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Back to Blue Elephant
(3-6 Fulham Broadway, Fulham, London, SW6 1AA )
Menu for Blue Elephant
| Sample a la carte | |
| - Chicken satay, served with a cucumber and peanut sauce £7.00 - Thai fishcakes, served with a sweet & sour sauce £6.25 - Vermicelli salad, tossed in a lemon and fish sauce dressing £5.75 Other starters are available. |
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| - Fresh lime seabass (whole steamed seabass flavoured with lemongrass, fresh lime juice and crushed chilli) £18.00 - Fresh black pepper tiger prawn (a succulent stir fried preparation with tiger prawns, dried black pepper and fresh green peppercorns) £17.00 - Green chicken curry (chicken fillet curry with freshly pounded green herbs, coconut and Thai aubergine) £15.90 - Massaman n (a typical dish from south Thailand of slowly braised lamb in a medium spicy rich gentle sauce) £14.00 - Nua nam tok (grilled marinated beef sirloin, reminiscent of the north east traditional recipe of herbs and spices, with an accompanying spicy sauce) £14.90 Other main courses are available. |
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| - Mango and sticky rice (sticky rice steamed with coconut milk served with Thai mango and coconut sorbet) £7.50 - Kanom kluai (an exotic steamed banana pudding made of tropical banana, rice flour and coconut milk, served in a fresh banana leaf cup) £5.50 - Coconut flan (a creamy caramelised coconut flan topped with almond flakes and cream) £5.50 Other desserts are available. |
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| A discretionary 12.5% service charge will be added to your bill. | |
| Sample lunch menu | |
| - Foie gras (seared French goose liver with tamarind) - King scallops (marinated with garlic and pepper, grilled and served with a spicy sauce) - Wild salmon (a spicy raw fish tartare with fresh Thai herbs) - Cornfed chicken (marinated with grounded coriander cumin seed and grilled) - Green aubergine (roasted and tossed with minced chicken and prawns in a fresh lime dressing) - Seafood (coconut milk soup flavoured with lemongrass and herbs) - Mushroom (grilled served with cucumber sauce) - Raw mango (salad with crushed peanut, coconut and tamarind sauce) |
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| - Lamb chop (pan fried and served with krapraow sauce, wild rice and fried basil) - Sea bass (steamed with lemongrass, fresh lime juice, garlic and crushed chilli) - Free range chicken (curry with freshly pounded green herbs, coconut and Thai aubergine) - Duck (breast grilled and served with a sweet and sour tamarind sauce) - Palm hearts (in a fresh green herb curry with sweet basil leaves) - Okra (stir fried with fresh chilli paste, onion, aubergine and sweet basil leaves) |
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| - Thai mango (served with sweet sticky rice and coconut sorbet) - Belgian chocolate (mousse with fresh coconut) - Jasmine (scented cake with soya bean and eggs served with vanilla ice cream) - Discover the flavours of Asian fruits through this range of "Artisanal" ice creams and sorbets developed by Blue Elephant Group (red Thai tea, almond milk, black pepper, vanilla bean, white chocolate, green Tea,) - Sorbet (tamarind, imperial passion fruit lychee and rose, wild strawberry, green lime and ginger, alphonso mango) |
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| £8.50 per person A discretionary 12.5% service charge will be added to your bill. |
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| Sample supper menu | |
| Chicken liver & black truffle parfait with melba toast & caramelised red onion £6.95 Char-grilled tiger prawns (six whole with chilli & herb butter) £7.95 Charcuterie board (Corsican Coppa, Lonzo & Salami Milano w figs & marinated olives) £9.95 (for two to share) Grilled goat’s cheese with roasted beetroot, walnuts & a balsamic glaze £6.75 Other starters are available. |
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| Rib-eye (dry aged 250g, served with hand cut chips & our Bowler steak sauce) £18.95 Chateaubriand (500g from the top end of the fillet, dry aged for a minimum of 21 days served with Béarnaise, Yorkshire pudding & potato of your choice) £44.95 Whole grey mullet (oven baked & filled with sun dried tomatoes & fresh sorrel) £12.95 Roast artichoke tortellini with fresh pesto & rocket with parmesan shavings £10.50 Sausage & mash (award winning ‘Londoner’ pork sausages, mash & grain mustard sauce) £10.95 Oven baked seabass with a herb crust, served with spinach & crushed new potatoes £13.50 Other main courses are available. |
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| A selection of desserts is available. | |
| A discretionary 12.5% service charge will be added to your bill. | |
| Sample groups menu 1 | |
| - Paper prawns (rice paper wrapped prawns stuffed with chicken and served with a plum sauce) - Thai fish cakes (ground fish mixed with spices and red curry paste deep-fried and served with a sweet & sour sauce) with cucumber & crushed peanut. - Dim sim (parcels of minced pork, shrimp and crab meat steamed in a bamboo basket accompanied by a dark soya sauce) - Som tam (a very popular north-eastern dish: a salad of shredded green papaya, dry shrimps with lemon dressing) - Chicken satay (strips of grilled marinated chicken served with a cucumber and peanut sauce) - Spring roll "Blue Elephant" (chicken and vegetables stuffing served with a sweet and sour sauce) |
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| - Fresh black pepper tiger prawns (a succulent stir fry preparation with tiger prawns, dried black pepper and fresh green peppercorns) - Chu-chi pla salmon (steamed fillet of wild salmon topped with a rich red curry sauce and a hint of spices) - Kai himmapan (stir fried chicken with pineapple and baby corn, topped with cashew nuts) - Tamarind duck (slices of marinated magret of duck grilled "saignant" and served rare on a bed of seaweed, topped with an exotic sweet and sour tamarind sauce) - Massaman (a typical dish from Thailand of slowly braised lamb in a medium spicy rich gentle sauce) Accompaniments - Phad mee similan - Thai asparagus - Steamed jasmine rice |
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| - Kanom thai (our chef''s special homemade thai dessert) | |
| 3 Courses £35.00 per person A discretionary 12.5% service charge will be added to your bill. |
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| Sample groups menu 2 | |
| - Paper prawns (rice paper wrapped prawns stuffed with chicken and served with a plum sauce) - Thai fish cakes (ground fish mixed with spices and red curry paste deep-fried and served with a sweet & sour sauce with cucumber & crushed peanut) - Dim sim (parcels of minced pork, shrimp and crab meat steamed in a bamboo basket accompanied by a dark soya sauce) - Som tam (a very popular north-eastern dish: a salad of shredded green papaya, dry shrimps with lemon dressing) - Chicken satay (strips of grilled marinated chicken served with a cucumber and peanut sauce) - Spring roll "blue elephant" (chicken and vegetables stuffing served with a sweet and sour sauce) * * * - Tom yam koong (the thai''s famous spicy soup prepared in a shrimp bouillon. Refined and powerful) or - Tom kha ped yang (a refreshing soup of roasted duck with young coconut flavoured with lemongrass and galangal) |
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| - Fresh black pepper tiger prawns (a succulent stir fry preparation with tiger prawns, dried black pepper and fresh green peppercorns) - Chu-chi pla salmon (steamed fillet of wild salmon topped with a rich red curry sauce and a hint of spices) - Kai himmapan (stir fried chicken with pineapple and baby corn, topped with cashew nuts) - Tamarind duck (slices of marinated magret of duck grilled "saignant" and served rare on a bed of seaweed, topped with an exotic sweet and sour tamarind sauce) - Massaman (a typical dish from thailand of slowly braised lamb in a medium spicy rich gentle sauce) Accompaniments - Phad mee similan - Thai asparagus - Steamed jasmine rice |
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| - Kanom Thai (our chef''s special homemade Thai dessert) | |
| 4 Courses £39.00 per person A discretionary 12.5% service charge will be added to your bill. |
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| Sample groups menu 3 | |
| - Paper prawns (rice paper wrapped prawns stuffed with chicken and served with a plum sauce) - Thai fish cakes (ground fish mixed with spices and red curry paste deep-fried and served with a sweet & sour sauce with cucumber & crushed peanut) - Dim sim (parcels of minced pork, shrimp and crab meat steamed in a bamboo basket accompanied by a dark soya sauce) - Som tam (salad of shredded green papaya, dry shrimps with lemon dressing) - Chicken satay (strips of grilled marinated chicken served with a cucumber and peanut sauce) - Spring roll "Blue Elephant" (chicken and vegetables stuffing served with a sweet and sour sauce) * * * - Grilled lobster (the Thai popular dish of half a grilled giant lobster flavoured with garlic butter and fresh coriander) |
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| - Fresh black pepper tiger prawns (a succulent stir fry preparation with tiger prawns, dried black pepper and fresh green peppercorns) - Chu-chi pla salmon (steamed fillet of wild salmon topped with a rich red curry sauce and a hint of spices) - Kai himmapan (stir fried chicken with pineapple and baby corn, topped with cashew nuts) - Tamarind duck (slices of marinated magret of duck grilled "saignant" and served rare on a bed of seaweed, topped with an exotic sweet and sour tamarind sauce) - Massaman (a typical dish from thailand of slowly braised lamb in a medium spicy rich gentle sauce) Accompaniments - Phad mee similan - Thai asparagus - Steamed jasmine rice |
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| - Kanom Thai (our chef''s special homemade Thai dessert) | |
| 4 Courses £49.00 per person A discretionary 12.5% service charge will be added to your bill. |
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| Sample groups menu 4 | |
| - Paper prawns (rice paper wrapped prawns stuffed with chicken and served with a plum sauce) - Thai fish cakes (ground fish mixed with spices and red curry paste deep-fried and served with a sweet & sour sauce with cucumber & crushed peanut) - Dim sim (parcels of minced pork, shrimp and crab meat steamed in a bamboo basket accompanied by a dark soya sauce) - Som tam (a very popular north-eastern dish: a salad of shredded green papaya, dry shrimps with lemon dressing) - Chicken satay (strips of grilled marinated chicken served with a cucumber and peanut sauce) - Spring roll "blue elephant" (chicken and vegetables stuffing served with a sweet and sour sauce) * * * - Tom yam koong (the thai''s famous spicy soup prepared in a shrimp bouillon) or - Tom kha ped yang (a refreshing soup of roasted duck with young coconut flavoured with lemongrass and galangal) * * * - Grilled lobster (the Thai popular dish of half a grilled giant lobster flavoured with garlic butter and fresh coriander) |
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| - Fresh black pepper tiger prawns (a succulent stir fry preparation with tiger prawns, dried black pepper and fresh green peppercorns) - Chu-chi pla salmon (steamed fillet of wild salmon topped with a rich red curry sauce and a hint of spices) - Kai himmapan (stir fried chicken with pineapple and baby corn, topped with cashew nuts) - Tamarind duck (slices of marinated magret of duck grilled "saignant" and served rare on a bed of seaweed, topped with an exotic sweet and sour tamarind sauce) - Massaman (a typical dish from thailand of slowly braised lamb in a medium spicy rich gentle sauce) Accompaniments - Phad mee similan - Thai asparagus - Steamed jasmine rice |
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| - Kanom Thai (our chef''s special homemade Thai dessert) | |
| 5 Courses £53.00 per person A discretionary 12.5% service charge will be added to your bill. |
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| Sample groups vegetarian menu 1 | |
| - Spring roll “blue elephant” (the whole kitchen garden of our chef enveloped in a delicate rice-paper and served with a separate sauce) - Khaotang nartung (deep fried crispy jasmine rice cracker "thai style" dipped in a roasted peanut creamy sauce) - Kao phode (fresh baby corn stuffed with pickled radish and crushed peanuts wrapped in rice-paper, deep fried and served with plum sauce) - Yam makuayao (aroma roasted giant aubergine lying in the sea of lime juice, shallot and chopped chilli) - Kiao nung (steamed fresh garden vegetables wrapped in a golden sheet and accompanied with light soy and sesame sauce) - Satay phak (strip of grilled marinated vegetables served with a cucumber sauce) |
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| - Krajieb phad phed (a fiery dish of lady fingers (okra) with fresh chilli paste, aubergine, onion and sweet basil leaves) - Kiew wan yodmapraw (crispy palm hearts swimming in our popular creamy green curry with fresh sweet basil leaves) - Makua yao phad taojiew (stir fried eggplant with fermented crushed yellow bean And chilli) - Phad purk himmapan (stir fried crispy dice taro, onion, perfume, baby corn, spring onion, cashew nuts and dried chilli) - Chuchi tofu (a tropical storm of subtle flavour with deep fried bean curd and lightning flash of dry and red curry) - Massaman (a typical dish from south Thailand a curry of potatoes and cashew nuts in a medium spicy rice gentle sauce) Accompaniments - Phad thai “blue elephant” n - Mixed vegetables “blue elephant” - Steamed jasmine rice |
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| - Coupe "Blue Elephant" (the house speciality based on an exotic variety of fresh fruits topped with vanilla ice cream and raspberry coulis) | |
| 3 Courses £33.00 per person A discretionary 12.5% service charge will be added to your bill. |
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| Sample special offer menu 1 | |
| Vermicelli salad (a salad of clear bean noodles, chicken and prawns tossed in a lemon and fish sauce dressing) Paper prawns (prawns wrapped in rice paper stuffed with chicken and accompanied by a plum sauce) Dim sim (parcels of minced pork, shrimps and crab meat steamed in a bamboo basket accompanied by soya sauce) Menam chicken soup (chicken and coconut milk soup flavoured with lemongrass and herbs) |
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| Chillied lamb (a stir fried lamb with exotic spices and herbs) Green chicken curry (chicken fillet curry with freshly pounded green herbs, coconut and Thai aubergine) Chu-chi salmon (steamed fillet of wild salmon topped with a rich red curry sauce and a hint of spices) Roasted duck curry (roasted duck served in spiced coconut milk with grapes and pineapple) Bangkok fish (crisp fried cod fillet in a tamarind and chilli sauce flavoured with ginger and garlic) |
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| Ice creams (vanilla bean, chocolate, red Thai tea) Sorbets (coconut, mango, imperial passion fruit) |
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| 2 Courses £18.00 per person 3 Courses £22.00 per person A discretionary 12.5% service charge will be added to your bill. |
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| Sample special offer menu 2 | |
| Yam makhua yao (aroma roasted giant aubergine lying in a sea of lime juice, shallots and chopped chilli) Spring roll “Blue Elephant” (the whole kitchen garden enveloped in a delicate rice-paper and served with a spicy sauce) Kiao nung (steamed fresh garden vegetables wrapped in a golden sheet and accompanied with light soya and sesame sauce) Tom kha nangfah (angel mushroom and coconut soup flavoured with lemongrass, galangal and Kaffir leave) |
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| Massaman (curry with potatoes, Yod Phaeng and cashew-nuts) Kiew wan yod mapraw (crispy palm hearts swimming in our popular creamy green curry with fresh sweet basil leaves) Fire of ayudthya (yod Phaeng stir fried with fiery red chillies, onion and fresh young peppercorns) Tow-hu (sweet & sour dish with fresh pineapple, mushrooms, onions, tomatoes, cucumber, ginger and baby corn) |
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| Ice creams (vanilla bean, chocolate, red Thai tea) Sorbets (coconut, mango, imperial passion fruit) |
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| 2 Courses £18.00 per person 3 Courses £22.00 per person A discretionary 12.5% service charge will be added to your bill. |
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| Sample crunch lunch menu | |
| Chicken satay (strips of grilled marinated chicken served with a cucumber and peanut sauce) Som tam (a salad of shredded green papaya with lemon dressing and dry shrimps) Green chicken curry (chicken fillet curry with freshly pounded green herbs, coconut and Thai aubergine) Massaman (braised lamb in a medium spicy rich gentle sauce) Nua phad phrik (stir fried sirloin with Thai aubergines) Chuchi tofu (a tropical storm of subtle flavour with deep fried bean curd and lightning flesh of dry red chilli) |
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| Choose one course with a drink £9.95 per person A discretionary 12.5% service charge will be added to your bill. |
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| Sample groups vegetarian menu 2 | |
| - Spring roll “blue elephant” (the whole kitchen garden of our chef enveloped in a delicate rice-paper and served with a separate sauce) - Khaotang nartung (deep fried crispy jasmine rice cracker "Thai style" dipped in a roasted peanut creamy sauce) - Kao phode (fresh baby corn stuffed with pickled radish and crushed peanuts wrapped in rice-paper, deep fried and served with plum sauce) - Yam makuayao (aroma roasted giant aubergine lying in the sea of lime juice, shallot and chopped chilli) - Kiao nung (steamed fresh garden vegetables wrapped in a golden sheet and accompanied with light soy and sesame sauce) - Satay phak (strip of grilled marinated vegetables served with a cucumber sauce) * * * - Tom kha nangfah (angel mushroom and coconut soup flavoured with lemongrass, galangal and kaffir leaves) - Chiang mai (a clear vegetable soup |
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| - Krajieb phad phed (a fiery dish of lady fingers (okra) with fresh chilli paste, aubergine, onion and sweet basil leaves) - Kiew wan yodmapraw (crispy palm hearts swimming in our popular creamy green curry with fresh sweet basil leaves) - Makua yao phad taojiew (stir fried eggplant with fermented crushed yellow bean And chilli) - Phad purk himmapan (stir fried crispy dice taro, onion, perfume, baby corn, spring onion, cashew nuts and dried chilli) - Chuchi tofu (a tropical storm of subtle flavour with deep fried bean curd and lightning flash of dry and red curry) - Massaman (a typical dish from south Thailand a curry of potatoes and cashew nuts in a medium spicy rice gentle sauce) Accompaniments - Phad thai “Blue Elephant” - Mixed vegetables “Blue Elephant” - Steamed jasmine rice |
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| - Coupe "Blue Elephant" (the house speciality based on an exotic variety of fresh fruits topped with vanilla ice cream and raspberry coulis) | |
| A discretionary 12.5% service charge will be added to your bill. | |
| Sample herbal Thai food set menu | |
| - Ping kai (grilled marinated, chicken leg with ground coriander and cumin seeds) - Som tam phollamai (crunchy fresh fruits tossed in citrus dressing) |
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| - Pla phad cha (stir-fried cod fillet with chilli paste and thai herbs) - Phad ka-praow tao-hu tod (spicy stir fried bean curd with chilli, garlic and green peppercorns) - Wild rice (ebony in colour with a delicious, nutty flavour) - Phak kwang toong phad khing gratiam (stir fried crispy green vegetables with sliced ginger in oyster sauce) |
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| - Exotic Thai fresh fruit platter | |
| £21.00 per person Medical application Chilli: digestive, to protect cancer, carminative Pepper: diuretic, reduce flatulence Garlic: reduce blood pressure, prevent heart disease Ginger: antihistamine, antibacterial: fungal, yeast, virus A discretionary 12.5% service charge will be added to your bill. |
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| Sample 600 calorie menu | |
| - Keang jeud woonsen koong sub (a clear vermicelli noodle soup with minced prawns) | |
| - Roasted cuck curry (roasted duck served in a spiced coconut sauce with red grapes and pineapple) - Jasmine Rice (fragrant Thai Jasmine rice) |
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| - Lychee and rose | |
| £18.00 per person A discretionary 12.5% service charge will be added to your bill. |
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| Sample special groups menu 1 | |
| - Laab pla salmon (spicy salmon tartar enhanced with vodka and green Thai herbs) - Foie gras spring roll (deep fried spring roll filled with foie gras and jelly vermicelli served with sweet red chilli sauce) - Kam-poo tod (deep fried aromatic crab claw served with plum sauce) - Tod maan koong (surprise prawn cake with a hint of red curry paste and kaffir lime leaves) - Kang-kao peuak (taro mousse stuffed with chicken and prawns) - Lamb satay (skewer of marinated lamb with piquant peanut sauce) * * * - Tom yam koong (the Thai’s favourite soup, a clear broth with spiced prawns. Or - Tom kha nok (ostrich and coconut milk soup perfumed by fresh aromatic herbs) * * * - Ginger lobster (poached lobster with ginger and mushrooms) |
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| - Beef massaman (slowly braised beef in a medium spicy rich, gentle sauce) - Chillied lamb (stir fried lamb with exotic spices and herbs) - Koong prik-tai dam (giant tiger prawns in black pepper corn sauce) - Neua namman hoi (wok fried marinated beef with palm heart in aromatic oyster sauce) - Paneang seabass (deep fried seabass with a rich paneang curry with basil leaves) Accompaniments - Noodle grapao (stir fried rice noodles with prawns and basil tomato sauce) - Garden of blue elephant (crispy stir fried fresh vegetables with oyster sauce) |
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| - Star of Siam (combination of tropical fruits and selected Thai desserts with a scoop of ice cream) | |
| 5 Courses £78.00 per person This particular menu must be pre-ordered at least 3 days prior to the booking date. Please note that there is a minimum order of 4 persons. Includes a complimentary Mai Thai or Pattaya cocktail on arrival, half a bottle of Blue Elephant Champagne & half a bottle of mineral water per person and tea or coffee. A discretionary 12.5% service charge will be added to your bill. |
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| Sample special groups menu 2 | |
| - Tub haan nam ma-kam (seared foie gras on mashed sweet taro accompanied with Tasty tamarind sauce) * * * - Chor muang (a delicate flower shaped steamed dumpling filled with chicken & prawns) - Venison satay (skewer of marinated venison with piquant peanut sauce. Served pink) - Paneang roll (deep fried spring roll filled with ostrich in paneang sauce) - Tod maan poo (crab cake with a hint of red curry paste and kaffir lime leaves) - Yaam hoi-shell (exotic salad of sea scallops and mangosteen in a fresh lime and mint dressing) * * * - Tom klong talay (a spicy seafood soup flavoured with roasted fresh herbs and kaffir lime leaves) Or - Tom kha ped yang (roasted duck and coconut milk soup perfumed by fresh lemongrass) |
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| - Nok kra-ta ob (roast quail in soya sauce and fresh herbs. Served with green papaya som tom and sticky rice) * * * - Black pepper lobster (grilled lobster with black peppercorn sauce) - Beef green curry (a curry of beef fillet with freshly pounded green herbs, coconut and Thai aubergine) - Moo pa chiang rai (spicy stir fried wild boar with chillies, garlic and green pepper corns) - Koong paad nam makam (stir fried tiger prawns with pineapple, baby corn and cashew nuts in tamarind sauce) - Homok salmon (a spicy steamed salmon soufflé flavoured with lemongrass) Accompanied by - Ba-mee yok (stir fried soft green egg noodles with prawns and bean sprouts) - Garden of blue elephant (crispy stir fried fresh vegetables with oyster sauce) |
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| - Star of Siam (a combination of tropical fruits and selected Thai desserts with a scoop of ice cream) | |
| 5 Courses £100.00 per person This particular menu must be pre-ordered at least 3 days prior to the booking date. Please note that there is a minimum order of 4 persons. Includes a complimentary Mai Thai or Pattaya cocktail on arrival, half a bottle of Blue Elephant Champagne & half a bottle of mineral water per person and tea or coffee. A discretionary 12.5% service charge will be added to your bill. |
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