We start our journey with small plates or snacks. In Thai culture we always eat ‘family style,’ sharing the food we order with those we are dining with. We would recommend ordering one each – but, of course, you don’t have to share!
STARTER OR SHARE
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.
MAEKLONG PLATTER (N)
Priced per person, minimum two people
Our most popular classic starter selection of chicken satay, pork dumplings, chicken spring rolls, sweetcorn cakes and Thai vegetable tacos.
VEGETARIAN PLATTER (V)
Priced per person, minimum two people
Combination of sweet corn cake, spring rolls, vegetable tempura and Thai vegetable Tacos.
PORK SPARE RIBS
See Krong Moo Yang Grilled pork spare ribs marinated with fresh Thai herbs and homemade barbecue sauce, served with grilled pineapple.
CHICKEN SATAY (N)
Satay Gai Our classic dish of chicken bamboo skewers, carefully grilled over charcoal, served with homemade peanut sauce and vegetable relish
SOFT SHELL CRAB & PRAWN TEMPURA
Bhoo Nim & Koong Choop Pang Tod
Soft shell crab and prawn in a light crispy batter tempura with a sweet chilli dip.
SWEETCORN CAKES (V)
Tord Man Khao Pohd Deep fried sweetcorn blended with red curry paste served with sweet chilli sauce.
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.
Ka Nom Jeeb Pork dumplings steamed and topped with fried garlic and a sweet soy sauce
THAI CHICKEN TACOS
Red curried chicken finished off with coconut milk and served over lightly pan-seared rice flour tacos
Tom Yam Goong Creamy hot and sour soup with king prawns, mushrooms, lemongrass, galangal, roasted chilli and lime leaves flavoured with Thai herbs.
Tom Kha Gai
A rich and fragrant coconut soup with chicken cooked in galangal, lemongrass, chilli, kafir lime leaves, coconut milk and shimeji mushrooms.
MUSHROOM TOM-KHA SOUP (V)
Tom Kha Het
An aromative Thai soup with shimeji mushrooms with galangal, lemongrass, chilli and kafir lime leaves.
Pak Choop Pang Tord
Tenderstem broccoli, asparagus and courgettes lightly battered and served with a sweet chilli dip.
THAI FISH CAKES
Tord Man Pla
Spicy fish cakes blended with our special recipe of green beans, lime leaves and red curry paste served with a sweet chilli sauce and a peanut vegetable relish.
VEGETABLE SPRING ROLLS (V)
Por Pia Pak Crispy spring rolls filled with carrot and vermicelli served with sweet chilli sauce.
We continue our journey with a selection of main course dishes, designed to share. We would recommend ordering a main and side dish per person. If looking for a more authentic experience, mix it up between sections – with at least one curry dish and a rice side. A fork and spoon is the most traditional way to eat in Thailand, with the exception of noodles, when chopsticks are the preferred choice.
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 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.
MASSAMAN LAMB CURRY (N)
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.
YELLOW FISH CURRY
Gaeng Garee Pla Ga Pong
Whole sea bass baked with creamy yellow curry, potatoes, baby onion and Thai aubergines. (Please allow for 30 mins cook time)
GREEN VEGETABLE CURRY (V)
Gaeng Keow Wan Pak
Thai aubergines, courgettes and tofu garnished with sweet basil and chillies.
RED VEGETABLE CURRY (V)
Gaeng Ped Pak
Pineapple, courgettes, Thai aubergines and tofu garnished with sweet basil and chillies.
GRILL & STEAM
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.
STEAMED SEA BASS FILLETS
Pla Ga Pong Neung Manao
Steamed sea bass fillets with coriander root, lemongrass, galangal, lime leaves, served with fresh chilli and lime sauce and a salad of sugar snap peas, choisum and chillies.
SIRLOIN STEAK WITH PANANG SAUCE
Aged sirloin steak served on a bed of seasonal vegetables with creamy Penang sauce finished off with kafir lime leaves.
PALM SUGAR & CHILLI GLAZED CHICKEN
Marinated grilled chicken with a palm sugar, chilli and coriander glaze. Served with a seasonal Thai salad.
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.
Gaeh Ob Sauce Teriyaki
Tender lamb chops served with an assortment of seasonal vegetables and a trio of Thai dressings.
STIR FRIED DISHES
KING PRAWN WITH GINGER
Goong Pad Khing
King prawns sautéed with shitake mushrooms, Thai ginger, spring onion, red and yellow bell peppers
CHICKEN WITH CASHEW NUTS (N)
Gai Pad Met Mamuang Himmapan
A popular traditional dish of stir-fried crispy chicken with cashew nuts, onions, peppers, mushrooms, spring onions with a roasted red chilli sauce and crispy chilli.
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.
CHICKEN WITH PLUM SAUCE
Gai Choop Glet Kanom Pang Tord Chicken breast coated with panko bread crumbs deep-fried and served with melon, cucumber and pineapple in a plum sauce.
NOODLES & RICE
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.
SPICY SEAFOOD UDON NOODLES
Sen Udon Pad Kee Mao Talay Stir-fried Udon noodles with mussels, prawns and squid, sugar snap peas, onions, chilli, mushrooms and hot basil.
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.
CRISPY DUCK SALAD
Yam Ped Yang
Roasted crispy duck strips tossed with cucumber, shallots, spring onions, celery and pomegranate in a roasted chilli and lime dressing.
SPICY BEEF SALAD
Yam Nua Yang
Slices of grilled beef sirloin mixed with our special dressing made with lime, mint and chilli, tossed with grapes, tomatoes, red chilli and mixed green leaves.
Salad Pla Salmon
Pan-fried salmon tossed with chilli jam, lemongrass, red onion and kaffir lime leaves.
TRADITIONAL PAPAYA SALAD (N)
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.
SOFT SHELL CRAB SALAD (N)
Yam Poo Nim Tord Grob
Thai green sour mango, lemon grass, red onion, chillies, peanuts, coriander, radish and fried soft shell crab.
VEGETARIAN PAPAYA SALAD (N) (V)
Som Tam Mang Sa Wi Ra
A fresh and spicy salad of shredded papaya, peanuts, carrots, cherry tomatoes and fine beans pounded with a pestle and mortar with lime, garlic, peanuts, chilli and palm sugar.
MUSHROOM SALAD (V)
Laab hed Yang
Sautéed shimeji mushrooms tossed in dressing made with soy sauce, ground rice and lime leaf.
STEAMED JASMINE RICE (V)
STICKY RICE (V)
EGG FRIED RICE
Khao Pad Khai
COCONUT RICE (V)
Khao Ma Prao
STEAMED NOODLES (V)
Sen Jun Luak
Rice noodles steamed with bean sprouts served with fried garlic and light soy sauce
SUGAR SNAP PEAS, MUSHROOM & TENDERSTEM BROCCOLI
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.