Marinated in curried coconut milk. Served with peanut sauce and lightly pickled vegetables.
Chor Muang
Handcrafted lilac dumplings with caramelised chicken and peanut. Finished with coconut cream.
Kanom Jeeb
Prawn-pork dumplings with salmon roe and caviar. Served with a sharp soya and sesame vinaigrette.
Chilli & Sea Salt Calamari
Crisp calamari finished with garlic, fresh red chilli and cracked black pepper.
Lime & Chilli Scallops
Steamed king scallops tossed in a piquant roasted chilli dressing with lemongrass and mint
Crab & Prawn Rice Rolls
Battered soft shell crab and prawn with basil, mint and a roasted peanut. Served with chilli and lime dressing.
Duck Spring Rolls
Shredded duck confit with cabbage, sweet corn and five spice. Served with herbed prune sauce.
Spiced Fish Cakes
Red curry and kaffir fish cakes with sweet chilli sauce, crushed roasted peanut and coriander.
Goong Sarong
Spice marinated prawns in crisp filo pastry. Served with avocado, tomato and pickled cucumber.
Patara Platter (Miniumum of Two)
An assortment of chicken satay, crispy duck rolls, spiced fish cakes, chor muang and prawn beignet salad.
Salads
Tuna Carpaccio
Thinly sliced tuna drizzled with a fresh lemongrass and mint dressing. Finished with caviar and roasted rice.
Prawn & Crispy Beignet
Tossed with cashews, mint, lemongrass and shallot. Accompanied by a piquant roasted chilli dressing.
Soft-Shell Crab Salad
Lightly battered crab with a salad of crisp julienned mango, roasted coconut, cashews and crispy shallot.
Beef Fillet & Rucola Salad
Slices of flame charred beef fillet in a salad of rocket leaves, cherry tomatoes and banana shallot with a light lime and chilli dressing.
Grilled Salmon & Avocado
Flaked salmon in a lime and smoked chilli jam dressing. Garnished with salmon caviar and Thai crackers.
Soups
Chicken Tom Kha
Chicken and galangal in silken, herb-infused coconut cream and coconut meat.
Prawn Tom Yum
Prawns and shimeji mushrooms freshly simmered with lemongrass, galangal and kaffir.
Seafood Poh Tak
Prawn, calamari, scallop and sea bass poached in a spiced lime and basil soup.
Curries
Prawn Pineapple Curry
Kaffir lime scented pineapple prawn yellow curry.
Chicken Kieaw Wan
Free range chicken, baby aubergine and bamboo shoot in a vigorous homemade curry paste of fresh green chilli and basil.
Beef Cheek Panang
Slow-cooked cheek in a robust curry of red chilli and peanut. Finished with roasted chilli.
Lamb Shank Massaman
Coconut milk braised lamb in a mild homemade curry of warm spices. Garnished with almond and pickled onion.
Honey Duck Kaeng Ped
Honey roasted duck with cherry tomatoes, pineapple and lychee in a lively yet subtle red chilli curry.
Fish & Shellfish
Prawns in Roasted Chilli
Flame seared tiger prawns tossed in a piquant sweet roasted chilli, mint, lemongrass and lime dressing.
Curried Sea Bass
Sea bass grilled in banana leaves with red curry reduction and kaffir.
Black Cod with Ginger
Pan seared black cod and shiitake mushrooms in a shredded ginger, pickled soya and yellow bean sauce.
Lime & Chilli Sea Bass
Herb steamed sea bass in a light and piquant chilli-garlic sauce infused with fresh herbs
Kieaw Wan Lobster
Rock lobster medallions sauteed with green curry sauce, fresh peppercorns and sweet basil sauce.
Lemongrass Sea Bass
Lightly battered sea bass glazed with a tangy lemongrass and tamarind sauce. Finished with crispy shallot and roasted red chilli.
Soya Prawns & String Beans
Stir-fried in patara’s signature soy and smoked chilli sauce.
Seafood in Curried Sauce
Seared scallops, calamari and prawns with egg, spring onion and chinese celery in a mild yellow curry.
Meat & Poultry
Duck with Chilli & Basil
Gressingham duck breast aiguillettes stir-fried with crushed garlic, red chilli and Thai basil.
Chestnut Chicken
Chicken sauteed with chestnut, cashews, bell pepper, and goji berries.
Wild Ginger Beef Fillet
Beef fillet and bell pepper stir-fried with chilli, lemongrass, kaffir and green peppercorns.
Tamarind Duck
Duck confit in a ginger-tamarind sauce. Served with onion and bell pepper.
Kieaw Wan Beef
Fillet slices sauteed in green curry sauce with sweet basil and red chilli.
Chicken with Papaya Salad
Turmeric and coriander marinated free-range chicken served with piquant green papaya salad.
Coconut Braised Beef
Slow-braised beef in a lime-coconut cream reduction. Finished with mint, lemongrass and coriander.
Lamb Chops with Green Salad
Lemongrass marinated lamb chops served with sticky rice rolls and green salad.
Sides, Rice & Noodles
Water Spinach
With chilli, ginger, and mushroom sauce.
Asparagus
With shiitake and mushroom sauce.
Bok Choy
With shiitake mushroom.
Tenderstem Broccoli
With shiitake mushroom.
String Beans
With garlic & chilli
Riceberry Rice
Steamed riceberry rice.
Riceberry
Rice is rich in many antioxidants that help our immune system stay healthy.
Egg Fried Rice
Wok tossed jasmine rice with egg and spring onion.
Glutinous Rice
Steamed in bamboo basket
Kao Hom Mali
Fragrant long grain jasmine rice.
Vegetarian
Kaffir Corn Fritters
Sweet corn cakes spiced with kaffir and paprika. Served with sweet chilli sauce.
Tofu & Mushroom Satay
An assortment of tofu and mushroom brochettes marinated in curried coconut cream. Served with peanut sauce and cucumber salsa.
Mango & Mushroom Salad
A salad of oyster mushrooms, crisp julienned mango, roasted coconut, cashews and crispy shallot.
Vegetable Spring Rolls
Crisp vegetable spring rolls served with sweet chilli sauce.
Mushroom Tom Kha
Mushrooms in rich, herb-infused coconut cream soup.
Mushroom Tom Yum
Mushrooms in a spicy soup with roasted chilli fumet freshly simmered, lemongrass, galangal and kaffir lime leaves.
Panang Tofu
Pan seared tofu steaks served with a mild red curry sauce with kaffir lime leaf.
Vegetable Kieaw Wan Curry
Baby aubergine, tofu and bamboo shoot in a vigorous central Thai curry paste of fresh green chilies and basil.
Mushrooms with Chilli & Basil
Oyster, shiitake and button mushrooms stir-fried with crushed garlic and red chili. Finished with crispy basil.
Lemongrass Tofu
Crisp tofu slices glazed with a piquant sauce of tamarind, fresh lemongrass and chili. Topped with crispy shallot.
Patara Banquet
40.00 per person without soup
45.00 per person with soup
Enjoy our signature pataralini with your meal +8.00 per glass
For a minimum of two
Our signature banquet meal of six shared starters and four mains served with rice and vegetable accompaniments. Also includes an individual portion of dessert.
Amuse Bouche
Spiced Fish Cakes with Cucumber Salsa
Flower Shape Dumplings with Caramelized Chicken, Peanut and Sweet Turnip
Duck Spring Rolls with Herbed Prune Sauce
Char Grilled Chicken Satay with Peanut Sauce
Patara Vegetarian
40.00 per person
Enjoy our signature pataralini with your meal +8.00 per glass
For a minimum of two
Our shared banquet of three starters and four mains served with vegetable and rice accompaniments. Includes an individual dessert.
Amuse Bouche
Vegetable Spring Rolls Served with Sweet Chilli Sauce
Kaffir Sweet Corn Fritters with Paprika and Crisp Basil Leaves