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A vibrant thai bite sized dish with fresh flaked salmon paired with toasted coconut, shallot, lime segments, fresh ginger and birds eye chilli wrapped in wild betel leaves. Served with a caramelised palm sugar and shrimp sauce.

Thai style roti bread filled with crispy fried pork belly glazed in fish caramel with fresh herbs, green onion, red onion and chilli with a drizzle of sriracha for a bold aromatic kick.

Spicy thai green mango salad with pulled chicken, toasted coconut, cherry tomatoes, snake beans and coriander finished with roasted peanuts, prik nam pla and khao khua.

A rich and aromatic thai soup with king prawns simmered in a coconut milk broth, infused with fresh lemongrass, galangal, kaffir lime leaf, chilli and coriander root.

Bangkok street-style sweetcorn fritter, Thai chilli dipping sauce.

Marinated chicken satay skewers, thai peanut sauce and ajaad cucumber pickle.

Can be made gluten-free on request, please leave note.

Southern- style deep fried chicken wings, tossed in a northern isaan style sticky chilli jam, garnished with coriander, lime and crispy shallots.

Can be made gluten-free on request, please leave note.

Stir-fried chicken in a rich sauce with maepranom chilli paste, peppers, cashews, baby corn, onion and ginger. Garnished with green onion and chilli flakes. Served with rice.

Please note this dish cannot be made gluten-free.

Green coconut curry from central thailand. Chicken breast simmered in a herbaceous sauce with mange-tout, thai basil and snake beans. Served with rice.

Wok-fried whole argentinian red prawns tossed in a rich, aromatic red curry paste with snake beans and kaffir lime leaf. A dry-style curry bursting with bold, spicy and citrusy flavours. Served with rice.

Thick rice noodles with chicken, red birds eye chilli, thai basil, green onions and chinese broccoli stir fried in a soy based sauce

Central Thai jungle curry, slithers of beef stir-fried in a spicy tamarind sauce with green peppercorns, bamboo shoots, cherry tomatoes and chillies. Served with rice.

Chiang mai’s best loved dish. Braised chicken thighs in a yellow curry coconut broth with egg noodles, topped with crispy noodles, shallot, coriander and maepranom chilli paste. 

Can be made gluten free on request, please leave a note.

Southern 6 hour slow-cooked beef curry, a rich aromatic sauce with star anise, coconut, cinnamon and potatoes. garnished with toasted peanuts and crispy fried onions. Served with rice. 

Can be made gluten-free on request, please leave note.

Crispy fried wonton handmade daily filled with pork laab. Served with sweet chilli dip.

Crispy fried hens egg.

Thai chilli in fish sauce.

served with Thai sweet chilli dip.

Contains Crustacean.

GF/VG

330ml

330ml

330ml

Thick rice noodles with tofu, red birds eye chilli, thai basil, green onions and chinese broccoli stir-fried in a soy based sauce.

Spicy thai green mango salad with toasted coconut, cherry tomatoes, snake beans and coriander finished with roasted peanuts, khao khua and a vegan style prik nam pla.

Thai style roti bread filled with crispy fried tofu glazed in a sweet soy sauce with fresh herbs, green onion, red onion and chilli with a drizzle of sriracha for a bold, aromatic kick.

Crispy fried hens egg.

With chilli & toasted peanuts in a sweet and tangy sauce, with a dash of black vinegar.

Served with sweet chilli dip.

Bangkok street-style sweetcorn fritter, Thai chilli dipping sauce.