S1. Talay Platter (MO, F, G, E, C)
A selection of starters including fishcake, crispy squid, prawn tempura and prawn toast served with sweet chilli sauce

S2. Yum Goong Berries  (F, G, E)
Prawns with mixed salad and mixed berries in thai style dressing.

S3. Som Tam Pu Nim  (F, P)
Crispy golden fried soft shell crab with fresh shredded green papaya salad.

S4. Gai Grob Kau Prik Gler  (G, C)
Deep fried crispy chicken with salt, pepper, garlic, spring onion and chopped chillies.

S5. Khao Pad Tom Yum  (F, MO, C)
Fried rice with mixed seafood in tom yum paste, chilli garlic, lime, tomato, onion and spring onion.

S6. Sen Yai Kee Mao Hoi (F, MO, G)
Stir-fried rice noodles with mussels, fresh chillies, garlic and a bold mix of Thai herbs full of wok-fired flavour.

S7. Pla Tod Kratium (F, MO, G)
Golden fried seabass with garlic, white pepper, onion, spring onion topped with crispy fried garlic.

1. Prawn Cracker (GF, C)

2. Chicken Sateh (GF, P, C, M)
Chicken marinated in spices, grilled over charcoal, served with peanut sauce.

3. Kra Dook Moo Yang (G, S, F, MO, SE)
Grilled pork spareribs in honey BBQ sauce with sprinkled sesame seeds.

4. Kanom Jeeb (G, MO, C, SE, E)
Steamed minced pork dumplings, chopped water chestnut, topped with fried garlic, served with sweet soy sauce.

5. Chicken Curry Puff (G, S, E, M)
Fried Thai dumplings with chicken, potato, onion and curry powder stuffing.

6. Cheesy Wonton (M, E, G)
Deep-fried wonton wrapped in mozzarella and spinach, served with plum sauce.

7. Pla Muek Krob (G, MO)
Crispy squid with paprika, spring onions and sea salt.

8. Duck Spring Rolls (G, S, SE)
Crispy spring rolls filled with duck, vegetables, served with peking sauce.

9. Prawn Toast Supreme (G, S, E, C, SE)
Deep-fried a mixture of minced prawns and chicken, coriander and pepper spread on French bread topped with sesame seed, served with sweet chilli sauce.

10. Hoi Ob (GF, MO, F)
Steamed mussels with lemon grass and basil, served with Thai spicy sauce.

11. Tod Mun Pla (Thai Fish Cake) (GF, E, C, P)
A subtle blend of minced fish, mild red curry paste, green beans and lime leaves then shaped by hand and fried, served with crushed peanut in sweet chilli sauce.

12. Prawn Tempura (G, C)
Deep-fried marinated prawns in breadcrumbs, served with chilli sauce.

13. Golden Treasures (For 2) (P, G, MO, E, C, SE)
A selection of starters which include Chicken Sateh, Spring Rolls, Prawns Toast Supreme, Prawn tempura and Cheesy Wonton. Served with peanut sauce and sweet chilli sauce.

14. Gai Krob Sam Ros  (G, F)
Crispy chicken coated in three-flavoured sauce — a perfect balance of sweet, sour, and spicy tastes, deliciously sticky and tangy finish, topped with sprinkled sesame seeds and spring onion.

15. Aromatic Duck (For 2) (MO, S, G)
Aromatic quarter duck served with pancakes, spring onions, cucumber and Peking sauce.

16. Spring rolls (G, SE, S)
Deep fried vegetable spring rolls, served with plum sauce.

17. Crispy Tofu (S, P, G)
Crispy fried tofu with seasoning, paprika, spring onions & sea salt. Served with sweet chilli peanut sauce.

18. Tod Mun Khaopode (G, S, E)
Deep-fried sweet corn blended with red curry paste, served with sweet chilli sauce.

19. Vegetable Tempura (G)
Deep-fried assorted vegetables in batter served with sweet chilli sauce.

20. Vegetarian Platter (For 2) (G, S, E, SE)
A selection platter of our vegetarian starters, served with sweet chilli sauce and plum sauce.

(These may be ordered alone as a starter or with other dishes as part of the main meal)

21. Larb Moo (F)
Mince pork seasoning with chillies, lime juice, ground rice and fresh herbs served along with salad.

22. Larb Goong (C, F)
Prawns seasoned with chillies, lime juice, ground toasted rice and fresh herbs served with salad.

23. Yum Woonsen (G, F, C)
Transparent noodle combined with salad, prawns and mince chicken in Thai style spicy dressing.

24. Som Tam (F, C, P)
Traditional north-eastern dish, fresh shredded papaya pounded with fine bean, tomato, garlic, lemon juice, tamarin juice, chillies, peanut and dried shrimps.

25. Yum Neua Yang (Beef Salad)  (F, G, MO)
Thinly sliced grilled beef and vegetables seasoned with spicy salad dressing.

26. Tom Yum  (GF, F, C)
Hot and sour soup with lemon grass, chillies, chilli oil, lemon juice, galangal, coriander, tomato & mushrooms.

27. Tom Kha  (GF, F, C)
Hot and sour lemon grass soup in light coconut milk with chilli, coriander, tomato and mushrooms.

28. Fisherman Soup (Poh-Tak) (GF, F, MO, C)
A refreshing spicy hot and sour soup with mixed seafood, flavoured with lemon grass, galangal, chillies, basil leaves and lemon juice.

29. Tom Yum Hed (GF, F)
Thai hot and sour lemon grass soup, with mushrooms seasoned with lemon grass, chillies, chilli oil, lime juice, coriander, tomato and galangal.

30. Tom Kha Hed  (GF, F)
Hot and sour lemon grass soup in light coconut milk with chilli, coriander, tomato and mushrooms.

(Please note: all curries contain a small amount of shrimp paste)

31. Gaeng Kiew Waan  (GF, C)
Thai green curry cooked in coconut milk with pepper and bamboo shoots.

32. Gaeng Daeng (GF, C)
Thai red curry cooked in coconut milk with pepper and bamboo shoots.

33. Gaeng Ped Yang (GF, S, C)
Sliced roasted duck cooked in coconut curry with tomatoes, pineapple and lychees.

34. Gaeng Mussaman (GF, C)
Mild curry cooked with potatoes and onions in a rich coconut curry sauce. A favourite with all who try it!

35. Panaeng Curry (GF, C)
The famous Thai curry cooked in Panaeng curry paste, kaffir lime leaves, pepper and coconut milk.

36. Jungle Curry (GF, C)
Spicy Thai curry cooked with vegetables and fresh Thai herbs without coconut milk.

37. Yellow Curry (GF, C)
A mild yellow curry cooked in coconut milk with onions and potatoes.

38. Pad Bai Kaprao (G, S, MO)
Stir-fried with peppers, onions, fresh chillies, garlic and Thai basil leaves.

39. Pad Priew Wan (G, S)
Stir-fried with vegetables in sweet and sour sauce.

40. Tord Kratiem Prik Tai (G, S, MO)
Stir-fried with onions, spring onions, garlic and pepper.

41. Pad Khing (GF, S, MO)
Stir-fried with fresh ginger, black mushrooms, onions, pepper and spring onions.

42. Pad Nam Man Hoi (G, S, MO)
Stir-fried with mushrooms, carrots, onions, pepper, and spring onions in oyster sauce.

43. Pad Med Mamuang Himmaparn (G, S, N, MO)
Stir-fried with cashew nuts, dried chillies, mushrooms, carrots and onions.

44. Pad Prik Khing (G, S, F, C)
Stir-fried with red curry paste, fine beans and kaffir lime leaves.

45. Goong Khaopode (G, S, MO)
Stir-fried prawns with baby corn, mushrooms, mangetout and spring onion in oyster sauce.

46. Goong Broccoli (G, S, MO)
Stir-fried prawns with broccoli in oyster sauce.

47. Tamarind Duck (GF, S, F, MO)
Duck breast grilled and sliced then stir-fried with cabbage, pepper, red onion in tamarind sauce.

48. Ginger Duck (G, S, MO)
Stir-fried sliced roasted duck, with fresh ginger, black mushrooms and spring onions.

49. Drunken Duck (G, S, MO)
Stir-fried sliced roasted duck with mushrooms, carrots, fine beans, fresh chillies and Thai herbs.

50. Pla Rad Kaprao (G, F)
Crispy fried Tilapia fillet with peppers, onions, fresh chillies, garlic and basil leaves.

51. Pla Priew Wan (G, F)
Crispy fried Tilapia fillets and vegetables, topped with Thai style sweet and sour sauce.

52. Pla Neung Manow (GF, F)
Steamed Seabass fillets with chillies, garlic, lime and coriander.

53. Pla Choo Chi (GF, F, C)
Seabass fillets with our homemade red curry sauce and a sprinkling of shredded kaffir lime leaves.

54. Pad Thai (P, G, F, E, C)
Thai fried rice noodle with egg with carrot, spring onion, bean sprout and crushed peanuts.

55. Kwuytiew Pad Seew (G, S, MO, E, C)
Fried rice noodle with egg, vegetables and soy sauce.

56. Noodle and Beansprouts (G, S, E, MO)
Fried egg noodle with beansprouts and spring onions.

57. Steamed Jasmine Rice (GF)

58. Egg Fried Rice with spring Onion (G, S, E)

59. Coconut Rice sprinkled with Sesame Seed (GF, SE)

60. Sticky Rice (GF)

61. Khao Pad (G, S, E, C)
Fried rice with vegetable and soya sauce.

62. Pineapple Fried Rice (G, S, E, C)
Fried rice with prawns, chicken, raisins, cashew nuts, onions & pineapple.

63. Tao Hoo Salad (G, S, N)
Crispy tofu with carrots, spring onion, red onion, tomato, coriander, chilli, tossed with Thai style spicy dressing, sprinkled with sesame seeds and cashew nuts.

64. Pad Pak Ruam (G, S)
Stir-fried mixed vegetables in soy sauce.

65. Pad Hed Med Mamuang Himmaparn (G, S)
Stir-fried mushrooms with carrots, onions, cashew nuts & dried chillies.

66. Tao Hoo Pad Bai Kaprao  (G, S) 
Stir-fried tofu with onions, peppers, fresh chillies & Thai basil leaves.

67. Tao Hoo Pad Khing (G, S)
Stir-fried tofu with ginger, black mushrooms, onions, pepper & spring onions.

68. Gaeng Kiew Waan Pak (GF)
Mixed vegetables cooked in green curry paste and coconut milk.

69. Gaeng Daeng Pak (GF)
Mixed vegetables cooked in red curry paste and coconut milk.

70. Tao Hoo Panaeng Curry (GF)
Tofu cooked in Panaeng curry, mushrooms, kaffir lime leaves & coconut milk.

71. Gaeng Pa Jay (GF)
Spicy red Thai curry with vegetables and mixed Thai herbs without coconut milk.

72. Gaeng Mussaman Jay (GF)
Mild curry cooked with vegetables in a rich coconut curry sauce.

73. Pad Thai Jay (P, E, G)
Thai fried noodle with eggs, crushed peanut, carrot, spring onions & beansprouts.

74. Kwuytiew Pad See-ew Jay (G, S, E)
Fried rice noodle with egg, vegetables and dark soy sauce.

75. Khao Pad Jay (S, E)
Fried rice with egg, vegetables and soy sauce.

76. Makhuer Pad Kaprao (G, S)
Stir-fried aubergine with peppers, onions, fresh chillies, garlic and Thai basil leaves.

77. Drunken Noodle (G, S)
Stir-fried rice noodles with fresh chillies, mixed vegetables and a bold mix of Thai herbs – spicy, savory, and full of wok-fired flavour

78. Tao Hoo Khaopode (G, S)
Stir-fried tofu with baby corn, mushrooms, mangetout and spring onion in soy sauce.

79. Tao Hoo Delight (G, S)
Stir-fried tofu with mangetout, broccoli, fine beans and spring onion in soy sauce — a savory, plant-based favourite

80. Panaeng Vegan (G, S)
Creamy and aromatic Panaeng curry with courgettes, carrots, mangetout, chilli kaffir lime leaves, and coconut milk — a smooth spiced Thai favourite.

C1. Eastern Softshell Crab (G, C)
Crispy softshell crab sauteed with dried black pepper, garlic, spring onion and chopped chilli.

C2. Spicy Duck (G, F, C)
Sliced roasted duck, mushrooms, mangetout stir fried with our homemade red coconut curry sauce and aromatic selection of Thai herbs and spices.

C3. Black Pepper Lamb (G, S, MO)
Diced lamb sauteed with pepper, onion and spring onion in garlic and black pepper sauce.

C4. Lamb and Herbs (G, S, F)
Stir-fried diced lamb, mushrooms and mangetout with spicy sauce and aromatic selection of Thai herbs and light coconut milk.

C5. Pad Cha Talay (G, C, S, F)
Stir-fried mixed seafood with fresh chilli, garlic, pepper, young pepper corn and spicy Thai herbs

C6. Goong Mae-Naam Chu Chi (GF, F, C)
Jumbo prawns, topped with thick curry cream sauce and sprinkling of shredded kaffir lime leaves and pepper.

C7. Siamese King Prawns (G, S, MO, E, C, M)
Stir-fried Jumbo prawns with egg, yellow curry powder, onion, pepper and spring onion.

STARTER
Golden Treasures (P, G, MO, E, C, SE)
Our Chef’s selection of mixed starters.

MAIN COURSE
Gaeng Kiew Waan Gai (GF, F, C)
Thai green chicken curry.

Tamarind Duck (GF, S, F, MO)
Duck breast grilled and sliced then stir-fried with vegetables and tamarind sauce.

Black Pepper Lamb (G, S, MO)
Lamb sauteed with vegetables in garlic and black pepper sauce.

Steamed Jasmine Rice (GF)

STARTER
Vegetarian Platter (P, G, S, E, SE)
Our chef’s selection of mixed vegetarian starters.

MAIN COURSE
Gaeng Kiew Wan Pak (GF)
Mixed vegetables cooked in green curry paste and coconut milk.

Pad Hed Med Mamuang Himmaparn (GF, S)
Stir-fried mushrooms with cashew nuts and dried chillies.

Tao Hoo Pad Khing (G, S)
Stir-fried beancurd with ginger, black mushrooms and spring onions.

Vegetarian Pad Thai (P, S, E, G)

Steamed Jasmine Rice (GF)

P1. Khao Kaprao Kai Khon (G, S, MO, E)
Your choice of meat stir-fried with fresh chillies and basil leaves topped with fluffy omelette.

P2. Khao Paneang Kai Khon (G, S, MO, F, C, E)
Rice topped with chicken/pork or beef with Paneang curry sauce, kaffir lime leaves and fluffy omelette.

P3. Railway Fried Rice (G, S, E)
Fried rice with chicken and vegetables in dark soy sauce, topped with fried egg.

P4. Bamee Pu Nim (G, S, C, E)
Egg noodle fried with garlic, dried chillies, mushrooms, softshell crab and tempura prawn.

P5. Ped Pad Cha (G, MO, S)
Succulent roasted duck stir fried with chillies, garlic and a selection of spicy Thai herbs – a delicious fiery combo that will wake up your senses!

P6. Khao Soi Gai (G, S, C, F)
All-time favourite Northern Thai curry egg noodle soup with slow cooked chicken thigh and a fragrant coconut broth, topped with homemade chili oil and pickles.

P7. Khao Gai Grob (G, F)
Rice with crispy chicken coated in three-flavoured sauce — a perfect balance of sweet, sour, and spicy tastes, deliciously sticky and tangy finish, topped with sprinkled sesame seeds and spring onion.

Thai Iced Tea

Thai Iced Green Tea

Lemon Iced Tea

Lemon Iced Tea with Soda

P Peanuts
N Nuts
F Fish
MO Molluscs

C Crustaceans
M Milk & Dairy
SE Sesame Seeds
S Soya

GF Gluten Free
G Gluten
E Eggs
CE Celery

 Medium      Hot      Very Hot

PLEASE INFORM US OF ANY ALLERGIES BEFORE ORDERING