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.
SOUP FOR START
Mushroom soup – ซุปเห็ด
A blend of mixed forest mushrooms infused with local Thai herbs and topped with cream
– 295
Pumpkin soup – ซุปฟักทอง
Organically grown pumpkin slow roasted then blended with an array of Thai herbs
and spices, topped with roasted coconut flakes
-260
Tom kha gai – ต้มข่าไก่
Sliced chicken breast in a coconut broth infused with lemongrass, galangal and kaffir lime leaves
-270
Tom yum goong – ต้มยำกุ้ง
Hot and sour soup with ocean prawns, straw mushrooms, lemongrass, chili paste and cherry tomatoes
-385
Tom yum mushroom – ต้มยำเห็ด
Hot and sour mixed mushroom broth infused with shallots, Chinese coriander and Thai chili
– 240
SALAD AND APPETIZER
Yum puu nim tod mamuang – ยำปูนิ่ม
Tempura-fried soft shell crab and green mango salad with roasted cashew nuts, Thai herbs and a chili & lime dressing
-375
Yum talay – ยำทะเล
Prawns, baby squid, mussels and sliced market fish, poached and tossed with Thai celery, tomatoes and onions, chili and lime dressing
-415
Yum pla salmon – ยำปลาแซลมอล
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
Som tam- Gai yang – ส้มตำ ไก่ย่าง
Char grilled marinated chicken thigh with a salad of green papaya with crushed garlic, chili, tomatoes, lime and palm sugar served with crispy local vegetables, sticky rice and smoked chili dressing
-305
Chicken Caesar salad – ซีซาร์สลัดไก่
Grilled chicken thigh with crisp lettuces, classic Caesar dressing, topped with quail’s egg, Bacon, white anchovies and parmesan cheese
-325
Sa-tae ruam – สะเต๊ะรวม
Skewers of chicken, pork and beef, marinated in yellow curry sauce then chargrilled and served with cucumber relish and roasted peanut sauce
Five succulent tiger prawn skewers, served with sweet chili sauce and coriander foam that resembles the pagodas of our famous neighbour, Wat Arun
-515
Yellow fin tuna tartare – ทูน่าทาร์ทาร์
Fresh yellow fin tuna with avocado and wonton crackers, Japanese mayonnaise and caviar
-440
WOK AND CURRY
Australian wagyu krapow – กะเพราเนื้อวากิว
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
Australian wagyu nam man hoy –เนื้อวากิวผัดน้ำมันหอย
Slices of Wagyu beef grade 5-6 stir-fried with shitake mushrooms, spring onions, organic vegetables and supreme oyster sauce, topped with crispy garlic
-200g 890 -300g 1290
Kana muu krop – คะน้าหมูกรอบ
Crispy pork belly stir-fried with Chinese broccoli, chili and oyster sauce
-330
Kana hongkong sauce poo – คะน้าฮ่องกงซอสปู
Chinese broccoli stir-fried with oyster sauce, crab meat and topped with crispy garlic
-345
Ped yang phad cha – เป็ดย่างผัดฉ่า
Roasted duck stir-fried with wild fingerroot, garlic, chili and young peppers
-355
Chuu chee ruam mitr – ฉู่ฉี่รวมมิตร
An aromatic dry red chili curry of ocean prawns, market fish and mussels, with coconut cream and kaffir lime
-685
Gaeng phed ped yang – แกงเผ็ดเป็ดย่าง
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 kiew waan gai – แกงเขียวหวานไก่
Sliced chicken breast poached in green curry sauce with pea eggplants, kaffir lime, coconut milk and sweet basil
– 295
Gaeng panaeng muu – แกงแพนงหมู
Pork loin cooked in red coconut curry sauce, flavoured with Thai basil, roast shallots and shredded kaffir lime leaves
– 330
Phad pak ruam – ผัดผักรวม
Stir-fried mixed vegetables in oyster sauce with crispy garlic
– 220
Thai wok oyster omelette – ไข่เจียวหอยนางรม
Four eggs well beaten and mixed with quartered Korean oysters, shallots, spring onions and a hint of chili
– 380
Gaeng som goong kai tod cha-om – แกงส้มกุ้งไข่ทอดชะอม
A southern-style sour orange curry made with tamarind, white prawns and a Thai-style omelette
– 485
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
– 595
RICE AND NOODLES
Khow pad goong mae nam – ข้าวผัดกุ้งแม่น้ำ
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
Phad thai goong mae nam – ผัดไทกุ้งแม่น้ำ
Classic Thai dish of stir-fried rice noodles with fresh shrimp, roasted bean curd, tamarind sauce, beansprouts and roasted nuts, accompanied by +/- 350g giant Ayutthaya river prawn
– 1750
Khow pad poo – ข้าวผัดปู
Southern-style wok-fried jasmine rice with blue crab meat, spring onion and yellow curry powder, topped with a fried egg
– 385
Kao soi gai – ข้าวซอยไก่
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
PASTA
Truffle – สปาเกตตี้ทรัฟเฟิล
Spaghetti with fresh truffle, lemon zest, mixes mushroom and mascarpone cheese
– 490
Carbonara – คาร์โบนาร่า
Spaghetti tossed with lardo, egg yolk and fresh cream, served with a soft
sous-vide egg and topped with crispy bacon
– 375
Parmesan pesto – พาเมซาลเพสโต้
Traditional Italian sauce from Genoa tossed with spaghetti and sundried cherry tomato
– 360
Two-way tomato pasta – พาสต้าซอสมะเขือเทศซันดราย
From the chef’s days in Italy: pasta tossed with sundried tomatoes and olive relish, topped with confit tomatoes
– 335
Spaghetti aglio olio – สปาเก็ตตี้โอริโอ้
Traditional Italian pasta from Naples with garlic, olive oil and chili flakes
-Bacon 350 -Seafood 390
FRIED AND GRILL
Kor muu yang – คอหมูย่าง
Chargrilled marinated pork collar served with sticky rice and a smoked chili dressing
– 325
Goong tord kratium – กุ้งทอดกระเทียม
Deep fried ocean prawns with garlic, coriander and oyster sauce
– 465
Fish & chips – ฟิช แอนด์ ชิฟ
Barramundi dipped in our signature batter and then shallow-fried to perfection, served with triple-cooked fries, tomato ketchup and tartare sauce
– 485
Salt ‘n’ pepper squid – ปลาหมึกชุปแป้งทอด
Banana squid dusted with black pepper and crystal salt flakes then perfectly fried until golden, served with fresh lime and sweet chili aioli
– 310
SALA SIDES
Traditional Italian pasta from Naples with garlic, olive oil and chili flakes
Organic jasmine
45
French fries with garlic aioli
180
Peppery rocket salad with signature onion dressing
190
Steamed vegetables
125
Triple-cooked fries with Meldon sea salt
180
Sticky rice
45
Grilled asparagus
180
SOMETHING SWEETS
Tiramisu – ทีรามิสุ
A classic Italian dessert made with whipped mascarpone coffee soaked savioardi biscuits and laced with a double espresso reduction
Double chocolate brownie served with vanilla bean ice-cream and chocolate ganache sauce
– 285
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
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
Tropical fruit plate – ผลไม้รวม
Freshly-cut tropical seasonal fruits, served with a wedge of fresh lime
Lunch only
Dinner only
