Talay | Our Story
Where the sea meets the city
Talay takes its name from the Thai word for sea — a single word that holds an entire culinary world. In downtown Orlando's North Quarter District, that world arrives on the plate: vivid, coastal, and rooted in Thai tradition.
A name with ocean in it
Talay sits at 861 N Orange Avenue, in the heart of Orlando's North Quarter — a modern room with warm light, arched alcoves, and a quiet sense of place. The name was chosen deliberately: in Thai, talay means sea, and every decision since has followed that current.
A menu built around the sea
The kitchen is unabashedly seafood-forward. Talay's Platter brings together grilled river prawn, cuttlefish, and steamed mussels with a citrus chili relish; the raw bar features Blue Point oysters with Talay's own mignonette; Pa Nang Scallops arrive seared in a rich curry.
Tradition in a new vessel
Hor Mok Talay — red curry custard with mixed seafood, kaffir lime, and coconut milk — arrives in a carved, logo-singed coconut shell. Heritage expressed through craft.
The art of the dumpling
Chor Muang dumplings — folded, petaled, dyed violet with butterfly pea flower — arrive on a banana leaf. Beauty and technique, inseparable.
The pour at the end of the evening
The cocktail program extends the coastal narrative through inventive, ingredient-led pours — the Mango Sticky Rice among them. It is a full evening, unhurried and well-composed.