Our eating habits have changed over the years and we all try to eat smarter and healthier in this day and age. With this in mind, we have tried to create a menu using organic vegetables, organic flours, wheat free and gluten free products and light oils where possible. A selection of vegetarian and spa options are available through out the menu but if you wish for something different please let us know and we will try our up-most to create a dish to suit your needs.

(V)- Vegetarian dishes, there are well balanced dishes fusing the myriad of modern and local ingredients that are available to us here in Samui.
(S)- Spa cuisine, we have worked closely with Chef Cyrille Keyser, spa manager and yoga teacher, to bring the Asian love for food and attention to well being together in each of our spa dishes.

A word from the chef:

“I have thought to demonstrate that simplicity with a touch of creativity
and passion will bring out the best in ingredients, making cuisine different, special and fun.’’

Chef Cyrille Keyser

Salads at Zazen Restaurant Samui

• Caprese salad, tomatoes, mozzarella, anchovies & fresh basil
• Absolut shrimp salad
• Crispy calamari salad
• Lobster salad
• Cyrille Keyser's Cesar salad Grilled chicken, blue cheese, chesnuts, pine nuts,
• Goat cheese salad
• Organic green salad
• Zazen salad

Cold Starters

• Aubergine rolls with ricotta, red Italian basil & tomato sauce
• Duck carpaccio with parmiggiano & mozzarella shaving
• Red tuna tartar with mashed fresh herbs
• Salmon & red snapper carpaccio with pink pepper & dill
• Smoked salmon with horseradish dressing, onion & parsley
• Sicilian style baby calamari with marinated artichoke and walnut vinaigrette

Hot Starters

• Macadamia crusted chicken skewers scented with cumin served with yoghurt kaffir sauce
• Cocoa butter scallops & baby spinach w/ Venetian virgin delight
• Napoleon of crispy potatoes with wild forest mushrooms
• Smoked salmon "à la minute", on a leak bed with saffron & mustard seed sauce
• Sesame and wasabi crusted king prawns with Tandoori sauce

Starter Discovery

• Aubergine rolls, Red tuna tartar, smoked salmon "à la minute", sesame & wasabi prawns

Soups

• Pumpkin hazelnut soup
• Fisherman's soup with seafood, croutons & rouille
• Lobster cream soup

Pastas

• Seaweed linguini with prawns, lime, capers, garlic, rocket, orange sweet chili & argan oil
• Linguini ai frutti di mare Wally's mother recipe
• Lobster linguini with Italian parsley
  

Fish

• Crisp skin white snapper with Szechuan pepper, white wine sauce & pomme Anna
• Monkfish & chorizo brick w/yellow lentil tobiko cream
• Orgasmic Salmon
• Lemongrass king prawns with kaffir lime emulsion & extra virgin olive oil mash
• Grilled mixed seafood Crab, king prawns, N-Z mussels, squid, white snapper
• Phuket Lobster oven baked stuffed with herbed shrimps on saffron sauce
• Samui blue swimmer crab lasagna
• Seabass Vesuvio w/ fuji greens & soft almond Venice mash

Meat

• A. Breast of duck with acacia honey & balsamic reduction, white wine caramelized
• B … or with Thai green pepper sauce
• Lamb loin in Mediterranean herbs
• Chicken fillet with argan oil, black trumpet cream & grilled polenta
• Argentinean beef tenderloin with Belgian fries or baked potatoes
• Italian style beef tenderloin

Zazen Restaurant Samui: Thai food selection 

Starters

• Tod man pla, Fish cake-fish fritters
• Po pia todd, Home-made crispy spring rolls with plum sauce
• Po pia sot, Vietnamese fresh spring rolls with shrimps & sweet chilli sauce
• Gai satay, Marinated chicken skewers with peanut sauce
• Hoy lie nam man hoy, Fried clams in basil & oyster sauce
• No name tale, Seafood fritters
• Khung choup pheng todd Singha, Deep-fried prawns with Singha beer batter
• No name pak, vegetable fritters
• Pic gai yat sai - oven baked chicken wings stuffed with rice noodles

Salads

• Yam wonsen moussap, Glass noodle salad with pork & lime dressing
• Yam neua, Beef filet grilled and sliced with tomato, onion, cucumber & spicy
• Som tam pic gai, green papaya salad
• Yam seafood, seafood salad with thai herbs
• Yam toua poo, winged bean salad with seafood

Soups

• Tom kha gai, chicken in coconut milk with mushrooms & spicies
• Tom yam Khung, Tiger prawns with lime leaves, galangal & lemongrass
• Kwai tio nam moo ru newa

From our curry kitchen

• Massaman neua or gai, Creamy Indian mild curry with sweet potatoes, peanuts
• Gaeng ped pet yang, Roast breast of duck in red curry with pineapple, grapes,
• Gaeng keowaan gai or Khung, green curry with coconut milk, apple eggplants,
• Panaeng neua, Panaeng red curry with beef perfumed with kaffir lime leaves
• Kruang kaeng ped, Rice&spicy popular Thai curry with roasted duck breast
• Kaeng kari khung, king prawns in yellow curry with potatoes & veggies
• Panaeng lobster, Panaeng red curry with a Phuket lobster perfumed with kaffir lime leaves

Meat dishes

• Gai pad met mamuang, Wok fried chicken with cashew nuts
• Gai, mou, katiam prik tai, chicken or pork cooked with garlic & green pepper
• Larb pet ,Minced spicy duck Isaan style with mint & lime
• Mousap pad kaprao Thinly minced pork cooked with holy basil&chilli
• Nam tok neua ,Grilled beef tenderloin Isaan style with coriander & mint
• Neua pad nam man oi, Wok fried beef tenderloin with spring onions in oyster sauce

Fresh island seafood

• Plamuk katiam prik tai, Squid cooked with garlic & pepper
• Pla priowaan, Barracuda filet with sweet & sour sauce
• Khung sauce ma kham , Wok fried king prawns topped with tamarind sauce
• Khung op wunsen, Oven baked king prawns on a bed of glass noodle
• Pla kaphong manao, Steamed white snapper filet with lime&sweet chilli
• Pla kaphong nam dang, Steamed white snapper filet with ginger&Chinese mushroom
• Pla kapong neung katiam, steamed white snapper filet with garlic, spring onions

Vegetable side dishes

• Pad pak bung fai deng, Fried morning glory with kikikoman sauce
• Pad pak ruam, mixed fried vegetables
• Four good friends, Black mushroom, sweet corn, Thai cabbage, Thai spinach in
• Pad kana, wok fried kale with soy sauce and deep fried garlic
• Het yippoun, char grilled enoki mushrooms

Noodles

• Pad mee luang pak, Yellow noodles with soya sauce fried with vegetables
• Ratna Kai mee crop, Crispy yellow noodles with chicken in gravy
• Pad kee mao mee luang gai, Fried yellow noodles with chicken ,sweet chillies & basil

Rice selection

• Kao pad gai ru mou ru neua ru khoung
• Kao op separot
• Kao hom mali
• Kao niyu
• Kao pad pak
• Kao klung

Zazen specialties

• Pad Thai khoung ru gai bep kroungthep
• Yam hua plee, Banana flower salad with king prawns
• Pou ja, over baked crab shell stuffed w/ crab meat and herbs
• Pet pad pong kaloo, Fried breast duck with cinnamon & mixed vegetables
• Pat yang nam deng, Caramelized roasted duck
• Kao pad nuea poo, Fried rice with king crab meat
• Pla rad prik, Barracuda with a sweet chilli sauce & deep fried basil
• Salmon in sweet orange curry
• Half tail lobster w/ yellow curry

Childrens’ Corner

• Spaghetti Bolognese
• Spaghetti Carbonara
• Fish sticks tempura, a small salad and tartar sauce
• Sliced Ham with Mashed Potato
• Chicken fingers with wedges a small salad & tartar sauce
• Grilled marinated pork tenderloin w/ shallot sauce & mashed potato

Sweet Sweets

• Tropical fresh fruits
• Creme brulee with saffron & espelette chilli
• Baked ricotta cheese & cardamom
• Almond biscuit w/ white chocolate, ricotta mousse, orange verbena coulis
• Madagascar vanilla & tonka pannacotta w/ mango coulis & cat tongue
• Apple tart "Demoiselle's Tatin" served w/ vanilla ice cream, calvados flambé
• Sabayon w/ Grand marnier served w/ tropical fruits & jasmine ice cream

Chocolate Lovers

• Vulcano chocolate fondant, violet ice cream & cocoa bean craquant
• Chef's signature b&w pyramids chocolate mousse

Thai Desserts

• Mango & Coconut sweet sticky rice with cashew nut ice cream
• Banana fritters with coconut ice cream
• Chocolate & Tropical fruit spring rolls in coconut cream
• Banana flambée in Thai whisky
• Lemongrass & ginger infused fruit salad w/ combawa line sherbet

Ice Desserts

• Dame Blanche
• . Banana Split
• Discovery of home-made ice cream selection (3 scoops): jasmine,violet,verbena
• Home-made ice cream (2 scoops): vanilla,choco,hazelnut,strawberry or coconut
• Home-made sherbet (2 scoops): passion fruit, combawa lime

Thai discovery Meat Menu

Discover the atmosphere of a real Thai dining through this menu
as all these dishes are served at the same time.
You will discover each flavour one after another,
using the Tom Ka Kai soup to neutralise the flavours.

Zazen cocktail and appetizers
----------------
Yam Neua
Thai spicy beef salad

Tom Ka Kai
Chicken & mushrooms coconut soup

Gai satay Lae Kae
Lamb & chicken skewers served with peanut sauce

Gai pad met namuang
Fried chicken with cashew nuts

Gaeng Phed ped Yang
Duck in red curry sauce

----------------
Chocolate and tropical fruits spring rolls in coconut cream
This menu is served with jasmine rice or vegetable fried rice

Thai Discovery Seafood Menu

Discover the secrets of the South China Sea through this seafood menu.
All these dishes are served at the same time
enabling you to discover each flavour one after another,
using the Tom Yam Khung soup to neutralise the flavours.

Zazen cocktail and appetizers
----------
Tom Yam Khung
Spicy thai soup with lemongrass and prawnsYam Hua Pli Seafood
Banana Flower salad with seafood and herbs

Neua pla nam deng
Caramelized roasted fish

Keng karee khoung
King prawns yellow curry

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Banana flambé in Mekong whisky

This menu is served with jasmine rice or vegetable fried rice

Asian Tropical Menu

Discover the senses of Oriental Cuisine through
this Menu presenting dishes from 6 Asian countries.

Zazen aperitif & appetizer

Vietnam: Summer rice paper rolls with Hanoi chicken salad

China: Hoi jo and crab dim sum

Japan: Asparagus spears with chicken in dashi broth

Indonesia: Beef Rendang

Thailand: Herbs and cashew nut crusted shrimps on green mango salad

India: Tandoori white snapper with raita and pappadoms, basmati rice

Cardamome ice cream and sweet wontons

Zazen Lobster Menu

For the ones who would like to discover Lobster through Zazen's
Contemporary East to West cuisine.

Zazen cocktail and finger food.

King Prawns coated with Sesame and Wasabi served with a tomato Tandoori sauce

Half a Phuket Lobster oven baked stuffed with herbed shrimps on saffron sauce,
served with lemongrass skewered shrimps and grilled shark steak.

Chocolate mousse pyramid
or
Bergamote créme brulée