Talay Thai Kitchen – St Ives
Talay was a shiny, newly opened restaurant when we visited whilst on holiday. Open just a couple of weeks, the restaurant afforded beautiful views of the harbour and the gorgeous blue sea – could you ask for a better lunchtime setting?
As we perused the menu (and enjoyed the view) I sipped on a delicious Thai Collins cocktail – gin and lime and lemongrass syrup topped with soda and served over ice. Ideal for a summers day, this was the perfect combination of sweet and tart, and made me very excited about what was to come!
Dad chose to order one of the main dishes, opting for the Chilli and Thai Basil Stir-Fry with Pork and a side of Jasmine Rice. This dish was exactly what it said on the tin – flavoursome minced pork with a good spicy kick mixed through with fragrant Thai basil. I personally thought the pork was lovely and moist, although dad would have perhaps liked a little more sauce – clearly a matter of personal preference there!
Mum and I decided to sample some of the goodies from the tapas section of the menu, selecting six dishes to share between us. The Scallop Pad Cha was perhaps a slightly over-indulgent dish, given the price for two relatively small scallops, however these were perfectly cooked little morsels swimming in an aromatic and slightly spicy sauce – delicate, moreish and delicious!
Offering some of the curry dishes as both tapas and main meal options is a nice touch, meaning customers don’t have to miss out on these options just because they’re doing the sharing thing. Mum and I opted for the Thai Duck Curry – a traditional red Thai curry with roasted duck. The sauce was gorgeous – creamy, herby, and full of flavour, it did have a bit of heat but was the ideal vehicle for the tender duck meat. We accompanied this with a portion of Egg Fried Rice, which was well cooked and was great for soaking up all that lovely curry sauce.
The Pork Ball Skewers were meaty and sticky – the sauce which adorned them felt like a slightly more upmarket sweet chilli sauce. Also very tasty was the Crispy Fried Salt and Pepper Squid – the fish had been well cooked inside a lovely, crispy batter. I was most pleased to find that the batter had been well seasoned and carried plenty of vibrant Thai flavours.
Our final dish was the Kai Tod – crispy pieces of chicken coated with Thai red curry seasoning. The chicken was indeed crispy, but with tender meat which had, thankfully, not been overcooked and dried out. The flavourings were subtle but tasty – I think it would be fair to say that the balance of flavourings in all these dishes was pretty perfect!
We thoroughly enjoyed everything we ate at Talay, and wouldn’t hesitate to recommend them to those visiting the gorgeous coastal town.