Villa Thaï


Starter + Main or Main + Dessert
Lunch Menu (Starter + Main)
Menu Déjeuner (Entrée + Plat)
Lunch menu including a starter and a main course (with side dish).
A complete lunch menu including a starter and a main course with its side dish. Ideal for a balanced meal break.
Lunch Menu (Main + Dessert)
Menu Déjeuner (Plat + Dessert)
Lunch menu including a main course (with side dish) and a dessert.
A lunch menu including a main course with its side dish and a sweet touch to finish. Perfect for those with a sweet tooth.
served only at lunchtime on weekdays
Steamed Menu
Menu Vapeur
Menu including: Shrimp dumplings, pork dumpling, chicken dumpling, vegetable dumpling, Fragrant white rice.
An assortment of dim sum (steamed dumplings) served with rice, followed by a dessert. A light and traditional option for lunch.
Discovery Menu
Menu Découverte
A complete menu including Starter, Main Course, Side Dish, and Dessert.
A 4-course Thai feast, allowing you to taste the chef's specialties. Ideal for discovering the richness of this cuisine.
T1. Appetizer tasting for 2 people
T1. Dégustation d'entrée pour 2 personnes
An assorted selection of Thai starters to share. Usually includes spring rolls, dumplings, and fritters. Ideal for starting a meal for two.
T2. Thai spring rolls with shrimp
T2. Nem thaï aux crevettes
Fried spring rolls stuffed with shrimp. Crispy on the outside and tender on the inside. Served with a sweet and sour sauce.
T4. Fried shrimp fritters
T4. Galette de crevettes frites
Flat fritters made from minced and spiced shrimp, fried until golden. Soft texture and rich seafood flavor.
2. Fried shrimp dumplings
2. Ravioli frits aux crevettes
Crispy dumplings filled with shrimp. Fried and served hot for a crunchy appetizer.
9. Imperial spring rolls with chicken or vegetables
9. Nem paté impérial poulet ou aux légumes
Classic fried rolls, filled with chicken or vegetables. An essential, flavorful, and crispy starter.
T18. Chicken skewers, satay sauce
T18. Brochettes de poulet, sauce au satay
Grilled marinated chicken skewers, served with a creamy peanut sauce (satay). Mild and slightly spicy flavor.
T19. Chicken stir-fried with basil
T19. Poulet sauté au basilic
Chicken pieces stir-fried in a wok with fresh Thai basil and chili. A very fragrant and slightly spicy classic.
T20. Chicken red or green curry with coconut milk
T20. Poulet curry rouge ou vert au lait de coco
Chicken simmered in coconut milk with curry paste. Green curry is usually spicier and more herbaceous, red curry is rounder and more peppery.
T22. Grilled chicken marinated with lemongrass
T22. Poulet grillé mariné à la citronnelle
Chicken marinated in herbs and lemongrass then grilled. Tender and smoky, with lemony notes.
T23. Spicy chicken with caramelized sauce
T23. Poulet épicé sauce caramélisé
Chicken coated in a rich, sweet, savory, and slightly spicy sauce.
25. Chef's crispy chicken
25. Poulet croustillant du chef
Fried chicken pieces until very crispy, served with a special chef's sauce.
T33. Grilled duck with red curry and coconut milk
T33. Canard grillé au curry rouge et lait de coco
Slices of roasted duck served in a creamy red curry sauce with fruits (often pineapple or lychee) and coconut milk.
T33A. Grilled duck with tamarind sauce
T33A. Canard grillé sauce tamarin
Roasted duck topped with a tamarind sauce, offering a unique sweet and sour taste.
T34. Tender duck stir-fried with basil on a hot plate
T34. Tendre canard sauté au basilic sur plaque chauffante
Duck stir-fried with basil and spices, served sizzling on a cast-iron plate.
V1. Vegetarian green curry with coconut milk served with white rice
V1. Curry vert au lait de coco végétarien servi avec du riz blanc
Green curry with vegetables and tofu, cooked in coconut milk. Served with rice.
V2. Sautéed vegetables with cashew nuts served with white rice
V2. Légumes sautés au noix de cajou servi avec du riz blanc
Stir-fried mixed vegetables with roasted cashew nuts. Served with rice.
V3. PAD THAI with vegetables or chicken
V3. PAD THAÏ légumes ou poulet
The national Thai dish: rice noodles stir-fried with eggs, peanuts, soy, and tamarind sauce. Vegetarian or chicken version.
153. Sticky rice
153. Riz gluant
Traditional sticky rice, often eaten with fingers in small balls.
57. Fragrant white rice
57. Riz blanc parfumé
Steamed Thai jasmine rice, aromatic and fluffy.
56. Fried rice with egg and ham
56. Riz sauté œuf et jambon
Wok-fried rice with eggs and diced ham.
152. Thai fried rice with crab and shrimp
152. Riz sauté Thaï aux crabes et crevettes
Fried rice richly garnished with crab meat and shrimp.
55. Stir-fried noodles with vegetables
55. Nouilles sautées aux légumes
Wheat or rice noodles stir-fried with a mix of vegetables.
60. Assortment of sautéed seasonal vegetables
60. Assortiments de légumes de saison sautés
Fresh vegetables quickly stir-fried in a wok to remain crisp.
61. Stir-fried water spinach with garlic
61. Liseron d'eau sauté à l'ail
Morning glory (green vegetable) stir-fried over high heat with garlic and chili. Unique crunchy texture.
111. Shrimp dumplings
111. Raviolis crevette
Translucent steamed dumplings filled with shrimp (Ha Kao).
112. Pork dumplings
112. Bouchées de porc
Steamed pork dumplings (Siu Mai).
113. Chicken dumplings
113. Raviolis de poulet
Steamed dumplings filled with chicken.
115. Vegetable dumplings
115. Raviolis légume
Vegetarian steamed dumplings.
116. Steamed assortment
116. Assortiment vapeur
Assortment of mixed steamed dumplings.
117. Grilled vegetable dumplings
117. Ravioli légume grillé
Grilled vegetable dumplings (Gyoza style).
Contains Dairy
Peanut Allergy
Contains Fish
Contains Shellfish
Gluten Free
Vegan Options
Need dietary or allergy information?
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