Straight outta Thailand.

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Minced prawns and sesame seeds on deep-fried bread triangles, with sweet chilli dip.

Sweetcorn and fresh mango fritters with coriander, chilli and lime dipping sauce.

Vermicelli, mushrooms and spring greens rolled in pastry, served with hoisin (steamed) or sweet chilli (crispy) sauce.

Authentic fishcakes seasoned with curry and kaffir lime leaf with a sweet chilli dip.

Thai-style flatbread served with satay sauce.

Steamed or deep-fried minced pork and prawn dumplings, with chilli & ginger dipping sauce.

Steamed or deep-fried minced veg and potato dumplings, with chilli & ginger dipping sauce.

Deep-fried parcels of mixed veg, sweet potato and soya beans, served with mango chutney.

Chicken pieces in a crispy coconut batter, with sweet plum sauce.

Pork slices lightly deep-fried and drizzled with a garlic and black pepper sauce.

Slices of beef or squid rolled in flour, deep-fried and pepper coated in our home-made spicy Thai sauce.

Deep-fried rolls filled with duck,
vermicelli, black mushrooms and spring greens, drizzled in hoisin sauce.

Lightly battered butterfly prawns dressed in a garlic, red onion and chilli sauce.

King prawns dipped in breadcrumbs and deep-fried, served with coriander, chilli & lime dipping sauce.

New Zealand mussels wrapped in bacon, deep-fried and served with a chilli and ginger sauce.

New Zealand steamed mussels in a traditional Thai sauce of galangal, lemongrass, lime leaves and fresh chilli.

Tender pork spare ribs, marinated in our rich home-made sauce.

Lightly battered crab served with pomegranate, Chinese pear, mango, plum, lime leaves, lemongrass and chilli.

Chargrilled chicken skewers marinated in spices and drizzled with a satay peanut sauce.

Stir-fried egg noodles with bean sprouts, egg and mixed vegetables.

Staple sweet and sour noodles dish with egg, beansprouts, spring onions
and crushed peanuts.

Rice thin flat noodles with beansprouts, egg, carrots, broccoli and fine beans. Choose to have them: • Simple • Soya • Spicy

Fried jasmine rice with egg, chicken, beef, pork, king prawns, mussels and squid.

Fried jasmine rice with egg and crunchy mixed vegetables.

A fragrant, slightly citrusy blend of green chilli paste, lemongrass, lime, coriander and chilli, with crunchy peppers, aubergines, bamboo shoots and sweet basil leaves, simmered in coconut milk.

A full-bodied curry with a rich blend of spices, red chilli paste and kaffir lime leaves, crunchy peppers, aubergines and bamboo shoots, simmered in coconut milk.

A mellow, slightly sweet and highly aromatic curry, infused with turmeric and roasted spices, with potato, onion, cherry tomatoes and
mixed peppers, simmered in coconut milk.

Fiercely hot water-based curry with basil leaves, bamboo shoots, fine beans, aubergines and mixed peppers. Authentically enjoyed with wild boar in the north of Thailand – try it with pork!

A rich, aromatic ground curry with coconut cream, carrots, sugar snap peas, fine beans and kaffir lime leaves.

A special Southern curry, richly spiced but mild and slightly sweet, with slow-cooked lamb, dried spices, coconut milk, onion, potatoes and peanuts.

Jasmine 3.00  

Coconut 3.50  

Sticky 3.50  

Egg Fried 3.50

Classic dish of king prawns (+£2), tofu or chicken, with carrots and peppers in a rich, home-made sweet and sour sauce.

Slices of beef or squid, flour-coated and cooked with fine beans and vegetables in our rich red chilli paste sauce, served with jasmine rice.

Choice of lamb, king prawns, mixed seafood (all +£2) or chicken, pork or tofu, stir-fried with peppers, carrots and sugar snaps in a spicy sauce of fresh chilli, lemongrass, garlic and basil leaves.

In a healthy lime juice and chilli dressing.

With stir-fried chilli, onions, sweet basil, crunchy peppers, carrots and soya sauce.

A selection of seasonal crunchy vegetables stir-fried in oyster sauce.

8 oz sirloin steak marinated in coriander and garlic, sliced into strips and served on a hot plate with tamarind and lime sauce. Tell us how you like your steak cooked.

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Slices of red snapper fish in light batter with holy basil, galangal, lemongrass and lime leaves.

Layers of almond sponge cake soaked in coffee syrup, layered with ganache and coffee French buttercream and covered in chocolate glaze.

Popping Prosecco cheesecake lavished with pockets of orange coulis, hand finished with a zingy orange glaze and gold sugar.