Saychol Carta

Menu

• Miang Hoy – Scallops ‘Miang’

  10.00
  Gently pan-seared scallops served on fresh betel leaves w/ ginger, red onion, lime, lemongrass, chilli & cashew nuts – dressed w/ chef john’s signature sauce of tamarind, roasted coconut & dried shrimp. (2 pcs)
• Saté Gai – Chicken Saté

  8.00
  Skewers of chicken marinated in a blend of exotic, eastern spices & served w/ a mildly spicy peanut sauce. (2 pcs)
• Por Pia Goong – Prawn Spring Rolls

  9.00
  Golden spring rolls of marinated king prawns, glass noodle, coriander & carrot, served w/ a sweet chilli dipping sauce. (3 pcs)
• Tod Mun Pla – Fish Cakes

  9.00
  Flaked bream combined w/ snake beans & flavoured w/ kaffir lime & chilli paste, deep fried & served w/ our nam jim sauce. (3 pcs)
• Pla Goong – Marinated Prawn Salad

  11.00
  Hot & spicy seared prawn salad w/ finely shredded thai herbs, chilli, red onion & shallots, lime juice & fish sauce. (4 pcs)
• Por Pia Pak – Vegetable Spring Rolls

  8.00
  Handmade vegetable & glass noodle spring rolls, served w/ a sweet chilli dipping sauce. (3 pcs)
• Kari Puff

  9.00
  Finely minced chicken, diced potato & onion – seasoned w/ curry & encased in butter puff pastry. Served w/ a tangy, chilli sauce. (3 pcs)

• Tom Yum Goong – Spicy Prawn Soup

  11.00
  Thailand’s famous hot & sour soup of prawns & oyster mushrooms seasoned w/ thai lemongrass, kaffir lime leaves, galangal, coriander & roasted chilli.
• Tom Kha Gai – Chicken in Coconut Soup

  10.00
  A family favourite of sliced chicken & oyster mushrooms simmered in a chicken broth containing coconut milk, galangal, roasted chilli, lime juice & coriander.

• Larb Ped Yang – Roasted Duck Salad

  20.00
  Red roasted duck in a salad of red onion, spring onion, mint, coriander & toasted rice powder w/ a zesty lime dressing. 25 larb gai – chicken & herb salad prime chicken mince lightly fried & tossed w/ exotic herbs, lime juice, fish sauce, chilli & toasted rice powder. 19 yum neua yang – grilled beef salad slices of grilled beef rump combined w/ mint, spring onion, red onion, coriander, chilli & tossed w/ lime dressing.

• Pla Nueng Manow – Whole Steamed Barramundi

  29.00
  Whole barramundi steamed w/ julienne thai herbs & served w/ an aromatic dressing of garlic, chilli, coriander, lime juice & fish sauce.
• Yum Rockling – Rockling w/ Salad

  25.00
  Deep-fried, succulent boneless fillet of rockling, lightly battered & tossed w/ a light & refreshing salad of cashew nuts & green apple or green mango.
• Yum Pla Tod – Whole Barramundi w/ Salad

  29.00
  Deep fried whole barramundi & tossed w/ a light & refreshing salad of cashew nuts & green apple or green mango.

• Ka Nah Moo Grob – Pork Belly Stir-Fry

  20.00
  Pork belly slices stir-fried w/ chinese broccoli & chilli-garlic pesto.
• Graprow Neua – Spicy Beef Stir-Fry

  18.00
  A spicy dish of tender beef slices stir-fried w/ snake beans, thai basil, garlic & chilli.
• Phad Talay – Prawn & Rockling Stir-Fry

  24.00
  A mildly spiced dish of prawns & rockling fillet wok-tossed w/ mango, pear, red chilli paste, spring onion & thai basil.
• Pla Phad Khing – Rockling Stir-Fry

  23.00
  A mild dish of rockling fillets sautéed w/ julienne ginger, mushroom, broccoli, spring onion & carrot.
• Gai Hong Tae – Chicken & Cashew Stir-Fry

  21.00
  Lightly battered chicken, wok-tossed in a sweet & mildly spicy paste of roasted chilli w/ cashew nuts, spring onion & broccoli.
• Talay Phad Char

  27.00
  Sizzling seafood stir fry w/ wild ginger

• Gaeng Keow Waan Gai – Green Chicken Curry

  18.00
  Classic green, coconut milk based curry of chicken breast w/ bamboo shoot, & selected fresh vegetables such as round, thai eggplants.
• Gaeng Panang – Panang Lamb Curry

  20.00
  Tender morsels of lamb braised in a mild, flavoursome & thick coconut milk based curry w/ sweet potato, pumpkin, capsicum & bamboo shoot.
• Gaeng Phed Ped Yang – Red Duck Curry

  24.00
  Slices of roasted duck in a rich red curry w/ pineapple, cherry tomato, capsicum & thai eggplant, garnished w/ thai basil.
• Gaeng Dang Goong – Red Prawn Curry

  20.00
  Rich thai‏ red curry of prawns, sweet potato, pumpkin, bamboo shoot & thai herbs.
• Gaeng Leung Pla– Yellow Rockling Curry

  23.00
  Rockling fillets, sweet potato, pumpkin & onion in a mildly spiced yellow curry garnished w/ fried shallots.
• Gaeng Massaman Neua – Massaman Beef Curry

  20.00
  A southern thai style, slow-cooked beef curry w/ potato, carrot, peanut & tamarind.

• Phad Thai Goong – Stir Fried Noodle w/ Prawns

  17.00
  A mild dish of tender rice noodles stir-fried w/ prawn, egg, chives, bean shoots & tamarind sauce.
• Khao Suay

  3.00
  Steamed thai jasmine rice.
• Khao Phad Gai – Fried Rice w/ Chicken

  15.00
  Aromatic thai fried rice w/ chicken & vegetables.
• Roti

  4.00
  Pan-fried roti bread.

• Miang Kham – Betel Leaf Appetiser

  5.00
  Fresh betel leaves served w/ red onion, roasted cashew nuts, lime, ginger, dried shrimp, toasted coconut, chilli & chef john’s special miang kham sauce. Wrap the fillings in the betel leaves & pop into your mouth… enjoy the fresh explosion!
• Kor Mu Yang – BBQ Pork Neck w/ Isaan Dipping Sauce

  11.00
  Marinated pork neck is barbequed & served w/ cucumber & isaan dipping sauce of chilli, fish sauce, lemon juice, toasted rice powder & fresh coriander. Great accompaniment to a cold beer.
• Sai Oua – Northern Thai Sausage

  12.00
  Hailing from chiang mai, this sausage of pork w/ lemongrass, galangal, lime leaves & various spices is prepared in our kitchen by chef john & served w/ a selection of fresh vegetables. A sausage bursting w/ herb flavours & a modest kick of chilli.

• Gai Phad Makreua – Stir Fried Chicken w/ Long Eggplants

  20.00
  Hand chopped‏ chicken fillet is stir-fried w/ long eggplants, chilli, garlic & basil invokes reminiscences of dining on bangkok streets.
• Gaeng Keow Waan Talay – Green Seafood Curry

  25.00
  A delicate thai green curry of prawns, rockling, mussels, scallops & coconut meat, garnished w/ thai basil, served in a fresh, young coconut.

• Khao Niaow Mamuang – Sticky Rice w/ Mango

  9.00
  Traditional thai dessert of sticky rice & fresh mango served w/ a sweet coconut milk sauce.
• Date Pudding w/ Sticky Toffee Sauce

  9.00
  Rich medjool dates in this warming pudding topped w/ a sticky toffee sauce, a sprinkling of ginger crunch & served w/ a scoop of coconut ice cream
• Ginger Ice Cream

  9.00
  A large scoop of our freshly house-made ginger ice cream topped w/ coffee caramel sauce & a brown sugar oat crisp.

• Gaeng Keow Waan Gai – Green Chicken Curry
  Classic green,‏ coconut milk based curry of chicken breast w/ bamboo shoot, & selected fresh vegetables such as round, thai eggplants.
• Gaeng Panang – Panang Lamb Curry
  Tender morsels of lamb braised in a mild, flavoursome & thick coconut milk based curry w/ sweet potato, pumpkin, capsicum & bamboo shoot.
• Gaeng Dang Goong – Red Prawn Curry
  Rich thai red curry of prawns, sweet potato, pumpkin, bamboo shoot & thai herbs.
• Gaeng Massaman Neua – Massaman Beef Curry
  A southern thai style, slow-cooked beef curry w/ potato, carrot, peanut & tamarind.

• Graprow Neua – Spicy Beef Stir-Fry
  A spicy dish of tender beef slices stir-fried w/ snake beans, thai basil, garlic & chilli.
• Phad Pak Ruam – Vegetables w/ Tofu
  A dish of mixed, seasonal vegetables & tofu w/ vegetarian oyster sauce, quickly stir-fried to retain the freshness of the produce.
• Gai Hong Tae – Chicken & Cashew Stir-Fry
  Lightly battered chicken, wok-tossed in a sweet & mildly spicy paste of roasted chilli w/ cashew nuts, spring onion & broccoli.

• Phad Thai Goong – Stir Fried Noodle w/ Prawns
  A mild dish of tender rice noodles stir-fried w/ prawn, egg, chives, bean shoots & tamarind sauce.
• Khao Phad Gai – Fried Rice w/ Chicken
  Aromatic thai fried rice w/ chicken & vegetables.

Drink

• Mumm Cordon Rouge Brut. Reims. France

  75.00
• Watershed Blanc De Blanc. Sparkling Chardonnay. Margaret River

  35.00
• J. Kieffer Blanc De Blancs. Brut. Loire Valley

  35.00
• Maison De Grand Esprit Lpv Pinot Chardonnay.

  30.00
  Burgundy. France

• Bream Creek, Schönburger. Tas

  37.00
• Watershed ‘the Farm’ Chardonnay

  8.00 - 28.00
• Xanadu Chardonnay. Margaret River. Wa

  45.00
• Mr Riggs Ein Riese. Riesling. Mclaren Vale. Sa

  37.00
• Mt Beautiful Riesling. Cheviot Hills. NZ

  38.00
• Riverfarm Gewürztraminer. NZ

  26.00
• Stags Leap Viognier. Napa Valley. USA

  33.00
• St Huberts ‘the Stag’ Chardonnay. Yarra Valley

  29.00
• Watershed ‘Shades’ Sauvignon Semillon Blanc

  33.00
• Mandala Sauvignon Blanc. Yarra Valley. Vic

  9.00 - 32.00
• Printhie Mountain Range Pinot Gris, Orange Nsw

  30.00

• Villa ‘La Vie en Rose’. France

  9.00 - 32.00

• Saltram Winemakers Selection Shiraz Tempranillo

  60.00
• Mr Riggs ‘the Gaffer’. Shiraz. Mclaren Vale. Sa

  37.00
• Richard Hamilton Lot 148 Merlot. Mclaren Vale. Sa

  34.00
• Julicher Estate 99 Rows Pinot Noir. NZ

  45.00
• Penfolds Thomas Hyland Cabernet Sauvignon. Sa

  9.00 - 35.00
• Watershed ‘the Farm’ Shiraz

  8.00 - 28.00
• Watershed ‘Shades’ Shiraz Merlot Cabernet

  33.00
• Coldstream Hills Pinot Noir. Yarra Valley. Vic

  47.00
• St Huberts ‘the Stag’ Pinot Noir. Yarra Valley

  29.00
• Baileys of Glenrowan Cabernet Sauvignon. Vic

  30.00

• Watershed Late Harvest Viogner

  28.00
  375ml

• Beer Lao, Chang, Singha, Crown, Boags, Heineken, Corona, Coldstream Apple Cider (Vic)

  7.00
• Cascade Light, Victoria Bitter

  6.00

Take Away

• Phad Thai Goong Phad Thai w/ Prawns

  15.00
  A mild dish of tender rice noodles stir-fried w/ prawn, egg, chives, bean shoots & tamarind sauce.
• Khao Suay- Jasmine Rice

  3.00
  Steamed thai jasmine rice.
• Khao Phad Gai - Fried Rice w/ Chicken

  13.00
  Aromatic thai fried rice w/ chicken & vegetables.
• Roti

  4.00
  Pan-fried roti bread

• Pla Goong- Marinated Prawn Salad

  9.00
  Hot & spicy seared prawn salad w/ finely shredded thai herbs, chilli, red onion & shallots, lime juice & fish sauce. (4 pcs)
• Por Pia Goong - Prawn Spring Rolls

  7.00
  Golden spring rolls of marinated king prawns, glass noodle, coriander & carrot, served w/ a sweet chilli dipping sauce. (3 pcs)
• Tod Mun Pla - Fish Cakes

  7.00
  Flaked bream combined w/ snake beans & flavoured w/ kaffir lime & chilli paste, deep fried & served w/ our nam jim sauce. (3 pcs)
• Por Pia Pak - Vegetable Spring Rolls

  6.00
  Handmade vegetable & glass noodle spring rolls, served w/ a sweet chilli dipping sauce. (3 pcs)
• Kari Puff - Chicken Curry Puff

  7.00
  Finely minced chicken, diced potato & onion – seasoned w/ curry & encased in butter puff pastry. Served w/ a tangy, chilli sauce. (3 pcs)
• Saté Gai-Chicken Sate

  7.00
  Skewers of chicken marinated in a blend of exotic, eastern spices & served w/ a mildly spicy peanut sauce. (2 pcs)

• Tom Yum Goong- Spicy Prawn Soup

  11.00
  Thailand’s famous hot & sour soup of prawns & oyster mushrooms seasoned w/ thai lemongrass, kaffir lime leaves, galangal, coriander & roasted chilli.
• Tom Kha Gai- Chicken in Coconut Soup

  9.00
  A family favourite of sliced chicken & oyster mushrooms simmered in a chicken broth containing coconut milk, galangal, roasted chilli, lime juice & coriander.

• Larb Ped Yang- Roasted Duck Salad

  17.00
  Red roasted duck in a salad of red onion, spring onion, mint, coriander & toasted rice powder w/ a zesty lime dressing.
• Yum Neua Yang- Grilled Beef Salad

  15.00
  Slices of sautéed beef rump combined w/ mint, spring onion, red onion, coriander, chilli & tossed w/ lime dressing.
• Larb Gai- Chicken & Herb Salad

  13.00
  Prime chicken mince lightly fried & tossed w/ exotic herbs, lime juice, fish sauce, chilli & toasted rice powder.

• Gaeng Keow Waan Gai- Green Chicken Curry

  14.00
  Classic green, coconut milk based curry of chicken breast w/ bamboo shoot, & selected fresh vegetables such as round, thai eggplants (in season) .
• Gaeng Panang- Panang Lamb Curry

  14.00
  Tender morsels of lamb braised in a mild, flavoursome & thick coconut milk based curry w/ sweet potato, pumpkin, capsicum & bamboo shoot.
• Gaeng Phed Ped Yang- Red Duck Curry

  17.00
  Slices of roasted duck in a rich red curry w/ pineapple, cherry tomato, capsicum & thai eggplant, garnished w/ thai basil.
• Gaeng Dang Goong- Red Prawn Curry

  18.00
  Rich thai red curry of prawns, sweet potato, pumpkin, bamboo shoot & thai herbs.
• Gaeng Leung Pla - Yellow Rockling Curry

  18.00
  Rockling fillets, sweet potato, pumpkin & onion in a mildly spiced yellow curry garnished w/ fried shallots.
• Gaeng Massaman Neua- Massaman Beef Curry

  14.00
  A southern‏ thai style, slow-cooked beef curry w/ potato, carrot, peanut & tamarind.

• Ka Nah Moo Grob - Pork Belly Stir-Fry

  15.00
  Pork belly slices stir-fried w/ chinese broccoli & chilli-garlic pesto.
• Graprow Neua- Spicy Beef Stir-Fry

  13.00
  A spicy dish of tender beef slices stir-fried w/ snake beans, thai basil, garlic & chilli.
• Pla Phad Khing - Rockling Stir-Fry

  17.00
  A mild dish of rockling fillets sautéed w/ julienne ginger, mushroom, broccoli, spring onion & carrot.
• Gai Hong Tae- Chicken & Cashew Stir-Fry

  15.00
  Lightly battered chicken, wok-tossed in a sweet & mildly spicy paste of roasted chilli w/ cashew nuts, spring onion & broccoli.

• Yum Pla Tod - Whole Barramundi w/ Salad

  25.00
  Deep fried whole barramundi dressed w/ a light & refreshing salad of cashew nuts & green apple or green mango (in season) .
• Phad Talay- Prawn & Rockling Stir-Fry 19
  A mildly spiced dish of prawns & rockling fillet wok-tossed w/ mango, pear, red chilli paste, spring onion & thai basil
• Yum Rockling - Rockling Fillets w/ Salad

  19.00
  Deep-fried, succulent fillet of rockling, lightly battered & tossed w/ a light & refreshing salad of cashew nuts & green apple or green mango (in season)