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SPIN Modern Thai Cuisine

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Restaurant thaïlandais$$$$

Austin

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SPIN Modern Thai Cuisine

66 Photos

Dinner 8

Dinner

Starters‎‎

Sweet Corn Taro Tempura

6.00

Crispy fried taro and corn fritter in a sweet chili vinaigrette, topped with green onions and crushed toasted peanuts

Gai Tot Nuggets

6.00

Fried chicken bites in a spicy, salted soy bean and ginger vinaigrette with rhizome and sesame seeds

Spin Sautéed Sausage

7.00

Pork sausage, made in-house with Mom’s curry paste, sautéed in duck fat and onions

Kabocha

6.00

Crispy‎‎ tempura japanese pumpkin topped with green onions and a side of ajad cucumber sauce

Moo Ping

7.00

Char-grilled pork skewers, marinated in Thai spices and coconut milk, with a Thai chili herb dipping sauce

Cold‎‎

Som Tum

10.00

SPIN's traditional style papaya salad, with fresh, green papaya, cherry tomatoes, sliced green beans, Thai chili, dried shrimp salt and topped with toasted peanuts

Tuna with lychee

15.00

Big Eye tuna, sashimi style, lightly grilled with five-spice, served with pickled shallots, lychee, golden tobiko, microgreens and julienne negi, with a lychee Thai chili juice

Salmon Tataki

13.00

Smoked salmon, sashimi style, lightly seared and tossed with garlic, shallot, brunoise pineapple, tobiko, and green apple chili sauce

Sea‎‎

Tom Sab Soup with Thai King Prawn

13.00

Steamed King Prawns, served in a Tom Yum broth, with enoki mushroooms, tomato, white negi, fresh Thai chili, lemon, mint and kafir lime

Mussels Prik Pao

14.00

Live mussels, sautéed with Thai chili, onions, Thai basil and a house chili garlic paste

Tom Yum Salmon

15.00

Char-grilled salmon filet, with Tom Yum chili paste, sliced onions, cherry tomatoes, shiitake mushrooms and fried brussels' sprouts, toasted rice, Thai chili and topped with a salad of julienned onions

Pla Yaang Sa-mun Prai

Market

Whole, Char-grilled Loup de Mer, with a lemongrass, galanga herb rub, served with a Thai chili, nam pla, dried shrimp and lime nam jim

Baby Octopus Yaang

14.00

Char-grilled baby octopus with julienned green apples, baby spinach, tempura cipollini onions and shallots, cilantro, sliced mint in a spicy sour tamarind sauce

Pad Cha Soft Shell Crab

15.00

Crispy tempura-style fried soft shell crab, with Thai chili, Basil and pickled green peppercorn

Clay Pot Shrimp

16.00

Head on shrimp, glass noodles, Shiitake mushrooms, green onions, Asian celery, cracked black pepper, smoked bacon and topped with an egg, cilantro and green onion

Land‎‎

Moo Sab

10.00

Char-grilled, pork skirt, marinated in pepper, garlic, cilantro, soy with a roasted chili herb dipping sauce and dice cucumber salad

Tiger Cry

14.00

Char-grilled beef ribeye, lime juice, grape tomato, sliced mint and red radishes, Nam Pla chili emulsion and sprinkled with crushed toasted rice

Rib Ping

14.00

Char-grilled pork ribs with Spin’s herb BBQ sauce topped with yellow onions sautéed in butter and balsamic vinegar

Belly on Fire

16.00

Sous Vide pork belly, panko breaded, smothered in Spin’s special curry sauce, with microgreen, sautéed cipollini onions, basil and toasted chili

Thai Roasted Chicken

16.00 - 30.00

Thai, street-style roasted chicken marinated in Thai herbs, with two dipping sauces, toasted Thai chili and sweet chili vinaigrette

Lin Wua Yaang

13.00

Char-grilled, sous vide beef tongue with kabocha and yellow curry puree, grilled cherry tomatoes, sauteed chinese broccoli in balsamic vinegar, fried bacon and sweet corn

Panang Curry Fettuccine

14.00

Cubed sirloin stewed with Panang curry, coconut milk over buttered fettuccine, garnished with Thai basil and julienne Serrano

Seared Duck in Pineapple Curry

15.00

Duck breast, cured with 5-spice, pan-seared and served with a spicy pineapple curry, kaffir lime, grapes and pieces of pineapple, garnished with Thai basil and toasted bread

Quail

16.00

Whole quail marinated with rosemary and lemongrass, seared and served with green apple puree, shaved fennel, yellow zucchini, grilled sous vide leek, Thai stir fried kimchi paste, and house boudain panko balls

Neua Yaang Steak

20.00

12 oz Ribeye, Char-grilled, Thai style marinade. Served with a Thai chili, tomato and lime nam jim and sticky rice

Veggie‎‎

Pad Cha Mushrooms

10.00

Crispy tempura-style mushrooms, with Thai chili, Basil and pickled green peppercorn

Veggie Puc

14.00

Bean curd, sautéed with roasted beets, snap peas, microgreen, shiitake mushrooms, yellow onions, tomato, garlic, fried shallots and pickled mustard greens

Clay Pot Brussels

12.00

Fried brussels’ sprouts, glass noodles, Shiitake mushrooms, green onions, Asian celery, cracked black pepper, cilantro and green onion. Egg optional. Served in a clay pot

Sides‎‎

Sticky Rice

2.00

Fried Brussels' Sprouts

4.00

Desserts‎‎

Menu subject to change

Changes and modifications are politely declined

Coconut Panna Cotta

6.00

Panna cotta made with coconut milk, ginger consomme gel, candied pecans, preserved lemon, mint and caramel tuile

Fried Ice Cream