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A La CARTE MENU 11:00 - 22:30 (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
​

SALADS

​Caesar Salad - 275
romaine cos lettuce leaves, boiled egg, bread crisps, pancetta, Parmigiano, anchovy dressing
​Chef’s Salad  - 265
​roasted red peppers, cucumber, mixed leaves, black olives with toasted pistachios
​Nicoise Salad  - 255
pickled onions, olives, sugar snaps, egg, dried cherry tomatoes & roasted potatoes

STARTERS

Burrata - 375
creamy burrata cheese with tomatoes and Italian mortadella ham
Risotto - 390
local pan roasted mushrooms, organic Italian aquarello rice risotto with truffle oil, porcini powder and pickled shimeji mushrooms
​Salmon Poke - 390
Soy marinated Scottish salmon, edamame with organic and jasmine rice, avocado, sesame, ginger, herring roe and yuzu ponzu soy 
Tuna Tartare - 390
yellow fin tuna tartare with ginger, soy mayonnaise and bread chips

THAI (starters)

​​Spring Rolls (popia pak) - 250
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) - 315
coconut soup with chicken, mushroom, lemongrass finished with chilli oil
Green Mango Salad (yam mamuang) - 375
green mango with fresh herbs, cherry tomatoes and shallots 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) - 280
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 coriander
​​
​Papaya Salad (som tam) - 280
young papaya and carrot smashed with tomatoes, peanuts and cashew nuts, spices

THAI (mains)

​Beef Salad (yam nua yang) - 475 
grilled Thai tenderloin salad, tomatoes, celery, chilli, onion, cucumber, shallots, mint, coriander (h)
Fried Fish (pla tord) - 575
Asian sea bass, marinated in fresh turmeric, 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 - 315
​coconut water with shitake and shimeji mushrooms, soy sauce, Thai basil, garlic and shallots (v)

THAI (curries)

Crab Curry (gang puu) - 450
aromatic local curry of blue swimming crab and coconut  laced with turmeric with betel leaf & Thai basil, vermicelli noodles
Beef Curry (gang gati nua) - 480
Local curry of Thai beef tenderloin with pea eggplant and coconut curry with kaffir lime leaf (h)
Duck Curry (gang bhed) - 420
sliced duck breast in a red curry sauce with lychee, cherry tomatoes, pea eggplants and Thai basil
Chicken Curry (gang mussaman) - 410 
​braised spiced chicken thigh peanut curry with coconut, potatoes and crisp ​shallots (h)​​
​
​Green Curry (gang keaw waan) - 400
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) - 400
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, tomatoes, ​onion and chilli casings
​

THAI (rice)

Jasmine white or organic brown rice (if you would like more rice, just ask, no worries) - 70


​
Pineapple Rice (khao pad sapparot)  380
jasmine rice through the wok with chunks of pineapple and shrimp, cashew nuts 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 - 990
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 - 600
honey + beer glazed twice cooked  local duck breast, yeasted pumpkin, savory granola, date puree 
​
Bass - 500
Asian sea bass with cauliflower puree, raw cauliflower and roasted cauliflower, chicken sauce and thyme
Tuna - 520
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 french fries 

​
Beer Battered Fish - 520
Asian sea bass dipped in Singha beer batter served with chips, lemon tartare sauce, crushed minted peas

PASTA + PIZZA

Carbonara - 410
traditional carbonara with egg yolks, crispy bacon, Pecorino cheese and black pepper
​Margarita Pizza - 410
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 - 400
Italian basil and pine pesto with penne or spaghetti and Parmigiano cheese v    
​White Pizza - 450
garlic truffle white pizza with pan fried mushrooms, Parmigiano and mascarpone v
​Crab Linguine - 480
blue swimmer crab with cherry tomatoes, fresh herbs and chilli oil over linguine
​Four Cheese Pizza - 490
gorgonzola, goat cheese, buffalo, Parmigiano, Italian tomatoes v

PLANT BASED

​Pumpkin Risotto - 370
aquarello organic rice with cashew butter, roasted pumpkin and seeds with chive oil (ve)
Miso Eggplant - 330
with chick pea hummus, spring onion salad and crispy potato spaghetti (ve)
Green Bowl - 330
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
Mashed potatoes with spring onion v - 140 
Brown butter roasted cauliflower, almonds + golden 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           2950 (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%)