Thai Square Mixed Starters [Ce, C, P, G, E, S, F, Mo, Se, S] (For 2 People)
This is a selection of our favourite starters: Vegetable Spring Rolls, Chicken Satay, Prawn Dim Sums, Prawn cake and Chicken and Prawn on Toast.
Aromatic Duck [Ce, G, Se, S] (For 2 People)
A popular oriental snack or appetizer: marinated duck prepared using herbs, with a crispy skin and tender shredded meat, accompanied by hoi-sin sauce, steamed pancakes, cucumber and spring onions. Enjoy the ritual of wrapping the pancakes with duck and the accompaniments.
Chicken Satay [C, P]
Chicken breast pieces, marinated and char-grilled on bamboo skewers, served with peanut sauce. A dish popular all over South-East Asia.
Prawn Dim Sums [Ce, G, C, E, S]
Thai prawn and chicken dim-sums wrapped in fresh Wonton pastry, served with sweet soya sauce.
Kra Thong Tong (Golden Cups) [G, C, Se]
Bite-size golden and crispy pastry cups filled with diced chicken, prawn, sweet corn, carrot and green peas. Enjoy the sensation of the crispiness of the cups and their soft and tender filling.
Prawn Cakes [Ce, G, C, E, F, Mo, S]
Tender and soft prawn cakes made of prawn and chicken mince with Thai seasoning, coated in crispy breadcrumbs and served with plum sauce.
Prawn Summer Rolls [C, F] (Medium Hot)
A refreshing starter: plump rice paper rolls packed with prawns, light vermicelli noodles, carrots, cucumber and fresh herbs, served with a sweet coriander and chilli dipping sauce.
Butterfly King Prawns [Ce, G, C, E]
Deep-fried marinated king prawns, coated with crispy golden breadcrumbs, and served with fresh salad and sweet chilli sauce. Called butterfly prawns in Thailand because the prawns are cut and split into a shape that resembles a butterfly.
Chicken and Prawn on Toast [Ce, G, C, E, Se, S]
Minced chicken and prawns mixed with garlic pepper and coriander root spread on baguette, topped with sesame seeds and deep fried, served with sweet chilli sauce.
Salt and Pepper Squid (Thai Style Calamari) [Ce, G, Mo] (Medium Hot)
Deep-fried crispy squid, lightly battered, with salt, crushed black pepper and a touch of green chilli and garlic, served on a bed of fresh lettuce.
Grilled Scallops [F, Mo] (Medium Hot)
Grilled scallops served with a mouth-watering sauce made from coriander, green chilli, garlic and fresh lime.
Yum Nua (Beef Salad) [Ce, F] (Hot)
Char-grilled sirloin beef steak, thinly sliced and served with tomato, cucumber and onion on a bed of fresh salad with Thai herbs and spicy dressing.
Som Tum (Papaya Salad) [F, N, P] (Hot)
The most popular Thai salad, from the North-East of Thailand, raw papaya with ground cashew nuts, peanuts, lime juice, palm sugar, fish sauce and chillies.
Soft-Shell Crab with Mango Salad [Ce, G, C, F, N] (Medium Hot)
Crispy soft-shell crab accompanied with a refreshing Thai mango salad, which is made from shredded green mango which gets its distinctive flavour from roasted coconut flakes and fried shallots.
Laab Gai [F] (Hot)
North Eastern style minced chicken salad, cooked with Thai herbs, ground rice, chilli powder, fish sauce and lime juice.
Tom Yum Goong (Spicy Prawn Soup) [Ce, G, C, F] (Medium Hot)
Classic clear spicy lemongrass soup with prawns, oyster mushrooms and fresh chillies. Packed with herbs and spices, giving it its distinctive hot and sour flavours.
Tom Kha Gai (Chicken with Coconut Soup) [Ce, G, C, F] (Medium Hot)
Classic creamy coconut soup with chicken, spiced galangal, lemongrass, oyster mushrooms and lime leaves. The coconut base makes it richer and less spicy than Tom Yum Goong.
Poh Tak Soup (Spicy Mixed Seafood Soup) [Ce, G, C, F, Mo] (Hot)
A traditional spicy mixed seafood soup with lemongrass, fresh lime leaves, Thai basil and crushed Thai fresh chillies.
Gang Jerd [Ce, C, S]
A non-spicy clear vegetable soup with chicken.
Stir-Fried with Basil Leaves [Ce, G, Mo, S] (Hot)
Chicken or Prawn: stir-fried with basil leaves, long beans, peppers, fresh garlic and chillies. The chillies give this popular dish its spicy edge and the basil add aromatic fragrance.
Stir-Fried with Cashew Nuts [Ce, G, Mo, N, Se, S] (Medium Hot)
Chicken or Prawn: Stir-fried with cashew nuts, peppers, spring onion, dry chillies, carrots and onions. The mildness of this dish and the crunchy texture of the cashew nuts make this dish an all-time favourite.
Stir-Fried with Sweet and Sour Sauce [Ce]
Chicken or prawn, stir-fried with home made sweet-and-sour sauce, green and red peppers, and onions. The subtle flavour of the sweet-and-sour sauce is achieved through a blend of tomatoes and pineapples.
Spicy Aubergine with Chicken [Ce, G, Mo, N, S] (Hot)
Aubergine stir-fried with minced lean chicken, peppers, long beans, oyster mushrooms, basil, yellow bean paste and garlic.
East Meets West (Chilli Lamb) [Ce, G, Mo, S] (Hot)
Stir-fried lamb with young peppercorns, white ginger, basil leaves, peppers, fresh peppercorns, fresh garlic and chillies, and a dash of whiskey.
Ped Pad Phed - Duck with Red Chilli Paste and Fresh Coconut Sauce [Ce, C, F, S] (Medium Hot)
Wok-fried slices of duck breast with authentic Thai herbs, fresh peppercorns, basil, bamboo shoots, aubergine, chillis and red curry paste, cooked in fresh coconut milk.
Beef with Black Bean Sauce [Ce, G, Mo, S]
Topside beef stir-fried with peppers, onion and black bean sauce.
Green Curry [Ce, G, C, F] (Hot)
Chicken Or Prawn: Green Curry Made With Fresh Green Chillies, Cooked In Coconut Milk, With Aubergines, Bamboo Shoots, Long Beans And Sweet Basil Leaves.
Red Curry [Ce, G, C, F] (Medium Hot)
Grilled pork or chicken cooked with dried long red chilli paste, coconut milk, bamboo shoots and basil leaves, aubergine, fresh peppercorns long bean and garnished with shredded fresh red chillies. Milder than its sister, green curry.
Panang Curry [Ce, G, C, F] (Medium Hot)
Tender lamb shank, on the bone, slowly cooked in rich and aromatic Panang curry sauce with lime leaves.
Jungle Curry [Ce, G, C, F] (Very Hot)
The spiciest curry in the house with a choice of prawns or beef cooked with mixed Thai herbs, aubergines, bamboo shoots and long beans. Unlike other curries, it does not contain coconut milk. Healthy but spicy! - for chilli lovers.
Golden Curry [Ce, G, C, F]
Chunky chicken breast cooked in creamy coconut milk, potatoes and turmeric curry paste. Not spicy.
Duck Curry [Ce, G, C, F] (Hot)
Roast duck, cooked in red curry paste, coconut milk with peppers, lychees and pineapple.
Weeping Tiger [Ce, G, F, Mo, S] (Medium Hot)
Char-grilled sirloin steak that has been marinated in a variety of Thai herbs, served with tamarind and onion sauce.
Gai Yang Som Tum [Ce, G, F, Mo, N, P, S] (Hot)
Char-grilled marinated chicken with Thai herbs, accompanied with papaya salad: papaya with ground cashew nuts, peanuts, lime juice, palm sugar, fish sauce, dry shrimps and chillies. A light and refreshing dish, well matched with sticky rice.
Pla Neung Manow [F] (Hot)
Steamed fillet of sea bass, served on a bed of Chinese leaves, topped with a spicy sauce made from crushed garlic and fresh chillis.
Fish with Sweet Chilli Sauce [Ce, G, F] (Hot)
Tilapia - Thai fresh water fish, battered, topped with sweet chilli sauce and Thai herbs. The combination of sweet chilli sauce and the pungent aroma of Thai herbs will stimulate your taste buds.
Scallops and Prawns with Black Pepper and Garlic Sauce [Ce, G, C, Mo, S]
Tiger prawns and king scallops sautéed with sugar snap peas, baby corn, garlic and black pepper sauce.
Jumbo Prawns with Garlic [Ce, G, C, Mo, S]
Jumbo prawns, stir fried and topped with garlic flakes and prawn paste, served on a bed of lettuce. Cooked with whole green peppercorn, which gives this dish its piquant note.
Spicy Soft Shell Crab with Basil Leaves [Ce, G, C, Mo, S] (Hot)
Soft shell crab, battered and deep fried. The combination of crab, oyster mushrooms, pungent chilli, sweet red pepper and the sharpness of crispy sweet basil leads to an explosion of flavours in your mouth.
Spicy Seafood [Ce, G, C, E, F, Mo, S] (Hot)
Stir fried mixed seafood flavoured with young peppercorns, lemongrass, chillies and basil leaves.
Chu Chi Goong [Ce, G, C, F] (Medium Hot)
King prawn in chuchee curry: chunky prawns in a rich red reduced curry, cooked with coconut cream, lime leaf and sweet basil. Smooth taste – and finger licking good.
Mixed Vegetarian Starter [G, Se, S, Ce, M, N]
This is a selection of our favourite Vegetarian starters: Vegetable Spring Rolls, Corn cakes, Vegetable tempura, Golden Sacks and Grilled Vegetables.
Vegetarian Spring Rolls [G, Se, S]
Vermicelli noodles, dried mushrooms, shredded cabbage and carrots rolled in rice paper and deep fried until crisp served with sweet chilli sauce.
Corn Cakes [G]
Golden deep fried corn patties made of corn paste. Whole sweet corn adds a crunchy texture, and shredded lime leaf a balmy flavour.
Vegetable Tempura [G]
Fried lightly battered mixed vegetables, served with sweet chilli sauce.
Summer Rolls with Chilli Dipping Sauce [G, N, S] (Medium Hot)
Fresh-tasting rice paper rolls packed with light vermicelli noodles, carrots, cucumber and fresh herbs, with a sweet coriander chilli dipping sauce.
Vegetarian Golden Sacks [Ce, G, M]
The golden crispy rice paper snack is stuffed with mixed vegetable and cheddar cheese and served with plum sauce.
Grilled Vegetables [P, S]
Mixed grilled seasonal vegetables and bean curd served with peanut sauce.
Som Tum Jay [N, P] (Hot)
The most popular Thai salad, from the North-East of Thailand, raw papaya with ground cashew nuts, peanuts. Tomatoes, long beans, carrot, lime juice, palm sugar, soya sauce and chillies.
Tom Yum Hed (Spicy Mushroom Soup) [Ce] (Medium Hot)
Classic clear spicy lemongrass soup with oyster mushrooms and fresh chillies. Packed with herbs and spices, giving it its distinctive hot and sour flavours.
Tom Kha Hed (Coconut Soup with Mushroom) [Ce] (Medium Hot)
Classic creamy coconut soup with spiced galangal, lemongrass, oyster mushrooms and lime leaves. The coconut base makes it richer and less spicy than Tom Yum Hed.
Vegetarian Green Curry [Ce, S] (Hot)
Vegetable green curry made with fresh green chillies, cooked in coconut milk, with broccoli, fried tofu, aubergines, bamboo shoots, long beans and sweet basil leaves.
Vegetarian Jungle Curry [Ce, S] (Very Hot)
Vegetable jungle curry with dried red chillies cooked with fresh peppercorns, white ginger, fried tofu, aubergines, oyster mushroom, basil, bamboo shoots and long beans. Healthy but spicy! - for chilli lovers.
Sweet and Sour Vegetables and Tofu [Ce, G, S]
Broccoli, shitake mushroom and tofu tempura topped with sweet and sour sauce, green and red peppers, tomatoes, pineapples, spring onion and onions. The subtle flavour of the sweet-and-sour sauce is achieved through a blend of tomatoes and pineapples.
Bean Curd with Cashew Nuts [Ce, G, N, S]
Fried bean curd sautéed with cashew nuts, onions and green, carrot, spring onion and red pepper.
Aubergine with Basil Leaves [Ce, G, S] (Hot)
Stir fried aubergine with long beans, oyster mushroom, peppers, yellow bean paste, sweet basil, fresh chilli and garlic.
Pad Kra Pow ToFu [Ce, G, S] (Hot)
Crispy tofu stir-fried with basil leaves, long beans, oyster mushroom, peppers, fresh garlic and chillies. The chillis give this popular dish its spicy edge and the basil leaves its aromatic fragrance.
Pad Thai Tofu [G, E, N, P, S]
Our popular Thai noodles dish of Chanburi rice noodles fried with ground cashew nuts, peanuts, soya bean curd, egg and bean sprouts. (Contains egg).
Good to Know
All dishes may contain traces of the following allergens: Wheat; Gluten; Peanuts; Nuts; Sesame Seeds; Celery; Soybeans; Milk; Eggs; Mustard; Lupin; Pork; Mollusc; Crustaceans; Fish; Sulphur Dioxide or Alcohol. Please note that if you are pregnant you may need to take caution when consuming any of the above dishes. For any questions regarding the allergen contents of specific dishes please contact the restaurant directly.