Starter
Gal Satay: Marinated and chargrilled chicken: served with spicy peanut sauce
Tod Mun Pla : Fish spices with curry paste and mixed with chopped lime leaves and long beans served with vinaigrette dressing
Gai Hor Bai Toey: Deep fried chicken fillet wrapped in pandan leaf
Main course
Prew Wan Gai: Sweet and sour chicken: Chicken stir-fried with sweet and sour sauce, green and red peppers, pineapples, and onions
Pad Pak Nam Mun Hol: Stir fried vegetable with oyster sauce
Moo Pad Khing: Pork stir-fried with shredded ginger and dried mushrooms.
Kheaw Wan Nua: Beef green
curry uses fresh green chilli and is cooked in coconut milk with aubergines, lime leaves and sweet basil leaves. (Relatively hot) Thai fragrant rice
Minimum for 2 person 18.50/head
SET B
Starter
Poh Pia Gai: Chicken Spring Roll Parcel: served with chilli sauce.
Tung Thong: Crispy chicken and Prawn Parcels.
Nua Satay: Marinated and chargrilled beef: served with spicy peanut sauce
Ga Doog Moo Yang: Spare ribs marinated in our chefs special sauce and char-grilled
Soup
Tom Yum Gai: Hot and sour with chicken: The classic spicy lemon grass soup with chicken mushroom and fresh chilli
Main course
Nue San Nai Nam Mun Nga: Stir fried beef in sesame oil
Panang Moo: Pork: cooked in coconut cream, presented relatively dry and garnished with shredded lime leaves. (Relatively hot.)
Ped Kra Praw : Duck: stir-fried with basil leaves, onions and fresh chilli
Pak Priew Wan: Mixed vegetable:stir-fried with sweet and sour sauce, green and red peppers, pineapples, and onions.Thai fragrant rice
Minimum for 2 person 23.50/head
SET C
Starter
Goong Pao: Char-grill Prawn
Hoi Mang Poo Oap :Fresh mussels steamed in Thai spices and herbs
Tod Mun : Fish spices with curry paste and mixed with chopped lime leaves and long beans: served with vinaigrette dressing
Kha Nom Pang Na Goong: Prawn toast
Soup
Toni Yum Goong : Hot and sour with prawn: The classic spicy lemon grass soup with prawn, mushroom and fresh chilli
Main course
Pla yang :Fresh sea bass marinated in lemon grass, lime leaves and fresh herbs, wrapped in banana leaf and grilled over charcoal
Pad Pak Hoi Shell Nam Mun Hoi:Fresh scallops stir fried with broccoli in oyster sauce
Goong Prew Wan: stir-fried prawn with sweet and sour sauce, green and red peppers, pineapples, and onions
Gang Dang Pla:Traditional Thai red curry with fresh herbs, bamboo shoots and Thai aubergines with monk fish
Thai fragrant rice
Minimum for 2 person 25.95/head
STARTER
1. Mixed Starter 6.50
A selection that starter with various sauce
2. Crispy duck 7.50
A special oriental snack or appetizer, marinated duck stewed in herbs, accompanied by hoi-sin sauce, steamed pancakes, cucumber and spring onions.
3. Satay 3.50
Marinated and char-grilled: served with peanut sauce.
Choices from chicken/ beef/ tofu (v)
4. Kha Nom Pang Na Goong 3.50
Prawn toast
5. Por Pia Tod(v) 3.50
Vegetable Spring roll: Bean vermicelli, dried mushrooms, shredded Savoy and carrots rolled in rice paper and deep fried until crisp: Serve with peanut sauce
6. Hoi Mang Poo Oap 4.50
Fresh mussel steamed in Thai spices and herbs
7. Pork Spare Rips 3.50
Spare ribs marinated in our chefs special sauce and char-grilled
8. Tod Mun 3.50
Fish spices withcurry paste and mixed with chopped lime leaves and long beans: served with vinaigrette dressing
9. Poh Pia Gai 3.50
Chicken spring roll parcel: serve with sweet chilli sauce
10. Poh Pia Goong 4.50
King prawn wrapped in Thai sheet, crispy fried and served with sweet chilli sauce
10A. Crispy Fried Honey Duck 4.50
Crispy duck served with watercress, sesame and honey
10B. Hoi Shell 4.50
Scallop with black pepper
10C. Pak Chub (v)3.50
Fresh vegetables in special batter, fried until crispy and served with satay sauce
10D. Tou Hoo Tod (v) 3.50
Wild variety of bean curd deep fried and serve with peanut sauce
SOUP
11. Tom Yum 4.50
The classic spicy lemon grass soup with Vegetable (v)/ mushroom (v)/ chicken/ prawn/ seafood and fresh chilli.
12. Tom Kha 4.50
Coconut soup with spiced galangal, lemon grass and lime leaves. Vegetable (v)/ chicken! prawn
13. Tom Jued 3.50
egg tofu (v)/ clear noodle (v)/ mince pork broth with a variety of ingredient changes daily or ask for your favourite such as vermicelli or Soya bean curd.
14. Pao Tak 4.50
Spicy soup with Vegetable (v)/ mushroom (v)/ prawn! seafood, shallots, lemon grass, lime leaves, basil leave and fresh chilli.
SALAD
15. Yum 5.50
An exotic spicy salad of fresh chillies, garlic, onions, basil, coriander and lime juice. Choices of beef/ fish/prawn/ seafood
16. Larb 5.50
A mixed salad of toasted ground rice, onions, lemon grass, fresh mint, dry roasted chillies, a dash of fresh lemon juice and accompanied with a bowl of little gem. Choices of chicken/ pork/ prawn
17. Yum Woonsen (vermicelli salad) 4.50
Spicy clear noodle salad with a mixed julienne of vegetables
18. Som Tum 5.50
Refreshing spicy salad of grated green papaya, crushed peanuts and a dash of limejuice.
seafood selection order £1.50 extra
CURRY
20. Kang Kiew Wan 6.50
Traditional Thai green curry with fresh herbs, bamboo shoot and Thai aubergines with vegetable (v)/ tofu (v)/ chicken/ beef/ prawn
21. Kang Dang 6.50
Traditional Thai red curry with fresh herbs, bamboo shoots and Thai aubergines with vegetable (v)/ tofu (v)/ chicken/ beef/ prawn
22. Kang Panang 6.50
Dry thick and creamy red curry with a Distinctive lime flavour with chicken/beef/pork/prawn
23. Kang Luang 6.50
Traditional Thai yellow curry with Fresh herbs, bamboo shoots and Thai aubergines with vegetable (v)/tofu(v)/chicken/beef/prawn
24. Kang Phed Ped Yang 7.50
Traditional Thai red curry with fresh herbs, bamboo shoot, cherry tomatoes with sliced of duck
25. Kang Massamun 6.50
Mild curry with potatoes, peanuts and coconut cream with chicken/ beef/ prawn
FRIED AND SIZZLING DISHES
30. Nam Man Hoi 7.50
stir-fried with oyster sauce, mushrooms and spring onions. Choices from vegetable (v)/chicken/pork/beef/prawn
31. Nue Yang 8.50
Steak marinated in soya bean sauce, ground pepper and herbs, cooked on charcoal grill. Sizzling dish
32. Kra Tiem 7.00
Stir-fried with garlic and spring onions. Choices from chicken/ beef/ pork/ prawn
40. Chicken Char-co 8.00
Chicken marinated in soya sauce, garlic, fresh chilli, coriander and fresh herbs, barbecued over charcoal.
41. Pad Med Ma Maung 7.00
Stir-fried with cashew nuts, green and red pepper and onions. Choices from chicken/ beef/ pork/ prawn
42. Priew Wan 7.00
stir-fried with sweet and sour sauce, green and red peppers, pineapples, and onions. Choices from vegetable (v)/ tofu/ chicken/ pork/ beef/ prawn.
43. Kra Prow 7.50
stir-fried with basil leaves, onions and fresh Chilli. Choices from tofu (v)/ chicken/ beef/ pork/ duck/ prawn/ seafood
44. Pad Khing 7.50
Stir-fried with ginger in soya sauce and vegetable. Choices from tofu (v)/ chicken/ beef/ pork/ duck
45. Nam Prik Prao 7.50
Stir-fried with chilli oil. Choices from tofu (v)/ chicken/ beef/ pork/ prawn
51. Pork Char-co 8.00
Marinated pork grilled over charcoal in curry sauce.
60. Ped Ma Kham 8.95
Char-grilled duck breast lay on Chinese leaves with tamarind sauce.
62. Ped Shu Shi 8.95
Stir fried duck in shu shi sauce with coconut milk and thai herbs.
63. Ped Khee Mao 8.95
Stir fried duck with fresh chilli, basil leaves and Thai herbs.
70. Koong Pow 8.50
char-grilled king prawn with seafood sauce
71. Pla Tod (red sea bream) 12.00
Deep fried red sea bream until crispy with sweet and sour and chilli sauce
72. Pla Yang 12.00
Fresh sea bass marinated in lemon grass, lime leaves and fresh herbs, wrapped in banana leaf and grilled over charcoal
73. Pla Nung Ma Now 12.50
Steamed fish with lemon grass, fresh lime juice and crushed chilli.
74. Pla Sam Rod (cod fillet) 8.50
Crispy fried rainbow cod topped with sweet and sour mixed vegetables.
75. Pla Shu Shi 12.00
Deep fried sea bass with lime leaves and Thai herbs in light Shu Sin sauce
80. Talay Roum 9.50
Seafood with lightly curried sauce, coconut cream and lime leave.
81. Hot Shell Pad Kra Prow 8.50
Stir-fried Scallop with basil leaves, onions and fresh chilli
82. Nue Prik Thai Dum 8.50
Stir fried stripped sirloin beef with oyster sauce, vegetable and black pepper
83. Seafood Tou Zee 9.50
Seafood with black bean sauce and vegetables.
84. Goong Mae Nam 9.00
Deep fried river prawn with garlic
85. Salmon Shu Shi 8.50
Salmon stir fried in Shu Shi curry sauce with coconut cream and Thai herbs
86. Ma Ma Ped 8.50
Grilled marinated breast of duck, sliced and served on base of noodles serve on
87. Gai Pak Ta 8.00
Grilled marinated breast of chicken with lemongrass, garlic, pepper and soy sauce served on
88. Nue Nam Mun Nga 8.50
Grilled marinated fillet steak pieces cooked in sesame oil with garlic and Thai herbs.
VEGETABLE DISH
92. Pad Pak Broccoli (v) 3.50
Stir fried broccoli with oyster sauce and Soya sauce.
95. Pad Pak Tao Ngog (v) 3.00
Stir fried bean sprout with oyster sauce and Soya sauce.
96. Pad Pak Prew Wan (v) 3.50
Stir fried seasonal vegetable with sweet and sour sauce and cashew nut.
97. Pad Pak Prik (v) 3.50
Stir fries seasonal vegetable with fresh chilli, Soya sauce, oyster sauce.
RICE/NOODLE
101. Pad Thai 6.50
Choice of Chicken or Prawn: our popular Thai noodles dish which made from rice noodle with peanuts, Soya bean curd, bean sprout and egg
102. Chilli oil rice with chicken/ beef/ prawn 4.50 103. Egg fried rice 3.00
104. Garlic rice 3.00
105. Thai fragrant rice 2.50
106. Sticky rice 2.50
107. Coconut rice 2.75
108. Pineapple rice 3.00
109. Plain Noodle 2.00
200. Pad Khee Mao 6.50
Choice of Chicken, Beef or Prawn: flat noodles fried with green vegetables, fresh chilli, garlic and basil leaves.
201. Pad See Eiw 6.50
choice of chicken, pork or prawn:flat noodles fried with mixed vegetable, egg and thick Soya sauce
202. Rad Na 6.50
Fried rice noodles with vegetables, and topped with yellow bean sauce gravy.
203. Pad Woonsen (v) 5.50
Glass noodles, bean curd, mushrooms, fresh vegetables and herbs cooked in casserole
