thaiparagon

BANQUET A

FOR 2 PEOPLE ONLY $59

ENTREE

Vegetarian Spring Rolls
Crispy rice paper roll filled with mixed vegetables, vermicelli and black fungi served with plum sauce

Fish Cake 
Minced fish patties mixed with herbs and spices, served with chilli sauce

MAIN COURSES

Chicken cashew nut sauce stir fry
Chicken breast and roasted cashew nut, wok fried with sweet chilli jam, onion with vegetables

Sweet chilli barramundi
Deep fried whole barramundi dressed with sweet chilli sauce, lime leaf, chopped long chilli and served on bed of bok choy

Steamed jasmine rice

 

BANQUET B

FOR 2 PEOPLE ONLY $75

ENTREE

Crispy Soft Shell Crab
Battered soft shell crab served with chilli sauce and garnished with seaweed and sesame seeds

Chicken Pandan
Succulent chicken 4 thigh fillet, marinated and wrapped in fragrant pandan leaves then deep fried served with homemade tamarind dipping sauce

MAIN COURSE

Chicken oyster sauce stir fry
Chicken breast and seasonal vegetables stir fried in chef’s special mild oyster sauce

Herbed dressing on fried barramundi
Deep fried whole barramundi dressed with lemongrass, slice lime leaf, galangal, chilli and lime dressing

Steamed jasmine rice

Dessert of the day

 

BANQUET C

$39 PER PERSON / MINIMUM OF 4 PEOPLE

ENTREE

Vegetarian Spring Rolls
Crispy rice paper roll filled with mixed vegetables, vermicelli and black fungi served with plum sauce

Petite Satay Chicken
Marinated chicken skewers, hot grilled until tender and succulent. Served with home-made peanut sauce.

Fish Cake 
Minced fish patties mixed with herbs and spices, served with chilli sauce

MAIN COURSE

Pad Thai chicken
Thai style rice noodle stir fried with tamarind puree, egg, fried tofu, bean sprout, garlic chives, crushed peanut, lemon & dried chilli

Beef massaman curry
Tender beef slowly simmered in coconut milk. Flavoured with the addition of Thai spices, tossed with baby potatoes, onion and topped with cashew nuts

Prawn chilli basil stir fry
Prawns and seasonal vegetables stir fried in chef’s special chilli basil sauce.

Salt and pepper squid
Deep fried salt& pepper squid served with crispy noodles and sweet chilli sauce

 

BANQUET D

$39 PER PERSON / MINIMUM OF 4 PEOPLE

ENTREE

Vegetarian Spring Rolls
Crispy rice paper roll filled with mixed vegetables, vermicelli and black fungi served with plum sauce

Chicken Wing
Deep fried marinated chicken wing with Thai herb served with sweet chilli sauce

Curry Puffs
Assorted vegetable chopped and cooked with Thai herbs and a touch of curry powder, wrapped in puff pastry and served with sweet chilli dipping sauce

MAIN COURSE

Chicken cashew nut sauce stir fry
Chicken breast and roasted cashew nut, wok fried with sweet chilli jam, onion with vegetables

Beef chilli basil noodle
Flat rice noodles tossed in hot wok with seasonal vegetables, chef’s special sweet basil chilli sauce, and capsicum beans with meat of your choice.

Prawn penang curry
Creamy red curry with assorted vegetables flavoured with red chilli paste and paprika, tossed with fresh red chilli

Salt and pepper squid
Deep fried salt& pepper squid served with crispy noodles and sweet chilli sauce

 

BANQUET E

$49 PER PERSON / MINIMUM OF 4 PEOPLE

ENTREE

Vegetarian Spring Rolls
Crispy rice paper roll filled with mixed vegetables, vermicelli and black fungi served with plum sauce

Fish Cake 
Minced fish patties mixed with herbs and spices, served with chilli sauce

Curry Puffs
Assorted vegetable chopped and cooked with Thai herbs and a touch of curry powder, wrapped in puff pastry and served with sweet chilli dipping sauce

Crispy Soft Shell Crab                                           
Battered soft shell crab served with chilli sauce and garnished with seaweed and sesame seeds

MAIN COURSE

Vegetable Oyster Sauce
Seasonal vegetables stir fried in chef’s special mild oyster sauce

Hoi sin sauce with beef
Hoi sin infused beef stir fried with beans, mushroom, broccoli garnished with crispy friend enoki mushroom and fried onion

Kaeng Phed Ped Yang                                                                                                                                                                                                                             
This spiced red curry highlights the boneless, roast duck in chilli red curry combined with lychees, pineapple and cherry tomatoes

Sweet chilli barramundi
Deep fried whole barramundi dressed with sweet chilli sauce, lime leaf, chopped long chilli and served on bed of bok choy

Dessert of the day




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