Salathip Thai Cuisine Menu

Strips of chicken marinated and grilled on a skewer over charcoal served with peanut sauce and cucumber dip.

Homemade noodle and vegetable spring roll served with plum sauce or sweet chili sauce.

Thai fish cakes served with homemade sauce, topped with ground peanuts. A Thai favourite.

Boneless chicken wings stuffed with mildly spiced minced chicken and glass noodles, deep fried and served with a sweet chilli sauce.

Mixed vegetables dipped in spicy batter, served with chilli or plum sauce.

Steamed minced pork and prawn dumpling.

Deep-fried squid in spicy batter served with chilli sauce.

Marinate minced chicken on toast with sesame seeds deep-fried served with sweet and sour sauce.

Deep-fried marinate king prawn wrapped in wonton pastry served with chili or plum sauce.

Deep-fried marinate king prawn wrapped in wonton pastry served with chili or plum sauce.

King prawn in a spicy batter, deep-fried served with chilli or plum sauce.

Golden parcels of vegetables wrapped in the wonton wrapper and deep-fried served with chili sauce.

A selection of the starters served with assorted sauce. Chicken Satay, Spring Roll, Goong Hom pah, chicken on toast and Tung Tong.

Thin slice of lightly grilled steak flavoured with chili lime juice, red onion, mint, spring onion, and coriander.

Thin slice of lightly grilled pork flavoured with chili lime juice, red onion, mint, spring onion, and coriander.

Mixed seafood salad with spicy Thai dressing, tomato mint, ginger, coriander.

Minced chicken salad with a spicy Tahi dressing, red onion, mint, coriander, spring onion.

Fresh papaya with carrots, fine beans, fresh chilli and garlic, lime juice, tomato, fish sauce and ground peanuts.

Green curry with coconut milk, peppers, green beans, topped with fresh Thai basil leaves. A traditional Thai favourite

Red curry with coconut milk, peppers, green beans, topped with fresh Thai basil leaves. A traditional Thai favourite

A strong meat curry more spices and less coconut milk.

Chicken cooked in yellow curry paste and coconut milk with new potatoes and Thai herbs.

A typical Thai dish, mild and slightly sweet curry with new potato’s peanut, onion and coconut milk.

Roasted duck red curry with coconut milk, pineapple and fresh tomato.

Clear curry with Thai herb

Thailand most famous dish Stir fried noodle with egg, bean sprouts, and ground peanuts.

Noodles with bean sprout and spring onion an alternative to rice noodle in delicious pad Thai sauce.

Egg noodle stir fried with egg, bean sprout, and spring onion.

Rice noodles, stir fried with egg, vegetables, and a mixture of chicken, pork and king prawn

Flat rice noodles with a mixture of vegetables fried with egg.

rice noodles stir fried with chili, onion, basil leaves.

Rice noodles stir fried with egg, green vegetables, and dark soy sauce

fillet of salmon fried and topped with spicy red curry and coconut milk sauce and lime leaves.

Barbequed sea bass in a sweet and sour and spicy sauce flavoured with tamarind, pickled garlic, shallot and large fresh chilli.

sea bass fried and served in a chilli and tamarind sauce.

Sea bass steamed, garlic, ginger, fresh chilli lemon grass, coriander, mixed vegetable, spring onions.

Choice squid stir fried with garlic, chili, pepper, and basil.

Crispy Soft Shell Crab topped with aromatic yellow curry sauce.

stir fried mixed sea food with chili herbs and fresh Thai basil leaves.

deep fried prawn with salt & fresh chili, spring onion.

mushrooms in a hot and sour soup, flavored with lemon grass, lime leaves and chili

Mushroom soup made from coconut milk and flavoured with lemon grass.

Mixed Starter For 2 - Chicken Green Curry - Kai Sam Lot (Crispy Chicken In 3 Flavour Sweet Chilli Sauce with Vegetables & Cashew Nuts) - Jasmine Steamed Rice and Noodles.

Mixed Starter For 4 - Chicken Green Curry - Beef Mussaman Curry - Kai Sam Lot (Crispy Chicken in 3 Flavour Sweet Chilli Sauce with Vegetables & Cashew Nuts) - Stir Fried Pork and Vegetables - Chicken Pad Thai - Steamed Rice and Noodles.

Mixed Starter For 2 - Panaeng King Prawn Curry - Kai Sam Lot (Crispy Chicken in 3 Flavour Sweet Chilli Sauce with Vegetables & Cashew Nuts) Duck with Pineapple & Red Wine Sauce - Mee Pad Noodles and Steamed Rice.

Mixed Starter For 4 - Panaeng King Prawn Curry - Beef Mussaman Curry - Kai Sam (Lot Crispy Chicken In 3 Flavour Sweet Chilli Sauce with Vegetables & Cashew Nuts) - Duck with Pineapple and Red Wine Sauce - Stir Fried Pork With Garlic - Chicken Pad Thai Noodles and Steamed Rice.

Campari is an Italian alcoholic liqueur, considered an aperitif. Obtained from the infusion of herbs and fruit (including chinotto and cascarilla) in alcohol and water. It is a bitters, characterised by its dark red colour.

Dubonnet is a sweet, aromatised wine-based aperitif. It is a blend of fortified wine, herbs, and spices (including a small amount of quinine)

Characterised by its pale colour and fresh and fruity aromas, Martini Extra Dry is delicious over ice with lemonade or apple juice

Slightly sweet, incredibly aromatic, and has a distinctive herbal finish that is accompanied by a subtle bitterness.

Fruity flavour made from a closely guarded recipe. Pimm's has complex fruity notes of bitter-sweet caramelised orange with a fresh citrus and a herbal finish.

Anise, grand wormwood, petit wormwood, hyssop, and melissa, which provides anise, musk and herbaceous tasting notes.

An Irish cream liqueur – an alcoholic drink flavoured with cream, cocoa, and Irish whiskey

Malibu rum has a full, rounded lightly toasted coconut aroma and a creamy coconut taste with vanilla custard notes. The body is delicate with a soft warming rum taste and a lasting silky finish.

A dark liqueur made originally in Jamaica using Jamaican coffee beans, but now made in Italy. The main flavour ingredients are coffee beans, Jamaican rum, vanilla, and sugar, blended to an alcoholic content of 20%

Holland's most exported cherry liqueur. Extracted from dark red cherries, subtly enhanced with exotic spices, and blended with fine brandy. Incomparable almond flavour derived from crushing the cherry kernels for that smooth, fruity and warming flavour.

French for "mint cream", is a sweet, mint-flavoured alcoholic beverage.

A very famous whisky liqueur made with Scotch whisky, heather and herbs and spices. Produced in West Lothian, Scotland, Drambuie offers flavours such as anise, nutmeg and saffron.

An orange-flavoured triple sec liqueur produced in Saint-Barthelemy-d'Anjou, France.

An orange-flavoured liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is made from a blend of Cognac brandy, distilled essence of bitter orange, and sugar.

Kahlua coffee liqueur boasts the deep, rich flavour of real black coffee, roasted chestnut and indulgent sweet butter.

An Italian anise-flavoured, colourless, liqueur.

Amaretto is Italian for "little bitter" as amaretto has a sweetened flavour with slightly bitter almond notes.

High quality and distinctive juniper flavour

Juniper, coriander, angelica, almonds, cubeb berries, lemon peel, orris, liquorice, cassia bark and grains of paradise come together to form fresh and lively gin, lighter than classic London Dry's but with a warm peppery finish.

Made with juniper, coriander and angelica root macerated in their pure wheat spirit for 24 hours. Following this, they add a botanical selection including bay leaf, grapefruit, lime, black pepper, cardamom seed and Cotswolds lavender to their carter head still for distillation.

It's very evocative. The zingy citrus is assertive to taste upfront, but gives way to a rich bouquet of flavours including herbal juniper, juicy lingonberries, sweet liquorice, cardamom and hibiscus-like floral touches. Can you taste all 47 botanicals?

Palate: Astoundingly fresh notes of cucumber with juniper, oak, a touch more citrus and vanilla. Creamy and savoury. Finish: A long, refreshing, floral finish.

It has a sharp clean taste with just a hint of rhubarbyness that fits brilliantly with a plain Indian tonic.