Bean noodles, carrot, cabbage, bean sprouts and soy sauce served with a sweet chilli sauce. Pastry has milk as an ingredient.

Chicken is marinated in special Thai herbs and then grilled on bamboo skewers and served with cucumber and chef’s peanut sauce.

Chicken satay, spring rolls, pork spare ribs, prawns on toast, and golden triangles with a selection of sauces and a peanut dip. Please see ingredients for each item listed separately below.

Deep-fried minced prawns on toast with white sesame seeds sprinkled over the top. All served with a sweet chilli sauce.

Deep-fried curried fish cakes served with a sweet cucumber relish and ground peanuts.

Delicious succulent ribs cooked to perfection and served with our chef’s own special sauce.

Crispy aromatic duck served with roti pancakes, ready rolled in a julienne carrot, asparagus, cucumber and spring onions - served with soya sauce and our chef’s own hoi sin sauce.

Crispy battered tiger prawns served with a sweet chilli sauce.

Corn pan cake with egg and red pepper and served with sweet chilli sauce.

Grilled pork marinated with honey, coriander root, garlic and pepper on bamboo skewers.

Deep fried tempura battered mixed vegetables served with a sweet chilli sauce.

Chicken and prawn finely blended with coriander root and garlic and wrapped in wonton pastry. Served with chinese plum sauce.

Golden brown beancurd cubes which have been deep fried. Served with sweet chilli sauce and ground peanuts.

Minced prawns, carrot, potato, sweet corn and curry paste all wrapped in pastry parcels and deep-fried. Pastry has milk as an ingredient.

Minced chicken and prawn with curry paste, coriander, garlic, pepper, carrots and peas presented in a purse -like bag. Served with sweet chilli sauce.

Marinated juicy chicken wrapped in pandan leaf served with Thai sweet dark soy sauce.

Chicken mixed with minced shallots, coriander, spring onion and seasoned with fish sauce.

The famous Thai spicy soup with lemongrass, galangal, lime juice, chilli, kaffir lime leaves, coriander and mushrooms.

Clear soup with minced chicken and prawns wrapped in wonton pastry, spring onions and chinese leaf.

Classic, traditional Thai soup. Served with galangal, coconut milk, lime juice, kaffir lime leaves, coriander and mushrooms.

A traditional spicy seafood soup with prawns, mussels, squid and fish. Flavoured with lemongrass kaffir lime leaves and fish sauce.

The classic Thai salad. Grilled beef sliced and tossed with mint leaves, onion, chilli, coriander and lime juice.

Crispy roast duck mixed with Thai herbs and flavoured with a spicy dressing.

Vermicelli noodle salad with tofu, shallot, mint, coriander, spring onion, chilli and lime juice.

Peeled king prawns with lemongrass, chilli, red onion kaffir lime leaves and lime juice.

Served with crispy potato, boiled eggs, tofu, cucumber, sliced tomatoes, lettuce and peanut sauce.

Cashew nuts, dried chilli, onions, peppers, mushrooms, and spring onions. The cashew nuts and chilli combine to give texture and taste to this classic Thai dish.

Chilli paste in oil also mushrooms, peppers, sweet basil and fresh chilli. Just enough chilli to bring out the full flavour of this dish.

With birds eye chilli, garlic, fine green beans, peppers, onions and holy basil.

Stir fried garlic, coriander and black pepper, one of the classic Thai tastes.

Onions, mixed peppers, spring onions with soy and oyster sauce in a spicy black pepper and garlic sauce.

Broccoli and carrots in a light soy and oyster sauce.

Spring onions, peppers, straw mushrooms and carrots all finished with an oyster sauce and cooked to perfection.

Green asparagus, broccoli, cauliflower, mange tout, carrots, mushrooms all prepared in a light soy and oyster sauce.

A spicy fragrant dish with aubergine, courgettes, fine green beans, bamboo shoots, kaffir lime leaves and basil, chilli, garlic shallots, lemon grass and galangal.

Aubergine, sweet pepper, galangal, lemongrass, chilli paste, coconut milk and basil.

Cucumber, peppers, onions, spring onions, tomato and pineapple all smothered in a delicious sweet and sour sauce.

Spring onion, ginger, mushroom, red and green peppers in a black bean sauce.

Ginger, mushrooms, onions, spring onions and peppers. Simple ingredients, which end up making something special.

Green asparagus, straw mushroom and carrots in a light soy and oyster sauce.

Aubergine, black bean paste, garlic, chilli basil and paprika.

Penang red curry with coconut milk, peppers, kaffir lime leaves and sweet basil leaves.

Green curry with coconut milk, aubergine, peppers, courgettes and sweet basil leaves.

Yellow curry with coconut milk, butternut squash, potatoes, onion and crispy shallots.

Red curry with coconut milk, sliced bamboo, fine green beans, peppers and sweet basil leaves.

Red curry with coconut milk, lychee, cherry tomato, fresh pineapple and sweet basil leaves.

Jungle curry, without coconut milk with aubergines, courgettes, baby sweet corn, bamboo shoots, butternut squash and fine green beans with galangal in the traditional “peasants” curry.

The classic Thai stir fried noodle dish. Rice noodles with tofu, vegetables, eggs, spring onions, bean sprouts and ground peanuts.

Stir-fried egg noodles with egg, birds eye chilli, mixed vegetables, peppers, onions and holy basil leaves.

Stir fried egg noodles with chilli paste, king prawns, chicken and a julienne of carrots and bean sprouts.

Mixed vegetable fried rice with egg and onions.

Stir-fried vermicelli with eggs, onion, chinese leaf, tomatoes, peppers, fresh ginger, mushrooms, baby sweet corn, spring onion and soy sauce.

A mild curry sauce with potato, cashew nuts and a hint of chilli.

Roasted sliced duck served on a bed of pak choi, soy and oyster sauce.

Crispy chicken served with cashew nuts, dried red chilli, lime leaf and shallots in a tamarind sauce.

Cod fish in a light tempura batter in a red medium strength curry sauce.

Crispy chicken breast with a minced prawn stuffing mixture and served with a tangy lemon sauce.

Steamed chunky cod fish served with fresh lemon, chilli, garlic and coriander.

Penang curry with fine green beans, soy sauce and red chillies.

Southern style curry with sweet basil, lime leaf, galanga, fine green beans, carrot, aubergine, courgette and okra.

Cod fish in a light tempura batter in a three flavour sauce; salty, sweet and hot with garlic, shallots, red chilli, palm sugar, fish sauce and tamarind.

Steamed Thai fragrant jasmine rice.

Egg fried rice.

Sticky rice.

Coconut rice.

Created from the finest ingredients, resulting in a distinctly rich taste with a strong hop character. Bottle 330ml 5% ABV

A premium lager with a sparkling gold appearance and a smooth, crisp taste. Made using the finest hops and yeast from around the globe, with water from the deep water wells of Thailand. Bottle 330ml 5% ABV

Can 330ml

Can 330ml

Wonderfully crisp and easy to drink medium cider. Bottle 500ml 6.5% ABV.

A distinctively crisp, clean refreshing taste that takes you to the Far East with every sip. Bottle 330ml ABV 4.8%