set menu a

minimum 2 people @ £18.00 per person.

starters

CHEF’S SPECIAL SELECTION OF FIVE DISHES

main course

GEANG KHEAW WAN GAI

Chicken curry with green curry paste, mixed vegetables and coconut milk.

MOO PAD KING

Stir fried sliced pork with ginger, carrots and onion.

PAD KRAPOW GAI

Stir fried sliced chicken with fresh basil leaves, onion, chopped chilli and garlic.

PAD PUK LUAM

Pan fried mixed vegetables sprinkled with sesame seeds.

KAO PAD

Stir fried rice with fresh peas, egg and a splash of soya sauce.

dessert

STICKY RAMBUTANS

Rambutans stuffed with pineapple in syrup, served with a scoop of ice cream of your choice.

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 set menu c

minimum 4 people @ £19.00 per person

starters

CHEF’S SPECIAL SELECTION OF SIX DISHES.

main course

GEANG PET GAI

Red chicken curry cooked with bamboo shoots, mixed vegetables and coconut milk.

MOO PAD KING

Stir fried sliced pork with sliced ginger, carrots and onion.

GAI YANG

Barbecued half chicken marinated in garlic, cracked black pepper and the chef’s special sauce, served with chilli sauce.

MOO PAD NAMAN HOI

Stir fried pork with mushrooms and spring onions in oyster sauce.

PAD GOONG KRATIAM

Sautéed prawns in garlic, cracked black pepper and fresh coriander.

PAD PUK LUAM

Pan fried mixed vegetables sprinkled with sesame seeds.

KAO PAD

Stir fried rice with fresh peas, egg and a splash of soya sauce.

dessert

STICKY RAMBUTANS

Rambutans stuffed with pineapple in syrup, served with a scoop of ice cream of your choice.

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set menu e

minimum 6 people @ £24.00 per person.

starters

Chef’s special selection of six dishes.

main course

TOM YUM SOUP

A rich hot and sour soup with mixed seafood, lime juice, lime leaves, lemon grass, galangal, chilli and mushrooms.

MOO PAD KING

Stir fried sliced pork with sliced ginger, carrots and onion.

GAI PAD MET MAMUANG

Stir fried sliced chicken with crunchy cashewnuts, spring onion, mushrooms and roasted chilli.

MOO PAD KRAPOW

Stir fried pork with fresh basil leaves, onion and chilli.

PAD GOONG KRATIAM

Sautéed prawns in garlic, cracked black pepper and fresh coriander.

GEANG KHEAW WAN GAI

Chicken curry with green curry paste, mixed vegetables and coconut milk.

PAD TUA NORK

Fried beansprouts, carrots and spring onion tossed in oyster sauce.

PAD PUK LUAM

Pan fried mixed vegetables sprinkled with sesame seeds.

GAI YANG

Barbecued half chicken marinated in garlic, cracked black pepper and the chef’s special sauce, sertved with chilli sauce.

KAO PAD

Stir fried rice with fresh peas, egg and a splash of soya sauce.

dessert

STICKY RAMBUTANS

Rambutans stuffed with pineapple in syrup, served with a scoop of ice cream of your choice.

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