PLEASE NOTE THE FOLLOWING
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: A Flavorsome Journey
The menu at Fisherman’s covers a varied range of cooking styles from Thai style to fusion dishes and BBQ. Chef Lek takes a simple yet sophisticated approach to his cooking, allowing the ingredients to be the star of every dish. Lek sources only fresh seafood from local fishing families, and refrains from using artificial flavour enhancers or MSG in the Fisherman’s kitchen.
In keeping with the tradition, Lek has honoured his mother by listing her Crab Curry dish, made with fresh whole crabs in their shell, as the House Special. Alternatively, the Seafood Curry is Lek’s modern version of his mother’s another classic dish.
To complement your meal, we have an exclusively selected list of imported wines, local beers, cider and an extensive on-trend cocktail menu. In addition, there are barista coffee and delicious homemade desserts to finish your hearty meal.
We try our utmost to obtain all the seafood listed on our menu, fresh from the net on daily basis. However, due to weather conditions beyond our control, occasionally your first choice may not be available. For specialty seafood such as lobster and oysters, please ask at the time of reservation.
Likewise, if you have any known allergies, please let us know.
Appetizers
Tapas Small
(two bite size fish cakes, two bite size shrimp cakes with two spring rolls vegetable)
Tapas Large
(four bite size fish cakes, four bite size shrimp cakes, two spring rolls vegetable with tempura shrimp)
Tempura Shrimp or Squid
(deep fried with breadcrumbs coating)
Fish Cakes
(two fusion style cakes prepared with local fish, potato, herbs and a dash of currry paste)
Shrimp Cakes
(two fusion style cakes with shrimp, curry paste and Thai herbs)
Fish Cake and Shrimp Cake
(one of each shrimp and fish cake)
Spring Rolls Vegetable
(three deep fried rolls with vegetables, glass noodles filled in a thin pastry )
Salads
Mixed Salad
(lettuce leaves, tomato, cucumber, onion, mixed peppers and shredded green mango with homemade olive oil vinaigrette dressing)
Shrimp Salad
(pan fried fresh shrimp on a bed of mixed salad)
Seafood Salad
(shrimp, squid and fish pieces on a bed of mixed salad)
Seafood Curry Salad
(fusion style shrimp, squid and shells, pan fried in a mix of curry pastes with green cabbage,
carrot, green mango, ginger & enoki mushroom)
Seafood
House Special Yellow Curry Crab
(Indian style sweet curry; a recipe from our chef’s mother)
Seafood Curry
(king prawn, crab pieces, fish, squid, shells cooked in a coconut curry, our chef’s signature pastes)
Tom Yum King Prawn
(king prawn cooked with young cocount and lemongrass; hot, spicy and sour soup)
Crab
House Special Yellow Curry Crab
(Indian style sweet curry; a recipe from our chef’s mother)
Crab Green Curry or Red Curry
Crab Nam Prik Pao
(With Thai Chili Paste )
Crab Garlic and Black Pepper Thai Style (fried)
Crab Whole Steamed
(steamed served with Thai seafood dipping sauces)
King Prawns
King Prawn Yellow Curry
(Our House Special Indian sweet style curry )
King Prawn Green Curry or Red Curry
King Prawn Nam Prik Pao
(With Thai Chili Paste )
King Prawn Garlic and Black Pepper Thai style fried
King Prawns
( grilled served with Thai seafood dipping sauces )
Platters
SMALL PLATTER
One whole steamed crab, one king prawn, fish fillet, squid and shells
(Grilled and served with Thai seafood dipping sauces )
LARGE PLATTER
Two whole steamed crabs, two king prawns, wholefish, squid and shells
(Grilled and served with Thai seafood dipping sauces)
Our platters are grilled on the bbq, simple style cooking, with seperate Thai style sauces
Clams Local
Mussels Local or Imported from New Zealand
White wine
(coconut cream and butter sauce)
Chef’s own style
(garlic, tamarind, tomato and mild curry poweder)
Pad krao pao Thai style
(chili and basil)
Shrimp
(grilled served with Thai seafood dipping sauces on the side)
Squid
(grilled served with Thai seafood dipping sauces on the side)
Squid Garlic and Black Pepper Thai style (fried)
Fish
Grilled or Pan Fried
(with sauces on the side)
White Snapper Whole or Fillets
Local Flat Silver Whole or Fillets
Barracuda Fillet
(wrapped in a banana leaf)
King Mackeral Steak
Steamed Thai Style Whole fish
(with lime, chili & corriander, takes longer to cook)
Red Snapper
White Snapper
Local Flat Silver
Deep Fried Thai Style Whole Fish
Red Snapper
White Snapper
Local Flat Silver
King Mackeral Steak
Select the fish of your choice and side dish to accompany
Thai Salad
(with green mango and green cabbage, in lime, corriander and chili dressing)
Sweet and Sour
(with vegetables)
Three Flavour Sauce
(spicy, sour and sweet)
Fried Garlic
(with Thai seafood dipping sauces on the side)
Spicy Curry
SETS - Grilled or Pan Fried
(All served with homemade sauces on the side)
Local flat silver fish fillet with a coconut curry and sweet peppers on top, served with rice
Barracuda fillet grilled in a spicy tomato paste, served with mango salsa and rice
Barracuda fillet, served with mixed salad and rice
Barracuda fillet, served mixed salad and french fries or sauteed potatoes
White snapper fillet, served mixed salad and rice
White snapper fillet, served mixed salad and french fries or sauteed potatoes
King Mackerel Steak grilled, served with mixed salad and rice
King Mackerel Steak grilled, served with mixed salad and french fries or sauteed potatoes
King Prawns, served with mixed salad and rice
King Prawns, served with mixed salad and french fries or sauteed potatoes
Thai Food
Thai Salad Shrimp or Mixed Seafood
(fresh shrimp with shredded green mango, cabbage, carrot, lime, corriander, lemon grass and chili)
Tom Yum Soup Shrimp or Mixed Seafood
(traditional spicy soup with lemongrass and kaffir lime leaf)
Tom Kha Soup Shrimp or Mixed Seafood
(coconut soup with Thai ginger galangal, no chili)
Thai Green Curry Soup (The mildest) or Thai Red Curry Soup
(The spiciest soup with vegetable)
Chicken and Vegetable
Mixed Seafood and Vegetable
(shrimp, squid and fish)
Penang Curry
(Malaysian style curry with peanuts)
Chicken and Vegetable
Mixed Seafood and vegetable
(shrimp, squid and fish)
Massaman Curry Soup Chicken
(with peanuts and potato; little spicy, slow cooked, served limited portions)
Geng Som Fish or Shrimp
(local Thai orange fiavoured, sour and spicy soup)
Duck Curry
(with tomato, pineapple, potato, grapes and lychees in a coconut curry soup)
Pat Phet Chicken or Mixed Seafood
(Fried with red curry)
Pat Ka Prao Chicken or Mixed Seafood
(Fried with chili and bas)
Drinks
Mixologist Signatures
Breakfast in Burma
Grandma Jinn, triple sec, lychee syrup, lime juice and aromatic bitters
Smoked Not Shaken
Homemade smoked bacon washed bourbon, lime juice, simple syrup served with pork scratchings
Apple Peachy Pie
Stolichnaya vodka, peach syrup, homemade apple pie moonshine with toasted marshmallows
Barracuda
Gilbey's vodka, fino dry sherry, aperol, cranberry juice and lemon bitters
Llama Del Ray
De Los Andes pisco, red wine, homemade chicha morda, crushed peppercorn and grilled pinapple
Cherry Blossom
Hanami gin, cherry blossom liqueur, homemade vanilla infused vermouth and egg white
Rosabella
Finsburry gin, raspberries, elderflower syrup served with our house elderflower prosecco sorbet