BANQUET MENU // 89

Freshly shucked oysters, finger lime, ma kweng pepper

Betel leaf, prawn, lime, chilli, ginger, peanuts

Chargrilled chicken skewer, sweet fish sauce, Northern Thai spice

Yum Kao Tod: Crispy rice, pork mince, ginger, mint, coriander, chilli, peanuts

+ Filled eggnet, spanner crab, caramelised coconut, bean shoots, peanuts $38

+ Crisp whole fish, tamarind, roasted rice, lime MP

Caramelised pork belly, five spice, pickled mustard greens

Southern red curry, Blackmore wagyu beef shin, apple eggplant, baby corn, krachai

Gai lan, shiitake XO

Steamed jasmine rice

Chefs Selection Dessert

BOOKINGS FOR GROUPS OF 8 OR MORE GUESTS WILL DINE ON OUR BANQUET MENU. Menus are subject to change at any time without notice due to seasonality and availability

A LA CARTE

Freshly shucked oysters, finger lime, ma kweng pepper // 5 each

Betel leaf, prawn, lime, chilli, ginger, peanuts // 8

Betel leaf, pomelo, green papaya, peanuts, coconut // 6

Ma Hor: Caramelised tofu, peanuts, pineapple // 4 for 10

Chargrilled chicken skewer, sweet fish sauce, Northern Thai spice // 2 for 12

Green tomato, sesame dressing, dill, mint, fennel, cashews // 16

Cured kingfish, pickled daikon, green chili, yuzu kosho, charred cucumbers // 24

Arrowhead squid, banana blossom, pickled wombok, chilli jam vinegar, shrimp floss // 30

Yum Kao Tod: crispy rice, pork mince, ginger, mint, coriander, chilli, peanuts // 32

Saltbush sticky lamb ribs, red chilli jeow, sweet tamarind, coconut crumble // 32

Filled eggnet, spanner crab, caramelised coconut, bean shoots, peanuts // 38

Crisp whole fish, tamarind, roasted rice, lime // MP

Salt & pepper silken tofu, crispy eschalots, sweet soy // 20

Coconut poached chicken, Vietnamese mint, pickled green chillies // 38

Caramelised pork belly, five spice, pickled mustard greens // 38

Chargrilled Ora King salmon, green peppercorn relish, kohlrabi, Vietnamese lettuce // 40

Stir-fried king prawns, roasted chilli & garlic, snow peas, shiso // 42

Yellow curry, sweet potato, zucchini, asparagus, lotus root, curry leaf // 36

Southern red curry, Blackmore wagyu beef shin, apple eggplant, baby corn, krachai // 42

Som Tum: Green papaya, snake beans, cherry tomatoes, toasted shrimp floss // 18

Gai lan, shiitake XO // 18

Steamed jasmine rice // sml 4 / lge 8

Palm sugar meringue, mango & ginger sorbet, black sesame // 18

Pandan & white chocolate parfait, strawberries, poached rhubarb, brown butter crumble // 18

Yuzu curd, coconut chantilly, toasted coconut macaron, mixed citrus // 18

Scoops - mango & ginger sorbet, Vietnamese coffee ice cream or coconut sorbet // 7 each

Sample Plate: chefs selection of 5 desserts // 38

While Longrain will endeavour to accommodate requests for meals for guests with food allergies or intolerances; we cannot guarantee completely allergy-free meals due to the potential of trace allergens in the working environment and supplied ingredients. Menus are subject to change at any time without notice due to seasonality and availability