Thai Fish Cakes
Contains fish sauce and peanut. Freshly made fish cakes using fresh tilapia, red curry paste, fresh coriander, green beans. All minced together into a fresh tasting dish. Served with a side salad and sweet chilli sauce or peanut sauce.
Crispy Spring Roll
Try our chicken spring rolls or our vegetarian spring rolls, deep fried pastry filled with fresh vegetables or chicken and glass noodles served with sweet chilli sauce.
Fried Chicken Wings
Lightly fried chicken wings with a Thai tamarind sauce, accompanied by fresh leaf salad for garnish.
Tempura Shrimp or Vegetable
Contains oyster sauce and shrimp (crustaceans). Freshly fried king prawns or mixed vegetables in a light beer batter served with salad garnish, sweet chilli sauce and a wedge of lemon.
Contains peanut. Fresh off the grill on skewers nicely marinated chicken breast with a side salad garnish and our signature hot and spicy peanut sauce. Choose the level of heat.
Dim Sum (x5) 'Chinese Steamed Pork Dumpling'
Tom Yam Chicken or Prawn
Contains shrimp (Crustaceans). One of Thailand's most eaten dishes, originating from the North East region and when you try you will know why. Its fragrant smell and fresh flavours of galangal, ginger, lime, chilli and the tom yam paste makes it an explosion of flavours. Have either as an appetiser or a main meal.
A dish full of flavour, chicken breast fried with spring onion, garlic and ginger. A very tasty dish that leaves that strong ginger flavour and fragrance on the pallet. Nice served with a fried egg.
Pad Kra Pao
Routing from central Bangkok. Fried minced pork, chicken or beef fried in oyster sauce, fish sauce, garlic, chilli and the distinctive flavour being fresh basil. This is a staple dish for Thai people, common as an egg on toast for us brits. Would commonly be served with a soft fried egg. One of our favourite dishes.
Pad Priew Wan
Commonly served using fresh vegetables and either pork or chicken. Great if you want plenty of flavour without the spice. Vinegar bringing the sour flavour to the dish. This would be served all around central Thailand. Better known as sweet and sour.
Contains thick soya. Steve's favourite dish, its very simple but exploding with taste. Chicken or pork fried with fresh garlic and freshly crushed peppercorns with oyster sauce. Also commonly served with a fried egg over rice with coriander to garnish.
Pad Pak Oohamit
Contains thick soya. Not feeling like meat, try the explosion of fresh vegetables stir fried in oyster and fish sauce with plenty or garlic. Serve on rice.
Contains thick soya, gluten and peanut. Authentic pad Thai on the streets of Thailand has a distinct fishy or prawny "Funk" (which sounds thoroughly unappetising but is actually completely addictive and the very essence of true Thai street food). If authentic is what you're after, try this prawn or chicken version.
Contains thick soya and gluten. Radna is a stir-fried noodle dish made of fresh wide rice noodles, dark green vegetables, and a little thinly sliced meat, all bathed in a flavourful gravy and slightly sour vinegar chili sauce.
The tasty legend of laab was taken to Bangkok by the people of E-San (North Eastern provinces near Mekong River). The blend of exotic herbs and lime juice makes this dish tangy and very refreshing. Served with pork, beef or chicken. A true favourite packed with flavour.
Extra spicy. The big difference between a laab and a nam tok is laab uses minced meat and a nam tok you would find large pieces of BBQ meat. It is then boiled in with all of the fragrance of laab. A tasty dish for all.
Steamed jasmine rice fried with egg, garlic, fish and oyster sauce, various vegetables and your choice of meat or shrimp. Vegetables and salad for garnish.
Guy Pad Mamuang
Chicken and cashew nut, straight from the wok. Try our chicken and cashew nuts and you will simply think wow.
Phat Si Yu
A stir fried noodle dish, prepared in a wok which allows the black soy sauce added at the end of the cooking process to stick to the noodles for an amazing caramel effect. One of Thailand's most popular noodle dishes.
Contains peanut. The chefs favourite curry, has the nutty, mellow flavour and texture of roasted peanuts ground right into the curry paste, not good for people with a nut allergy. Served with chopped lime leaves and basil. This curry originates from the south of Thailand and represents the island in neighbouring country Malaysia.
Contains peanut. Massaman curry is a rich, relatively mild Thai curry. Being a fusion dish, ingredients popular among Muslim traders from Persia, the Indian subcontinent, and the Malay Archipelago were brought to Thailand and combined with ingredients more commonly used in native Thai cuisine to make massaman curry paste.
A traditional Thai red curry made with a subtle blend of hot, salty, sweet and sour flavours to get the taste buds tingling. Nicknamed as spicy curry, it is also originated from Central Thailand. The large amount of red chilies used in making this curry dish is what makes it has the red-coloured appearance.
It has a less "in your face" flavour compared to Thai red curry but it's more fragrant. Creamy, sweet, and salty. The sauce is not as thick as Thai red curry, it's meant to be a thinner sauce. Still very coconut based and grade on the palate.
Mango and Sticky Rice
500 ml. Fresh fruit with fresh yoghurt.
Thai Ice Tea