Loy Nava Dinner Cruises Bangkok
On the river since 1970

The Elegant Taste of Loy Nava - New Improved Menu!

Choose from Thai Traditional, Thai Seafood or Thai Vegetarian Degustation menus.
You receive all of the dishes on the menu ordered. Our food is served Thai style for sharing.
If you have any dietary restrictions, please specify them in our Special Requirements sections of our reservations form.

How to Eat our food

A Thai dinner is typically eaten all together - appetizers, soup, main courses and dessert - as the perfect Thai taste is sweet, sour, salty and spicy all at the same time. For Thais hot and cold food are basically the same.

However, for many international guests this method is a little too strange. Accordingly we divide our service into appetizers, soup, main dishes, then dessert.

The main dishes are all eaten together with rice. They are not consecutive courses. As some of our guests want hot food only, we serve these main dishes in several rounds. All hot dishes (not salads) are served at 65C, while rice is served at 85C, and we use core temperature thermometers in our kitchen to ensure consistent temperature and an infrared thermal temperature gun to check the food as it goes to the table. It is recommended that fried foods in particular be eaten first.

Our objective is to give you a range of tastes rather than one big dish of an individual item. However, if there is any dish that a guest particularly likes, we are happy to serve a fill-up dish, subject to availability. Simply tell the waiter.

Please be aware that as we are an open-air boat on the river with some breezes, food will cool down over time. It is up to the guest to decide how quickly or slowly they choose to eat it (and how hot or cold it will be at that time).

Finally, as part of good service to our guests, our staff are instructed to remove dirty dishes quickly, when it appears a dish is finished. If a guest prefers to keep all of the dishes on the table until the meal is finished, please instruct the waiter accordingly. From appetizers to dessert, one has 1 hour 45 minutes on average and our cruise lasts two hours.


Thai Traditional Degustation Menu






Hors D'oeuvres:
Moo/GaiSat-ay (Barbequed Pork/Chicken Satay in a shot glass of Satay Peanut Sauce)
Gai Hor Bai Toey (Sous-vide marinated chicken with a perfume of Pandanus in a Pandanus Basket & Thai Plum Sauce)
Miang Som Oh le Pak (Pomelo & with fresh young coconut served on a Betel Leaf)
Dtow Hoo gap Jaem Prik (Seared Tofu with a slow-braised Capsicum Jam)
Nok Grata Num Chim Yam (Quail Egg Ceviche marinated in lime, sugar, fish sauce with cilantro & onion)


Soup:
Soup Pak (Soup of seasonal Thai Vegetables) OR Dtom Yam Goong (Mildly Hot and Spicy Shrimp Soup with young Coconut)




Entrees:
Gaeng Massaman Neu-ah (Mild Southern Massaman Curry of Aged Australian Black Angus Beef)
Gaeng Kee-aow Wahn Gai (Green Curry of green Thai aubergine with Coconut Cream & Chicken cooked sous-vide)
Salat Ped Num Makaam (Warm salad of Roast Duck with a sweet Tamarind Sauce)
Tord Man Moo/Gai (Deep Fried Crispy Pork/Chicken Cakes with a Palm Sugar Sauce)
Pat Pak Roo-am Mitr (Stir Fried Vegetables in Oyster Sauce)
Kao Horm Malee (Steamed Jasmine White Rice & Royal Project Organic Brown Natural Rice)





Dessert:
Khao Neeow Mamuang (Sticky Rice Sushi of Mango with Coconut Cream & Sesame Seeds)
Khanom Chan (Thai Flag Jelly of Pomegranate, Coconut Cream & Blue Pea Flower)
Roti gap Gluay Kai, Num Manaow, Num Peung (Lemon Curd Pancake with Thai Miniature Banana, Sauce of Lime & Tropical Forest Honey with Candied Citrus)
Salat Ponlamai Ruam (Salad of Unique Thai Tropical Seasonal Fruits & Berries with Thai Basil & Mint)
Saparot Song Yang (Pineapple Two Ways - Fresh Phuket Pineapple & Pineapple Sweets)
Rang Nok Kai Tua Luang(Sweet Taro Bird's Nest, Yellow Bean Eggs & Rice Flour Bird)
Coffee or Tea

Note Chicken substitute available for any pork or beef dishes
Certified Halal products available



Thai Seafood Degustation Menu

Hors D'oeuvres:
Plah Adt gap Mayonnaise baeb Thai (Composed Fish Stick in a shot of Thai style Mayonnaise)
Por Pia Pla Salmon(Wild Scottish Salmon Spring Rolls with a Rice Vinegar Coriander Sauce)
Miang Som Oh le Goong (Pomelo & Shrimp with fresh young coconut served on a Betel Leaf)
Pla Toonah gap Jaem Prik (Seared AAA Tuna with a slow-braised Capsicum Jam)
Pla Dip Thai Manaow (Marinated sea fish in lime, sugar, fish sauce with cilantro &onion)





Soup:
Dtom Yam Goong (mildly Hot & Spicy Shrimp Soup with young coconut)

Entrees:
Goong Gap Hoy Malaeng Poo Pow (Grilled Prawns & N.Z. Mussels with a mild white wine curry sauce & a spicy sauce)
Pla Dori Manaow (Mildly spiced & herbed John Dory with a Lime & Chili Sauce)
Tord Man Goong (Deep Fried Crispy Shrimp Cakes with a Palm sugar Sauce)
Salat Hoy Shell Num Som-King (Warm salad of wild Hokkaido Deep-sea scallops with an Orange-Ginger Vinaigrette)
Pat Pak Roo-am Mitr (Stir Fried Vegetables in Oyster Sauce)
Kao Horm Malee (Steamed Jasmine White Rice & Royal Project Organic Brown Natural Rice)





Dessert:
Khao Neeow Mamuang (Sticky Rice Sushi of Mango with Coconut Cream & Sesame Seeds)
Khanom Chan (Thai Flag Jelly of Pomegranate, Coconut Cream & Blue Pea Flower)
Roti gap Gluay Kai, Num Manaow, Num Peung (Lemon Curd Pancake with Thai Miniature Banana, Sauce of Lime & Tropical Forest Honey with Candied Citrus)
Salat Ponlamai Ruam (Salad of Unique Thai Tropical Seasonal Fruits & Berries with Thai Basil & Mint)
Saparot Song Yang (Pineapple Two Ways - Fresh Phuket Pineapple & Pineapple Sweets)
Rang Nok Kai Tua Luang(Sweet Taro Bird's Nest, Yellow Bean Eggs & Rice Flour Bird)
Coffee or Tea)

Note No Meat Products






Thai Vegetarian Degustation Menu





Hors D'oeuvres:
Pak Sat-ay (Barbequed Vegetable Satay in a shot glass of Satay Peanut Sauce)
Por Pia Jae(Crispy Vegetable Spring Rolls with a Thai Plum Sauce)
Miang Som Oh le Pak (Pomelo, Vegetables & fresh young coconut served on a Betel Leaf)
Dtow Hoo gap Jaem Prik (Seared Tofu with a slow-braised Capsicum Jam)
Pak Dip Thai Manaow (Marinated Vegetables in lime, sugar, soya sauce with cilantro & onion)


Soup:
Soup Pak (Soup of Seasonal Thai Vegetables)

Entrees:
Gaeng Kee-aow Wahn (Curry of Green Thai Aubergine with Coconut Cream & Tofu)
Gaeng Leuang Pak (Yellow Turmeric Curry of seasonal Thai Vegetables)
Lahb Mang Sa-wee-rat (A balanced of spiced, herbed & minted Vegetable Protein - Isaan Style)
Salat Tua Sahm Yang gap Num Makaam (Warm salad of three pulses with a sweet Tamarind Sauce)
Pat Pak Roo-am Mitr (Stir-Fried Mixed Vegetables)
Kao Horm Malee (Steamed Jasmine White Rice & Royal Project Organic Brown Natural Rice)


Dessert:
Khao Neeow Mamuang (Sticky Rice Sushi of Mango with Coconut Cream & Sesame Seeds)
Khanom Chan (Thai Flag Jelly of Pomegranate, Coconut Cream & Blue Pea Flower)
Gluay Kai, Num Manaow, Num Peung (Thai Miniature Banana, Sauce of Lime & Tropical Forest Honey with Candied Citrus)
Salat Ponlamai Ruam (Salad of Unique Thai Tropical Seasonal Fruits & Berries with Thai Basil & Mint)
Saparot Song Yang (Pineapple Two Ways - Fresh Phuket Pineapple & Pineapple Sweets)
Rang Nok Kai Tua Luang(Sweet Taro Bird's Nest, Yellow Bean Eggs & Rice Flour Bird)
Coffee or Tea

Note No Animal Products

The Food Standards

HACCP (Hazard Analysis & Critical Control Points)
We are the only dinner cruise to use:
- vacume packing - for the protection against aerobic bacteria
- blast chilling - to ensure food reaches the safe temperature zone quickly and eliminate the possibility of bacteria growth
- sous-Vide Cooking Method to ensure rigorously controlled core temperature cooking to precise times to ensure food pasteurization.
Provenance Tracking from Farm to Plate & Food Health Certification
Cooking & Storage Temperature & Bacteria Control
Assistance of World Class Food Consultants

In the interests of food safety, unlike many other restaurants, we only use food that has government safety certificates. Accordingly, we use in many instances imported top quality products for items that are not available in Thailand with safety certificates or are not available to the same quality. In addition, to avoid the problem of tropical bacteria, all of our food (uniquely for boats on the river) is vacume packed in our central kitchens to ensure an anaerobic environment to prevent the development of bacteria and stored in the safe temperature zone. The use of sous-vide cooking techniques and core temperature measurement ensures that our food is pasteurized and of a consistent core temperature.

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