Mighty rivers are the heart of Thai heritage, culture and lifestyle. "Ganga", the goddess of the
river, brings spirits of charm and attractiveness, also known as "Mon". Thai people pray and
show respect during the enchanting festival held each year, celebrating with magical energy,
sounds and flavours of Thailand.
In Thailand, water plays a major role in people's daily life. Paddle boats are used for travelling
and trading goods and food which are sold at the traditional floating markets. In the early
1900's a small group of Thai people decided to travel further than across the river through the
Indian Ocean. They brought with them a vast legacy of culture, language, traditions, and
food that was introduced to Australia, the incredible island continent they made home.
Herbs and spices are the foundation of Thai cuisine. "Galangal", Bird Chilli and Thai Basil are
not native Australian spices, but with the increase of Thai people in Australia, many cooking
styles from different regions of Thailand introduced new flavours and aromas which are the
essence of Thai origins and have stayed true to the much-loved recipes that have been passed
down for generations.
Mon is also the name of our chef; whose creative spirit inspired the menu. Her elegant art and
cooking techniques helped to create the most exotic flavours and make the dishes unique. Only
fresh and local ingredients are used which gives the house-made sauces and curry paste the
taste and aroma of authentic Thai cooking.
The magical mantras are the soul of every dish and Mon is the hidden place where every day
is a delightful journey.
Welcome to mon, a magical journey
THE GREEN DUCK 15
Traditional duck salad made to our homemade recipe.
MON SKEWER 14
Pork marinated overnight, grilled, served with sticky rice and
fresh green vegetables.
Message from Mon "I loved to eat pork skewers and sticky rice when I was younger.
The softness of marinated pork and its aroma remind me of my childhood.
It is designed from my own experiences mixed with the Aussie style Barbie"
HUA HIN MEE HOI (HOI-JOR) 13
Deep-fried minced pork, prawn and chestnut wrapped in fresh
bean curd sheets. Served with plum sauce.
Hoi-Jor is a fusion of Thai and Chinese cuisines. This is a traditional dish often
found in festivals and ceremonies in Thailand.
CRUNCHY VEGGIES 11
Fresh seasonal vegetables tempura served with
sweet dipping sauce.
SNOWFLAKE ON THE PRAWN 17
Crispy, crunchy deep-fried prawns with coconut and
sweet chilli sauce.
KOBORI (SPICY GRILLED WAGYU) 17
Grilled Wagyu Beef served on a sushi rice bed.
We integrate Asian flavours to create this fusion dish. The tender, juicy and rich
textures of Wagyu beef and the softness of sushi rice are the perfect combination.
STEAMED RICE 3
RICE BERRY 3.5
HOLY BASIL – (Bai Ka-Prow)
Holy Basil is an aromatic herb used for stir-fries and mixed with
garlic, fresh chillies and fish sauce. It endows a wonderful flavour
to any meat or seafood when tossed in the wok.[
BAA BAA KHAO YAI (MASSAMUN LAMB CUTLET) 28
Thai-flavoured Massamun Curry, with 4 marinated lamb cutlets.
We use freshly ground spices to create the most aromatic massamun curry. Tasty
Australian lamb cutlets are marinated, grilled and combined with a creamy curry
which will make your dinner unforgettable.
SPICY ANDAMAN (TOM YUM GRILLED KING PRAWN) 33
Hot and sour soup with fresh King prawns and mushrooms,
flavoured with lemongrass, galangal, chilli, lime juice, coriander
and Thai herbs.
SOMTUM PATONG 54
A combination of prawns, calamari, mussels and salmon, served
as a side of Somtum. The raw Thai salad is made of fresh
shredded papaya, sliced tomatoes, beans, peanuts, dried mini
shrimp, and fresh garlic.
Delicious Thai Isan style seafood platter. Somtum is a tasty combination of sweet,
salty, tangy and spicy flavours.
SIAM BARBIE 26
Grilled “Melt-In-Your-Mouth” Barbecue ribs with our homemade
BBQ sauce and a fresh seasonal salad.
KRABI CRAZY LOBS (500 g. FRESH LOBSTER) MARKET
Fresh lobster, fish sauce, green onions, shallots, coriander, PRICE
lime juice, ground chilli pepper and rice.
This is a perfect fusion of Thai Isan style dish and the Lobster. We bring together
the beautiful sweetness of the lobster with aromatic Thai herbs.
GALANGAL - KHA
It is one of the key Thai herbs and spices used for all curry pastes. It reduces the fishy scent of
seafood and the heaviness of red meats, making their taste smooth, delicate and succulent. Fresh
galangal should be peeled before use, then sliced for soups or grated (for curry pastes).[
samui coco curry
YAOWARAT (PORK HOCK) 38
Mon style deep fried pork hock
This is a full-flavoured dish. The pork is infused with the rich flavour of herbs.
After one bite of this mouthwatering dish, you will be hooked by its softness
and juicy texture.
BANGKOK ON FIRE (FRIED FISH WITH HERBS) 42
Crispy fried whole Barramundi covered with sweet, sour and
spicy sauce made from sugar, lime juice, fish sauce and chillies.
One of Mon’s kitchen rule is “make the best from the basics”. We enhance the
flavour of a simple fried fish with fresh ingredients and a delicious sauce.
This is a traditional Thai dish.
SAMUI COCO CURRY (RED CURRY PRAWNS) 27
Curry mousse in coconut is a mix of fresh prawns with our
traditional thick red curry paste, coconut milk and Thai herbs
served in a whole fresh coconut.
PATTAYA BELLY DANCE 25
Thai Pork and Ginger stir-fried with Thai red curry paste and
fresh seasonal vegetables.
PHI-PHI FISHEW NUT 28
Fresh Ling Fish fillet stir-fried with cashew nuts, chilli jam,
oyster sauce, onion, shallots, dried chilli and mushrooms.
The crunch from the cashew nuts creates a delicious stir-fried dish
contrasting with the crispy golden-brown fish fillet.
AT LEAST ONCE IN A LIFETIME
LEMMON BASIL (Bai Maeng-Lak)
In Thailand, Lemmon Basil is called ”Maenglak” and it is one of
the several types of basil used. The leaves are indispensable for
the noodle dish Khanom-Chinnam Ya.[
lost in the jungle
GREEN PEPPERCORNS (Prik-Thai-Orn)
The young green peppercorns are soft, highly aromatic and midly hot and are
often used for stir-fried dishes especially with curry paste ingredients.[
SEA-FIRE (SEAFOOD SIZZLING) 32
A sizzling stir-fried mix of prawns, mussels, Ling fish,
squid and vegetables with our homemade “Pad-Cha”
paste served on a hot plate.
In 1.999, Mon created one of the best “Pad-Cha” chilli pastes ever. What
makes it exceptional is its fragrance which brings together the essence of
coriander, galangal, and lemongrass.
SWIMMING CHICKS (TOM KHA BAI TOEY) 18
Silky, aromatic coconut-based chicken soup, flavoured with
galangal and aromatic Thai herbs.
MOO MOO MANGO (WAGYU BEEF MANGO SALAD) 32
Tender Thai-style grilled Wagyu Beef strips topped with
fresh green mango.
FLOWER ON THE FLOOR (BANANA BLOSSOM AND TOFU) 22
We bring banana flower together with an exotic combination
of rich fried shallots, garlic, and lemongrass.
The taste of banana blossom is slightly bitter, while its texture is creamy
LOST IN THE JUNGLE (MANGO SALAD) 17
A perfect balance of the crisp mango textures with the hot,
sweet, sour and salty dressing.
This refreshing savoury-sweet taste of Thai cuisine is eaten in a single bite.
The wild betel leaf is often used in South-East Asian cuisine as a magical herb.
It has a bitter and hot taste and is good for your health.
coconut with ice cream
KHOW TOM MUT WITH ICE CREAM 10
Sweet sticky rice filled with banana, wrapped with
banana leaves and served with our seasonal
flavoured ice cream.
SAI SAI 12
Also known as “Nam Kang Sai”, this Thai-style shaved
ice cream is served with tropical fruits and a colourful jelly.
“Sai Sai” means clear as a crystal.
COCONUT WITH ICE CREAM 13
Homemade coconut ice cream full of sweet and salty flavours
and topped with a variety of colourful Thai style sweets.
When Mon was younger, her mother created a rich and delicious coconut
ice cream, which she describes as a delightful surprise.
KAFFIR LIME LEAVES
Kaffir Lime leaf is a key ingredient in Thai cooking. It is probably one of
the most aromatic of all herbs and a wonderful addition to many soups,
curries and stir-fries. They are very bitter with bumpy skin.[
We serve our banquet menu on Khan Tok - the traditional northern
Thai style of serving food on a raised tray known as a “khan tok”.
This is the popular way of welcoming guests.
Banquet inspired by Khan Tok
CHAING MAI SET
$25 per person
(minimum 4 people)
Hua Hin Mee Hoi (Hoi Jor)
Deep-fried minced pork, prawn and chestnut wrapped
in fresh bean curd sheets. Served with plum sauce.
Swimming Chicks (Tom Kha Bai Toey)
Silky, aromatic coconut-based chicken soup
flavoured with galangal and aromatic Thai herbs.
Flower On The Floor
(Banana Blossom and Tofu)
We bring banana flower together with an exotic
combination of rich fried shallots, garlic, and lemongrass.
Moo Moo Mango
(Wagyu Beef Mango Salad)
Tender Thai-style grilled Wagyu Beef