Kitchen Table Saturday, November 10th 2018.
The Kitchen Table serves a modern bistro style cuisine with an extensive selection of both International and local Thai dishes prepared by the culinary team under the direction of Chef Sarah Briegel- an Australian with wide international cooking experience. The day starts with a sumptuous breakfast buffet of Asian and Western dishes, supplemented with an a la carte menu. Lunchtime features a contemporary rendition of familiar comfort foods- featuring International and Thai dishes- tailored for either casual business lunches or relaxed social engagements. The menu selections include salads, pizzas, sandwiches and grills; plus Thai dishes such as varieties of the ever-popular Pad Thai- Gai (chicken), Ghoong (prawn) or vegetable; the Massaman Nong Gae- a lamb shank curry served with jasmine rice; and Pla Tort Sahm Rot- crisp Snapper with Snake Bean salad and sticky rice. In the evenings, the dinner menu offers a more substantial gourmet experience, with well-executed dishes featuring fresh seasonal produce. Standout dishes include Grilled Western Australian Lamb Cutlets- served with sweetbreads and shitake ravioli and pea puree; prime cuts of Australian Dry Aged (90 days) Angus Beef; and Chicken and Olive Tajine- served with preserved lemon and mograbieh.
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