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Five or Eight-Course Chef's Tasting Menu Dinner for Two with Choice of Drink at Hatted Restaurant
Savour a medley of delectable Thai flavours within the creative, intimate dining space of viand. Indulge in your choice of a five or eight-course menu that celebrates the tastes and careful nuances of Thai cuisine. Marking the beginning of this exceptional dining occasion is your choice of cocktail, beer or glass of wine, followed by a vibrant selection of aromatic Thai dishes designed to entice your tastebuds. Each creative plate offers a unique burst of flavours that you won’t find at most Thai restaurants – it’s the perfect date night for two in Woolloomooloo.
Inclusions
- Valid for two adults (18+)
- Five OR eight-course chef’s tasting menu, as selected
- One cocktail, beer or glass of wine per person
- Available: Wednesday – Saturday: 6.30pm booking time
- Bookings valid to 28 February 2025
Sample Chef’s Selection Five-Course Tasting Menu:
- Course One: Palm sugar peppered shallots with sticky cornfed chicken, lemongrass and infant coriander
- Course Two: Braised spatchcock with sweet salted radish, pickled ginger and betel leaves
- Course Three: Spicy relish of Gregory River tiger prawn shrimp paste, lemongrass and crispy stink herb
- Course Four: Salad of crispy market fish, Asian celery, ginger and peanut chilli caramel
- Course Five: Aromatic red curry of roasted Maremma duck legs, green chillies, cherry eggplants and Thai basil
Sample Chef’s Selection Eight-Course Tasting Menu:
- Course One: Palm sugar peppered shallots with sticky cornfed chicken, lemongrass and infant coriander
- Course Two: Lime-cured scallops with lime leaves, chillies and wild salmon caviar
- Course Three: Braised spatchcock with sweet salted radish, pickled ginger and betel leaves
- Course Four: Coconut and galangal soup of Arctic surf clams and black lip mussels, assorted mushrooms and golden garlic
- Course Five: Spicy relish of Gregory River tiger prawn shrimp paste, lemongrass and crispy stink herb
- Course Six: Salad of crispy market fish, Asian celery, ginger and peanut chilli caramel
- Course Seven: Aromatic red curry of roasted Maremma duck legs, green chillies, cherry eggplants and Thai basil
- Course Eight: Caramelised coconut dumplings in smoked salted coconut cream with popped jade rice
*Please note: Menu has been provided as an example and is subject to change without notice