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Speedboat Bar is excited to announce a one-night-only collaboration dinner with the renowned, Michelin-starred restaurant, Samrub Samrub Thai, on Wednesday 24th April.

Celebrated for its innovative Thai cuisine, the acclaimed Bangkok restaurant will unite with Speedboat Bar to celebrate Songkran, the Thai New Year. Together with Luke Farrell, chefs Prin and Mint will craft a distinctive menu inspired by the vibrant energy of Bangkok's Chinatown, merging tradition with innovation.

Priced at £65 per person and including a welcome cocktail upon arrival, the menu will feature the iconic dish Khao Tom, a rice soup, accompanied by a selection of salty, sour, pickled, and fried side dishes. Each guest will be served their own comforting bowl. The ten-course menu will guide guests through a journey of Bangkok's vibrant culinary landscape, allowing them to savour dishes such as Deep-fried nut and taro, Beef cheek soup with coconut cream and sour leaves, and Chicken dumpling with crab meat and salted egg yolk. The full menu includes:


Deep fried nut and taro with chilli and spring onion


Grilled prawn in fish sauce and Asian celery dressing


Chicken dumpling with crab meat and salted egg yolk

ปลาย่างฉู่ฉี่ g

Grilled monkfish tail with sweet fish sauce and deep fried shallot and dried chilli


Smoked grilled duck breast with lychee


Beef cheek soup with coconut cream and sour leaves


Sour curry with prawn, jicama and hot basil

ปลาทอด สามรส

Fried sea bass fish with three flavour sauce


Baked clam with prickly ash and thai basil

ไอติมกะทิ แป้งทอด ใส้พุทราจีน

Coconut ice cream with dried chinese date pie

Luke Farrell comments, 'I am absolutely delighted to host Samrub Samrub Thai at Speedboat. I first met Prin when he was head chef of Nahm, David Thompson's restaurant at the Halkin Hotel. It was revolutionary, the only place serving true Thai food as you would find in Thailand. I used to bring boxes of chillies and herbs from my greenhouses up on the train. I remember how excited I was, wondering how Prin would magically weave them into the menu’.

Tickets are limited. Sign up to the newsletter here to gain 24-hour priority access on Wednesday 27th March at 6pm.

For more information please contact

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