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Our Siam Signature Thai Restaurant is one of the Thai, Asian, Dessert, Salad restaurant in Sans Souci, NSW which is well known for the specialised dishes such as Entree, Soup, Siam Signature Dishes, Salad, BBQ, Curry, Stir-Fried, Noodles and Fried Rice, Side Dishes, Dessert, Beverages and a lot more. ...We serve and present our delicious food with great pleasure and practise to make your meal and time prominently enjoyable. Our services also include delivery and takeaway with the comfort of ordering online through ozfoodhunter. Read more
Vegetarian Curry Puffs
Totally vegetarian, fresh vegetables, sweet potatoes are diced and mixed with a fragrant curry spices then wrapped in puff pastry and lightly fried, Served with cucumber & chilli garnish sauce.
'Gai Sa te' Satay Chicken
A popular snack of Southern Thailand, grilled marinated chicken tenderloin on skewers, served with chef’s special peanut sauce.
Tod mon pla' Thai Fish Cake (Medium Hot)
Ground "Plaa Krai" (Indian knife fish) mixed with our own red curry paste and exotic Thai herbs, served with homemade sweet chilli sauce and crushed peanut.
Siam Dumplings
This is a great Thai Style dumpling that combines a filling of seasoned pork mince, Mix special ingredient and a prawn wrapped with wonton sheet and serve with siam house made sauce.
'Pek Gai Tod' Crispy Chicken Wing (Mild)
Marinated chicken wing new shapely with Thai herb combine fragrant curry spices then deep-fried, served with homemade sweet chilli sauce.
'Po Piah Ped Tod' Roast Duck Roll (Chef's Recommended)
These parcels of golden crispy pastry are filled with roast duck, mixed vegetable, vermicelli, slices of back fungi, cabbage and garlic & coriander root served with plum sauce.
Peking Duck Wraps (Chef's Recommended)
The roasted duck fillet sliced and marinated well in the house’s style sauce until juicy and fragrance then wrapped with cucumber stick and shredded shallots in the fresh Peking duck pastry.
Peking Duck Wraps
The roasted duck fillet sliced and marinated well in the house’s style sauce until juicy and fragrance then wrapped with cucumber stick and shredded shallots in the fresh Peking duck pastry.
Gai Haw Bai Toey' Chicken in Pandan Leaves (Chef's Recommended)
Succulent chicken, marinated with Thai herbs and wrapped in fragrant pandan leaves then deep fried. Served with a fragrance sweet sesame sauce.
'Tod Mon Koong' Prawn Cake (Chef's Recommended)
Patties of prawns and minced pork with Thai herbs and pepper deep-fried and served with sweet plum sauce.
Torpido Prawns (Mild) (Chef's Recommended)
Perfect as an appetiser these prawns are coated in a coconut powder before being deep fried serve with house made sweet chilli sauce.
Tom Yum Soup (Medium Hot)
A spicy and sour soup with mushroom and cherry tomato, flavoured with roast chilli paste, lemongrass, kaffir lime leaves, Thai coriander and lemon juice.
Tom Kha Soup (Mild)
Poached gently in a mild coconut broth flavoured with cherry tomatoes, galangal, lemongrass, coriander and a touch of roasted chilli jam.
'Gang Jued' Thai Clear Soup
The more healthy Thai food is a clear vegetable soup filled with a combination of your choice of meat, carrots, bokchoy, snow pea, onions, and garnished with fresh coriander. Gang jued is a colorful medley of garden vegetables that compliments a spread of other dishes and can easily make up for the greasier ones.
Crispy Soft Shell Crab
Crispy soft shell crab dry cooked with salt and pepper, smoked dry chilli, chopped shallots and red onion & garlic, Served with home-made sweet chilli sauce.
Braise Vegetarian Silk Tofu
Basic dish for every Thai, deep-fried soft egg tofu then topped with braise gravy of diced vegetable, shiitake mushroom and splashed egg.
Pineapple Fried Rice With King Prawns
The delicious sweet and savory combination of pineapple, Vegetable,Turmeric powder, cashew nut, king prawns and egg quickly wok –fried with jasmine rice. Serve in pineapple shell made this dish is exotic, colourful and bursting with flavour.
Salt & Pepper Fish Fillet
Beautiful golden and crisp deep fried fish fillets. Cut into bite-size pieces and toss in the Siam seasoned flour. After deep fried sprinkle with salt, pepper, shallot, dice chilli & hint of spices.
Salt & Pepper Prawn
Beautiful golden and crisp deep fried prawn toss in the Siam seasoned flour. After deep fried sprinkle with salt, pepper, shallot, dice chilli & hint of spices.
Salmon Surfs Herb Garden (Medium Hot) (Chef's Garden)
A Tasmanian Salmon cut finely into dices then deep-fried until crispy outside but juicy inside then tossed with the mixed variety of herb and seasonal vegetable. Shimmering with the chef special sauce of tamarind and chilli jam.
Salmon in Green Pool (Medium Hot)
The name “Green” curry derives from the colour of the dish, Which come from green chillies painting on natural orange colour of Tasmanian Salmon fillet. Resulting in the perfect presentation and tasty. Healthy and will warm you up inside.
Choo Chee Salmon (Medium Hot)
Choo Chee curry is the great Thai home- style curry dish. Which is similar to “Red curry” but without coriander seeds and cumin. It’s more special cooked with fresh salmon filleted and garnish beautifully with kaffir lime leaves.
‘Poker’ Fried Rice
A signature fried rice serves with three topping of King prawns, Squid and Scallops. Surprised yourself with three styles of fried rice in one beautiful dish.
Roasted Duck Curry in Fresh Coconut (Medium Hot)
Roasted duck fillet cooked well in rich red curry featured with tropical fruits such as lychee, pineapple and cherry tomatoes. Absolutely wellmatched in a whole young coconut.
Lamb Cutlets with Garlic and Black Pepper Flakes
Marinated lamb cutlets with the herbs of cloves and sesame oil, served with assorted vegetables in garlic and pepper sauce
Roasted Duck in Plum Sauce
Roasted duck fillet, topped on stir-fried seasonal vegetable then dressed with Chef’s special plum sauce with a trace of herbs such cinnamon and star-aniseed. Full of flavoured of duck that absorbed the sweet and fragrance plum sauce.
Roasted Duck in Tamarind Sauce (Mild)
Another option for duck lover Roasted duck fillet dressed with Siam special Tamarind sauce gives this dish a nice sweet and sour, making your tongue and mouth come alive. Add a unique taste for yours meal.
Duo Delight (Chef's Recommended)
Roasted duck fillet combined with mince prawn paste battered then deep-fried until golden and serves with chef’s special tamarind sauce. This dish is a creation of smoothness of duck fillet and crunchiness of mince prawns paste blended the taste together with the chef’s special sauce.
Golden Creamy Titan King Prawns
Char-grilled extra large king prawns in velvety sweet chilli basil sauce with assorted vegetables flavoured with fragrant soya beans and turmeric chilli, then garnished with crispy basil leaves.
Lava Titan King Prawn (Medium Hot)
House style choo chee sauce, thick and rich redcolour curry with the unique kaffir lime leaves aroma Perfect combination with fresh Thai basil pouring over grilled Titan king prawns. It’s amazing (A bit spicy)
Titan King Prawns in Super Zesty Sauce (Hot)
Char-grilled extra large king prawns in fragrant combination of garlic, chilli, kaffir lime leaves and peppercorn stir fried with oyster and soy sauce. This dish is created specially for chilli fans as it will heat you up and feel relieved after a lot sweat out.
Crispy Pork Belly (Chef's Recommended)
The pork belly with melting meat and crunchy cracking, stir fried with assorted vegetable in sauce of your choice. Kana Mhu Grob (Medium Hot) - Most popular for Thai’s eater, Asian green leaf and crispy pork belly in a light oyster-yellow bean sauce, stimulating with medium hot red chilli & garlic. ‘Pad Prik Khing Mhu Grob’ Chilli jam and Lemongrass Sauce (Medium Hot) - Must try! Our proudly creation of crispy pork belly twice cooked with our special smoothly chilli paste, fragranced with pints of lime leave julienned. It’s a top secret recipe.
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'Pad Prik Khing Mhu Grob' Chilli jam and Lemongrass Sauce $19.90
Four Season Barramundi
600-800g with your choice of: Spring Sour (Medium Hot) (Chef's Recommended) - a deep fried barramundi serves on a bed of assorted fresh vegetable and topped with selection of Thai herbs and sprinkled with spicy and sour dressing. Summer Spicy - slash of chilli and Thai herb refreshed your taste bud for a summer season, serves with deep fried barramundi. Autumn Souci (Medium Hot) - rich red curry with a hint of kaffir lime leaves coats on a deep fried barramundi, a perfect combination between crispy barramundi and creamy “Souci” sauce. Winter Sweet - sweet and sour flavours that bring you into the spring season of blooming blossom, heavy pouring on the deep fried barramundi.
Crispy Vegie Salad (Medium Hot)
Golden and incredibly crispy battered mixed vegetable topped on the crisp and rich chilli dressing. Imagine when then sour lemon juice, sweet sugar, harsh red onions, coriande, peanut and chilli jam sauce are applied, the dish transforms into a crunchy bite that includes all Thai flavours and textures in every single bite.
King Prawns Salad (Medium Hot)
Grilled king prawn tossed with Thai mixed herb. This dish is to refresh your mouth and to bring your soul into the tradition Thai herb garden and a touch of the balance combination between coconut milk and chilli jam dressing.
Banana Blossom Salad (Chef's Recommended)
A most popular Thai salad that has a perfect blend of sourness, saltiness, and sweetness combined with a dash of hotness. Banana blossom tossed with king prawns and boiled chicken fillet assorted with a chef's recipe dressing that contains crushed peanuts, red onion, which perfectly combined with the sweet chilli jam and coconut milk.
BBQ Beef
The best selection of Australian beef 250g, thick cut and marinated in Thai style sauce then chargrilled till soft and tender. Serves with roasted vegetable and Nam-Jim (Tamarind and Sweet chili)
BBQ Titan King Prawns (Mild)
Char-Grilled Juicy extra large king prawns which sink you in the deep ocean of delightful. Refreshing your taste bud with the Thai style spicy sauce for special seafood dish.
Superior Seafood Platter (Mild)
Char-grilled assorted selection seafood, which is titan king prawns, squid, mussels, fish fillet and scallops, serves with house style spicy sauce.
Mussaman Curry (Beef Only) (Chef's Recommended)
Mussaman is a sweet curry that originates from Southern Thailand as a Halal dish. The curry sauce is a mixture of curry paste, coconut milk, a strong flavour of peanuts, and a hint of nutmeg and cinnamon. It is a slow cooked beef curry and serves with chunks of potatoes that have delightfully soaked up the coconut milk like a sponge.
Green Curry (Medium Hot)
One of the most famous and sought after is Thai green curry. Green curry paste, coconut milk, bamboo shoots, Choice of your favourite meat, Thai sweet basil, and the ever present herbs and roots of Thai cuisine (lemongrass, galangal, lime leaves etc.), make this curry an unforgettable blend of delights.
Red Curry (Hot)
This is another best choice of Thai traditional curry which contains its unique colour, flavour and aromatic. Your choice of meat cooked well in the aromatic red curry and assorted vegetable.
Pumpkin Curry (Medium Hot)
The Chef Special curry, the slow cook pumpkin till soft and melted with the curry broth then cook precisely with you choice of meat and assorted vegetables. Rich and thick curry however for healthy foodie.
Panang Curry (Medium Hot)
Panang curry is a type of Thai curry that is milder than red curry. It traditionally includes all kinds of herb such as Chilli, Pepper, Galangal and also Peanuts. Delicately cooked with Lemongrass, Coriander root & Seeds garlic,Kaffir lime leaves and coconut milk.
Lime Leaves and Peppercorn Sauce
Thai’s hottest & zestiest wok fried! With hot chilli & vegetables, fragranced lime leave, green peppercorn and Thai hot basil.
Oyster Sauce
A most simple stir-fried dishes, your choice of meat stir-fried well with the assorted garden-fresh vegetable in oyster sauce with sliced shiitake mushroom topped with fresh beansprout.
Cashew Nut (Mild) (Chef's Recommended)
A popular Thai stir-fried dish with roasted cashew nuts with a house special sauce with a splash of chilli jam which fulfilled your wonderful feast.
Peanut Sauce (Mild) (Chef's Recommended)
A classic sauce that very popular as it has entire tastes of sweet, crunchy, rich, hot, and also a bit of salty. Originally from the south of Thailand, prominent with the aromatic spices.
Ginger Sauce
A Thai-Chinese wok fried style, fragranced with the shredded ginger and shallot that compatible well with your choice of meat and seasonal vegetable.
Hot Basil Sauce (Hot)
A traditional Thai dish which can be trusted to turn out delicious and satisfying at almost every eatery. Meat of your choice is stir fried in oil with garlic, chillies, vegetables like green beans, carrot, bamboo shoot, capsicum, mushroom and the vibrant basil that gives the dish its flavour.
Spicy Creamy Custard
Sweet and thick curry stirred with assorted vegetable flavoured with aromatic soybean, chilli and turmeric. Garnished with crispy basil leaves
Pad Thai (Chef's Recommended)
Thai most prevalent noodle dish, thin rice noodle stir fried with the exclusive sweet tamarind sauce with matched fried red onion, diced tofu, garlic chives, dried shrimp, egg then served with beansprout, sliced lemon, dried chilli and crushed peanut on side.
Pad Se-Ew (Mild)
Enjoyable stir fried flat rice noodle with sweet soya sauce, soybeans, chopped garlic and seasonal vegetable, outstanding scented of the wok fried.
Pad Kee Maow (Medium Hot)
Heat yourself up with the succulent noodle dish, the combination of hot fresh chilli and hot scent basil stirred well with the flat rice noodle and seasonal vegetable.
Thai Laksa (Medium Hot)
This delicious Thai style spicy noodle soup has coconut milk, vegetable thin rice noodle and your choice of meat. Is the perfect spring time meal. Full of fresh herbs, plenty of spices.
Thai Fried Rice (Mild) ( Chef's Recommended)
A best complement for your taste bud, Wok fried jasmine rice with egg and your choice of meat with a hint of garlic and pepper. Plain but impressive!
Spicy Fried Rice (Hot)
A signature fried-rice that heat and stimulate your hungry gland, Jasmine rice wok fried with hot basil, chilli, egg and assorted vegetable.
Sugar Banana with Sweet Sticky Rice (Chef's Recommended)
A classic Thai sweet, the sweet sticky rice, banana and black beans wrapped in the banana leaf then streamed well till fragranced then topped with coconut milk and sesame seed.
