Dinner Menu
STARTERS Tord Mun Plaa 20 13 Thai style fish cakes lightly fried, flavoured with fresh lime leaves, long green beans and served with sweet chilli sauce Duck Spring Rolls 22 14 Thin rice paper, filled with shredded roasted duck, local seasonal vegetables Served with an exotic peanut and hoisin sauce Goong Tempura 25 16 Lightly battered whole prawns served with tomato and ginger sauce Satay Kai 20 13 Grilled marinated chicken skewers served with Thai peanut sauce Thung Tong 22 14 Deep fried marinated minced chicken in pastry sheet served with garlic soy sauce Thod Mun Khaw Pood 18 12 Thai style corn cookies, served with sweet chili sauce Por Pia Thood 19 12 Deep fried spring roll, filled with spring vegetables served with sweet chili sauce SALADS Som Tum 18 12 The most famous Thai salad from crispy shredded green papaya, carrot, tomato long beans garnished with roasted crunchy peanuts Add beef 6 4 Yum Neau Yang 24 16 Thai spicy salad with premium Australian beef thinly sliced, full flavoured with fresh Thai herbs Yum Ta-lay 25 16 Spicy Thai seafood salad with tomato, celery, onion and spring onion
SOUPS Tom Yum 16 10 Thai classic spicy and sour soup with exotic Thai ingredients with mushrooms, tomato lemon grass, galangal and flavoured with lime juice garnish with coriander leave Tom Ka 16 10 Thai rich creamy soup prepared with coconut cream milk and exotic Thai herbs, lemon grass galangal, onion and mushroom garnished with coriander leave Compliment either dish by adding: FROM THE WOK Gai Phad Med Ma Muang 38 25 Thai wok stir fried boneless diced chicken breast with roasted cashew nuts, onions, carrots and capsicum garnished with spring onions Khoong Phad Kra-tiem Prik Thai 36 24 Mouth-watering wok stir fried prawns in fresh garlic and black pepper sauce with onion carrot, capsicum and bok choy garnished with dried shallot Gai Phad Ga-pow 34 22 Classic Thai spicy chicken dish with fresh garlic and chilli, basil, bamboo shoots, carrots capsicum, wok stir fried and garnished with crunchy basil Neau Phad King 36 24 Exotic and aromatic Thai beef dish, full flavour of ginger with celery, onion, carrot, capsicum garnished with spring onions
CURRY Kaeng Massaman Neau 38 25 A classic beef Thai curry with exotic spices, potatoes, onions and garnished with dried shallots Kaeng khiew 32 21 Thai green curry with eggplant, bamboo shoots, long bean, garnished with ripe coconut milk and basil Kaeng Pled 32 21 Thai red curry with tomato, pineapple, lychees and bamboo shoots garnished with ripe coconut milk and basil Add duck 6 4 All curries are served with a side of Jasmine rice RICE Thai Fried rice 20 13 Jasmine rice wok tossed with onion, garlic, chillies, eggs, coriander, dark soy sauce and sesame oil Khaw Phad Sub-pa-rood 22 14 Exotic Thai wok fried rice with pineapple, onions, spring onions, carrots corn kernels and egg garnished with baked cashew nuts served in pineapple shells Compliment either dish by adding: PRICES ARE CHARGED IN FIJIAN DOLLARS AND ARE INCLUSIVE OF 25% GOVERNEMNT TAXES. 10% SURCHARGE APPLIES ON.
NOODLE Phad Thai 35 23 A famous Thai authentic classic noodle dish, Thai wok stir-fried noodle with bean sprouts, eggs, spring onions garnished with crusted peanut and lemon wedge Phad See-ew 34 22 Popular noodle dish in Thailand with rice noodle wok stir fried salty and smokey flavoured with bok choy, egg, garlic and pepper garnished with coriander leaves Compliment either dish by adding: SIGNATURE DISH Pla Neung Ma-Nao 42 27 Chef Pitchayapon s favourite dish: Steamed local whole fish with exotic Thai herbs infused with a juicy light lime glaze SIDES 8 5 Sesame green beans Fried rice Wok tossed bok choy Stir fried bean sprouts Poached tofu with sesame soy sauce
DESSERTS Tapioca Pearls 16 10 Served slightly warm with coconut cream, roasted shredded coconut and sesame seeds Thai Style Lemon Tart 18 12 Served with lemongrass flavoured custard sauce Thai Me Up 18 12 Crispy banana and pineapple layered together with vanilla ice cream caramel sauce and garnished with sesame seeds Sticky Rice Mango Jelly 16 10 A Thai classic dessert made from creamy coconut, palm sugar and sticky rice topped with mango jelly Deep Fried Ice Cream 16 10 Crispy deep fried vanilla ice cream served with fresh banana Selections of Ice Cream 14 9 Chocolate and vanilla with your choice of strawberry chocolate or caramel topping and sprinkles Assorted Tropical Fresh Fruit 14 9 Variety of local seasonal fruit
Thai banquet menu Sharing style minimum 3 people of same menu Bangkok menu FJD55per person AUD36per person ENTREES Por Phia Thood (Vegetable Spring Roll) Thod Mun Khaw Pood (Thai style Corn Cookies) Som Tum (Papaya Salad) MAIN COURSE Neau Phad King (Wok Fried Thai Beef) Kaeng Khiew Goong (Prawns Green Curry) Pad Thai (Authentic Thai noodles ) Served with phad pak (mixed vegetable stir fry) and steamed rice DESSERT Chef Pitchayapon s Thai inspired dessert of the day Phuket menu FJD69per person AUD45per person ENTREES Satay Kai (Chicken Skewers) Goong Tempura (Battered Prawns) Por Pia Phed (Rice Paper Duck Spring Roll) SOUP Tom Yum (Thai Classic Soup) MAIN COURSE Kaeng Massama Neau (Thai Beef Curry) Pad Thai Goong (Thai Noodles with Prawns) Gai phad Ga-pow (Wok fired spicy Thai chicken ) Chef Pitchayapon s Signature Dish Pla Neung Ma-Nao (Steamed whole fish with exotic Thai herbs and lime juice) Served with phad pak (mixed vegetable stir fry) and steamed rice DESSERT Chef Pitchayapon s Thai inspired dessert of the day
Meaning Moon Water in Thai, Chantara is our authentic Thai dining restaurant. Specially named after its location next to your very own waterfall in an open air restaurant under the moon. With an exquisite menu selection that has been hand picked by your very own specialty Thai Chef, Pitchayapon Thiptham (Mickey), Chantara offers a night that is completely unique. From Chiangmai in Northern Thailand, Mickey, grew up watching his grandmother prepare and cook curry, soups and his favorite desserts. Since a young age he has had a passion for cooking and especially sharing his own cuisine with people around the world. Mickey started his career by working in Bangkok before moving onto the Netherlands and Switzerland and finally coming to the Radisson, bringing with him an extraordinary amount of talent. Each dish prepared by Mickey has an explosion of flavor that infuses together to ensure harmony between the five tastes; sweet, sour, spicy, salty and bitter. With centuries old Eastern and Western influences Thai Cuisine has an intricacy and attention to detail found amongst its texture and taste that is unmatched by other cuisines. Local herbs and produce such as Lemon Grass and galangal, green papaya, mango, coconut and chili all feature as ingredients in popular Thai dishes and can be sourced right here in the Fiji Islands. The similarities between produce in Thailand and Fiji have meant that providing a completely unique Thai experience is made easy.