Dalah welcomes guests into a simultaneously rustic and refined open-air pavilion. Crafted from natural wood, with high ceilings, it features a thatched roof and exposed beams, which complement stone accents and wrought iron furniture topped with vibrant cushions. The ambience is further elevated by views of the landscaped gardens and adjacent lily pad-laced koi pond. Two sunken sala pavilions accommodate up to four guests for an intimate dining experience.
No matter the time of day, Chef Chanawin Supsin serves up a tempting menu peppered with premier local and imported produce, most of it organic and naturally grown, prepared in the restaurant’s show kitchen. Gather in the morning for an energizing breakfast, with à la carte options ranging from oatmeal, fresh pastries, and made-to-order eggs to Hokkien noodles and seafood fried rice. Friday through Sunday, breakfast is accompanied by live traditional Thai music, and on select days a decadent breakfast buffet offers a spread of favorites.
Lunch options comprise pastas, salads, sandwiches, and classic Thai dishes while dinner expands the Eastern-Western fusion. Along with international dishes, such as crab avocado gazpacho and beef escalope, the menu includes local specialties, such as prawns in betel leaves, teriyaki black cod, and deep fried prawns in tamarind sauce. On Saturday evenings, enjoy the sounds of a live Philippine band. Themed dinner buffets with live cooking stations debut on special occasions.
Throughout the day, nutritious options cater to the health conscious. Choose from scrambled egg and ham sliders, smoked salmon with bagel chips, Greek salad, sesame ahi tuna, and more. A children’s menu presenting favorites like spaghetti with tomato sauce and Humpty Dumpty burgers keeps the young ones satisfied.
An extensive beverage menu pairs perfectly with the cuisine and includes everything from fresh juice and healthy shakes to organic wines and signature cocktails, such as the Golden Thai Royal, Pranburi Colada, and Berry Vojito.