Food and Drink

Daytime Special Menu

Daytime Special (dishes marked with* can have Two courses for 13.5 or Three Courses for 18.5) Sunday to Thursday until 5pm, Friday until 4pm

STARTERS

CHICKEN SPRING ROLLS

Por Pia Gai 

Hand-rolled crispy spring rolls filled with chicken, carrot, pickled cabbage and vermicelli served with a sweet chilli sauce.

7.5 *

VEGETABLE SPRING ROLLS (V)

Por Pia Pak Crispy spring rolls filled with carrot and vermicelli served with sweet chilli sauce.

6.5 *

STEAMED DUMPLINGS

Ka Nom Jeeb Pork dumplings steamed and topped with fried garlic and a sweet soy sauce

7*

SWEETCORN CAKES (V)

Tord Man Khao Pohd Deep fried sweetcorn blended with red curry paste served with sweet chilli sauce.

7 *

CHICKEN TOM-KHA

Tom Kha Gai

A rich and fragrant coconut soup with chicken cooked in galangal, lemongrass, chilli, kafir lime leaves, coconut milk and shimeji mushrooms. 

8.5*

CHAOPHRAYA PLATTER (N)

Priced per person, minimum two people

The ultimate starter selection of chicken satay, Thai fish cakes, chicken spring rolls, prawn tempura and papaya salad roll. 

10

CHICKEN SATAY (N)

Satay Gai Our classic dish of chicken bamboo skewers, carefully grilled over charcoal, served with homemade peanut sauce and vegetable relish

9

VEGETABLE TEMPURA (V)

Pak Choop Pang Tord

Tenderstem broccoli, asparagus and courgettes lightly battered and served with a sweet chilli dip. 

7

MAIN COURSE

CHICKEN PAD THAI (N)

Pad Thai Gai The national dish of Thailand. Stir-fried rice noodles in tamarind sauce with chicken, spring onions, carrots, egg, tofu, sweet turnip and bean sprouts, topped with lightly pickled vegetables.

10.5

TRADITIONAL PAPAYA SALAD (N)

Som Tam

A fresh and spicy salad of shredded papaya, dried shrimps, peanuts, carrots, cherry tomatoes and fine beans pounded with a pestle and mortar with lime, garlic, fish sauce, peanuts, chilli and palm sugar. 

9 *

TOFU PAD THAI NOODLE (N) (V)

Pad Thai Pak Stir-fried Thai rice noodles in tamarind sauce with tofu, spring onions, carrots, sweet turnip and bean sprouts, topped with pickled vegetables.

9 *

CRISPY PORK BELLY WITH THAI BASIL

Moo Grob Pad Gra Prao Crispy pork belly served with sugar snap peas and peppers tossed with fresh chillies, garlic and hot basil leaves.

12.5*

MUSHROOM SALAD (V)

Laab hed Yang

Sautéed shimeji mushrooms tossed in dressing made with soy sauce, ground rice and lime leaf.

9 *

WEEPING TIGER SIRLOIN STEAK

Suea Rong Hai

A Chaophraya classic! Grilled aged sirloin steak served on a sizzling plate with a trio of Thai sauces. 

19

SALMON SALAD

Salad Pla Salmon

Pan-fried salmon tossed with chilli jam, lemongrass, red onion and kaffir lime leaves.

14

SPICY FRIED RICE WITH CHICKEN & BASIL

Khao Pad Gra Prao Gai

Street-style traditional Thai fried rice with chicken, fresh chilli and garlic, topped with a fried egg. 

12

DUCK TAMARIND (N)

Ped Ob Sauce Makam

Roasted duck with palm sugar and tamarind sauce topped with fried shallots, cashew nuts and dried chilli. Served with seasonal vegetables. 

15.5

EXPRESS CURRY OFFER

THAI GREEN CHICKEN CURRY

Gaeng Keow Wan Gai

Tender chicken breast simmered in coconut milk with Thai aubergine and courgette, garnished with sweet basil and chillies. 

10 *

THAI GREEN VEGETABLE CURRY

(Gaeng Keow Wan Gai). Coconut milk with Thai aubergine and courgette, garnished with sweet basil and chillies. All served with jasmine rice. 

10 *

THAI GREEN LAMB CURRY

(Gaeng Keow Wan Gai). Coconut milk with Thai aubergine and courgette, garnished with sweet basil and chillies. All served with jasmine rice. 

13

THAI GREEN PRAWN CURRY

(Gaeng Keow Wan Gai). Coconut milk with Thai aubergine and courgette, garnished with sweet basil and chillies. All served with jasmine rice. 

15.5

THAI RED CHICKEN CURRY

(Gaeng Ped Goong). A red curry paste from dried chillies in coconut milk with pineapple, courgettes, Thai aubergine and sweet basil.

10 *

THAI RED VEGETABLE CURRY

(Gaeng Ped Goong). A red curry paste from dried chillies in coconut milk with pineapple, courgettes, Thai aubergine and sweet basil.

10 *

THAI RED LAMB CURRY

(Gaeng Ped Goong). A red curry paste from dried chillies in coconut milk with pineapple, courgettes, Thai aubergine and sweet basil.

13

THAI RED PRAWN CURRY

Gaeng Ped Goong King prawns cooked with a red curry paste from dried chillies, in coconut milk with pineapple, courgettes, Thai aubergine and sweet basil.

15.5

MASSAMAN CHICKEN CURRY (N)

Massaman curry, coconut milk, carrots, potatoes and baby onions, topped with cashew nuts.

10 *

MASSAMAN VEGETABLE CURRY (N)

Massaman curry, coconut milk, carrots, potatoes and baby onions, topped with cashew nuts.

10 *

MASSAMAN LAMB CURRY (N)

Massaman Gaeh

Pieces of tender lamb stewed with massaman curry, coconut milk, carrots, potatoes and baby onions, topped with cashew nuts. Massaman is made with turmeric, star anise, cardamom, cinnamon and chillies and is one of the favourite dishes of the Thai Royal Family, dating back to the 16th Century.

13

MASSAMAN PRAWN CURRY (N)

Massaman curry, coconut milk, carrots, potatoes and baby onions, topped with cashew nuts.

15.5

SIDE DISHES

STEAMED JASMINE RICE

Khao Suay

3

STICKY RICE

Khao Neow

3.5

STEAMED NOODLES

Sen Jun Luak

Rice noodles steamed with bean sprouts served with fried garlic and light soy sauce

3.5

DESSERTS

With a contemporary Thai twist.

STICKY TOFFEE PUDDING

A little different for a Thai menu perhaps, but our Thai chefs love this traditional British dessert and have tweaked the recipe with a hint of ginger and lemon, adding a little Thai twist.

7.5*

CHOCOLATE BOMBE

Melting chocolate bombe with Thai whiskey ice-cream, honey and toasted sesame popcorn centre with hot caramel sauce

7.5

COCONUT PANNA COTTA (SET CREAM)

Combination of young coconut set cream (panna cotta) served with refreshing lime and lemongrass sorbet and a light berry compote

7.5

ICE CREAM 6 *

Exclusively crafted for Chaophraya, inspired by the tastes of Thailand

SORBET 6 *

Lime and lemongrass | Peach and prosecco | Mango

Please note, we add a 10% discretionary charge for parties of eight or more.

We believe in fair reward, all service charges and tips are split between team members.