This Springtime – A Culinary Journey of Thailand’s Regions

Patara Spring Menu

Available from 15th March – 31st May 2019

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This Springtime – We take you on a culinary journey of the famous regions of Thailand.

Many of you who are true fans of Thai food have often asked us for more information about regional dishes and how they differ from some of the most popular dishes on the Patara menu. Well, this Spring we’re offering you the chance to find out, because from 15th March we are launching a brand new menu containing a selection of the most popular regional dishes in Thailand!

Our chefs, who are very familiar with the regional diversity of Thai food have carefully selected a small number of very special dishes that have been chosen to showcase the variety of amazing food that is available in our country. As you have come to expect from Patara, each dish will, of course, contain only the finest ingredients which will be cooked to perfection and presented in our own, inimitable style!

Our journey of discovery begins with a visit to our capital, Bangkok, where we have chosen 4 dishes: we have a starter of ‘Tortilla Chicken Thai Basil which is Pan-fried tortilla, stuffed with minced chicken stir-fried chilli and basil or ‘Pad Ga-Prao’ sauce. Our main course selection from the capital is a fabulous choice as we move into the warmer weather, it’s ‘Crowned Organic Salmon Salad’ – Pan-seared salmon, crowned with Thai sesame cracker and roasted chilli & lime dressing.

To accompany this we are pleased to offer you a side dish of Chilli and Garlic Baby Spinach. We finish our visit to Bangkok with one of our favourite desserts ‘Coconut Black Riceberry Pudding’- a gorgeously coconut fragrant and healthy black rice pudding served with red berries

Next, we head Northeast to Thailand’s largest region Isan, quite famous for grilled beef and poultry with tangy spicy sauce. Isan’s regional dish is ‘Grilled Rack of Lamb’ – Grilled rack of lamb marinated with Thai herbs and a mixture of pepper, garlic, coriander roots and lemongrass. Served with the side of roasted chilli and salt sprouts and special Isan sauce.

Our third stop along the way takes us to the most northerly region of Thailand ‘Nuea’ where mountains dominate the landscape. From Nuea we have chosen for you ‘Larb Khua Seabass with Toasted Coconut Flakes’. This sensational dish truly represents the Northern cooking style using fine strips of Seabass fillets, heated with roasted chilli paste dressing and toasted organic coconut flakes.

Last but not least we visit Tai the southernmost region of Thailand on the Malay Peninsula. From here we have chosen ‘Turmeric Chicken Chilli’, a spicy Southern stir-fried style of minced chicken with Thai herbs mixtures of turmeric, galangal, lemongrass, lime leaves and dried red chilli paste.

We do hope that you can join us for the whirlwind tour of Thailand for this culinary adventure.

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