welcome
Great Food.
Great Food.
Garden Vibes.
Poolside Grooves.
Here, life is lived outdoors — around food, music, water, and friends.
Come for a meal, stay for the mood, and leave feeling refreshed, inspired, and ready to Bloom again.
Nestled within lush tropical gardens, Bloom is where culinary creativity meets laid-back coastal living. Set around our turquoise pool and surrounded by lush greenery, Bloom is more than a restaurant — it’s a garden day club designed for slow mornings, sun-drenched afternoons, and golden evenings that flow effortlessly into night.
Whether you’re joining us for breakfast beneath the palms, lounging poolside with cocktails and friends, or vibing to our resident DJs as the sun sets, Bloom is a place to relax, connect, and let life bloom beautifully.
Chef Kloy
Chef Stephen Kloy
With over 15 years of experience leading top resort kitchens across Hua Hin and Pranburi, Chef Saraporn brings creativity, precision, and passion to every plate. Trained across Thai, Italian, and European cuisines, his signature style blends global inspiration with fresh local ingredients, turning simple dishes into works of art.
Our Philosophy
We believe that dining should nourish both body and soul. At Bloom, everything we do reflects three simple principles:
Freshness First — We source ingredients from local farmers and producers to ensure every plate tastes vibrant and real.
Moments that Matter — Whether it’s brunch with friends, an afternoon swim, or sunset cocktails with music, we create experiences that linger.
Balance & Flow — Between nature and flavour, calm and energy, day and night — Bloom is where harmony lives.
Here, it’s never just a meal. It’s a feeling — one that grows stronger with each visit.
EVERY SATURDAY & SUNDAY
Brunch & Beats
From midday till 11PM, Bloom comes alive with sunshine, sound, and flavor.
Enjoy bottomless cocktails, beer, or prosecco, poolside brunch dishes, and smooth DJ sets all day long. Lounge, swim, sip, and let the weekend Bloom.
EVERY THURSDAY
She Blooms
Ladies, it’s your night to shine. Join us every Thursday for She Blooms — Enjoy 2-for-1 cocktails all evening, and for groups of four or more ladies dining, we’ll pop a complimentary bottle of Prosecco to keep the night flowing.
EVERY TUESDAY
Steak & Soul
Tuesdays never tasted this good. Join us for Steak & Soul, where perfectly grilled steaks, fine wine, and live music meet under the palms.
Enjoy special discounts on premium cuts and bottles of wine, all served in Bloom’s tropical garden.
Our Menu’s
Eggs
BLOOM OMLETTE
Fluffy free-range eggs folded with your choice of premium fillings: smoky bacon, honey-glazed ham, melted cheese, onion, chilli, sweet peppers, or sautéed mushrooms
250
TRUFFLE SCRAMBLED EGGS
Soft, buttery scrambled eggs infused with aromatic truffle and served atop toasted brioche, finished with a drizzle of truffle oil and a sprinkle of fresh herbs. Silky, earthy, and irresistibly indulgent.
290
SCRAMBLED EGGS
Simple perfection, elevated the Bloom way. Two free-range eggs gently scrambled to a buttery softness, served atop toasted sourdough with sautéed mushrooms and blistered cherry tomatoes.
250
BAKED EGGS
A bold and hearty favourite bursting with Mediterranean warmth. Free-range eggs baked in a rich tomato and pepper ragù, infused with smoky chorizo and a touch of spice. Served bubbling hot with rustic sourdough for dipping
290
EGGS FLORENTINE
A garden-fresh twist on a brunch classic. Silky poached eggs nestled on a bed of tender spinach and toasted English muffins, all draped in velvety hollandaise. Light, wholesome, and irresistibly elegant.
280
EGGS ROYALE
The epitome of refined indulgence. Delicate poached eggs crown layers of smoked salmon and toasted English muffins, all luxuriously coated in golden hollandaise and finished with a touch of fresh dill and lemon zest.
330
EGGS BENEDICT
A timeless classic, perfected the Bloom way. Poached free-range eggs and smoked ham rest atop toasted artisan English muffins, layered with velvety hollandaise. Finished with a touch of fresh herbs and a hint of citrus.
290
Plates
CROISANNT
Flaky, golden perfection baked fresh each morning. Choose your indulgence — classic ham & melted cheese, silky smoked salmon with cream cheese, or simply warm and buttery with your choice of jam or marmalade.
230
BACON & EGG ROLL
Fluffy brioche encases a perfectly cooked egg, layers of back bacon, and a touch of mapleglazed crisp bacon for irresistible sweetness. Finished with house-made bacon jam and a hint cdwof garlic mayo.
250
CROQUE MONSIEUR
Layers of smoked ham and melted Gruyère nestled between buttery toasted brioche, brushed with Dijon mustard for a subtle kick, and topped with velvety béchamel before being baked to golden perfection.
260
BLOOM PANCAKES
Fluffy, golden stacks served just the way you like them. Choose between sweet perfection with seasonal fruits and maple syrup, or go savoury with crisp bacon and a drizzle of golden maple glaze.
270
FRENCH TOAST
Golden brioche dipped in vanilla custard and pan-seared to perfection, topped with warm caramelised bananas and a drizzle of maple syrup. Finished with a dusting of cinnamon and a touch of sea salt for balance.
250
VEGGIE BREAKFAST BURRITO
A hearty mix of scrambled eggs, roasted
peppers, crispy potatoes, avocado, sweet corn,
and melted cheese, wrapped in a warm tortilla
and drizzled with chipotle aioli. Finished with
fresh herbs and lime for a bright, smoky kick.
300
BLOOM BREAKFAST BURITTO
Smoky bacon and spicy chorizo wrapped in a warm tortilla with soft scrambled eggs, crispy fried potatoes, melted cheddar, and roasted peppers. Finished with chipotle aioli, jalapeños, and a hint of lime.
330
CHICKEN & BACON WAFFLE
Golden buttermilk waffle topped with tender fried chicken, smoky bacon, and a drizzle of maple glaze for that perfect sweet–savory harmony.
330
BLOOM BREAKFAST BOARD
Two eggs cooked any style, paired with smoked ham, house-cured salmon, creamy avocado, and a medley of fresh berries. Served with toasted sourdough, vibrant tomato salsa, and garden greens.
360
FRESH CORN FRITTER
Our house-made corn fritters are served with smoky bacon, zesty tomato salsa, and creamy avocado salsa, finished with a handful of peppery baby rocket.
290
SMASHED AVOCADO
Creamy smashed avocado seasoned with lime, sea salt, and a hint of chilli, served on toasted sourdough and topped with perfectly poached free-range eggs. Finished with a drizzle of extra virgin olive oil and a sprinkle of micro-greens.
290
BLOOM FULL ENGLISH
Two free-range eggs cooked your way, crispy bacon, juicy sausages, roasted vine tomatoes, sautéed mushrooms, house-made baked beans, and golden hash browns served with sourdough.
350
Bowls
SALMON POKE BOWL
Smoked salmon tossed in a light soy–sesame dressing, served over jasmine rice with edamame, avocado, cucumber, pickled ginger, and a sprinkle of toasted sesame. Finished with a touch of wasabi mayo and crispy shallots for crunch.
330
BUDDHA BOWL
A vibrant medley of kale, baby cos, edamame, roasted butternut squash, cauliflower, chickpeas, sweet corn, red cabbage, and beetroot — all brought together with a creamy tofu mayo and a sprinkle of popped rice for the perfect crunch.
280
VERDE BOWL
Chargrilled chicken served over crisp kale and seasonal greens, tossed with creamy avocado salsa and earthy beetroot. Topped with a medley of toasted seeds and nuts, bursts of cranberry, and a dollop of tangy labneh dusted with sumac and chilli flakes. Served with warm sourdough.
290
BLOOM BOWL
Soft-poached eggs, smashed avocado, cherry tomatoes, baby spinach, and quinoa come together in perfect harmony — light yet deeply satisfying. Finished with your choice of smoked salmon, Parma ham, or grilled chicken.
300
Fruit & Granola
AÇAÍ BOWL
Frozen açaí blended to velvety perfection and topped with house-made granola, fresh seasonal fruits, toasted coconut, and a drizzle of golden honey. Bright, refreshing, and beautifully balanced.
280
SEASONAL FRUIT BOWL
A vibrant medley of seasonal fruits layered with creamy Greek yoghurt, sprinkled with toasted nuts and seeds for texture and balance. Light, nourishing, and full of colour — a wholesome taste of tropical vitality.
280
BLUEBERRY COMPOTE BOWL
Silky Greek yoghurt swirled with house-made blueberry compote, layered with chia seeds and a hint of fresh lemon zest. Light yet indulgent, sweet yet refreshing.
280
MATCHA COCONUT BOWL
Velvety Greek yoghurt infused with matcha and layered with juicy mango, chia seeds, and crisp coconut flakes. Energising, vibrant, and irresistibly creamy.
280
BANANA CINNAMON BOWL
Ripe banana and creamy Greek yoghurt layered with chia seeds, toasted nuts, and a gentle dusting of cinnamon. Subtly sweet, protein-rich, and soul-soothing.
280
GRANOLA BOWL
Crunchy house-made granola drizzled with golden honey, layered with creamy cinnamon Greek yoghurt, and topped with a vibrant mix of seasonal fruits and toasted nuts.
280
Asian
DUMPLING SOUP
Handcrafted dumplings filled with either juicy pork or succulent prawns, served in a fragrant clear broth infused with garlic, ginger, and spring onion. Finished with baby greens, coriander, and a touch of sesame oil.
180
KHAO MUN GAI
Tender poached chicken served over fragrant jasmine rice infused with garlic and chicken fat, accompanied by a rich, savoury soy–ginger dipping sauce and a light chicken broth on the side. Finished with fresh cucumber and coriander.
180
STIR FRIED NOODLES
Soft rice noodles tossed with garlic, egg, crisp vegetables, and a delicate balance of sweet and savoury sauce. Choose your favourite — tender pork, juicy chicken, succulent shrimp, or a vibrant vegetarian mix — each finished with lime, chilli, and fresh herbs.
180
FRIED RICE
Wok-tossed jasmine rice infused with garlic, egg, and a touch of soy, bursting with your choice of tender pork, juicy chicken, succulent shrimp, or fresh seasonal vegetables. Finished with spring onion, lime, and a hint of chilli for balance.
180
NOODLE SOUP
Silky rice noodles in an aromatic broth infused with garlic, coriander root, and white pepper — light yet full of depth. Served with your choice of tender pork, juicy chicken, or succulent shrimp, and finished with fresh herbs, bean sprouts, and a touch of chilli and lime.
180
BBQ PORK WITH STICKY RICE
Tender marinated pork, flame-grilled to caramelised perfection, served with warm sticky rice and Bloom’s signature chilli dipping sauce. Balanced with fresh herbs and a hint of lime.
180
RICE SOUP
Fragrant jasmine rice gently simmered in a light, aromatic broth with hints of garlic, ginger, and herbs. Served with your choice of tender pork, juicy chicken, or succulent shrimp, and finished with spring onion, crispy garlic, and a squeeze of lime.
180
Extras
HASH BROWNS / SAUTEED POTATOS
40
FETA CHEESE
60
GRILLED CHICKEN
70
SMOKED SALMON
80
SMOKED HAM
70
BACON
70
SAUSAGE
70
SOURDOUGH
50
FRESH / ROASTED TOMATOS
50
CHORIZO
70
FRIED EGG
40
MUSHROOMS
40
AVOCADO SALSA
60
AVOCADO
50
Cold-Press Juices
SIMPLY APPLE
Apple
100
SIMPLY MANGO
Mango
100
SIMPLY PINEAPPLE
Pineapple
100
SIMPLY ORANGE
Orange
100
CITRUS SPARK
Bell pepper, lemon, green apple, ginger
180
EARTHBOUND
Beetroot, parsley, cucumber, green apple, lime, ginger
180
GOLDEN HOUR
Strawberry, pineapple, red apple, ginger
180
BERRY WHISPER
Strawberry, red apple, mint
180
COOL WAVE
Watermelon, red apple, mint
180
VERDANT BLISS
Celery, broccoli, spinach, cucumber, lime, ginger, red apple
180
ISLAND SPIRIT
Kale, parsley, mint, pineapple, green apple
180
GOLDEN RISE
Orange, pineapple, carrot, passionfruit
180
GREEN POWERHOUSE
Kale, broccoli, cucumber, celery, green apple,
ginger
180
CRIMSON BLOOM
Red apple, watermelon, passionfruit
180
LEMONGLOW
Celery, lemon, red apple, ginger
180
FIREFLY
Passionfruit, green apple, double ginger
180
SUNBURST
Passionfruit, green apple, ginger
180
Smoothies
GOLDEN GLOW
Mango, pineapple, banana, turmeric, coconut milk. Topped with coconut flakes and bee pollen
250
BERRY RADIANCE
Strawberry, blueberry, raspberry, banana, Greek yogurt, honey. Topped with mixed berries and chia seeds.
250
COCOA CALM
Banana, cacao, almond butter, honey, oat milk. Topped with crushed cacao nibs and toasted coconut.
250
TROPICAL FUEL
Blueberry, mango, banana, honey, egg white protein powder, oat milk. Topped with nutty granola, coconut flakes.
250
CITRUS BLOOM
Orange, banana, lemon, Greek yogurt, almond milk. Topped with orange, banana, sliced almonds, chia seeds.
250
GREEN GLOW
Green apple, baby spinach, ginger, banana, honey, almond milk. Topped with green apple, banana, sliced almonds, chia seeds.
250
Soft Drinks
SPRITE
50
COKE ZERO
50
COCA COLA
50
STILL WATER
50
SODA WATER
50
TOMATO JUICE
80
Tea & Coffee
JAPANESE GREEN TEA
50
EARL GREY TEA
50
ENGLISH BREAKFAST TEA
50
MATCHA LATTE
65
EXPRESSO
60
CAPPUCCINO
65
LATTE
65
AMERICANO
60
Draught Beer
Asahi
Half Pint / Pint
99
179
Singha
Half Pint / Pint
89
169
Bottled Beer
Magners Cider
150
Leo
100
Chang
100
San Miguel Light
120
Singha
100
White Wine
PROMESCA SAUVIGNON BLANC
140
Red Wine
CHATEAU LA PLAIGE BOURDEAUX
220
Appetisers / Small Bites
CRISPY CHILLI PORK BELLY
Twice-cooked pork belly in Bloom chilli-lime glaze.
260
LARB MOO TOD
Crispy minced pork balls with roasted rice, mint & lime dressing.
200
KHAO TANG NA TANG
Thai rice crisps with creamy coconut-pork dip.
180
BLOOM HOT WINGS
Double-fried chicken wings in spicy honey-garlic sauce.
240
SUN-DRIED BEEF OR PORK
Thai-style marinated meat, deep-fried with chilli tamarind dip.
220
CHICKEN ENCHILADAS VERDE
Rolled tortillas with spiced chicken, cheese & green tomatillo sauce.
280
BACON QUESADILLA
Tortilla with bacon, cheddar, caramelised onions & chipotle mayo.
240
ITALIAN SPRING ROLLS
Mozzarella & parmesan rolls with spicy tomato relish.
180
CHICKEN SATAY SKEWERS
Marinated grilled chicken with homemade peanut sauce.
220
ARANCINI BLOOM-STYLE
Risotto balls with herbs, cheese & truffle oil, roasted pepper coulis
240
CRISPY CALAMARI RINGS
Battered squid with wasabi-lime aioli & pickled ginger
260
GUACAMOLE & TORTILLA CHIPS
Creamy avocado, pico de gallo, lime, Thai chilli & tortilla chips.
220
BLOOM TACOS
Soft tortillas with grilled chicken, pork, or shrimp/fish, avocado crema, slaw & chilli-lime aioli
220
BLOOM BRUSCHETTA
Toasted artisan baguette with tomato salsa &
basil oil. Add Serrano or Parma ham +60THB
220
Soup
TOM KHA KAI
A Thai classic — tender chicken simmered in creamy coconut milk with galangal, lemongrass, lime leaves, and mushrooms. Balanced with a hint of chili and lime for that perfect sweet-sour harmony.
280
CARROT & GINGER SOUP
A luxurious blend of wild mushrooms and cream infused with truffle essence. Garnished with sautéed mushrooms and truffle oil — earthy, aromatic, and deeply satisfying.
260
MUSHROOM TRUFFLE SOUP
A luxurious blend of wild mushrooms and cream infused with truffle essence. Garnished with sautéed mushrooms and truffle oil — earthy, aromatic, and deeply satisfying.
290
PUMPKIN & ALMOND SOUP
Smooth roasted pumpkin purée blended with almond cream, subtly spiced with nutmeg and cinnamon. A silky, comforting soup topped with toasted almond flakes and a drizzle of herb oil.
260
PRAWN BISQUE
A rich, velvety bisque made from slowsimmered prawns, aromatic herbs, and a splash
of brandy. Finished with cream and a touch of
chili oil for depth and warmth. Elegant,
indulgent, and full of ocean flavor.
320
Salad
YAM WUN SEN
Spicy glass noodle salad with shrimp, minced pork, and herbs.
300
YAM NEUA YANG
Thai beef salad with mint, onion, roasted rice powder, and lime dressing.
340
SPICY SALMON SALAD
Seared salmon with lemongrass, chilli, lime, and mint.
340
PANZANELLA SALAD
Tuscan bread salad with ripe tomatoes, cucumber, and basil.
320
BLOOM SIGNATURE SALAD
A vibrant mix of avocado, citrus, quinoa, and passionfruit dressing.
320
ROCKET & MACADAMIA
Rocket leaves, roasted macadamia nuts, parmesan, and honey-lime vinaigrette.
320
SALMON CAESAR
Grilled salmon fillet with classic Caesar greens, capers, and lemon dressing.
360
CHICKEN CAESAR
Grilled chicken breast on crisp romaine with parmesan, croutons, and Bloom’s Caesar dressing.
320
TOMATO & BURRATA
Creamy burrata atop heirloom tomatoes, basil pesto, sea salt flakes, and aged balsamic.
360
BEETROOT QUINOA SALAD
Roasted beetroot and fluffy quinoa tossed with baby spinach, goat cheese, toasted walnuts, and orange segments. A wholesome, earthy salad with a touch of citrus brightness.
280
CHEF'S SALAD
A hearty garden salad of mixed leaves, roasted vegetables, smoked ham, cheese, and herbed croutons, topped with perfectly poached eggs and a tangy Dijon vinaigrette. Balanced, colorful, and satisfying.
310
SMOKED SALMON SALAD
Delicate smoked Norwegian salmon layered with mixed greens, avocado, cherry tomatoes, capers, and red onion, dressed in a zesty lemon-dill vinaigrette. Elegant and full of clean, coastal flavor.
320
CHICKEN CEASER SALAD
Crisp romaine lettuce, grilled marinated chicken breast, shaved parmesan, crunchy croutons, and a creamy house Caesar dressing with anchovy, lemon, and garlic. Finished with a drizzle of olive oil and cracked black pepper.
290
GREEK SALAD
A refreshing Mediterranean classic of vine-ripened tomatoes, crisp cucumber, red onion, Kalamata olives, and feta cheese tossed in extra virgin olive oil and oregano. Light, vibrant, and perfect for a warm evening.
260
Pasta & Risotto
A.O.P. SEAFOOD SPAGHETTI
An elevated take on the Italian “Aglio, Olio e Peperoncino.” Spaghetti tossed in fragrant garlic-infused olive oil with a medley of prawns, squid, and mussels. Finished with chilli flakes, parsley, and a squeeze of lime for a coastal Thai twist.
360
TOM YUM SPAGHETTI
A daring East-meets-West creation — shrimp spaghetti in a fragrant Tom Yum cream reduction.
360
TRUFFLE RISOTTO
Creamy arborio rice infused with black truffle oil, wild mushrooms, and parmesan snow.
390
BEEF BOLOGNESE
Slow-simmered beef ragù with red wine, tomato, and Italian herbs served over al dente spaghetti.
320
PRAWN ALFREDO
Linguine in creamy parmesan sauce with sautéed prawns, spinach, and cracked black pepper.
360
SPICY CHICKEN ARRABBIATA
Penne pasta tossed in a fiery tomato sauce with grilled chicken, garlic, chilli, and fresh basil.
320
From The Farm
BEEF BOURGUIGNON
Classic French slow-braised beef with pearl onions, mushrooms, and bacon in red wine sauce.
490
LAMB OSSOBUCO
Braised lamb shank in tomato-thyme reduction, served with truffle mash.
580
SLOW-BRAISED BEEF STEW
Tender beef in rich red wine gravy with root vegetables and herb mash.
420
GRILLED SKEWERS
Selection of chicken, pork, beef, or shrimp skewers marinated with Bloom spice blend, served with dips.
420
BLOOM BBQ RIBS
Slow-braised pork ribs brushed in Bloom’s smoky BBQ glaze, served with seasoned wedges and crisp coleslaw.
490
ROAST DUCK BREAST
Pan-seared duck with raisin-port glaze, truffle mash, and a medley of seasonal vegetables.
580
SPICY BUTTERMILK CHICKEN BURGER
Crispy buttermilk chicken breast with jalapeños, garlic-chilli mayo, lettuce, tomato, and caramelised onions — served with fries & homemade slaw.
390
BLOOM BURGER
Juicy Angus beef patty with Bloom’s secret seasoning, topped with cheddar, rocket, pickles, jalapeños, bacon jam, crispy bacon and Bloom burger sauce on a toasted brioche bun. Served with coleslaw & fries
390
PORK FILLET MIGNON
Bacon-wrapped pork tenderloin seared and glazed with honey-garlic sauce, served alongside truffle mash, baby carrots, and asparagus.
420
BANGERS & MASH BLOOM-STYLE
Classic comfort with a twist — pork sausages nestled on truffle mash with caramelised onions and Bloom’s rich onion gravy.
360
BLOOM TENDERLOIN STEAK
A centre-cut 220g Tenderloin, chargrilled to your preference and served with your choice of peppercorn, mushroom, red wine, or honey mustard sauce. Accompanied by truffle or creamy mash (or hand-cut fries) and a medley of butter-glazed baby carrots, asparagus, and broccoli.
1100
From The Sea
TAMARIND RIVER PRAWNS
Chargrilled prawns with tamarind sauce & salad.
520
GRILLED RIVER PRAWNS
Chargrilled river prawns brushed with garlic butter and served with Bloom’s herb salad.
520
GRILLED SQUID ROMESCO
Chargrilled banana squid over smoky romesco sauce with chickpea-chorizo salad and crispy garlic chips.
440
GRILLED SALMON STEAK
Norwegian salmon steak with lemon butter sauce, sautéed spinach, and baby asparagus.
520
PAN-SEARED SCALLOPS
Sweet scallops on a velvety cauliflower purée, finished with basil pesto and microgreens.
480
ROASTED SEA BASS & PIPERADE
Pan-roasted seabass fillet with slow-cooked Provencal peppers, tomato reduction, and coriander salad.
480
BLOOM FISH & CHIPS
Beer-battered white fish, crisp fries, tartar sauce, and fresh lemon — a classic done the Bloom way.
420
Thai Dishes
STIR-FRIED SQUID
A coastal Thai delicacy — tender squid coated in rich golden salted egg yolk sauce, stir-fried with chili, onion, and spring onion. Creamy, savory, and irresistibly moreish.
320
GREEN CURRY
A classic Thai green curry simmered with coconut milk, eggplant, bamboo shoots, and sweet basil. Served with jasmine rice. Choose tender chicken or slow-cooked beef for your perfect bowl of comfort.
320
SPAGHETTI KEE MAO SEAFOOD
A Thai-Italian fusion favorite. Wok-fried spaghetti with prawns, squid, and mussels tossed in a fragrant chili-basil sauce with garlic and bird’s eye chili. Spicy, aromatic, and bursting with flavor.
320
PAD KRAPOW MOO KROB
Crispy pork belly stir-fried with garlic, bird’s eye chili, and holy basil, served over jasmine rice with a fried egg on top. Spicy, savory, and deeply aromatic — a beloved Thai street food classic refined for the Bloom kitchen.
290
SWEET & SOUR CHICKEN
Crispy chicken tossed with pineapple, tomato, cucumber, and onion in a vibrant sweet-andsour sauce. A refreshing, balanced dish that appeals to all palates.
270
MASSAMAN CURRY – 290 THB (CHICKEN) / 310 THB (BEEF)
A Southern Thai curry with tender meat, potato, and roasted peanuts in a rich, mildly spiced coconut sauce. Deeply aromatic with notes of cinnamon and star anise.
PAD THAI – 280 THB (CHICKEN) / 290 THB (SHRIMP)
The nation’s favorite noodle dish — rice noodles stir-fried with tamarind sauce, tofu, bean sprouts, peanuts, and your choice of chicken or
CHICKEN WITH CASHEW NUTS
Tender chicken breast stir-fried with roasted cashew nuts, onions, bell peppers, and a sweet soy glaze. Crunchy, colorful, and full of texture.
280
PHAD KRAPAO – 260 THB (BEEF, PORK, CHICKEN) / 290 THB (SEAFOOD)
Thailand’s signature stir-fry — minced meat or seafood wok-fried with garlic, chili, and holy basil. Served with steamed jasmine rice and a fried egg on top. Spicy, bold, and deeply satisfying.
THAI OMELETTE WITH RICE
Golden and fluffy Thai-style omelette cooked inhot oil for a crisp edge, served over jasmine rice. Add your choice of pork or shrimp for extra flavor and protein (+40 THB).
220
Sides
STEAMED RICE
40
JALAPENOS / CHILLIES
40
EXTRA STEAK SAUCES
45
ONION RINGS
100
SWEET POTATO FRIES
110
CAULIFLOWER GRATIN
120
SAUTEED VEGETABLES
100
TRUFFLE MASH
130
CREAMY MASH
120
BLOOM POTATO WEDGES
120
THICK CUT CHIPS
120
FRENCH FRIES
110
MIXED SALAD
80
Desserts
MANGO STICKY RICE
Thailand’s beloved dessert — ripe mango with warm coconut-glazed sticky rice, topped with black sesame and coconut crumble.
200
PANNA COTTA
Light, creamy Italian panna cotta infused with vanilla bean. Served with your choice of Blueberry, Strawberry, Mango, or Raspberry coulis.
220
CRÈME BRÛLÉE
Silky Madagascar vanilla custard topped with a perfectly caramelized sugar crust, served with a crisp biscotti.
220
BLOOM CHEESECAKE
Creamy, velvety cheesecake with a buttery biscuit base — choose your topping: Blueberry, Strawberry, Mango, or Raspberry.
240
WHITE & DARK CHOCOLATE MOUSSE
A rich duet of white and dark Belgian chocolate layered with cocoa crumble and Chantilly cream. A decadent finish to your Bloom experience.
220
News & Events
“The food was incredible, I had the quesadillas, pasta, eggs Florentine and pork. All the dishes were perfectly flavorful and presentation was awesome! Kudos to the chef and the management team”
Asit | Google
“Beautiful restaurant, bar and pool club located in Abode Boutique Resort. The setting is stunning with lush gardens, comfortable furniture and friendly staff. The food is exceptional, very tasty and perfectly presented. A hidden gem in Hua Hin and highly recommended!!”
Apatsara | Google
Explore Bloom
BLOOM HOMEGROWN
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Monday – Friday
7am – 6pm
Saturday/Sunday
8am – 6pm
Monday – Friday
7am – 6pm
Saturday/Sunday
8am – 6pm