Gallery

A look at some of the dishes and drinks served at LemonGrass. Starters such as fish cakes, satay, calamari and prawn balls arrive with house-made dipping sauces; curries and salads are cooked to order; and the dessert list leans on tropical fruit, coconut and home-made ice cream.

From the bar come fruity cocktails – from a lemongrass caipiroska and mojito to mango and strawberry daiquiris – alongside creamy shakes. The photographs below are grouped the way the restaurant presents its menu: savoury food first, then desserts, then cocktails and other drinks.

Among the savoury plates, Tod Man Pla fish cakes are made from minced fish with Thai spices and green beans, shaped into small patties and fried until golden, while Goong Ma Praw are king prawns in shredded coconut, battered and fried and served with a special Thai sauce. Satay skewers of grilled marinated beef or chicken come with the kitchen’s own peanut sauce.

Not everything is Thai: the kitchen also turns out Western favourites such as a classic steak sandwich and a cheese burger with fries, for guests who want a break from spice. Rich Penang curry and a special beef salad show the other side of the menu, where fresh herbs, lime and chilli do the talking.

Desserts are a highlight in their own right. Sticky rice with mango, banana fritters and home-made mango and coconut ice creams sit next to comfort classics like apple crumble, chocolate cake and strawberry meringue – good reasons to leave a little room at the end of the meal.

Food

Dessert

Cocktails