Lunch at Farang

A lunch at Farang is a journey into Southeast Asian cuisine. Dishes complement each other in a harmony of spicy heat, sour, salt and sweet. Textures and temperatures, tastes and aromas, are all part of the experience.

Lunch menu

Farang’s head chef has designed an integrated menu. Sharing a menu is a great social experience as well as a fabulous way to enjoy the variety of Farang’s Southeast Asian dishes. When choosing the menu, please bear in mind that the same menu is served for the entire table. Vegetarian option is of course no problem.

If you order our longer set menu, simply lean back and let our competent staff take care of you. Our share food concept makes the meal into a true social occasion.
We offer as well a simpler two or three dish lunch menu. These dishes vary from week to week and there is always meat, fish and vegetarian alternatives available.

Something good to drink

Naturally even at lunch you should be able to enjoy a good wine. Our sommelier has made some recommendations that complement the entire lunch menu.
Non-alcoholic alternatives are of course available.
Our service-minded, knowledgeable staff are always ready to help you find the best combination of tastes for your meal! Please ask any of them if you are uncertain about which dish combinations work best.

Come join us for lunch at Farang!

FARANG LUNCH MENU 575;-/person

CHA PLU LEAF WITH BLACKENED SALMON
coconut ´chili jam´, thai basil

SASHIMI VIETNAMESE STYLE
asian herbs, black rice vinegar dressing

SOFT SHELL CRAB & GREEN MANGO SALAD
mint, green ´nahm jim´, peanuts

CRISPY PORK WITH PALM SUGAR CARAMEL  
crispy fried pork, rice vinegar, roasted onion 

RENDANG CURRY, OX CHEEK
turmeric, coconut cream, lime leaves

THAI JASMINE RICE

´PHANANGAN BOUNTY´
young coconut ice cream, salted caramel,
crystallized chocolate, whipped coconut

The menu is served for the entire table only

WINE RECOMMENDATION

CHAMPAGNE
NV Charles Collin, Brut, Champagne, France  165;-/glass, 895;-/bottle

WHITE WINE
2017 Knipser, Johannishof Riesling Trocken, Pfalz, Germany 130;- /glass, 625;-/bottle

RED WINE
2017 Gianni Tessari, Tai Rosso Colli Berici, Veneto, Italy 130;-/glass, 625;-/bottle

LUNCH MENU MARCH 19 – 22

In the bar:
KUAI JAB NAM SAI
rolled up rice noodles, pork broth,
white pepper, salted pork belly
139;-

In the dining hall:
TWO COURSES 245;-
THREE COURSES 285;-

FIRST
BEAN SPROUT SALAD WITH SHRIMPS 
coriander, ´tam thai´ dressing 

BEAN SPROUT SALAD WITH BEEF CHUCK ROLL 
cucumber, lime tamarind dressing, mint 

GREEN MANGO SALAD WITH CUCUMBER (vegetarian)  
roasted cashew nuts, green ´nahm jim´, thai basil

THEN
MUSSELS ´DTOM KHA´ 
aromatic coconut broth, salmon, ´chili jam´ shrimps, lemongrass  

OX CHEEK IN MUSSAMAN CURRY 
roasted peanuts, potatoes, lime leaves, coconut cream 

SILKEN TOFU IN MUSSAMAN CURRY (vegetarian) 
roasted peanuts, potatoes, lime leaves  

AFTER

INDONESIAN ´SNKR´ 
peanut cream, caramelized banana,  
pound cake, young coconut ice cream

WINE RECOMMENDATION

CHAMPAGNE
NV Charles Collin, Brut, Champagne, France  165;-/glass, 895;-/bottle

WHITE WINE
2017 Knipser, Johannishof Riesling Trocken, Pfalz. Germany 130;-/glass, 625;-/bottle

RED WINE
2017 Gianni Tessari, Tai Rosso Colli Berici, Veneto, Italy 130;-/glass, 625;-/bottle

SOMETHING SMALL

ICE-CREAM or SORBET 40;-
FARANG´S RICE CHOCOLATE 30:-

Come and experience share food at the farang!