Today, som saa will officially launch their new lunch menu of regional Thai-style dishes and Asian inspired cocktails, with tables available to book for parties of all sizes. Co-Head Chefs Andy Oliver and Mark Dobbie will be combining the best of seasonal British meat and fish with some new ingredients they’ve specially sourced directly from Thailand.
New dishes have been introduced especially for the lunch menu with a shift in focus from the more northern-inspired som saa stalwarts to the spicy, coconut and seafood driven cuisine of the southern coastal regions of Thailand. The new ‘gung golae’; grilled prawns in a southern style coconut marinade, bolsters up the grill section alongside the classic ‘gai yaang’; thai style grilled chicken leg with tamarind dipping sauce. The wok section also sees a new southern-style addition in the ‘pad ped neua’; stir fried rump steak with ‘prik kee nu’ chillies and cumin leaf with the salads including the delicious ‘som sam thai’; bankgok style green papaya salad with snake beans, dried shrimp, peanuts and cherry tomatoes, alongside the signature ‘nahm dtok pla thort’, whole deep fried seasbass with roasted rice and isaan herbs.
Seasonal game inclusions of British guinea fowl get a som saa makeover in the ‘dtom khamin gai baan’; turmeric and lemon grass braised guinea fowl, and for a taste of the coast go for the ‘gaeng gati’ coconut curry with betel leaf, Cornish hake and kaffir lime. To wash it all down, som saa’s dedicated bar are offering a new, lighter lunch cocktail option, ‘Monk’s Cobbler’; celery sherbert, tawny port, red thai tea and fruit, or for those after something stiffer why not go for a fragrant uppercut with the ‘muay thai kick’; gin, lime, soda, thai basil created by co-founder Tom George. The sweet-toothed among us can round off lunch in style with salted palm sugar ice cream with turmeric banana; ‘kluey thort nahm dan beep.’
Designed in conjunction with Coriander Buildings, som saa’s design is a partial nod to London and a partial nod to Bangkok. With vintage decorations brought back from the founders trips to Thailand, and a warm, buzzy atmosphere making it a great spot to while away your lunch hour.
“Our lunches are going to have a more relaxed and less bustling atmosphere than at dinner” says Tom. “We’ve taken loads of inspiration for the lunch menu from our time travelling in southern Thailand, some of the cuisine’s most delicious dishes come from the coasts and markets of provinces like Krabi, Trang and Songkla,” adds Andy. “It will be great opportunity for us to showcase some of the rare Thai produce we’ve been working hard with suppliers to source. Some of the ingredients we’re now getting we’ve never seen outside Thailand before,” says Mark.
For more information click here
The post som saa launch lunch menu appeared first on Hospitality & Catering News.