Sample menuWritten to the vessel
Thailand menu — Northern Thailand inspired
By Chef Jose Collado · Written for private charter service
By Chef Jose Collado · Written for private charter service
A signature Northern Thai chili dip made from roasted green chilies, garlic, and shallots, pounded into a smoky and spicy paste. Served with an assortment of fresh vegetables.
Marinated Ayam Cemani (black chicken) cut into small pieces wrapped in pandan leaves and deep-fried, resulting in tender, aromatic bites infused with the subtle fragrance of pandan.
A flavorful salad featuring minced Kobe beef, tossed with a blend of Northern Thai spices, fresh herbs, and toasted rice powder, offering a unique flavor profile.
A rich and creamy coconut curry noodle soup featuring seasonal vegetables, fresh egg noodles, and a harmonious blend of spices, garnished with crispy noodles and pickled mustard greens.
This dish showcases fresh lobster grilled and glazed with a sweet and tangy tamarind sauce, balancing the rich flavors of the seafood with the distinctive taste of tamarind.
Marinated in a blend of traditional Northern Thai spices, this grilled Miyazaki chicken dish offers a smoky aroma and a flavorful taste, reflecting the rich culinary heritage of the region.
A classic Thai dish where tender slices of beef are stir-fried with aromatic holy basil leaves, garlic, and chilies, resulting in a savory and spicy flavor.
This stir-fried noodle dish features broad rice noodles wok-tossed with seasonal crunchy Thai vegetables, Thai basil, and a spicy sauce, delivering robust flavors.
A vibrant salad made from shredded unripe organic papaya, mixed with tomatoes, long beans, peanuts, and a dressing of lime juice, palm sugar, and chilies. This dish offers a harmonious blend of spicy, sour, and sweet flavors.
Also known as water spinach, morning glory is quickly stir-fried with garlic, chilies, and soy sauce, resulting in a crisp and flavorful vegetable dish that is both simple and delicious.
An assortment of fresh vegetables such as broccoli, carrots, baby corn, and bell peppers, stir-fried with garlic and seasoned with soy sauce and a touch of sugar, creating a delightful medley of textures and flavors.
Fragrant Hom Mali jasmine rice, steamed to perfection, serves as a staple accompaniment to Thai meals, providing a subtle base that balances the bold flavors of other dishes.
Suan Thip offers classic Thai desserts such as traditional coconut ice cream and preserved banana.
Glutenous rice is enveloped in rich, aromatic coconut milk extracted from freshly grated Chumphon coconuts, imparting a luscious creaminess that elevates the dish's flavor, paired with juicy mango creates a symphony of flavors and textures that epitomize Thai culinary artistry.
Chef Jose Collado
Senior Sous Chef