Royal Pinto Menu for Queen's Diamond Jubilee

On Sunday 3rd June 2012 a waterborne extravaganza featuring 1,000 boats - one of the largest flotillas ever seen on the Thames - will be the highlight of the extended Diamond Jubilee weekend. Over a million people will line the river banks to greet the Queen who, alongside her family, will be on board the lavishly decorated royal barge. Offering ringside seats from which to enjoy this once-in-a-lifetime spectacle will be Blue Elephant, London’s most iconic Thai restaurant.

From the beautiful and spacious riverside terraces of the Blue Elephant’s stunning new home on Imperial Wharf, diners can watch as the pageant unfolds.

At the same time, they will be able to feast on a unique Royal Pinto Menu specially created for the occasion by Chef Noroor Somany Steppe, the award-winning founder of the Blue Elephant group.

A pinto set is a tiffin of three or four tier containers historically used to carry provisions to people working where no food could be prepared. Chef Noroor’s delicious Thai pinto menu comprises four mouthwatering dishes: Kang Hung Ley (Gloucestershire belly pork simmered in rich sauce of dried chilli and spices with coconut milk), Kang Aom (sliced fillet of Angus beef with eryngii mushrooms Thai aubergine, sweet basil and Thai herbs), Sai Aow (free range chicken sausage seasoned with lemon grass, lime leaves and chilli and served with Thai chilli sauce and sticky rice) and Sod Sai (triangular leaf parcels of steamed rice pudding with a caramelised crunchy coconut filling).

A Royal Vegetarian Pinto meanwhile will consist of pineapple red curry, mushroom curry, tofu in three flavoured sauce, organic Thai jasmine rice and Sod Sai.