Lunch onlyLunch only

Group Copy 9Dinner only

All prices are in Thai Baht and subject to 10% service charge and 7% value added tax

sala rattanakosin eatery and bar

A modern and picturesque restaurant overlooking the Chao Phraya River, just a stone’s throw from the Summer Palace. The menu features a delectable selection of international dishes and Thai favourites, many of which use ingredients grown in our organic herb and vegetable garden. Meals can be accompanied by a wide variety of global wines, craft beers and creative cocktails. Indoor and outdoor seating is available.


Mushroom Sou

Mushroom soup Vegetarian


A blend of mixed forest mushrooms infused with local Thai herbs and topped with cream

– 295

Tom Kha Gai

Tom kha gai


Sliced chicken breast in a coconut broth infused with lemongrass, galangal and
kaffir lime leaves


Tom Yum Goon

Tom yum goong


Hot and sour soup with ocean prawns, straw mushrooms, lemongrass, chili paste
and cherry tomatoes


Tom Yum Hed

Tom yum mushroom


Hot and sour mixed mushroom broth infused with shallots, Chinese coriander and Thai chili

– 240


Pla Oyster

Plar oyster


Thai-style, served with a spicy herb salad of lemongrass, kaffir lime leaves, chili paste, local shallots and lime dressing


Thai Wok Oyster Omelette

Thai wok oyster omelette


Four eggs well beaten and mixed with quartered Korean oysters, shallots, spring onions  and a hint of chili 

– 415

Oysters are served by the half-dozen (6) only, except the oyster omelette

All oysters are imported from South Korea


Prawn Skewers

Prawn skewers

กุ้งลายเสือย่างเสริฟพร้อมน้ำจิ้มไก่ และโฟมผักชี

Five succulent tiger prawn skewers, served with sweet chili sauce and coriander foam that resembles the pagodas of our famous neighbour, Wat Arun


Tuna Tartar

Yellow fin tuna tartare


Fresh yellow fin tuna with avocado and wonton crackers, Japanese mayonnaise and caviar


Salt N Pepper Squid

Salt ‘n’ pepper squid


Banana squid dusted with black pepper and crystal salt flakes then perfectly fried until golden, served with fresh lime and sweet chili aioli

– 310

Chicken Caesar Salad 2

Chicken Caesar salad


Grilled chicken thigh with crisp lettuces, classic Caesar dressing, topped with quail’s egg, Bacon, white anchovies and parmesan cheese


Rocket Salad

Peppery rocket salad


With roasted beetroot, feta cheese, orange segments, pistachio nuts and roasted onion dressing


Satae Ruam

Sa-tae ruam


Skewers of chicken, pork and beef, marinated in yellow curry sauce then chargrilled and served with cucumber relish and roasted peanut sauce


7. Krathong Thong Laab Muu

Krathong thong lab muu


Golden fried pastry shell filled with minced pork, roasted rice and Thai shallots, with  a mint, chili & lime dressing 

– 265 

Tord Mun Pla

Tod man pla


White fish fillet with red curry paste, snake beans and kaffir lime leaves, served with a cucumber, shallot & chili relish

– 260

Chicken spring rolls

Chicken spring rolls


House-made Thai chicken curry with fresh vegetables, served with tamarind & peanut and sweet chili sauce dips

– 265

Yum Salmon

Yum pla salmon


Seared fillet of Norwegian salmon with a salad of mixed coriander, crispy shallots, roasted cashews, toasted coconut and chili & lime dressing, served with crispy pork

– 455

Yum Poo Nim

Yum puu nim tod mamuang


Tempura-fried soft shell crab and green mango salad with roasted cashew nuts, Thai herbs and a chili & lime dressing

– 375

Kor Muu Yang Kurobuta

Kor muu yang


Chargrilled marinated pork collar served with sticky rice and a smoked chili dressing

– 325


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Marinated tiger prawns with chorizo


Grilled tiger prawns with a green pea, spring onion & parmesan risotto, served with chorizo and smoked paprika relish

– 775

Chilean Seabass

Chilean sea bass


Marinated with orange and miso, sautéed spinach, baby potatoes and tomato salsa

– 965

Tikka Spiced Salmon Fillet

Tikka spiced salmon fillet


Tasmanian salmon dusted with tikka spices, served with a green lentil salad, cucumber slivers and cherry tomatoes, laced with a ginger yoghurt and topped with an asparagus spear and charcoal tuile

– 610

5. Khao Phad Goong Mae Nam Fried E

Khow pad goong mae nam


Wok-fried organic jasmine rice with chunks of shrimp, spring onions, Thai shallots and a fried egg, accompanied by +/- 350g giant Ayutthaya river prawn

– 1750 

Pla Sam Rod

Pla sam rod / Pla kratiem prik Thai

ปลาสามรส / ปลากระเทียม

Whole sea bass fried in a golden crispy batter, served with caramelized garlic and chili, sautéed onions, peppers and coriander leaves Or With garlic and black peppercorn sauce

– 595

Puu Nim Phad Pong Kar

Puu nim phad pong karee


Fresh yellow fin tuna with avocado and wonton crackers, Japanese mayonnaise and caviar

– 475


Confit Leg Of Duck

Confit leg of duck


Served on a bed of yum som-o, a traditional Thai salad consisting of fresh pomelo, crushed toasted nuts, lime and a hint of chili, to create a sweet & sour flavour

– 665

Crispy Pork Belly

Twice-cooked crispy pork belly


Served with roast pumpkin purée and sautéed spinach, topped with an apple & young ginger marmalade

– 675

Chicken Suprem

Chicken supreme


Cooked sous vide and served with a truffle mashed potato, mixed forest mushrooms,  a goat’s cheese croquette and vine cherry tomatoes

– 550 

Massaman Kha Ga

Massaman kha gae


A mildly spiced southern-style curry of slow-braised lamb shank with potatoes, shallots, roasted peanuts and a rich aromatic sauce, served with steamed jasmine rice

– 585 

Gaeng Phed Ped Yan

Gaeng phed ped yang


Local Thai duck roasted for four hours then sliced and cooked in a red curry coconut sauce with lychees, sweet basil and chili

– 390

Gaeng Khua Neua Kam Wua

Gaeng khua neua kam wua


Fragrant red coconut curry with slow-braised beef cheeks, acacia leaves, Asian mushrooms and crispy betel leaves, served with steamed jasmine rice

– 570

Gaeng Som Goong Kai Tord Cha Om

Gaeng som goong kai tod cha-om


A southern-style sour orange curry made with tamarind, white prawns and a Thai-style omelette

– 485

Kao Soi Gai

Kao soi gai


Delicately spiced soup of boneless chicken thighs and soft noodles, garnished with crispy noodles and accompanied by four different condiments to perfect the taste.This dish originates from the northern city of Chiang Mai

– 345

Phad Pak Ruam

Phad pak ruam


Stir-fried mixed vegetables in oyster sauce with crispy garlic

– 220

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Giant Ayutthaya river prawn


+/- 350g giant Ayutthaya river prawn grilled to perfection and served with our very own home-made Thai spicy red sauce and fresh lime wedge

– 1550  

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Lamb ragout


Lamb braised for six hours in an apple & port wine sauce until wonderfully tender, Served with your choice of pasta

(penne, spaghetti or risotto) 

– 540 

Wagyu Krapow

Australian wagyu krapow


Slices of Wagyu beef striploin MB5-6 stir-fried with hot basil, oyster sauce and chili, topped with a crispy basil

-200g 890
-300g 1290




Spaghetti with fresh truffle, lemon zest, mixes mushroom and mascarpone cheese

– 490

Two Way

Two-way tomato pasta –

พาสต้าซอสมะเขือเทศซันดราย Vegetarian

From the chef’s days in Italy: pasta tossed with sundried tomatoes and olive relish, topped with confit tomatoes

– 335


Organic jasmine 45
French fries with garlic aioli180
Peppery rocket salad with signature onion dressing190
Steamed vegetables125
Triple-cooked fries with Meldon sea salt180
Sticky rice 45
Grilled asparagus180



Tiramisu – ทีรามิสุ

A classic Italian dessert made with whipped mascarpone coffee soaked savioardi biscuits and laced with a double espresso reduction 

– 275

Chocolate Brownie

Double chocolate Callebaut brownie – ดับเบิ้ลช๊อคโกแลตบราวนี่

Double chocolate brownie served with vanilla bean ice-cream and chocolate ganache sauce 

– 285

Molten Lava

Sala signature molten lava – ช๊อคโกแลตลาวา

Molten chocolate lava cake, the ultimate chocolate lover’s dessert which has the elements of a chocolate cake and souffle

– 285

Sticky rice and mango with coconut panna cotta – ข้าวเหนียวมะม่วงพานาคอตต้า

Fresh mango, sticky rice, mango sorbet, toasted coconut panna cotta, crispy mung beans, and mango coconut macaron

– 350

Jds Creme Brulee

Crème brûlée – ครีมบูเล่

JD’s coconut crème brûlée infused with young roasted coconut flesh and topped with  lavender sugar to give it a brittle crunch. Served on vanilla crumble with organic  mixed berries  

– 275

Fruit Platter A La Carte

Tropical fruit plate – ผลไม้รวม

Freshly-cut tropical seasonal fruits, served with a wedge of fresh lime 

– 205 

Strawberry Ice Cream

Italian gelato – ไอศกรีม

Vanilla / Chocolate / Fresh Coconut / Mango / Strawberry

– 105/scoop