- Smoked duck salad with fresh Vietnamese spring roll, peanut and coriander emulsion - 220 baht
- Crispy calamari with green mango slaw and Creole mayo - 190 baht
- Grilled Chicken salad with cherry tomatoes, baby greens, feta cheese, long beans nesting in a crisp
poppadum cup - 210 baht - Pork fillet with mango chili relish and coco bean glaze (picture 2) - 380 baht
- Sea bass fillet baked under a tomato, olive and soft cheese herb crumble with champagne sauce - 390 baht
- White snapper fillet roasted in banana leaf with wild ginger, and laksa sauce - 390 baht
- Oriental-spiced duck breast with red curry citrus glaze and cherries - 390 baht
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Kantara Restaurant at Chaweng Blue Lagoon Resort offers Pacific Rim Cuisine with a strong Asian influence in a tranquil setting. The open beachfront dining area, housed in a Thai style pavilion with teak pillars, boasts a panoramic view of Chaweng Bay. |
Contact: 0 7742 2037 - 40
Average cost per person: 1,000 baht (3 courses)
House wine per bottle: 990 baht
Credit cards: Visa, Master, Amex
Service & tax: None
Entertainment: live music Tuesday, Thursday and friday
Popular Dish: Sea Bass Fillet (No. 5)
Open from: 7:00 to 23:00
Web: www.bluelagoonhotel.com
Executive Chef: Darren Ikinepule |
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