FOUR HANDS DINNER MENU

A SAFFRON CULINARY JOURNEY
21-23 March, 2025 from 6:00 pm onwards
THB 2,990 nett per person

Starters
Larb Gai Thord:
Minced Chicken Ball with Thai Herb Salad
Yum Hua Phlee Goong Yang:
Young Banana Blossom Salad with Prawns

Soup
Tom Jeiw Pla Krapong:
Hot Basil-Infused Fish Broth with Crispy Sea Bass

Main
Khao Yum Thai
Southern Thai Rice Salad with Vegetables and Fresh Herbs
Geang Kua Tai Nuer Toon
 Slow-Braised Australian Beef Short Ribs with Southern Thai Curry
Jasmine Rice

Dessert
​Sangkaya Samui
Pandan Leaf-Infused Samui Coconut Crème Brûlée
with Caramelized Coconut

FOUR HANDS DINNER MENU

A SAFFRON CULINARY JOURNEY
21-23 March, 2025 from 6:00 pm onwards
THB 2,100 nett per person without wine
​THB 2,950 nett per person with wine

Starters
Larb Gai Thord:
Minced Chicken Ball with Thai Herb Salad
Yum Hua Phlee Goong Yang:
Young Banana Blossom Salad with Prawns
Wine Pairing: Monsoon Valley White Shiraz (Shiraz Rosé) 


Soup
Tom Jeiw Pla Krapong:
Hot Basil-Infused Fish Broth with Crispy Sea Bass
Wine Pairing: Monsoon Valley Colombard


Main
Khao Yum Thai
Southern Thai Rice Salad with Vegetables and Fresh Herbs
Geang Kua Tai Nuer Toon
 Slow-Braised Australian Beef Short Ribs with Southern Thai Curry
Jasmine Rice
Wine Pairing: Monsoon Valley Shiraz


Dessert
​Sangkaya Samui
Pandan Leaf-Infused Samui Coconut Crème Brûlée
with Caramelized Coconut
Wine Pairing: Monsoon Valley Muscat
​