Untitled - The Pavilions

The Pavilions Food of Love Dictionary…
ARTICHOKES: Artichokes have been already known for 5 thousand years and were widely cultivated in Rome, Egypt and
Ancient Greece. The ancient Greeks and Romans considered artichoke as a delicacy and a strong aphrodisiac. It was forbidden
for French women to eat artichoke because of its “erotic” reputation.
ASPARAGUS: An English herbalist from the 17th century, Nicholas Culpepper, wrote that asparagus "stirs up lust in man and
woman, asparagus is a great source of folic acid which is said to boost histamine production necessary for the ability to reach
orgasm in both sexes.
AVOCADO: The Aztecs called the avocado ahuacuatl, or "testicle tree." They thought the fruit hanging in pairs on the tree
resembled testicles. The Catholic priests in Spain found this fruit so obscenely sexual that they forbade it.
BLUEBERRIES: Known for centuries in Asia, blueberries are called “happy berries” in China, where there aphrodisiac powers are
held in high regard. In Chinese medicine, blueberries are administered to strengthen the adrenal system, believed to be a center
of sexual energy. The fruit’s aphrodisiac status even found its way into an ancient Chinese proverb warning men who travel away
from their families: “He who travels one thousand kilometers from home should not eat happy berries”
CAVIAR: Caviar has been revered as an aphrodisiac for centuries most people were led to believe that it can nourish and
enhance nerve cells, hence an extremely heightened romantic instincts – when Catherine the Great of Russia was urged to
provide an heir to the throne she replied "Bring me some caviar, and tonight at supper, send me the best built of my officers.".
CHAMPAGNE: Champagne is considered to be one of the world’s most potent aphrodisiacs
The delicate bubbles reach the blood stream more rapidly than still wine. Therefore, most people tend to feel it’s euphoric
effects more quickly. Champagne was known to be Marilyn Monroe’s favorite drink…
CHERRY: These delectable fruits are said to arouse desire, and thought to be a strong aphrodisiac for women in particular. it
seems that for the men the perfect partner should have "lips like cherries…."
CHOCOLATE: the king of natural aphrodisiacs, containsthe psychoactive feel-good chemical, and PEA (phenylethylamine), the
"love chemical," which releases dopamine in the pleasure centers of the brain and peaks during orgasm.
FIGS: This sexy fruit has long been thought of as an arousing stimulant, They are mentioned in the Bible (Adam and Eve wore fig
leaves to cover their private parts), are reported to be Cleopatra’s favorite fruit, and the ancient Greeks held them as sacred and
associated them with love and fertility.
GARLIC: A mouthful of fresh garlic might not sound like the best start to a romantic evening, but garlic has long had a reputation
as an aphrodisiac. This is connected with its classification as “hot” herb Tibetan monks were forbidden from entering the
monastries if they had eaten garlic. This is presumably because of its reputation for inflaming the passions.
GINGER: French legend has it that Madame du Barry, who was an official royal mistress to King Louis XV from 1769 until his
death in 1774, served ginger to all her lovers, including ‘the beloved’ king. The legend goes that this practice would drive her men
to a state of complete and utter submissiveness.
Dessert
Cheese Board
Chaource (Champagne), Munster, Mimolette, Boursin, Comte
560.-
Dark Chocolate Fondant
Bitter-sweet Carma chocolate, Belgian chocolate ice cream
290.-
Chocolate Mousse
With a kiss of Baileys and Grand Marnier
290.-
Tiramisu
250.Not exactly the traditional version ~ fruits rouges, hazelnut cream, port wine
Blanc Manger “la route du Bonheur”
Vanilla bean-fromage blanc, passion fruit coulis, seasonal fruit
280.-
Yuzu Cheesecake
Light cheesecake with California style citrus curd
240.-
Organic Ice Cream & Sorbet (per scoop)
120.Belgian chocolate / Vanilla bean / Hawaiian papaya / Mango /
Thai pumpkin-Amaretto / Passion fruit sorbet / Green apple-Thai basil sorbet /
Asian pear sorbet / Wild rocket and honey frozen yoghurt
HONEY: Honey is also known as the nectar of Aphrodite. Sticky, runny, viscous, butter-texture, deliciously sweet, honey it is as
much a sensual experience as it is a delicious indulgence. In ancient times it was traditional to present the newlyweds with honey
to help them enjoy their first sexual encounters and aid to procreate a child! That’s where the “Honeymoon” comes from.
OYSTERS: Oysters are probably the food most associated with being an aphrodisiac, and most people are aware of their
reputation for increasing sexual desire.
PASSION FRUIT: Passion fruit was discovered by a Jesuit monk in the jungles of Brazil ,the scent and flavor of passion fruit is
believed to increase lust. ", the young daughter of the Mexican fertility goddess, loved a Totonac youth. Unable to marry him due
to her divine nature, she transformed herself into a plant that would provide pleasure and happiness: passion fruit
SALMON: Like most seafood, salmon enjoys a rich history as a natural aphrodisiac. But it is only in recent times that we’ve
pinpointed salmon fish as a sexual powerhouse. An excellent source of protein salmon is also loaded with omega 3′s, proven to
elevate serotonin levels in the brain and thereby enhance mood. Vitamin rich, this fish has got a great dose of A, D, B and
calcium, all known to be necessary for giving the all-important libido lift.
STRAWBERRY: With a perfect little red heart, the strawberry is en edible symbol of love. Touted as an aphrodisiac fruit since
the times of ancient Rome. The strawbery was a symbol of Venus, the Roman goddess of love, beauty and fertily
VANILLA: Taste and smell are important components when it comes to love and romance. Historically, there has long been a
connection between the sweet, alluring aroma of Vanilla and sexual arousal. It's intoxicating, warm, sensual smell has captivated
everyone over the ages from the Mayan and Aztec Idians, the Spaniards, the French and the Orient right through to modern
times.
Bon Appétit …
Origins of our meats:
Beef – Tajima Wagyu, 500 days grain fed, Australia, Halal
Lamb – Murraylands Farms, Victoria, Australia, free range,
Halal
Chicken – Thailand, Halal
Chicken – Pura Organics, Thailand, free range
Pork – Kurobuta, Thailand
Main Courses from the West
Salads & Starters from the West
Fettucine
500.Speck ham, green peas, Pecorino Romano, truffle oil
Fettucine, copeaux de Jambon cru, petits pois, fromage Pecorino Romano
et huile de truffes
Chicory and Organic Rocket Salad
Gnocchi
Brocolini, yellow curry powder, cream
Gnocchi a la crème et curry jaune
Spinach Salad
Tossed with warmed sherry vinegar, red onion and bacon vinaigrette
Salade de pousses d’épinards, vinaigre de cerise, oignon rouge et bacon
280.-
Caesar
300.-
480.-
Ahi Tuna
550.Seared rare with Sichuan pepper, pickled beet root, sherry vinegar-red onions, violet
olives
Thon Ahi mi cuit en croute de poivre de Sichuan, betteraves en “pickles” et olives
violettes
Tiger Prawns & Polenta
900.Butter poached tiger prawns, asparagus tips, angel mushrooms, lobster reduction
Gambas pochées au beurre blanc, têtes d’asperges vertes, champignons et réduction de
langouste
Spring Chicken
560.Roasted with garlic and Provencale herbs, creamy goat cheese polenta, port wine sauce
Poulet d’été rôti aux herbes Provençales sur une polenta crémeuse et réduction au
porto
Wagyu Strip Loin
1,300.250 gram centre cut steak, sautéed gnocchi and Japanese mushrooms, garlic jus
Contre filet de boeuf Wagyu (250g), gnocchis sautés aux champignons japonais et ail
Korubuta Pork Chop
530.Maple brined and grilled, whipped potatoes, red wine sauce
Côtelettes de porc en Saumure grillées, écrasé de pommes de terre et sauce
au vin rouge
Rack of Lamb
980.Pan roasted Australian lamb, black currant-pinot noir reduction, whipped potatoes
Carre d’agneau Australien rôti, réduction de pinot noir et cassis, écrasé de pommes de
terre
Candied walnuts, Chevre, honey-Dijon
Salade d’endives roquette, noix et émietté de chèvre, assaisonnement miel
et moutarde dé Dijon
Hearts of romaine tossed in house Caesar dressing, anchovy-garlic crostini
Salade Cesare classique, coeur de salade romaine et croutons de pain
Capri Salad
300.-
Organic buffalo mozzarella, vine tomatoes, extra virgin oil
Salade Capri, mozzarella “Bio”, tomates et huile d’olive extra vierge
Tuna Tartare
310.-
Assembled with the foods of love ~ Yuzu, avocado, white sesame oil, garlic
Tartare de Thon, agrémenté d’avocats, Yuzu, huile de sesame blanc et ail
Passionate Scallops
360.-
Sea scallops sashimi, Japanese eggplant, passion fruit, extra virgin oil, Murray River salt
St Jacques en sashimi, aubergines japonaises, vinaigrette aux fruits de la passion,
huile d’olive extra vierge et sel « Murray river »
Beef Carpaccio
360.-
Australian Wagyu beef, wild Aragula, white truffle oil and fried capers
Carpaccio de boeuf, salade aragula sauvage, huile de truffe et capres vertes.
Foie Gras
480.-
Pan seared Rougié duck liver, mesclun greens and Amarena cherries
Foie gras de canard poêlé, salade mesclun et cerises confites
Green Pea Macchiato
Puréed in smoked bacon broth, white truffle foam
Macchiato de petits pois et sa mousse a la truffe blanche.
The red chili is to indicate that dishes are spicy. Dishes can be prepared less spicy upon request.
The vegetable symbol next to the dish indicates a vegetarian version is available upon request.
300.-
Prices are subject to 10% service charge and 7% VAT
290.-
Thai Curry
Salads, Soups & Starters Thai
Som Tam
210.Salad of shredded green papaya, crushed peanuts, garlic, lime & fish sauce
Salade de papaye verte, cacahuètes concassées, ail, jus de citron vert et sauce poisson.
Keang Penang Hoy
480.Bouchot mussels in spicy penang curry, crushed peanuts and Phuket pineapple
Moules Bouchot dans un curry de Penang épicé, cacahuètes concassés et ananas
de Phuket
Nuea Naam Tok
300.Grilled Wagyu beef salad seasoned with toasted rice, kaffir lime leaf,
lemon juice and fish sauce
Salade de Boeuf Wagyu agrémenté de riz toasté et concassé, feuilles de kaffir, jus de
citron vert et sauce poisson.
Keang Kiaw Waan Thalay
Hokkaido sea scallops, tiger prawns, sweet green curry, basil
St Jacques Hokkaido et gambas en curry vert et basilic Thai
Yam Makua Yoaw
360.Roast eggplant salad with Thai herbs and poached jumbo white shrimp
Aubergines rôties et herbes Thai en salade, accompagnées de crevettes pochées
Yam Moo Grob
260.Crispy pork belly, Asian celery, cherry tomatoes, jicama root, fish sauce & lime
Salade de Poitrine de porc croustillante, celeri asiatique, tomates cerises, mavet "Jicama",
sauce poisson et jus de citron vert
Phor Pia Sod
290.Fresh spring roll of crispy duck confit, glass noodles, Thai basil and mint,
tamarind dip
Rouleaux de printemps au canard confit, nouilles, basilic Thaï et menthe fraîche
accompagnés d’une sauce tamarind
Phor Pia Thod
Deep fried pork and white shrimp spring rolls
“Nems” frits de porc et crevette blanche.
230.-
Kung Tom Yum Heang
430.Wok fried tiger prawns in tom yum paste, lemongrass and kaffir lime leaf
Gambas sautées au wok, agrémentées de Tom yum, citronnelle et feuilles de kaffir.
Tom Yum Kung
260.River prawns in hot & sour soup flavoured with roasted chili paste, lime juice
and Thai aromatics
Chevrettes de rivière, dans un bouillon Tom yum aux épices Thaï.
Tom Kha Thalay
260.Local seafood simmered in coconut broth with lemongrass, galangal and
kaffir lime leaves
Fruits de mer dans un bouillon au lait de coco, citronnelle et gingembre galanga
Won Ton Gai
240.Silky chicken won ton dumplings in consommé with white cabbage and fried garlic
Wonton farcis au poulet dans un consommé au chou blanc et ail frit.
Tom Kummin
Chicken and Thai aromatics simmered in a spicy turmeric broth
Bouillon épicé Thai aux aromates Thai et émincé de poulet
240.-
550.-
Keang Massaman Gai
480.Cinnamon and anise scented curry, slow cooked organic free range chiken
Poulet fermier dans un curry aromatisé a l’anis et la cannelle
Keang Phet Phed Yang
510.Duck confit in red curry, lychee fruit, Phuket pineapple
Canard confit dans un curry rouge agrémenté de litchis et ananas frais de Phuket
Main Course Thai
Phad Thai
Rice noodles wok fried with house tamarind sauce, tiger prawns
Nouilles de riz, sauce tamarin et crevettes sautées au wok
390.-
Phad Med Mamuang
420.Choice of shrimp or chicken wok fried with tom yum paste, bell peppers and
cashew nuts
Selon vos gouts, poulet ou crevettes sautés au wok avec poivrons, noix de cajou
et tom yum
Nuea Phad Naam Man Hoy
480.Wok seared Wagyu beef, oyster sauce, spring onions, foraged mushrooms
Boeuf Wagyu au wok, sauce huitre, oignions verts et champignons locaux.
Gai Phad Kee Maw
400.Wok fried chicken, fresh green peppercorns, baby corn, long beans, hot basil
Wok de poulet, jeunes épis de mais, haricots, basilic épicé et poivre vert.
Plaa Priaw Waan
Red mullet sweet and soured by Phuket pineapple
Rouget local facon aigre doux et ananas de Phuket.
510.-
Plaa Khap Noi’s Naam Prik Hed
Steamed market fish with smoky mushroom-chili dip
Poisson du Marché vapeur et champignons fumés, sauce épicée
500.-
Phad Phak Ruam
230.Pavilions’ garden vegetables wok fried in soy and oyster sauce
Les légumes des Pavilions sautés au wok agrémentés d’une sauce soja et sauce
huitre