Elevate your events with authentic Thai culinary experiences. From intimate dinner parties to corporate gatherings, our curated set menus deliver the perfect blend of tradition, elegance, and premium ingredients.
Explore MenuCurated culinary journeys featuring our most premium dishes. Perfect for dinner parties, corporate events, and VIP gatherings. Elegantly served in individual portions.
A perfectly balanced selection of Zab Siam's most popular dishes.
An elevated culinary journey featuring premium ingredients and royal appetizers.
The ultimate feast showcasing the very best of Thai cuisine from North to South.
A journey through Northern spices and traditional Thai herbs.
Bold, fiery, and rich flavors from the heart of Thailand.
A perfect balance of sweet, sour, and savory masterpieces.
| # | Possible Allergens | Possible Substitution |
|---|---|---|
| 01 | PEANUTS; SOYA (recipe dependent). | Peanut-free sauce may be possible; confirm final marinade and sauce. |
| 02 | FISH; possible GLUTEN/SOYA depending on coating and dressing. | Use gluten-free coating/seasoning where suitable; confirm dressing. |
| 03 | FISH; possible CRUSTACEANS/PEANUTS depending on curry paste. | Use an agreed vegetarian/allergen-adjusted curry paste where appropriate. |
| 04 | Usually none of the UK 14 in plain rice. | Prepare separately and verify seasoning/additions. |
| 05 | EGG; PEANUTS; FISH; SOYA; CRUSTACEANS if prawn. | Adjust protein and garnish; verify sauce ingredients. |
| 06 | SESAME (roasted sesame garnish on dessert); possible MILK depending on coconut/dairy products used. | Omit sesame garnish; use verified dairy-free coconut products where required. |
UK 14 allergens: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame, soya and sulphur dioxide/sulphites. This is a planning sheet only; final allergen information must be verified from the actual recipe, supplier labels and kitchen controls before service.
| # | Possible Allergens | Possible Substitution |
|---|---|---|
| 01 | PEANUTS; SOYA (recipe dependent). | Peanut-free sauce may be possible; confirm final marinade and sauce. |
| 02 | FISH; possible GLUTEN/SOYA depending on coating and dressing. | Use gluten-free coating/seasoning where suitable; confirm dressing. |
| 03 | FISH; possible CRUSTACEANS/PEANUTS depending on curry paste. | Use an agreed vegetarian/allergen-adjusted curry paste where appropriate. |
| 04 | Usually none of the UK 14 in plain rice. | Prepare separately and verify seasoning/additions. |
| 05 | EGG; PEANUTS; FISH; SOYA; CRUSTACEANS if prawn. | Adjust protein and garnish; verify sauce ingredients. |
| 06 | SESAME (roasted sesame garnish on dessert); possible MILK depending on coconut/dairy products used. | Omit sesame garnish; use verified dairy-free coconut products where required. |
UK 14 allergens: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame, soya and sulphur dioxide/sulphites. This is a planning sheet only; final allergen information must be verified from the actual recipe, supplier labels and kitchen controls before service.
| # | Possible Allergens | Possible Substitution |
|---|---|---|
| 01 | PEANUTS; SOYA (recipe dependent). | Peanut-free sauce may be possible; confirm final marinade and sauce. |
| 02 | FISH; possible GLUTEN/SOYA depending on coating and dressing. | Use gluten-free coating/seasoning where suitable; confirm dressing. |
| 03 | FISH; possible CRUSTACEANS/PEANUTS depending on curry paste. | Use an agreed vegetarian/allergen-adjusted curry paste where appropriate. |
| 04 | Usually none of the UK 14 in plain rice. | Prepare separately and verify seasoning/additions. |
| 05 | EGG; PEANUTS; FISH; SOYA; CRUSTACEANS if prawn. | Adjust protein and garnish; verify sauce ingredients. |
| 06 | SESAME (roasted sesame garnish on dessert); possible MILK depending on coconut/dairy products used. | Omit sesame garnish; use verified dairy-free coconut products where required. |
UK 14 allergens: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame, soya and sulphur dioxide/sulphites. This is a planning sheet only; final allergen information must be verified from the actual recipe, supplier labels and kitchen controls before service.
| # | Possible Allergens | Possible Substitution |
|---|---|---|
| 01 | PEANUTS; SOYA (recipe dependent). | Peanut-free sauce may be possible; confirm final marinade and sauce. |
| 02 | FISH; possible GLUTEN/SOYA depending on coating and dressing. | Use gluten-free coating/seasoning where suitable; confirm dressing. |
| 03 | FISH; possible CRUSTACEANS/PEANUTS depending on curry paste. | Use an agreed vegetarian/allergen-adjusted curry paste where appropriate. |
| 04 | Usually none of the UK 14 in plain rice. | Prepare separately and verify seasoning/additions. |
| 05 | EGG; PEANUTS; FISH; SOYA; CRUSTACEANS if prawn. | Adjust protein and garnish; verify sauce ingredients. |
| 06 | SESAME (roasted sesame garnish on dessert); possible MILK depending on coconut/dairy products used. | Omit sesame garnish; use verified dairy-free coconut products where required. |
UK 14 allergens: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame, soya and sulphur dioxide/sulphites. This is a planning sheet only; final allergen information must be verified from the actual recipe, supplier labels and kitchen controls before service.
| # | Possible Allergens | Possible Substitution |
|---|---|---|
| 01 | PEANUTS; SOYA (recipe dependent). | Peanut-free sauce may be possible; confirm final marinade and sauce. |
| 02 | FISH; possible GLUTEN/SOYA depending on coating and dressing. | Use gluten-free coating/seasoning where suitable; confirm dressing. |
| 03 | FISH; possible CRUSTACEANS/PEANUTS depending on curry paste. | Use an agreed vegetarian/allergen-adjusted curry paste where appropriate. |
| 04 | Usually none of the UK 14 in plain rice. | Prepare separately and verify seasoning/additions. |
| 05 | EGG; PEANUTS; FISH; SOYA; CRUSTACEANS if prawn. | Adjust protein and garnish; verify sauce ingredients. |
| 06 | SESAME (roasted sesame garnish on dessert); possible MILK depending on coconut/dairy products used. | Omit sesame garnish; use verified dairy-free coconut products where required. |
UK 14 allergens: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame, soya and sulphur dioxide/sulphites. This is a planning sheet only; final allergen information must be verified from the actual recipe, supplier labels and kitchen controls before service.
| # | Possible Allergens | Possible Substitution |
|---|---|---|
| 01 | PEANUTS; SOYA (recipe dependent). | Peanut-free sauce may be possible; confirm final marinade and sauce. |
| 02 | FISH; possible GLUTEN/SOYA depending on coating and dressing. | Use gluten-free coating/seasoning where suitable; confirm dressing. |
| 03 | FISH; possible CRUSTACEANS/PEANUTS depending on curry paste. | Use an agreed vegetarian/allergen-adjusted curry paste where appropriate. |
| 04 | Usually none of the UK 14 in plain rice. | Prepare separately and verify seasoning/additions. |
| 05 | EGG; PEANUTS; FISH; SOYA; CRUSTACEANS if prawn. | Adjust protein and garnish; verify sauce ingredients. |
| 06 | SESAME (roasted sesame garnish on dessert); possible MILK depending on coconut/dairy products used. | Omit sesame garnish; use verified dairy-free coconut products where required. |
UK 14 allergens: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame, soya and sulphur dioxide/sulphites. This is a planning sheet only; final allergen information must be verified from the actual recipe, supplier labels and kitchen controls before service.