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조회수 : 1461
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| 블루엘리펀드 셋 메뉴 및 쿠킹 스쿨 |
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2010-08-20 오후 2:14:08
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제대로 된(?) 태국 음식을 맛보려면 빠지지 않고 등장하는 레스토랑, 태국의 대표적인 타이 레스토랑으로 월드 베드스 레스토랑으로 여러번 소개 된 블루 엘리펀트 안내 입니다.
- 요금 적용 기간: 현재 ~ 2011년 7월 31일
- 주소: 233 South Sathorn Road, Kwaeng Yannawa, Khet Sathorn, Bangkok 10120, Thailand
(지상철 수라삭 역 하차 도보 5분 거리)
- 전화 번호: +66 (2) 673 9353, +66 (2) 6739354, +66 (2) 6739356
- 웹사이트 http://www.blueelephant.com/
■■ Royal Thai Symphony menu: 1531바트 >>> 1480
■■ Royal Thai Banquet Menu: 1943바트 >>> 1850바트
■■ Surasak Munu: 2178바트 >>> 2100바트
■■ Chang Thai Menu: 2649바트>>> 2550바트
■■ Aiyara Menu: 3355바트 >>> 3200바트
■■ Special Set Lunch: 695바트 >>> 670바트
■■ Chef Table: 5179바트 >>> 4900바트
■■ Cooking Class
- 반일 코스 * 1일 (4개 요리) 3296바트 >>> 3130바트
- 반일 코스 * 2일 (8개 요리) 5885바트 >>> 5550바트
- 반일 코스 * 5일 (20개 요리) 14124바트 >>> 13200바트
- Carving Lesson 반일 코스 * 1일 5885바트 >>> 5600바트
- 각 코스별 정원은 최소 10인으로 기간중 10인 이하로 강의가 진행 될경우 추가 차지가 있을수 있습니다.
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세튜 메뉴 안내 입니다.
■■ Royal Thai Symphony menu: (1300++ =1531바트) >>> 1480바트
■ starters
chor muang: steamed floral shaped dumpling, using butterfly pea flower with exotic stuffing
blue elephant spring rolls: black chicken anc vegetable stuffing, served with red sweet and sour sauce
chicken satay: very tasty and vigorous strips of grilled and marinated chicken fillets, homemade peanut sauce and cucumber salad
rice field catfish and prawns salad
■ soup (2중 택 1)
tom klong sea bass: spicy and sour sea bass soup with roasted organic herbs
or
tom kha black chicken: black chicken and organic galangal, (can be substituted by free-range chicken)
■ Main courses
Panaeng Nua: red curry of kho khun phon yang kham, charlolais-simmental beef, in coconut milk, flavored with sweet basil
Tamarind duck: grilled medium rare marinated cuck breat topped with sauce made of golden sweet tamarind from petchaboopn province, accompanied byfried shallots and crispy kale
bamboo fish: fillet of sea bass marinated with herbs grilled in a bamboo case
blueelephant phad thai: stir=fried ricenoodles
tips of ivy ground vine & mushrooms
steamed jasmine rice and wild rice
■ Dessert
Coupe blue elephant: thai fresh topped with banilla ice cream and mango caulits
■■ Royal Thai Banquet Menu (1650++, =1943바트)>>>1850바트
■ starters
- Golden bang: crispy pastry stuffed with minced organic prawn, Pu dam talay crab meat, floavored with blue emephant green curry paste, aaccompanied bu hojmemade pineapple sauce
- Buffalo or chicken satay:very tasty and vigorous strips of grilled and marinated ubon ratchathanee buffalo fillets
또는
free range chicken accompanied bu a homemade peanut sauce and cusumber sauce
- chor muang: steamed floral shaped dumpling, using butterfly pea flower with exotic stuffing
- Enoki Seafood Salad
- flyiy Pomelo salad
■ Soup
- Tom Yam Koong: spicy and sour soup
(served in the period of king chulalongkorn to receive visitors from france)
또는
- Tom Kha Black Chicken
black chicen and organic galagal (can be substituted by free range chichen)
■ Main Courses
- Crab Curry with betel leaves
- Laab ped: north eastern style spicy salad of crispy duck breast
- Emerald Chicken
- Masaaman lamb: from the far south a tender lamb curry of dried spices in coconut milk,thai sweet patatoes, rasted peanuts and
cashew nuts, this was descrived in a poem by King rama II
- Thai asparagus and Fresh mushroom
- Blue Elephant Phad thai
- steamed jasmine rice and wild rice
■ Dessert
- homemade desserts
■■ Surasak Munu (1850++ =2178바트)>>>2100바트
■ Sakouski:
- Foie Gras with tamarind sauce
(seared french goose liver from Landes with an authentic thai tamarined sauce)
■ Starters
- Rice Filled Catfish and Prawns Salad
- Buffalo Satay
(grilled and marinated ubon ratchathannee buffalo fillets)
- Khang Khao Phuak
(Royal Kitchen:Minced prawn, chicken and sweet spices stuffed)
- Chor Muang
(Royal Kitchen)
- Enoki Seafood Salad
■ Soup
- Tom Seb Salmon
(a traditional North Eastern style spicy soup with salmon)
■ Main Courses
- Sweet and Sour Pork with longan
- Forgotten Beef Curry
(created during the reign of king Chulalongkorn when he visited Promburi Districe
- Tuna with wild Basil and chili
- Tamarind Duck
- Blue Elephant Phad Thai
(fried rice noodles)
- Tips of Ivy Grourd vine & mushrooms
- steamed jasmine rice and wild rice
■ Dessers
homemade desserts
■■ Chang Thai Menu (2250++ =2649바트)>>> 2550바트
■ Sakouski:
- Foie Gras with tamarind sauce
(seared french goose liver from Landes with an authentic thai tamarined sauce)
- Mieng Som
(Traditional Thai Snack)
■ Starters
- spicy prawn salad with herbs and anocado
- crispy stuffed crab shell
- Buffalo satay
(very tasty and vigorous strips of grilled and marinated Bbon Ratchathanee Buffalo Fillets)
- Chor Muang (Royal Kitchen, Steamed floral- shaped dumplings)
■ Soup
- Tom Kha Black Chichen
■ Sorbet Ramarind Champange
■ Main Courses
- Black Pepper Tiger Prawns
- Massaman Lamb
from the far south a tender lamb curry of dried spices in coconut milk,thai sweet patatoes, rasted peanuts and
cashew nuts, this was descrived in a poem by King rama II
- Kra Paow Nua Phon Yang Kham
(charlolais simmental beef, in chili and organic wild basil sauce)
- Crispy Grouper with three flavored sauce
- blue elephant phad thai
fried ricenoodles
- asparagus with mushroom
- steamed jasmine rice and wild rice
■ Dessert
- Ginger creme brulee with belgium chocllate mousse
■■ Aiyara Menu (2850++ =3355바트)>>> 3200바트
■ Zajiyski
- Foie Gras with pomelo and tamarind sauce
(seared french goose liver from landes with Nakorn Chaisri Pomelo and an Authenic Thai Tamarind sauce
- Meing Kham: traditional thai platter
■ starters
- Laab Salmon
noth eastern style salad
- Buffalo satay
(very tasty and vigorous strips of grilled and marinated Bbon Ratchathanee Buffalo Fille
- Nooror''s Thai - Belcian Croquette
- Doi Kham Eggplant Salad
(purple eggplant salad with grilled scallops, herbal spiciness and a hint of truffle oil)
■ Soup
- Tom yam Koong Miea Num Doi Kham
■ Sorbet Tamarind Champange
■ Main Course
- Lamb Chops with thai wild basil
- Takrai steak
(Charlolais sunnebtak beef)
- grilled giant River Prawns
- Black Chicken Green Curry
- Blue Elephant Phat thai
fried noodles with fresh prawns
- asparagus with mushroom
- Bedjarong rice
■ Dessert
Ginger Creme Brulee with Belgium Chocolate Mousse and Coconut flan
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