Our early reservations from 6pm until 7:30pm are two hour sittings for diners wishing to stay longer can move to the beach bar; a more relaxed setting serving desserts, coffee and our full drinks menu
Table locations and specials requests are subject to availability and we cannot guarantee to fulfill these requests.
For parties of more than 6 guests with a maximum group booking of 8, please contact us directly at (+66)84 454 7240
The menu includes a variety of cooking styles from local Thai style to fusion and grill bbq. Chef Lek takes a simple yet sophisticated approach to his cooking with the fresh local ingredients being the star of each dish. He sources all seafood locally from Ban Tai fishing families and refrains from using farm fed seafood or artificial flavoring such a as msg ( monosodium glutamate) which is all too common in Thailand.
Leks first dish on the menu was his mother’s recipe for yellow curry crab which he naturally lists as Fisherman’s house special. Following this he created his own version seafood curry a dish with a unique blend of different curry pastes and a mix of fresh local seafood. Fisherman’s tom yum is considered one of the best by locals and tourists alike especially those who like spicy with dishes such as white snapper pan fried and served on top of curried roasted vegetables equally as popular for those who like less spicy.
To complement Lek’s food we have an exclusively selected imported wine menu, local beers, imported ciders and spirits, handcrafted gins and an on trend cocktail menu. Additionally our barista serves organic Chiangmai coffee and a range of French patisserie desserts to satisfy your after dinner needs.
Please note during periods of poor weather some seafood may not be available we try our utmost best to provide everything on the menu daily which is fresh and local. For seafood such as lobster or oysters please contact us in advance.
(two bite size fish cakes, two bite size shrimp cakes with two spring rolls vegetable)
(four bite size fish cakes, four bite size shrimp cakes, two spring rolls vegetable with tempura shrimp)
(deep fried with breadcrumbs coating)
(two fusion style cakes prepared with local fish, potato, herbs and a dash of currry paste)
(two fusion style cakes with shrimp, curry paste and Thai herbs)
(one of each shrimp and fish cake)
(three deep fried rolls with vegetables, glass noodles filled in a thin pastry )
(lettuce leaves, tomato, cucumber, onion, mixed peppers and shredded green mango with homemade olive oil vinaigrette dressing)
(pan fried fresh shrimp on a bed of mixed salad)
(shrimp, squid and fish pieces on a bed of mixed salad)
(fusion style shrimp, squid and shells, pan fried in a mix of curry pastes with green cabbage,
carrot, green mango, ginger & enoki mushroom)
(Indian style sweet curry; a recipe from our chef’s mother)
(king prawn, crab pieces, fish, squid, shells cooked in a coconut curry, our chef’s signature pastes)
(king prawn cooked with young cocount and lemongrass; hot, spicy and sour soup)
(Indian style sweet curry; a recipe from our chef’s mother)
(With Thai Chili Paste )
(steamed served with Thai seafood dipping sauces)
(Our House Special Indian sweet style curry )
(With Thai Chili Paste )
( grilled served with Thai seafood dipping sauces )
One whole steamed crab, one king prawn, fish fillet, squid and shells
(Grilled and served with Thai seafood dipping sauces )
Two whole steamed crabs, two king prawns, wholefish, squid and shells
(Grilled and served with Thai seafood dipping sauces)
(coconut cream and butter sauce)
(garlic, tamarind, tomato and mild curry poweder)
(chili and basil)
(grilled served with Thai seafood dipping sauces on the side)
(grilled served with Thai seafood dipping sauces on the side)
(with sauces on the side)
(wrapped in a banana leaf)
(with lime, chili & corriander, takes longer to cook)
(with green mango and green cabbage, in lime, corriander and chili dressing)
(with vegetables)
(spicy, sour and sweet)
(with Thai seafood dipping sauces on the side)
(All served with homemade sauces on the side)
(fresh shrimp with shredded green mango, cabbage, carrot, lime, corriander, lemon grass and chili)
(traditional spicy soup with lemongrass and kaffir lime leaf)
(coconut soup with Thai ginger galangal, no chili)
(The spiciest soup with vegetable)
(shrimp, squid and fish)
(Malaysian style curry with peanuts)
(shrimp, squid and fish)
(with peanuts and potato; little spicy, slow cooked, served limited portions)
(local Thai orange fiavoured, sour and spicy soup)
(with tomato, pineapple, potato, grapes and lychees in a coconut curry soup)
(Fried with red curry)
(Fried with chili and bas)
Grandma Jinn, triple sec, lychee syrup, lime juice and aromatic bitters
Homemade smoked bacon washed bourbon, lime juice, simple syrup served with pork scratchings
Stolichnaya vodka, peach syrup, homemade apple pie moonshine with toasted marshmallows
Gilbey's vodka, fino dry sherry, aperol, cranberry juice and lemon bitters
De Los Andes pisco, red wine, homemade chicha morda, crushed peppercorn and grilled pinapple
Hanami gin, cherry blossom liqueur, homemade vanilla infused vermouth and egg white
Finsburry gin, raspberries, elderflower syrup served with our house elderflower prosecco sorbet
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