coated in a light, crispy batter and deep-fried. Served with a citrus-soy dipping sauce.

A grand seafood tower designed for sharing. Includes premium items like whole lobster, king crab legs, oysters, and scallops. Served with a trio of signature dipping sauces.

Whole Boston lobster, typically grilled or steamed to highlight its natural sweetness. Firm, white meat served with a choice of sauce.

Large tiger prawns grilled over charcoal. The shell adds a smoky aroma to the sweet, firm meat.

Seabass fillet prepared with Mediterranean and Thai influences. Accompanied by fresh salsa and a stuffed pepper. Light fish with flaky texture.

Grilled octopus leg served with rich salted egg yolk cream and crispy potato layers. Tender yet chewy texture with smoky and savory flavors.

Salmon fillet cooked inside a parchment paper parcel to steam in its own juices. Flavored with aromatic coconut curry and herbs. Very moist and tender.

Atlantic cod fillet glazed with sweet and savory miso paste. Served with refreshing shiso salsa. The fish is buttery and flakes easily.