STARTER:

Larb Toong Thong (G, F)
Spicy minced pork salad delicately wrapped and fried to perfection, served with sweet chilli sauce.

MAIN:

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

MAIN COURSE:

Ped Pad Cha (Served with rice) (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!

1. Prawn Cracker  (G, 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)
Pork spare ribs marinated in BBQ sauce and honey, grilled over charcoal.

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

5. Chicken Curry Puff (G, S, E)
Fried Thai dumplings with chicken, potato 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 roasted duck and vegetables, served with dark soy sauce and plum 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. Steamed Mussels (GF, MO, F)
With lemon grass and basil, served with Thai seafood sauce.

11. Tod Mun Pla (Thai Fish Cake) (GF, E, C)
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, E, 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 our starters which include Chicken Sateh, Spring Rolls, Prawns Toast Supreme, Prawn tempura and Cheesy Wonton.

14. Gai Tod Hat-Yai (G, S, F, MO)
The famous Southern Thai dish of fried chicken wings, served with sweet chilli dipping sauce.

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(G, C)
Vegetarian spring rolls, served with sweet & sour plum sauce.

17. Paper Corn (P, G)
Whole baby corn stuffed with crushed peanut and pickled turnip wrapped in rice pastry, crispy fried, served with sweet chilli sauce.

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

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

20. Vegetarian Platter (For 2) (P, G, S, E, SE)
A platter of selection of our vegetarian starters.

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

21. Larb Moo (GF, F)
This is an all time favourite Thai dish. The minced pork is wonderfully seasoned with chillies, lime juice, ground toasted sticky rice & fresh herbs.

22. Yum Talay (GF, MO, F, C, CE)
Spicy mixed seafood salad with chillies, lemon juice, fish sauce, spring onions, coriander and celery.

23. Yum Woonsen (GF, F, C, CE)
Transparent noodles combined with spring onions, lime juice, chillies, prawns, minced chicken, onions and celery.

24. Som Tam (GF, F, C, P)
Traditional north-eastern dish, fresh shredded papaya pounded with lemon juice, chillies, peanut and shrimps.

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

26. Tom Yum (GF, F, C)
Favourite Thai hot and sour soup seasoned with lemon grass, chillies, lemon juice, galangal and mushrooms.

27. Tom Kha  (GF, F, C)
Spicy hot and sour lemon grass soup in light coconut milk and mushrooms.

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

29. Tom Yum Hed (GF, F)
Thai hot and sour lemon grass soup, mushroom seasoned with lemon grass, chillies, lime juice and galangal.

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

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

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

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

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

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

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

36. Jungle Curry (GF, F, C)
Jungle curry is a popular and spicy Thai curry cooked with vegetables and fresh Thai herbs without coconut milk.

37. Yellow Curry (GF, F, C)
Your selection of meat cooked in a mild yellow curry with onions and potatoes.

38. Pad Bai Kaprao (G, S, MO)
Your choice of meat stir-fried with peppers, onions, fresh chillies and Thai basil leaves.

39. Pad Priew Wan (G, S)
Your choice of meat, stir-fried with vegetables in sweet and sour sauce.

40. Tord Kratiem Prik Tai (G, S, MO)
Your choice of meat stir-fried with onions, spring onions, garlic and pepper.

41. Pad Khing (GF, S, MO)
Your choice of meat stir-fried with fresh ginger, black mushrooms, onions, pepper and spring onions.

42. Pad Nam Man Hoi (G, S, MO)
Your choice of meat stir-fried with mushrooms, carrots, onions, green pepper, and spring onions in oyster sauce.

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

44. Pad Prik Khing (GF, F, C)
Your choice of meat 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 vegetables and tamarind sauce.

48. Ped Pad Khing (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 Prik (G, F)
Crispy fried Tilapia fillet, topped with mushrooms, peppers, onions, hot chilli and garlic sauce.

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

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

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

54. Pad Thai (P, G, S, F, MO, E, C)
Thai fried noodle with egg, crushed peanuts, carrots, spring onions and beansprouts.

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 your choice of meat, egg, vegetables & soy sauce.

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

63. Yum Hed (GF)
Steamed mushrooms & mixed vegetables tossed with Thai style spicy dressing.

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

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

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

67. Tao Hoo Pad Khing (GF, G, S)
Stir-fried beancurd 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)
Beancurd, cooked in Panaeng curry paste, 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, S, 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. Yum mixed bean salad (GF)
Mixed beans and vegetables seasoned with spicy salad dressing.

77. Ruay Rot Wraps (G)
Fresh Tofu wrapped with grilled aubergine topped with thick curry cream sauce and a sprinkling of shredded kaffir lime leaves and chillies.

78. Pad Bai Kaprao (GF, S)
Mixed beans stir-fried with fine beans, pepper, onion and fresh chillies.

79. Pad Khing (G, S)
Mixed beans stir-fried with ginger, black mushrooms, onion and spring onion.

80. Mixed beans and butternut squash cooked in our homemade curry sauce. Please choose from:-
80A. Green Curry (GF)
80B. Red Curry (GF)
80C. Panaeng Curry (GF)
80D. Mussaman Curry  (GF)
Please note: Our mixed beans contain Red kidney beans, Chickpeas, Haricot beans, Pinto beans and Cannellini beans.

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)
Stir-fried diced lamb, mushrooms and mangetout with spicy sauce and aromatic selection of Thai herbs and light coconut milk.

C5. Tasty Lamb (GF, C, S, F)
Tenderly diced lamb, bamboo shoot and fine bean stir fried with aromatic green coconut curry sauce and a variety of 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)
Stir-fried Jumbo prawns with yellow curry powder, onion, pepper and spring onion in light coconut milk. (Contains a small amount of egg).

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)
Rice topped with stir-fried minced chicken/pork or beef with fresh chillies and basil leaves and fluffy omelette.

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

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

P4. Khao Mok Gai (GF, M, S)
The famous Thai-Muslim turmeric chicken rice!!!
Chicken marinated in a mixture of mild spices and herbs then cooked with rice, served with chilli sauce. (This dish contains dairy product).

P5. Bamee Pu Nim (G, S, C, E)
Egg noodle fried with garlic, dried chillies, mushrooms, softshell crab and tempura prawn.

P6. Ped Pad Cha (Served with rice) (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!

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

PLEASE INFORM US OF ANY ALLERGIES BEFORE ORDERING