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. Downtown Orlando's North Quarter is where that world arrives on the plate.
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: grilled river prawn, cuttlefish, and steamed mussels on the Talay Platter; Blue Point oysters at the raw bar; Pa Nang Scallops seared in a rich curry.
Tradition in a new vessel
The Hor Mok Talay — red curry custard with mixed seafood, kaffir lime, and coconut milk — arrives in a carved, logo-singed coconut shell. Delicate Chor Muang dumplings, dyed violet with butterfly pea flower, carry the same philosophy: heritage through craft.
The art of the dumpling
Chor Muang is one of the oldest forms of Thai culinary artistry — folded, petaled, and precise. At Talay, each piece arrives on a banana leaf, the color of the sea at dusk, a quiet reminder that beauty and technique are 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.