Wednesday, April 23, 2008

Thinking Thai

Layered laksa and bok choy cocktail served with crispy sesame flavoured bean sprouts and hot snow peas.
Green papaya carpaccio marinated in sweet lime, tamarind and chilli and served with black coconut rice infused with kaffir lime.

Steamed rice noodle rolls filled with baby sweet corn, shitake mushrooms, red pepper, snow peas, mixed chilli, garlic, ginger, roasted peanuts and spring onions and served alongside spicy persimmon and mint jam.

Baked coconut and cardamom custard topped with palm sugar and served with a pear sandwich of clove, currant and walnut paste.

Thai food - in my opinion the most versatile - so many influences and flavours makes it easy yet also challenging to put a menu together. Lemongrass, ginger, turmeric and chilli are highlights while persimmon might be a stretch...

How does this menu rate? Are there any takers for the GG experience? If anyone is game for four courses of Thai send me an email And for those who might be daunted with the one-on-one set-up, bring a friend. See you at the table.

1 comment:

Nathalie said...

wow your blog is looking great! I always get inspired as I visit your tasty pictures. Just by looking at them I can feel the colorful flavours. You will have to have a scandinavian, or better yet, a swedish theme soon! I'll help you with the typical elements.

I love your new logo!


ps. thanks for checking in on me every now and then =)