EAT THAI RESTAURANT

About EAT THAI RESTAURANT

On High Street in central Blenheim, Eat Thai Restaurant has been cooking authentic Thai food for Marlborough since 2016. The kitchen states its aim plainly — to provide the authentic Thai flavour — and the menu backs it up, running from street-style entrees and fiery soups to slow-cooked curries and wok-tossed noodles.

The cooking covers the whole of Thailand: chicken satay and money bags to start, tom yum and tom kha from the soup pot, green, red, panang and massaman curries, seafood from tamarind prawns to soft-shell crab, and classics like pad thai, pad see ew and mee goreng. Spice is your choice — five levels from mild all the way to 'Thai Hot' — and the kitchen cooks MSG-free, with gluten-free and vegetarian/vegan dishes clearly labelled.

It's a fully licensed restaurant (no BYO) with a Marlborough-leaning wine list, craft beer, cocktails and Thai iced tea. Eat in, take away in biodegradable containers, or get delivery within Blenheim; tables and orders can be booked online.

Eat Thai Restaurant Blenheim: Authentic Thai Food on High Street Since 2016

On High Street, right in the centre of Blenheim, Eat Thai Restaurant has been cooking since 2016, and its pitch hasn't changed: authentic Thai flavour, done properly. The restaurant says so itself — 'At Eat Thai Restaurant we aim to provide the Authentic Thai flavour' — and the menu, which stretches from street-food entrees to slow-cooked curries and wok-fired noodles, does the arguing for it. Sitting in the heart of Marlborough wine country, it pairs genuinely spicy Thai cooking with a serious local wine list — a combination that works just as well for a long dinner as for a quick takeaway on the way home.

A Menu That Covers the Whole of Thailand

The entree list alone is worth the trip. There are chicken satay skewers with peanut sauce, curry puffs filled with chicken mince, kumara and potato, crispy money bags stuffed with shrimp and peanut, and Thai fish cakes with sweet chilli sauce. The house signature is the Eat Thai Milk Squid — squid tentacles marinated overnight in milk and white wine, a dish the menu calls 'a very unique taste that you must try.' For groups there are sharing platters: the ten-piece Mix Entrees and The King, twelve pieces plus milk squid.

From there the menu broadens out. Soups run from tom yum — one of Thailand's spiciest, built on lime leaf, lemongrass and galangal — to the coconut-softened tom kha. The curry section covers green, red and panang, a slow-cooked massaman beef, and newer additions like roasted duck red curry with grapes, pineapple and lychee, and honey pork ribs marinated with cinnamon and star anise. Seafood gets its own chapter: grilled prawn and squid with cashews, mixed seafood in garlic and black pepper sauce, tamarind prawns from the East of Thailand and deep-fried soft-shell crab. Rice and noodle classics — pad thai, pad see ew, mee goreng, pad khee mao, nasi goreng and Thai-style crab fried rice — round things out, alongside salads that include a proper chicken larb and a vegan-friendly warm tofu salad.

Choose Your Own Heat

Eat Thai is refreshingly upfront about chilli. Dishes can be ordered at five spice levels: mild, 'Kiwi medium', Thai medium, hot, and 'Thai Hot (Burn!!!)' — recommended, the menu notes, only if you have been to Thailand before. You simply state your level when ordering, which makes the kitchen work equally well for cautious palates and chilli veterans. The food is cooked MSG-free, gluten-free and vegetarian/vegan dishes are labelled throughout, and diners are asked to mention any allergies or special dietary needs.

A Proper Bar

This is a fully licensed restaurant — no BYO — and the drinks list makes the most of the address. Marlborough sauvignon blanc leads the way with pours from Te Pa, Jules Taylor, Vavasour, Whitehaven and Misty Cove, alongside chardonnay from Church Road and Dog Point, Central Otago pinot noir from Felton Road and Rockburn, and sparkling from Hunter's Miru Miru and Deutz. There are cocktails (a blended pina colada, a Happy Lady built on Sala Thai syrup), craft beer from Garage Project and Stoke, and Thai staples: Thai iced tea, Thai iced coffee and red lime soda.

Takeaway, Delivery and Booking Ahead

Everything travels well as takeaway, packed in biodegradable containers, and Eat Thai delivers within Blenheim on minimum orders through its partnership with DeliveryEasy — the team asks that you ring first to confirm they can get to you. Tables and online orders can be handled through the restaurant's website, which is worth doing on Friday and Saturday nights. Service runs across lunch and dinner Wednesday to Sunday, dinner only on Tuesdays, with Monday a full day off.

One small touch says a lot: printed on the takeaway menu is a note from the kitchen advising that pad thai is best eaten within twenty minutes, with a squeeze of lemon and a pinch of chilli flake to lift the tamarind and palm sugar. That is someone thinking about how the food lands, not just how it leaves. Whether you settle in for dinner with a glass of Marlborough pinot noir or grab honey pork ribs on the way home, Eat Thai does exactly what it promises — authentic Thai food in Blenheim, since 2016.

Signature items

• Eat Thai Milk Squid
• Pad Thai
• Massaman Beef
• Roasted Duck Red Curry
• Honey Pork Ribs
• Tom Yum

Menu

Soup

• Tom Yum — One of Thailand's spiciest soups — lime leaf, lemongrass, galangal, fresh chilli and lime juice.
• Tom Kha (Galangal Soup) — Spicy, sour hot soup mellowed with coconut milk.

Wine

• Sauvignon Blanc — Marlborough home turf: Te Pa, Jules Taylor, Vavasour, Whitehaven and Misty Cove.
• Pinot Gris — Marlborough and single-vineyard Gisborne styles, by the glass or bottle.
• Riesling — Felton Road from Central Otago and Te Whare Ra from Marlborough.
• Gewurztraminer — Chateau de Riquewihr (Alsace), Johanneshof, Lawson's Dry Hill and Whitehaven.
• Chardonnay — Church Road TOM, Felton Road, Dog Point, Astrolabe, Te Pa, Hunter's and more.
• Rose — Spurlock organic from the Awatere Valley, Two Rivers and Misty Cove, served chilled.
• Pinot Noir — Felton Road, Rockburn and The Marlborist; Misty Cove poured chilled.
• Shiraz — Taylors Jaraman from Clare Valley, Australia.
• Red Blends & Cabernet Sauvignon — Church Road Merlot Cabernet Sauvignon and Taylors Jaraman Clare Valley.
• Sparkling Wine — Hunter's Miru Miru and Deutz; Freixenet Prosecco and Veuve de Vernay Ice Rose.

Curry

• Green Curry — Coconut milk, fresh chilli, green beans, bamboo shoot and red capsicum.
• Red Curry — Coconut milk, fresh chilli, green beans, bamboo shoot and red capsicum.
• Massaman Beef — Marinated beef slow cooked with coconut milk, massaman paste, onion and potato.
• Panang Curry — Coconut milk, crusted peanut, carrot and red capsicum; beautifully mild.
• Roasted Duck Red Curry — Aromatic duck with red curry paste, seedless grape, pineapple, cherry tomato and lychee.

Salad

• Thai Salad — Grilled pork, beef or chicken with lettuce, tomato, cucumber and homemade dressing.
• Warm Salad — Stir-fried tofu and vegetables; a great vegan and vegetarian choice.
• Tofu Salad — Deep fried tofu with lettuce, tomato, cucumber, bean sprout and alfalfa sprout.
• Thai Chicken Larb Salad — Minced chicken with mint, red onion, chilli flake, lime juice and roasted crushed rice.

Entree

• Chicken Satay — Marinated chicken strips, four or six skewers, with a tasty peanut sauce.
• Vegetarian Spring Roll — Deep fried vegetarian rolls served with sweet chilli sauce.
• Curry Puff — Puff pastry filled with chicken mince, kumara, potato and onion.
• Money Bag — Parcels of shrimp, mixed vegetable, peanut and fried shallot with sweet chilli sauce.
• Thai Fish Cake — Authentic spicy fish cakes served with sweet chilli sauce.
• Eat Thai Milk Squid — Squid tentacles marinated overnight in milk and white wine; a unique taste.
• Cheesy Prawn Roll — Big prawns seasoned with salt and pepper, rolled with cheese in spring roll pastry.
• Thai Fresh Roll — Rice paper rolls with marinated chicken (or tofu), vegetables and mint lime sauce.
• Miang Kham (Spinach Coco) — Traditional Thai snack — fresh, healthy and great in flavour.
• BBQ Pork Skewer — Tender pork in a flavoursome Thai-style marinade, four or six skewers.
• Mix Entrees (10 Pieces) — Sharing platter of spring rolls, curry puffs, money bags and chicken satay.
• The King (12 Pieces + Milk Squid) — The full feed: satay sticks, cheesy prawn rolls, fish cakes and milk squid.

Add-Ons

• Steamed Rice — A side of rice for the curries and stir fries.
• Roti Bread — Warm roti, perfect for mopping up curry.
• Peanut Satay Sauce — Extra sauce on the side.
• Extra Noodles — More rice or egg noodles for bigger appetites.
• Extra Proteins & Vegetables — Prawns, snapper fillet, seafood, meat, tofu, cashew nuts and vegetables.

Seafood

• Eat Thai Seafood — Grilled prawn and squid with cashew nuts, broccoli, onion, carrot and mushroom.
• Mixed Seafood with Garlic & Black Pepper Sauce — Prawn, squid and mussel in a homemade, hot peppery garlic sauce.
• Fried Prawn with Tamarind Sauce — A very popular dish from the East of Thailand with tasty tamarind sauce.
• Deep Fried Soft-Shell Crab — Lightly coated with flour, black pepper and fried garlic; homemade spicy sauce.

Cocktails

• Pina Colada — Blended Malibu, Bacardi, coconut cream and pineapple.
• Bloody Mary — Belvedere vodka, tomato juice and Tabasco.
• Malibu Pineapple — Malibu and pineapple juice with fresh pineapple.
• Happy Lady — Sala Thai syrup, vodka, lime juice and soda.
• Aperol Paloma — Tequila, Aperol, grapefruit juice and soda.
• Tequila Sunrise Mimosa — Tequila, sparkling wine, orange juice and grenadine.
• Sweet Me — Raspberry vodka, cranberry juice, lemonade and lemon juice.

Beer & Cider

• Chang & Singha — Thai lagers built for spicy food.
• Local Craft Beer — Garage Project Pacific Pale Ale, Stoke dark, pale and hazy ales, Boom Town Pelorus Pilsner.
• International Lagers — Corona Extra, Asahi Super Dry and Tiger.
• Light & Low-Carb Beer — Steinlager Light, Speight's Mid Strength and Summit Ultra, Pure Blonde.
• Lindemans Lambic (Belgium) — Oak-aged lambic brewed with pure cherry juice; red and slightly misty.
• 0% Beer — Heineken and Peroni, zero alcohol.
• Cider — Monteith's Crushed Apple and Rekorderlig Strawberry-Lime.

Gin & Spirits

• Gin Selection — Black Robin Rare, Roots Marlborough Dry and Graham Norton Pink Gin.
• Duchess H Summer Escape Gin Cup — Gin, tonic and lemon in a short tumbler — pineapple-mango-coconut or peach-passionfruit.
• Spirits (45ml) — Bacardi, Coruba, El Jimador tequila, Jim Beam, Belvedere, Midori, Kahlua, Sambuca and more.
• Scotch Whisky — Johnnie Walker Blue Label and Gold Label Reserve.

Rice & Noodle

• Fried Rice — Jasmine rice fried with carrot, broccoli, onion, egg and mixed vegetables.
• Thai Style Crab Fried Rice — Natural crab meat cooked with egg, carrot and spring onion.
• Nasi Goreng — Fried rice with light yellow curry powder, pineapple, cashew nuts and egg.
• Pad Thai — Rice noodles with egg, bean sprout, crunchy peanut and tamarind-palm sugar sauce.
• Pad See Ewe — Flat rice noodles with egg and vegetables in light soy and oyster sauce.
• Mee Goreng — Egg noodles with mixed vegetables, green bean, cashew nut, pineapple and egg.
• Pad Khee Mao — Flat rice noodles tossed with hot basil sauce, egg and vegetables; hot and spicy.

Popular Dishes

• Pork Belly with Hot Basil Sauce — Stir fried with fresh basil, onion, broccoli and capsicum; nice and spicy.
• Chicken Cashew Nut — Grilled chicken breast stir fried with cashew nuts and fresh vegetables.
• Sweet and Sour Pork or Snapper — Traditional style with cucumber, tomato, pineapple, onion and homemade sauce.
• Bread Crumbed Chicken with Panang Sauce — Crumbed chicken breast with panang sauce, crunchy peanut and a fresh salad.
• Rong Song — Mild and full of vegetables — broccoli, carrot, cauliflower — topped with satay sauce.
• Ginger Beef or Chicken — Marinated slices stir fried with fresh ginger, broccoli, mushroom and onion.
• Honey Pork Ribs — Cinnamon and star anise marinade, slow cooked, deep fried and finished with honey sauce.

Soft Drinks, Juice & Tea

• Thai Drinks — Thai iced tea, Thai iced coffee, red lime soda and coconut water.
• Fresh Juices — Orange, tomato, apple, cranberry, grapefruit and pineapple.
• Soft Drinks & Mixers — Coke, Sprite, L&P, Bundaberg ginger beer, Lemon Lime & Bitter and Schweppes mixers.
• Water — Antipodes sparkling and Tongariro still, 500ml.
• Hot Tea — English breakfast, green, jasmine, chamomile, peppermint, earl grey and ginger-lemon-turmeric.

Frequently asked questions

Where is Eat Thai Restaurant?

35 High Street, Blenheim Central, Blenheim.

What are the opening hours?

Closed Mondays. Tuesday is dinner only, 5.00pm-9.30pm. Wednesday to Friday: lunch 11.30am-2.30pm and dinner 5.00pm-9.30pm. Saturday and Sunday: lunch 12.00pm-2.30pm and dinner 5.00pm-9.30pm.

Can I book a table or order online?

Yes — online ordering and table booking are both available through the restaurant's online ordering portal.

How spicy is the food?

You choose from five levels: 1 mild, 2 Kiwi medium, 3 Thai medium, 4 hot, and 5 'Thai Hot (Burn!!!)'. Simply state your preference when ordering.

Are there vegetarian, vegan and gluten-free options?

Yes — dishes are labelled VG (vegetarian/vegan), GF (gluten free) and GFA (gluten free available), with tofu swaps on most dishes. The kitchen is MSG-free; mention any allergies when ordering.

Do you deliver?

Yes, within Blenheim — a flat $8 fee applies with a $45 minimum order. Eat Thai is partnered with DeliveryEasy and asks that you ring first to confirm availability.

Can I bring my own wine?

No — Eat Thai is fully licensed with no BYO, with a Marlborough-leaning wine list plus cocktails, beer and Thai drinks.

Tips

• {"body":"Dishes come at five spice levels, from mild to 'Thai Hot (Burn!!!)'. Tell the team your level when ordering — 'Kiwi medium' is the sensible middle ground.","title":"Pick your heat level"}
• {"body":"The kitchen runs split shifts: lunch and dinner Wednesday to Sunday, dinner only on Tuesdays, and closed all day Monday — there's no Tuesday lunch.","title":"Mind the service times"}
• {"body":"The kitchen's own advice: pad thai is best within 20 minutes, as tamarind and palm sugar make it sticky over time. Add chilli flake and a squeeze of lemon to lift it.","title":"Eat the pad thai fresh"}
• {"body":"The Mix Entrees platter (10 pieces) and The King (12 pieces plus milk squid) are built for sharing, and most curries and stir fries suit group orders.","title":"Feed the whole table"}
• {"body":"Delivery is a flat $8 with a $45 minimum order via the DeliveryEasy partnership — ring ahead first to make sure the kitchen can get to you.","title":"Delivery within Blenheim"}

Good to know

• {"family":"Sharing platters like Mix Entrees and The King suit groups; relaxed, all-ages menu.","dietary":"MSG-free; GF, GFA and vegan/vegetarian dishes labelled — let staff know about allergies."}