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Sep 22, 2017 at 07:38 PM
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Banquets Print

Banquets.

  

Sanook Thai invites you to experience our Authentic Thai Cuisine at its best, blended with our unique Thai hospitality and refined ambience. We have created fine dining with a distinct Thai flavour and our innovative yet traditional approach. World Class Cuisine in Corlette.

  

Banquets are available for any group of four people and over visiting our restaurant or ordered as Take Away. We can also deliver to your office or home for group functions.

Ask us about the conditions for home/office delivery and for a quote.




Seafood Lover @ $ 44.00 per person.


Entree:

Prawn wrapped n pastrym crab cake and Thai fish cake.

Prawn salad with chilli jam lemon juice, onion, lemongrass and coriander.

Mains:

Stir fried combination seafood with lots of herbs and vegetables and mild chilli paste. Boneless roasted duck in red curry with fresh pineapple and basil. Wok fried king prawns, seasonal vegetables with a touch of oyster sauce. Stir fried squid with shallots, capsicum, celery in a yellow curry powder.

Dessert :

Deep fried Vanilla Ice Cream or saute banana in coconut cream.

Coffee or Tea.




Dinner Delight @ $ 38.50 per person.


Entree:  

Chicken Satay, crab cake, spring roll and curry puff.

Mains:

Authentic barbecued chicken with sweet chilli suace. Beef green curry with beans, bamboo shoots and basil. Crispy fish and prawns stir fried with chilli jam, fish sauce and lemon juice.

Wok fried pork, seasonal vegetables with touch of oyster sauce.

Dessert:

Fruit platter.




Thai Theme @ $ 33.00 per person.


Entree:  

Deep fried Chicken Wings and Thai style vegetable Spring Roll, Curry puff and Fish cake..

Mains:

Pork red curry with beans, capsicum, bamboo shoots and basil.

Stir fried crispy fish with chilli jam with vegetables.

Chicken stir fried with garlic, ginger, mix vegetable and soy bean sauce. Beef marinated with coriander roots, garlic and pepper with salad on side.

Dessert:

Vanilla ice cream with chocolate, strawberry or caramel topping.

 


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