Patara Thai - Oxford Circus

Flower-like, handcrafted caramelised chicken and peanut steamed dumplings.

Char-grilled curried chicken skewers, served with a warm peanut sauce and lightly pickled vegetables.

Refreshing, hand rolled thin-strip vegetables, prawns and mint rice rolls with a chilli and lime dressing.

Crispy spring rolls filled with five spiced flavoured shredded duck confit, cabbage and sweet corn, served with an orange-plum sauce.

Steamed dumplings topped with tobiko caviar served with homemade soya sauce.

An assortment of chicken satay, duck spring rolls, steamed dumpling, spiced fish cake, and seared scallop (sharing for two).

Thai-famous salad of green papaya mortar pounded with fresh squeezed lime, dried shrimps, peanuts and cherry tomatoes with a chilli and palm sugar dressing.

Slices of flame charred beef fillet in a mixed salad leaves, cherry tomatoes and shallot with a light lime and chilli dressing.

Green papaya mortar pounded with fresh squeezed lime, dried shrimps, peanuts, cherry tomatoes, chilli and palm sugar dressing.

Chicken with shimeji mushrooms and galangal in silken, herb-infused coconut cream and coconut meat.

Prawns and shimeji mushrooms slowly simmered with lemongrass, galangal and kaffir lime leaves.

Thai green pea aubergine and bamboo shoots in homemade curry paste of fresh green chilli and basil.

Duck red curry with kaffir lime and fresh pineapple chunks.

Coconut milk braised lamb and potatoes in a mild homemade curry of warm spices. Garnished with almonds and beetroot pickled onion.

Lightly battered seabass glazed with tangy lemongrass and tamarind sauce, sprinkled with crispy shallot.

Steamed seabass in a light and piquant chili-garlic sauce infused with fresh herbs.

Stir-fried king prawns in garlic and crushed black peppercorn served with pickled shallots and cucumber.

Lightly battered seabass glazed with tangy homemade sweet-chilli sauce.

Slow-braised beef in a coconut cream reduction. Garnished with mint, lemongrass, lime, shallot and coriander.

Flavourful of beef fillet, ginger and bell pepper, stir-fried with chilli, lemongrass, kaffir lime and green peppercorns.

Minced chicken stir-fried with crushed garlic, fine bean, red chilli and Thai basil.

Beef fillet stir-fried with crushed garlic, fine bean, red chilli and basil.

Stir-fried chicken with cashew nuts, chestnut, mushroom and spring onion.

Rice noodles stir-fried with egg, tofu, bean sprouts, Chinese chives, sweet turnip and lemon served with crushed peanuts on the side.

Stir-fried noodles with chicken and vegetables in light brown soya sauce.

Stir-fried chicken with spicy noodles.

Stir-fried prawn with spicy noodles.

Stir-fried beef fillet with spicy noodles.

Prawn soya noodles.

Beef soya noodles.

Vegetable soya noodles.

Wok-fried jasmine rice.

Wok-fried jasmine rice.

Wok-fried jasmine rice.

Wok-fried jasmine rice.

Prawn / beef.

With fresh garlic, chilli and yellow bean sauce.

With shiitake mushroom and oyster sauce.

With shiitake mushroom and oyster sauce.

Stir-fried mixed local vegetables, seasoned with oyster sauce.

Wok-fried courgette with sweet basil and chilli.

Fragrant steamed jasmine rice.

Steamed riceberry, rich in many antioxidants that help our immune system.

Wok-tossed jasmine rice with egg and spring onion.

Steamed in bamboo basket.

Steamed jasmine rice with coconut and pandan.

Golden fried sweet corn cakes spiced with kaffir lime and paprika served with sweet chilli sauce.

A thin dough filled with avocado, cucumber, coriander, carrot, mint, spring onion and basil.

Crisp vegetable spring rolls filled with glass noodles and mushrooms.

Famous Thai salad of green papaya, mortar pounded with freshly squeezed lime, peanuts and cherry tomatoes with a chilli and plum sugar dressing.

Mushrooms in rich, herb-infused coconut cream soup and coconut meat.

Mushrooms in a spicy soup with lemongrass, galangal and kaffir lime leaves.

Oyster, shiitake and button mushrooms stir-fried with crushed garlic, red chilli and basil leaves.

Tofu, Thai aubergine and bamboo shoot in a vigorous central Thai curry paste of fresh green chilli and basil.

Rice noodles wok-fried with vegetables, tofu, bean sprouts, Chinese chives, and crushed peanuts.

Flat rice noodles stir-fried in chilli and basil with vegetables.

Stir-fried tofu and mushrooms with cashew nuts, chestnut, mushroom and spring onion.

Red curry with Thai green pea aubergine and bamboo shoots in a homemade curry paste of fresh green chilli and basil, vegetable and tofu.

Wok-fried jasmine rice with vegetables.