Jojy’s Big Thai Feast

6.30pm Friday 18 March, Jamison

Join us as Executive Chef Jojy Vattoly serves an inspired three course Thai themed buffet. Start with Tom Yum soup and homemade fish cakes, enjoy classic Pad Thai, and finish with a native Thai fruit salad for dessert.


Tom Yum Goong
Spicy and tangy broth with prawns


Chicken and Pork Larb Salad (in Lettuce cups)
Classic spicy mince salad with fresh mint and herbs

Thai Papaya Salad
Traditional Som Tam made with shredded green papaya mixed with fresh herbs, Thai chillies and tossed with lime juice and palm sugar dressing.

Thai Fish Cake
Fresh homemade with Thai basil and served with sweet & sour cucumber and sweet chilli sauce.

Thai Beef Salad
Chargrilled beef tossed with mint, basil, sprouts, noodles and dressed in spicy lime and chilli dressing.



Thai Chicken Green Curry
Diced Chicken gently simmered in coconut and green chilli flavoured curry sauce.

Thai Pork and Peanut Curry
Diced pork shoulder gently cooked in red curry paste and coconut cream, topped with toasted peanuts and fresh coriander.

Beef Massaman
Diced Beef Chuck and potatoes gently cooked in spicy toasted coconut sauce.

Panang Vegetable Curry
Seasonal vegetables tossed in a curry made with galangal, kaffir lime, lemongrass, and cumin.

Pad Thai
Stir-fried rice noodles tossed with tofu, scrambled eggs tossed in a sauce made with tamarind, chilli, and shrimp.

Jasmine Rice
Gently steamed.



Thai Pumpkin Custard – Sangkaya Fak Thong
Traditional hawker-style dessert made with coconut milk, pandan leaves and palm sugar inside the pumpkin.

Mango Sticky Rice
Classic coconut milk flavoured rice served with Thai mangoes.

Tropical Fruit Salad
Freshly diced tropical seasonal fruits tossed with fresh mint.

Coconut Ice Cream



$39, Child up to 12 years $19
6.30pm Friday 18 March, Jamison