113 TOM KLONG RED CLAW CRAYFISH    8.00
Spicy soup with red claw crayfish and Royal Project herbs.

114 TOM KAH “THAI BRESSE” CHICKEN    8.00
Spicy coconut milk soup with free range chicken and
King Oyster mushroom from the Royal Project.

134 NAM TOK LAMB CHOP    22.00
Lamb chop marinated with Royal Project rosemary and sugar snap peas,
served with Isan style dipping sauce.

136 KAENG ORM MA RA PLA COD    24.00
Thai original “Black Cod” in red curry with balsam pear.

137 PHAD DORK MAI KWARD    22.00
Sautéed Royal Project Chinese chives and fresh king scallop in a garlic and oyster sauce.

PASSION FRUIT & CHOCOLATE MOUSSE    8.00
Blue Elephant recipe of Royal Project passion fruit mousse and
Belgium white chocolate mousse.
 

YAM MA KUER DOI KHAM
Spicy grilled scallops salad with purple eggplant as from Royal Project & truffle oil
 
KOI TUNA
Capaccio of tuna with a dressing of Royal Project spices and fennel

LUK BALL THONG KHAM
Deep-fried prawn cake stuffed with mozzarella and crunchy Royal Project kale

  TOM KLONG RED CLAW CRAYFISH
Spicy soup with red claw crayfish and Royal Project herbs
OR
  TOM KAH “THAI BRESSE”
CHICKEN Spicy coconut milk soup with free range chicken and
King Oyster mushroom from the Royal Project


NAM TOK LAMB CHOP
Lamb chop marinated with Royal Project rosemary and sugar snap pea,
served with I San style dipping sauce

KAENG ORM MA RA PLA COD
Thai original “Black Cod” in red curry with balsam pear

PHAD DORK MAI KWARD
Sautéed Royal Project Chinese chives and fresh king scallop in a garlic and oyster sauce

Thai Jasmine Rice

PASSION FRUIT & CHOCOLATE MOUSSE
Blue Elephant recipe of Royal Project passion fruit mousse and
Belgium white chocolate mousse

The price is £40.00 per person without soup & £45.00 per person with soup

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BLUE ELEPHANT LONDON
Royal Thai Cuisine
4-6 Fulham Broadway, London, United Kingdom
Phone: +44 20 7385 6595 Fax: +44 20 7386 7665
E-mail: london@BlueElephant.com