A la Carte Menu

A La CARTE MENU 11:00 - 22:00 (last order)

SNACKS

Flatbread - 175
garlic flatbread bruschetta with tomatoes, olives and basil v

Croquette - 190
deep fried potato croquettes with Parmigiano cheese and black truffle v

Edamame - 150
charred edamame beans, soy sauce, togarashi chilli with yuzukoshu spice v

Squid - 210
salt and pepper local squid, deep fried served with spiced tartare sauce

Sausage - 245
grilled lamb sausages with minted chilli yoghurt

STARTERS

Burrata - 375
creamy burrata cheese with tomato and Italian mortadella ham

Risotto - 370
local pan roasted mushroom organic Italian carnaroli
rice risotto with truffle oil, porcini powder and pickled shimeji mushroom

Salmon Poke - 350
Soy marinated Scottish salmon, edamame with organic and jasmine rice, avocado, sesame, ginger, herring roe and yuzu ponzu soy

Tuna Tartare - 350
yellow fin tuna tartare with ginger, soy mayonnaise and bread chips

THAI (starters)

Spring Rolls (popia pak) - 275
deep fried vegetable spring rolls with a red pepper ginger marmalade, grilled cabbage and cucumber v

Hot & Sour Soup (dtom yam kung) - 315
hot and sour shrimp lemongrass soup with galangal and a blast of chilli, lime, mushroom & coriander

Coconut Soup (dtom kha gai) - 310
coconut soup with chicken, mushroom, lemongrass finished with chilli oil

Green Mango Salad (yam mamuang) - 375
green mango with fresh herbs, cherry tomato and shallot with deep fried sea bass

Fish Cakes (tord man pla) - 265
local fish cakes with green beans, kaffir lime leaf, red curry paste and a peanut chilli dressing

Pomelo Salad (yam som o) - 285
salad of juicy pomelo and water chestnut, coconut, fresh mint leaf, chilli, shallots and peanuts v

Peanut Chicken Skewers (satay gai) - 300
peanut marinated grilled chicken thigh and breast with pickles, toast and spiced peanut sauce (4 skewers)

Rice Salad (khao yam) - 290
salad of rice, green mango, pomelo, betel leaf with spice and coconut v

Squid Salad (laab pla muuk) - 335
Isaan salad of squid with lime juice, toasted ground rice & mint with saw tooth coriander

Papaya Salad (som tam) - 295
young papaya and carrot smashed with tomatoes and peanuts and cashew, spice

THAI (mains)

Beef Salad (yam nua yang) - 475
grilled Thai tenderloin salad, tomato, celery, chilli, onion, cucumber, shallot, mint, coriander (h)

Fried Fish (pla tord) - 575
Asian sea bass, marinated in fresh turmeric and deep fried served with crispy garlic

Steamed Fish (pla neung) - 575
local whole Asian bass steamed with lime and served with seafood sauce

THAI (plant based)

Young Banana Curry (gang gluay) VEGAN - 315
young banana and griddled pineapple red coconut curry with kaffir lime leaf and coconut jasmine rice (v)

Young Coconut Soup (gang juet maprow orn) VEGAN - 265
coconut water with shitake and shimeji mushrooms, soy sauce, Thai basil, garlic and shallots (v)

THAI (curries)

Crab Curry (gang puu) - 420
aromatic local curry of blue swimming crab and coconut laced with turmeric with betel leaf & Thai basil, vermicelli

Beef Curry (gang gati nua) - 475
Local curry of Thai beef tenderloin with pea eggplant and coconut curry with kaffir lime leaf (h)

Duck Curry (gang bhed) - 410
sliced duck breast in a red curry sauce with lychee, cherry tomatoes, pea eggplants and Thai basil

Chicken Curry (gang mussaman) - 410
slow braised spiced chicken thigh peanut curry with coconut potato and crisp shallots (h)

Green Curry (gang keaw waan) - 390
green chicken curry with young corn and Thai eggplants, wild ginger & picked Thai basil

THAI (wok fried)

Holy Basil (pad grapow) - 390
wok fried minced pork or chicken or beef with hot holy basil and chilli served with a fried duck egg over jasmine rice

Tamarind Seafood Noodle
(pad thai) - 395
wok fried rice noodles, mixed seafood, egg, tofu, tamarind sauce, chives and beansprouts

Southern Spiced Pork (kua kling muu) - 390
wok fried pork with curry paste, black pepper and kaffir lime leaf

Chicken Cashew (gai pad met) - 395
chicken thigh and cashew nuts wok tossed with red pepper, tomato, onion and chilli casings

THAI (rice)

Jasmine white or organic brown rice (if you would like more rice, just ask, it’s free) - 70

Pineapple Rice (khao pad sapparot) 380
jasmine rice through the wok with chunks of pineapple and shrimp, cashews and curry powder

Fried Rice (khao pad) - 290
pork / chicken or shrimp fried with egg and jasmine rice , finished with a fried duck egg

MEAT + FISH

Angus - 900
roasted Argentina angus tenderloin with truffled mushrooms, buttered mash and red wine sauce

Salmon - 540
pan roasted salmon with compressed cucumber, pickled shimeji, herring roe and finished with a shitake dashi stock

Duck - 500
honey + beer glazed twice cooked local duck breast, yeasted pumpkin savory granola, date puree

Bass - 420
Asian sea bass with cauliflower puree, raw cauliflower and roasted cauliflower, chicken sauce and thyme

Tuna - 450
pepper / coriander tuna, soba noodles, squid and sugar snap peas, roasted duck stock

S.F.C. (SALA Fried Chicken) - 475
deep fried chicken with slaw, onion rings and fries

Beer Battered Fish - 475
Asian sea bass dipped in singha beer batter served with chips, lemon tartare sauce, crushed minted peas

PASTA + PIZZA

Carbonara - 390
traditional carbonara with egg yolks, crispy bacon, Pecorino cheese and black pepper

Margarita Pizza - 390
buffalo mozzarella and Italian tomato pizza finished with basil, olive oil and Parmigiano v

ADD: chicken, salami, bacon, beef, shrimp, ham, N’duja sausage - (each) 80

Pesto - 375
Italian basil and pine pesto with penne or spaghetti and Parmigiano cheese v

White Pizza - 395
garlic truffle white pizza with pan fried mushrooms, Parmigiano and mascarpone v

Crab Linguine - 425
blue swimmer crab with cherry tomatoes, fresh herbs and chilli oil over linguine

Four Cheese Pizza - 395
gorgonzola, goat, buffalo, Parmigiano, Italian tomatoes v

PLANT BASED

Pumpkin Risotto - 340
aquarello organic rice with cashew “butter” roasted pumpkin and seed with chive oil (ve)

Miso Eggplant - 330
with chick pea hummous, spring onion salad and crispy potato spaghetti (ve)

Green Bowl - 310
asparagus and charred kale, avocado, green beans with soft herbs, peas, capers, sugar snaps, roasted onion, seeds, pickled mushrooms and truffle dressing (ve)

SIDE ORDERS

House salad of cos, lemon dressing + herbs v - 140

Spring onion mash v - 140

Brown butter roasted cauliflower, almonds + white raisins v - 140

Green beans with toasted almonds and mild red chilli v - 140

Loaded chips “poutine style” roasted pork sausage, spring onion, gravy and mayo - 160

Red cabbage and mint slaw with yoghurt dressing v - 140

Potato croquettes with vinegar salt and garlic mayo v - 140

Chips with Maldon sea salt and malt vinegar v -140

Grilled cabbage with anchovy and confit garlic - 140

TO SHARE menus for two

SALA CHOENGMON SIGNATURE SEAFOOD BUCKET 995 (for two)
deep fried fish, soft shell crab, pan roasted shrimp, mussels with spiced citrus sauce and chips

SALA CHOENGMON SIGNATURE SEAFOOD TOWER 2750 (for two)
smoked salmon, oysters, tuna sashimi on ice with roasted trout, bass and crab, shrimp on hot coals with garlic toast, charred lemon

Thai Mali 1975 (for two)

(miang kham) chillied shrimp, pomelo, betel leaf, shallot
(moo ping) belly pork with fish sauce and condensed milk
(tord man pla) fish cakes, cucumber + peanut

(muu pad nam phrik pao) wok fried grilled pork neck, chilli jam, string bean
(yam sapparot) charred pineapple salad, tamarind, mint, chilli
(dtom som pla) clear soup, fish, lime, spring onion
(puu nim tord) deep fried soft shell crab, fish sauce, mango, cashew
(gang keaw waan) green chicken curry, young corn, eggplant, wild ginger

(tab tim krob) iced water chestnut rubies, coconut milk, jackfruit
(kanom guan) coconut pudding with burnt coconut
(khao niew) black rice, coconut jam, mango with Thai tea ice cream
(cha ron) Chaidim Thai ‘white tiger’ silver needle tea with peanut brittle candy

Taste 2600 (for two)

onion - onion petal filled with onion marmalade, peppered ricotta served with onion stock and onion oil

Squid - salad of squid and smoked eel with garlic mayo, pickled onions and powdered seaweed

Tuna - black sesame yellow fin tuna tataki, caramelised cauliflower

Duck - local duck breast with dukkah, feta, pickled red cabbage, beets and date

Cold - raspberry rose and lychee

Valrhona - Manjari 64% chocolate with apricot, caramel + soil

(v) vegetarian suitable (h) halal certified, for other food allergy and intolerances please ask your server
Prices are in Thai Baht and are excluding service charges and tax (17.7%)