Som Saa Menu & Prices

sabai caipirinha

cachaça, mandarin cordial, mint, coriander, lime - fresh, zesty, juicy - served on the rocks

bambat potion

mezcal, aperol, tamarind, galangal cordial, lime - smokey, bright, zesty - served on the rocks

green negroni

pandan infused gin, luxardo bitter bianco, campari jelly - bittersweet, herbal, dry - served up

from bangkok with love

sang som, lapsang tea, lemongrass cordial, egg white, lime - earthy and smoky rum sour - served up

rak tong ham

tequila, chilli, cucumber, elderflower, pomegranate, lime - thai twist on a spicy margarita - served up

muay thai kick

gin, thai basil, lime leaf, lychee, bitters, lime - refreshing, juicy and zingy - served long

galangal kombucha

house made green jasmine tea kombucha infused with galangal

himmapan colada

mango, coconut cream, pandan, coconut sugar and bengali lime

lemon rose spritz

cold brewed sencha rose tea, lemongrass cordial, lime and soda water

thai tea

number one brand thai iced tea with whole milk and condensed milk

cold brew jasmine

cold brewed vietnamese green jasmine tea

asahi super dry 0.0%

dry, bright, crisp and floral non alcoholic beer

noughty sparkling de-alcoholised chardonnay 0.0%

toasty and dry with notes of green apples and brioche

saicho osmanthus sparkling tea

elegant sparkling oolong tea from xianyou county scented with osmanthus blossom - floral with notes of red apple and apricot

coke | coke zero | tonic | light tonic | soda water | coconut water

ginger beer | ginger ale | lemonade | pink grapefruit soda

lambrusco rosso | medici ermete | emilia romagna | italy

fizzy, ruby red wine with notes of raspberries, blackcurrant jam, brioche, plenty of zing and a hint of residual sugar - a som saa classic

masottina prosecco | collezione 96 brut | veneto | italy

dry, soft and silky prosecco - straw yellow in colour with golden apple, pink grapefruit and plum on the nose

'blanc de blancs' premier cru | duval-leroy | champagne | 2008

100% chardonnay - an opulent, crisp yet smooth and well structured wine from one of the last remaining independent, family owned champagne houses - rich aromas of magnolia flowers with swirls of blood orange and roasted almonds on the palate - a true delicacy

'carte blanche' brut | remy bernard | champagne

60% chardonnay, 35% pinot noir & 5% pinot meunier - refreshing notes of lime and lemon coalesce with floral nuances, honey and brioche on the palate - elegant, fresh and blossoms with complexity and finesse

'rosé prestige' premier cru | duval-leroy | champagne

90% pinot noir & 10% chardonnay - an elegant pale salmon rosé champagne that strikes a harmonious balance between wild cherries, figs and white raspberry with hints of ginger and lemon zest

mapraow suay

coconut, vodka, cherry liqueur, bengali lime, blue butterfly flower egg white foam

tua prik krob

deep fried cashews with makrut lime leaf and dried chilli

mamuang kaew

fresh green mango with chilli salt

laab gai thort

deep fried northern style chicken laab cakes served with a tamarind jaew

nang gai thort

crispy chicken skin served with sriracha sauce

naem mu

grilled fermented pork with kee nu chillies, shallots, peanuts and ginger

gai yaang

grilled chicken skewer served with tamarind jaew

pad makeua yao jay

stir fry of long purple aubergines with fermented soy beans and thai basil

pad pak fai daeng

red fire stir fry of seasonal greens and asian mushrooms with fermented soy beans and oyster sauce

nahm dtok pla thort

isaan style deep fried seabass with isaan herbs and roasted rice powder

dtom klong gung

hot and sour soup with smoked fish, grilled prawns and thai herbs

pad prik king mu

stir fry of crispy pork belly with chilli paste, green peppercorns and makrut lime leaf

mu parlow

five spice soy braised pork with fermented chilli sauce and a soy cured egg

gaeng khiao waan jay

green curry of tofu and flourish farm courgettes with wild ginger and thai basil

khao niao | khao hom mali

sticky rice | jasmine rice

dtam dtaeng kwaa

pounded green papaya salad with cucumber, chilli, peanuts, pennywort and dried shrimp

dtam baa

jungle style papaya salad with green strawberries, pickled mustard greens, betel leaf and fermented fish sauce

oniric blanc | entre vinyes | catalonia, spain, white wine

a delightfully fresh, unfined and unfiltered xarel-lo from old vines. clean on the palate yet textured, combining juicy notes of stone fruit with a lovely minerality and a long saline finish

tua prik krob

deep fried cashews with makrut lime leaf and dried chilli

mamuang dong

pickled baby mango with chilli salt

dtom yum

hot and sour soup of shiitake mushrooms and heart of palm with thai chillies and herbs

pad pak fai daeng

red fire stir fry of seasonal greens and asian mushrooms with fermented soy beans

gaeng khiao waan jay

green curry of deep fried tofu and lotus roots, with pea aubergines, wild ginger and thai basil

pad makeua yao jay

stir fry of long purple aubergines with fermented soy beans and thai basil

khao niao | khao hom mali

sticky rice | jasmine rice

dtam dtaeng kwaa

pounded green papaya salad with cucumber, chilli, peanuts and pennywort

TUA PRIK KROB

deep fried cashew nuts with makrut leaf and dried chilli

YUM NEUA YAANG

grilled beef salad with lemongrass, sour leaf and thai aubergines

GAENG KHIAO WAAN GUNG

green curry of tiger prawns with thai aubergines, wild ginger and thai basil

PAD PAK FAI DAENG

red fire stir fry of seasonal greens and asian mushrooms with fermented soy beans and oyster sauce

KHAO NIAO | KHAO HOM MALI

sticky rice | jasmine rice

KLUEY YAANG 'ICE CREAM' NAHM DTAN BEEP

salted palm sugar ice cream with turmeric grilled banana

NAHM DTOK PLA THORT

whole deep fried sea bass with isaan herbs and roasted rice powder

TUA PRIK KROB

deep fried cashew nuts with makrut leaf and dried chilli

YUM MAKEUA YAO

fried aubergine salad with lemongrass, sour leaf and roasted rice powder

GAENG KHIAO WAAN JAY

green curry of deep fried tofu and flourish farm squash, wild ginger and thai basil

PAD PAK FAI DAENG

red fire stir fry of seasonal greens and asian mushrooms with fermented soy beans

KHAO NIAO | KHAO HOM MALI

sticky rice | jasmine rice

KHANOM THUAI

fresh coconut cream and pandan dessert with a lotus flower wafer

DTOM YUM

hot and sour soup of shitake mushroom and tofu, with thai chillies and herbs

YUM GAI

salad of grilled chicken with green mango, white turmeric and orange chilli dressing

YUM NEUA YAANG

grilled beef salad with lemongrass, sour leaf and thai aubergines

GAENG KHIAO WAAN GUNG

green curry of tiger prawns with thai aubergines, wild ginger and thai basil

PAD PAK FAI DAENG

red fire stir fry of seasonal greens and asian mushrooms with fermented soy beans and oyster sauce

KHAO NIAO | KHAO HOM MALI

sticky rice | jasmine rice

KLUEY YAANG 'ICE CREAM' NAHM DTAN BEEP

salted palm sugar ice cream with turmeric grilled banana

NAHM DTOK PLA THORT

whole deep fried sea bass with isaan herbs and roasted rice powder

YUM HET

salad of king oyster mushrooms with chilli jam, white turmeric and long leaf coriander

YUM MAKEUA YAO

fried aubergine salad with lemongrass, sour leaf and roasted rice powder

GAENG KHIAO WAAN JAY

green curry of deep fried tofu and flourish farm squash, wild ginger and thai basil

PAD PAK FAI DAENG

red fire stir fry of seasonal greens and asian mushrooms with fermented soy beans

KHAO NIAO | KHAO HOM MALI

sticky rice | jasmine rice

KHANOM THUAI

fresh coconut cream and pandan dessert with a lotus flower wafer

DTOM YUM

hot and sour soup of shitake mushroom and tofu, with thai chillies and herbs