Fish and coconut curry in lemongrass and coriander sauce.
Trevally marinated in turmeric, dill, and shallots over a bed of rice noodles.
Whole Season Fish Camau Style
1kg. Ponzu tamarind ginger sauce and served with brown buddha rice.
Legume Club Veg
Tossed in lemongrass, tofu, and basil.
Chargrilled eggplant, zucchini, and mixed seasonal vegetables with ginger and coriander.
Vegetable Rice Noodles
Wok tossed with tofu and soy sauce.
Curry au Legume
Mixed slow cooked clay pot vegetables in Vietnamese curry.
Brown Buddha Rice
Australian Murray Valley brown rice and mix vegetables wok tossed in ginger and soy sauce.
Mixed baby lettuce and mint leaves with dressing.
Sweet Sugar Snap Peas
Topped with slivered almonds in a lemon pepper sauce.
Truffle Organic Baby Corn
Wok tossed in truffle butter.
Steamed Pomelo Jasmine Rice
Steamed Murray Valley Brown Rice
Black Truffle and Honey Ice Cream
With roasted walnuts and orange compote.
Passion Fruit and White Chocolate Cone
Passion fruit sorbet and Belgian white chocolate ice cream.
Black Sticky Rice
Served with banana, black eyed beans, coconut ice cream, and slivered almonds.
Lanna's Childhood Tapioca
Tapioca with lotus seed and sweet banana stewed in coconut cream. Served with shaved roasted coconut.
Soft Drinks and Fresh Juices
Chilled Fresh Young Coconut
Freshly Hand Squeezed Orange Juice
Sparkling Flat Mineral Water
Natural Flat Mineral Water
Lemon Lime Bitters
Tea and Coffee
Vietnamese French Style Coffee
English Breakfast Tea
Mixed Fresh Mint Leaves
De Banquet Two
De Banquet Two
Starters - Chefs Lanna's Famous Crispy Rice Pancake, Lanna's Famous Ravioli, Cardamome Aubergine. Mains - Soft shell crab, organic goat curry, Chef Lanna Famous Boneless Duck Curry as Poissan Fish Curry, and Young Coconut, Brown Buddha Vegetable Rice, Steam Pomelo Jasmine Rice. Dessert - Black sticky rice with fresh banana, black eyed beans, coconut ice-cream and silvered almonds.