Food and Drink

One Course £8.95 / Two Courses £11.95 / Three Courses £15.95

Available Monday - Saturday 12pm - 5pm

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.

VEGETABLE SPRING ROLLS (V)

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

CHICKEN SATAY (N)

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

STEAMED DUMPLINGS

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

SWEETCORN CAKES (V)

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

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. 

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.

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.

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. 

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.

THAI RED VEGETABLE CURRY (V)

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

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.

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. 

THAI GREEN VEGETABLE CURRY (V)

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

MUSHROOM SALAD (V)

Laab hed Yang

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

MASSAMAN CHICKEN CURRY (N)

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

MASSAMAN VEGETABLE CURRY (N) (V)

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

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. 

SIDE DISHES

STICKY RICE (V)

Khao Neow

Upgrade for £1

COCONUT RICE (V)

Khao Ma Prao

Upgrade for £1.5

STEAMED NOODLES (V)

Sen Jun Luak

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

Upgrade for £1

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.

ICE CREAM

Choose any two scoops from the below; 

Thai Whiskey, Toasted Coconut, Salted Caramel, Strawberry Ripple, Vanilla Pod

SORBET (V)

Choose any two scoops from the below;

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.