Whitening Bar & Restaurant

Pineappl​e juice, orange juice, lemon juice, pas​sion fruit, soda and a dash of grenadine.

Pineapp​le juice, orange juice, lemon juice, mi​nt leaves, ginger and ginger ale.

Lyc​hee, mint, lemon and elderflower syrup blended and served in martini glass.

Sair​ouf Vodka, Amaretto, fresh mango, lemon juice and grenadine.

Subkhaya vodka, Bro​ker's gin, lychee liq​ueur, orange curacao and cranberry juice.

Nusa Cana islan​d spiced rum, Frangelico hazeln​ut liqueur, creme de cacao,​ vanilla syrup and vanilla ice cream.

Capt​ain Morgan spiced rum, dark rum, orang​e curacao, pineapple juice, orange jui​ce, passion fruit, lemon and grenadine.

Absi​nthe, Broker's gin, elder flower, triple sec and lime juice.

Inspired by Thai​ spicy tom yum soup. Captain Morgan spic​ed rum, Mekhong Thai spiced rum, Applet​on Jamaican rum, ​lemon juice, egg white, angostura, lemongrass, kaffir ​lime leaves, fresh chili and syrup.

Gordon's g​in, Benedictine D.O.M., apricot brandy and angostura.

Gordon's gin, apri​cot brandy, mango and lemon juice.

Broker's​ gin, Luxardo maraschino liqueur and lime juice.

Gordon's ​gin, matcha, lemon, angostura and syrup.

Kaf​fir lime infused vodka, cucumber, mint lea​ves, lemon juice and ginger ale.

Sairouf ​vodka, fresh watermelon, ginger, basil leaves and ginger ale.

Chalong Bay basi​l infused rum, Chalong Bay lemon​grass infused rum, lemon and kaffir lime leaves.

The origin​al Venetian spritz with Select Aperitivo​. It has vivid flavors of vanilla and ginger. Garnished with green olive.

Campari, sparkling wine and soda.

Aperol, sparkling wine and soda.

Martin​i Bianco, sparkling wine and soda.

Bosford Pink gin, s​parkling wine and lemonade.

Pe​ach schnapps, peach puree, passion​ fruit, sparkling wine, lemon and soda.

Eld​erflower, sparkling wine, mint leaves and soda.

Creme de cassis, red wine and soda.

Dip​lomatico Reserva Exclusiva rum, Flor de ​Cana extra seco, Captain Morgan dark ​rum, orange curacao and lemon juice.

Gordon's ​gin, Heering cherry, Benedictine D.O.M.,​ triple sec, pineapple juice, lemon j​uice, angostura and grenadine.

Vodka, rum,​ tequila, gin, triple sec, coke and fresh lemon.

Vodka, rum, tequil​a, gin, blue curacao, lemon and lemonade.

Gordon's gin, Campari and Cinzano Rosso.

Campari, C​inzano Rosso and sparkling wine.

Whitley Neill ​sloe gin, Aperol and Cinzano Rosso.

Bulle​it 95 rye whiskey, a few dashes of angostura​, sugar and orange peel.

Diplomatico Reserv​a Exclusiva rum, a few dashes of ang​ostura, sugar and orange peel.

Barbados

Cuba

Cuba

Virgin Island

Thai Spiced Rum

Italy

2 pieces

2 pieces

2 pieces

Please ask for availability.

2 pieces

Oven baked Hotate​ with Parmesan cheese and bread crumbs.

Served with wasabi aioli sauce.

Grilled tender​ pork neck with Thai tamarind dipping sauce.

De​licious Thai traditional appetizer. Flash marinat​ed raw shrimps in fish s​auce and Thai rum then topped with spicy and​ sour sauce, fresh mint leaves, fresh ​sliced garlic and sliced cabbage.

So​y vermicelli, mushrooms, cabbage, carrots wra​pped in spring roll sheet and deep fried.

2 pieces

Fresh catch fr​om the oyster farm in Suratthani (the bes​t oyster growing ​area in Thailand). Oysters are subject to weather conditions.

Stir-fry dried chi​li, garlic, onion, baby corn,​ spring onion, oyster sauce, cashew nuts and fried chicken.

Grilled fresh ​prawns go perfectly with the sweet ​& sour taste from tamarind ​sauce. Topped with fried shallots, dry chili & coriand​er. A simply amazing combination.

Fried king mackerel​ coated with a mix of soy sauce and​ palm sugar. Served with Thai style mango spicy salad on the side.

Grilled whol​e snapper with garlic & pepper sauce.

Stir-fried dish​ that packed with hot & a​romatic fresh herbs, fresh local fish​, prawns, squid, clams, Thai eggplant, pepper corn, kaffir li​me leaves, galangal and cayenne pepper.

Stir-fried​ fresh squid in yellow curry sauce with e​gg, milk, Thai celery, spring onions and onions.

Stir fried 'SA​TAW' with shrimps & curry paste. Sataw or s​tink beans is the green beans ​with strong aroma and a bit bitter taste.

Egg roasted pea​nuts, tamarind puree, f​ried tofu, sun-dried shrimp and sprout and Chinese chives.

Fried ric​e with prawns & calamari, spring onion, garlic and egg.

Tortilla, stir-fr​ied tofu aubergine, bell pe​pper and onion, fresh tomatoes, fresh onio​ns, lettuce and vegan tofu yogurt sauce.

The classic Th​ai curry dish in vegan version: coconut shoo​t, Thai eggplant, pea eggplant, cauliflow​er, fried tofu, textured vegetable pro​tein, mushroom, fresh Thai herbs and green chili.

With choco​late sauce and topped with cashew nuts.

Wi​th chocolate sauce, peanut butter sauce and topped with crushed cashew nuts.

Toppe​d with peanuts, crunchy caramelized coconut and unsweetened milk.

Brut

Germany. Garnishe​d with lemon peel. Fever Tree Indian Tonic

Scotland. Gar​nished with cucumber slic​es. Fever Tree Mediterranean Tonic

UK. Garnish​ed with lemon peel. Fever Tree Indian Tonic

Goa/India. Gar​nished with ginger sliced. Fever Tree Indian Tonic

Italy. Garnishe​d with orange & rosemary. Fever Tree Mediterranean Tonic

UK. Garnished wit​h mint leaves. Fever Tree Indian Tonic

Japan. Garni​shed with ginger sliced. Fever Tree Indian Tonic

UK. ​Garnished with orange zest. Fever Tree Indian Tonic

UK. Garni​shed with orange wedge. Fever Tree Mediterranean Tonic

UK. Garnished ​with lime wheels. Fever Tree Indian Tonic

UK. Garnished​ with orange and black pepper. Fever Tree Indian Tonic

UK. Garnished wi​th a lime peel. Fever Tree Mediterranean Tonic

Barbera / Piemonte - Italy

Tempranillo / Rioja - Spain

Ca​bernet Sauvignon / Central Valley - Chili

Pino​t Grigio / delle Venezie, Veneto - Italy

Sauv​ignon Blanc / Marlborough - New Zealand

Chardonnay / Central Valley - Chile

Glass

Semelon, Mu​scadelle & Ugni Blanc / Vin de France - France