MENUS

Below you can find the selected dishes from our menus.
** We also offer vegetarian and vegan options.**
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STARTERS:


Chicken Satay: 
Grilled and marinated chicken with Thai spices and herbs with peanut sauce

Moo Ping:
Thai style pork BBQ with sweet chilli sauce

Dim Sum: 
Egg pastry filled with chicken, king prawns, water chestnut and carrots with soy sauce dip

Prawn Toast:
Fried bread with minced prawn spread and topped with sesame seeds

Moo Kratiam Prig Thai:
Fried pork balls with garlic and black pepper served with sweet chilli sauce

Prawn Cakes: 
Spicy prawn cakes with red curry paste, beans and kaffir lime leaves

Tom Yum Goong: 
Famous Thai spicy soup with king prawns, mushrooms and fresh herbs

Tom Kha Chicken: 
Spicy creamy coconut milk soup with chicken, mushrooms and Thai herbs



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SALADS:

Somtam:

Carrots and green apple salad with roasted peanuts, flavoured with fresh chilli and lime dressing.  

Yum Mamuang Goong Phao:

Amazing Thai salad with shredded mango, grilled king prawns, flavoured with fried dried chilli, garlic and lime dressing sauce, topped with roasted coconut and cashew nuts.

Yum Moo Yang:

Grilled belly pork, tomatoes, red onion, celery, fresh mints and lemongrass, flavoured with hot and sour dressing.

Larb Esarn:

Eastern style minced meat salad with crushed roasted rice powder, fresh mints, shallots, flavoured with crushed dried chilli and lime dressing.

Yum Woon Sen:

Grass noodle salad with minced pork, king prawns, fresh mint leaves and celery in spicy chilli and lime dressing

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STIR FRIED (Chicken/Pork/Tofu):

Pad Med Mamuang Himaphan:
Stir-fried cashew nuts, dry roasted chilli, onion, mushroom and spring onion.
Pad Khing:
Stir fried fresh ginger with ear mushroom, onion and spring onion.
Pad Phak Boong:
Stir fried morning glory with salted bean sauce, garlic and fresh chilli.
Bok Choi:
Stir Fried Bok Choi with garlic and oyster sauce.
Pad Krapao:
Tasty stir fried fresh chilli, garlic and Thai basil leaves.
Pad Khee Mao:
Spicy stir fried with garlic, chilli and coriander paste with Thai basil leaves.

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CURRY DISHES (Chicken/Pork/Tofu):

Thai Green Curry:
Green curry with bamboo shoots and Thai aubergines, cooked in coconut milk, flavoured with kaffir lime leaves and Thai sweet holy basil leaves.
Hunglay Curry:
Burmese style curry, flavoured with fresh ginger and peanuts.
Thai Red Curry:
Red curry with Thai aubergines and bamboo shoots, cooked in coconut milk, flavoured with kaffir lime leaves and Thai sweet holy basil leaves.
Panang Curry:
Panang curry with crushed roasted peanuts and red pepper, cooked in coconut milk, flavoured with Thai kaffir lime leaves.
Masaman Curry:
Masaman curry with new potatoes, onions and roasted peanuts, cooked in coconut milk, flavoured with cardamom, cloves and cinnamon.
Pad Phed:
Stir fried curry with young bamboo shoots, aubergines and fresh young pepper corns.
Nam Prik Ong:
Northern style tomatoes dip and minced meat, flavoured with herbs and spices.

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DESSERTS:


Khao Neaw Mamuang:
Sticky rice in coconut cream with ripe mangoes.
Kluy Buad Chee:
Fresh riped banana in coconut cream, topped with roasted coconut flakes.
Kluay Tord:
Sesame banana fritter with coconut flakes, topped with honey.
Tub Tim Krob
Water Chestnuts coated with Tapioca starch in light coconut milk and syrup.
Bua Loy:
Glutenous balls with creamy coconut milk and optional egg.
Kha Nom Mor Kaeng Thua
A traditional baked mung-bean cake topped with fried shallot.