Overview

Whatever your preference you will find only the best in produce, flavour and presentation.

All of our steaks are imported chilled not frozen and are of the highest quality. Meat, poultry and eggs are free range and salads, fruit and vegetables are sourced locally wherever possible.

Our breads and sauces are home made and desserts are made fresh to order.

We hope you truly enjoy your evening with us.

Alan Beilby
Owner
Dessi de Vries
Executive Chef

Appetizers

Smoked Salmon and Crab
Packets of smoked salmon filled with fresh crab salad, horse radish cream, tartar of smoked salmon and extra virgin olive oil-apple sherbet.
375
Scallops and Lime
Juicy grilled scallops on crunchy fried black sticky rice with a saffron-lime butter sauce, green herb oil and a scent of lime grass leaf.
345
King Prawns and Bacon
Bacon wrapped king prawns with a touch of basil and our sweet & spicy barbeque sauce.
395
Tuna and Wakame
Tuna “Tataki” Manhattans style, cubes of tuna loin with 5 spice, tartar of tuna, marinated seaweed salad, lime coconut dressing and black soy caramel.
345
Mackerel and Fruit 3 preparations of mackerel
Fresh tartar with home made melon caviar, “ceviche” with lemon and orange, smoked mackerel salad with green apple.
295
Lobster and Avocado
A tartlet of slow cooked “Phuket” lobstertail with dragon fruit, avocado crème, dried tomato and curry mayonnaise.
625
Duck Breast and Thai caramel
“Satay” of duck breast in a tempura batter and lemongrass, lackered with a Thai fish caramel and a bean sprout-coriander salad.
345
Beef and Cucumber
Carpaccio of Australian tenderloin with ribbons of sweet & sour cucumber, salad of potato with bacon bits and chives, a garlic crostini and Indonesian soy mayonnaise.
425
Goat Cheese and Spinach
A warm tart with spinach, tomato and goat cheese with a fresh herb dressing.
225
Romaine and Anchovy
Our traditional “Caesar salad” , prepared tableside.
295
Tomato and Mozzarella
Fresh tomato and mozzarella salad with basil, olive oil and balsamic vinegar.
345
Crustacean Bisque and Cognac
Traditional French crustacean bisque with thickened cognac cream, saffron rouille and a crostini.
295
Pumpkin and Ginger
A subtle pumpkin and ginger crème with nutmeg cream and spicy shrimp bread
275

Steaks

Grain-fed Australian beef
Tenderloin 170gr-6oz930230gr-8oz1260284gr-10oz1560
Rib Eye 170gr-6oz930230gr-8oz1130284gr-10oz 1330
Chateau Briand
Double tenderloin for two carved tableside 450gr-16oz
2500

Pasture-fed Australian beef
Tenderloin 170gr-6oz795230gr-8oz1050284gr-10oz1560

Australian Wagyu beef
Amazing tender tournedos of Wagyu tenderloin, melts like butter! 200gr-7oz
1750

Canadian Black Angus beef
Certified Angus beef from Alberta
Tenderloin 170gr-6oz1150230gr-8oz1550284gr-10oz1900
Rib Eye 170gr-6oz850230gr-8oz965284gr-10oz 1130
Striploin170gr-6oz670230gr-8oz940284gr-10oz 1125

All our steaks come with today’s fresh vegetables or salad, choice of potatoes & sauce, Yorkshire pudding on request.
Potatoes
Fries – Traditional mash – Sauteed with onions – Gratin – Baked potato
Sauces
Green peppercorn & brandy – Red wine & mushroom – Bearnaise
Garlic & anchovy butter – Blue cheese – Tomato white wine & tarragon

Chef’s Signature Surf & Turf
180gr-6,5oz Grilled Australian filet mignon with king prawn, green asparagus,
mashed potato and béarnaise sauce.
1295

Speciality Vegetables each
Creamed spinach – ratatouille – Cauliflower gratin – Fried zucchini & basil
75

à la carte

Salmon and Romesco
Tasmanian salmon fillet baked with sweet red peppers, potato mousseline, romesco sauce & lemon.
595
Snowfish and Prosciutto
Fillet of snowfish in a prosciutto ham breading, accompanied by a potato-romaine mash, crunchy prosciutto, caramelized and turned carrots with a cabernet sauvignon jus.
825
Halibut and Celeriac
Lightly smoked, then grilled Indian fillet of halibut on a delicate celeriac mousseline, with a French mustard-béchamel sauce, mini bok-choy, fresh herb paste and a curry crunch.
550
King prawns and Thai spicy sauce
Grilled king prawns with 2 sauces, tangy barbeque & spicy, served with stir fried vegetables and Thai style noodles.
675
Lobster and Bearnaise
In lime butter poached Phuket lobster tail , home made thick Cajun fries, green asparagus, béarnaise sauce and a side salad.
2200
Lamb rack and Sweet potatoes
Roasted grain fed Australian rack of lamb, sweet potato mash, vegetable ratatouille,
a sauce of red port and smoked garlic with a balsamic syrup.
975
Pork medallions and Blue cheese
Pan fried pink pepper crusted pork medallions with a blue cheese sauce, potato-mustard mousseline, spinach and red onion compote.
625
Beef and Red wine
Traditional “Boeuf Bourgignon” , beef casserole with carrots, silver onions and potato stewed in red wine and it’s own stock.
425
Chicken and King prawns
Grilled fillet of chicken breast with king prawns, lemon-thyme butter sauce, pommes dauphines and a carrot and baby corn terrine..
495
Duck and Green beans
Slow cooked, then pan fried leg of duck on a Dutch potato-carrot-onion mousseline, with green beans, roasted hazelnut and a jus of caramelized silver onions.
450
Pasta and Seafood
Home made ribbon pasta with salmon, shrimps, mussels, cherry tomatoes and green asparagus, parmesan cheese, served in a creamy saffron sauce.
575
Vegetarian
Please ask your waiter for today’s chef choice
450
Additional garnishes  
Additional serving of potato fries-mash-sautee-baked potato 75
Additional serving of vegetables cauliflower gratin-ratatouille-spinach 75
Additional serving of salad mixed green-thai papaya 75

Thai

Penang curry with chicken, pork or prawn
แกงพะแนงไก่, หมู, กุ้ง
355
Spicy prawn soup
ต้มยำกุ้ง
375
Prawns with garlic and black pepper
กุ้งทอดกระเทียมพริกไทย
450
Green curry with chicken
แกงเขียวหวานไก่
355
Minced pork salad
ลาบหมู
325
Stir fried prawns and vegetables
ผัดผักรวมกับกุ้ง
425
Beef in oyster sauce
เนื้อผัดน้ำมันหอย
350
Whole steamed sea bass with lemon sauce
ปลากระพงนึ่งมะนาว
625
Deep fried snapper with chili sauce
ปลากระพงทอดราดพริก
625
Spicy seafood salad
ยำรวมมิตรทะเล
395
Fried mixed vegetables
ผัดผักรวม
295
Fried rice with pork, prawns or crab
ข้าวผัดหมู กุ้ง และ ปู
190
All dishes are served with steamed rice 

Dessert

Apple and Vanilla
Thin & crisp apple tart with vanilla pastry cream, vanilla ice cream and fudge.
195
Dark chocolate and Orange
A warm, melting chocolate soufflé with a quenelle of crème fraiche
and star anis-orange granitee.
225
Lime and Coconut
Lime tart with sugared egg white, lime custard and coconut ice cream.
195
Cheese cake and Strawberries
Manhattans cheese cake with strawberry jelly, marinated strawberries
and strawberry sherbet.
225
Creme brûlée and Spices
4 Crème brûlée with 4 different spices, vanilla, cardamom, star anis and lime leaf.
225
Pudding and Cinnamon
Plum pudding with raisins & spices, cinnamon crunch, vanilla sauce and rum-cinnamon ice cream.
175
Brownie and Raspberry
Mini brownies with white chocolate mousse, raspberry sauce,
chocolate ganache and raspberry sherbet.
225
Ice cream and Tuille
2 scoops home made ice cream with strawberries and a tuille choice of ice cream and/or sherbet from the menu above.
150
Cheese and Crackers
Cheese board with pit less grapes, chutney & crackers.
375
 
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