Patara Fine Thai Cuisine

DAYS OF BUSINESS

Mon - Sun:	12:00 to 15:00 18:00 to 22:00

A celebration of the finest in Thai home style cooking served in elegant and comfortable surroundings. Sumptuous entrees, fiery Thai flavours and a wide assortment of exotic desserts makes every visit to Patara an occasion to look forward to.

Payment Options	Cash, Amex, Visa, Mastercard, Diners
Features	BYO, Dress smart casual, Licensed, Private dining area, Secure parking
Ambience	Child-friendly, Contemporary, Relaxed, Traditional
Food	Vegetarian option

Dinner

Patara Suggests

A combination of Thai steamed delicacies: with golden fried appetisers of chicken in filo pouches and prawns wrapped in crispy skin

Deep-fried fish cakes and prawn cakes: served with cucumber dip

Poo Ja, stuffed crabmeat and minced chicken croquette: with salted egg yolk

Grilled aromatic beef and pork satay: wrapped in betelnut leaves

Herb marinated stuffed chicken wings: with fragrant lemongrass rings

Pandan leaf wrapped chicken: marinated with special Thai spices served with rocket salad

Carpaccio of thinly sliced fresh scallops: sprinkled with lime and chilli vinaigrette sauce

Katafi of prawns in crispy rice vermicelli: served with cream of chilli and pineapple salsa

Jasmine rice crackers: with petit hor mok of seafood mousse accompanied with minced chicken and prawn dip

Porpia Pak Ar, Thai tacos: served with stir-fried minced chicken, prawns, tofu and beansprouts

La Tieng, egg nets: with traditional filling of prawn, pork and peanuts

Mee Grob, three flavour crispy noodles accompanied: with vegetable spring rolls cigars

Salads

Miang Kam, a popular dish: served with betelnut leaves, minced chicken salad, peanuts, chilli, lime, onion and ginger

Traditional Thai green papaya and carrot spicy salad: with fragrant crispy whitebait

Crispy tempura of vegetables: accompanied by a trio of Thai chilli dips

Pomelo salad: with Norwegian smoked salmon

Green mango salad: with crispy soft shell crab

Soups

Hot and spicy tom yum prawn or seafood soup: with mushrooms, lemongrass and slices of young coconut meat

Clear spicy tom yum por tak soup: with live clams and hot basil, lime juice and kaffir lime leaf

Coconut cream tom kar soup: with chicken, lime leaf, mushrooms and galangal

Full-bodied fish maw soup: with crab meat and quail eggs

Beef fillet aromatic soup: with bean sprouts and condiments

Meat & Poultry

Honey and spice marinated tender pork spareribs: sautéed in garlic and black peppercorn

Tender pork whole spareribs: marinated in fragrant coconut juice and spices

Braised pork belly in aromatic tamarind sauce

Slices of duck breast laced: with a garlic chilli sauce topped with crisp basil

Lemongrass marinated New Zealand rack of lamb: accompanied with a spicy chilli sauce, green papaya salad and sweet rice rolls

Slow oven-roasted beef shin in northern style curry: with sliced ginger and carrots

Golden fried herb marinated spring chicken: served with turmeric and coriander sauce

Tender slices of chicken: fillet stir-fired with shiitake mushrooms, pineapple, ginger and ginko nuts

Sautéed Australian beef sirloin in green curry sauce: with wild herbs and young coconut shoots

Black pepper beef tenderloin sautéed: with onion, baby corn and garlic served with crispy vermicelli

Golden tofu steak in perfumed soya and chilli sauce

Essan Signatures

Grilled pork neck

Grilled Australian sirloin

Farmed chicken legs

Mixed grilled meat platter

all above served with signature essan style glutionus rice

Seafood

Whole seabass: steamed with plum broth, shiitake mushrooms and julienne ginger

Deep-fried whole seabrass: served with mango dressing

Pan-fried crispy skin seabass: fillet with citrus fruit dressing

Steamed seabass: fillet in a tangy lime and chilli broth

Golden fried garoupa: fillet with our signatures savoury

Crispy fried whole garoupa: topped with a tangy tamarind sauce and crisp lemongrass

Baked whole Sri Lankan crab: with grass noodles in claypot

Stir-fried whole Sri Lankan crab: with bee hoon and eggs

Stir-fried whole Sri-Lanka crabs: with garlic in black pepper sauce

Stir-fried whole Sri-Lanka crabs: with egg, onion and dry yellow curry

Baked whole live prawns in claypot: with glass noodles, ginger and spring onion

Live prawns sautéed: with garlic and pepper

Grilled jumbo prawns in a lime and lemongrass chilli sauce or sautéed: with garlic and green peppercorns

Australian live clams: with lime and chilli broth or stir-fried with Thai basil and garlic

Curry

Chicken or prawn in green curry: with aubergine and sweet basil

Grilled Australian beef sirloin in aromatic panang curry

Braised New Zealand lamb loin: in a masaman curry

Roast duck in a red curry sauce: with fresh seasonal fruits and herbs

Yellow chicken curry: with potatoes, onions and carrots

Phuket style yellow curry tulip crabmeat

Vegetables

Broccoli and scallops: stir-fried with garlic and oyster sause

Chinese kai lan wok-fried in mushroom sauce or salted fish

Asparagus poached: with bailing mushrooms in house brandy sauce

Kangkong: stir-fried in chilli and oyster sauce or with red bean paste

Assorted mushrooms: stir-fried with baked garlic, chilli and spring onion

Dou miao (sweet pea shoots): stir-fried with garlic and oyster sauce

Aubergine: stir-fried with shrimp paste, chilli and basil

Fried beancurds: with button mushrooms sautéed with garlic, ginger, mild chilli and oyster sauce

Rice & Noodles

Pineapple seafood fried rice

Black olive fried rice: with minced chicken

Sen Jen Phad Thai, Thai style fried rice noodles: with prawns

Woonsen Phad Thai, Thai style fried glass noodles: with prawns

Crabmeat fried rice: with asparagus and egg

Crispy noodles: with seafood in soya bean sauce

Fragrant steamed rice

All efforts have been made by singapore.menulog.com to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Singapore Dollars (SGD$) unless otherwise specified.

This menu was last updated on 16/3/07.

"Given today's variety of ingredients combined with authentic Thai style cooking, what one gets as a result will be signature dishes of Patara Fine Thai restaurant. With recipes originating from Central Thailand, this restaurant presents food fit for the King, literally, for chefs of Patara Fine Thai present similar dishes served to the Royal Thai..."

Viviane Then, Streetdirectory - June 2007

"For something really different, Patara's own invention, the Thai taco, isn't exactly traditional but is good, filled with chicken, shrimp, and sprouts. Their green curry, one of my favorites, is perhaps the best in town. Their Thai-style iced tea (which isn't on the menu, so you'll have to ask for it) is fragrant and flowery. A small selection of wines is also available."

NA, Frommer's - March 2007

"This popular Thai restaurant is famed for its garlic-and-pepper spare ribs and fish cakes with cucumber dip. There are also lots of vegetarian dishes on the menu. Ask the staff about seasonal specials..."

N/A, Fodor's - March 2007

"Generous portions makes it easier to try the Thai tacos - great for sharing. Well matched menu topped off by a great buffet for dessert."

N/A, eat2eat - January 2007

"A cosy and elegant setting prevails in this restaurant, which is tastefully decorated with Thai paintings and artefacts... Authentic Thai food is served..."

Singapore Tatler, Singapore's Best Restaurants 2007 - October 2006

Patara Fine Thai Cuisine

DAYS OF BUSINESS

Payment Options

Features

Ambience

Food

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