MENU SAM­PLER

The Weekend Australian - Travel - - Indulgence -

Typ­i­cal set-price menu:

Clear soup with king prawns, lime leaves, galan­gal and lemon­grass served in a co­conut shell

Roast duck curry with pineap­ple, baby toma­toes and grapes

Stir-fried chicken with ginger and veg­eta­bles

Baby clams with chilli paste and basil Crispy sea bass with lemon­grass Steamed jas­mine rice Cost for two: 1600 baht ($60)

Check­list

The Five Is­lands Restau­rant 348 Moo 3, Tam­bol Tal­ing Ngam, Koh Sa­mui. 66 77 415 359; www.the­fiveis­lands.com. Open: Daily for lunch and din­ner. Cost: Not as cheap as Koh Sa­mui’s hun­dreds of beach-shack stalls but a bar­gain by Aus­tralian stan­dards. Drink: Wine by the glass; full cock­tail list. Rea­son to re­turn: To daw­dle over a set menu.

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