Thai Spice

Chicken Satay, Spring Rolls, Pork Spare Ribs, Prawns on Toast and Golden Triangles with a selection of sauces. For 2 people to share.

Goong Thod. Crispy battered Tiger Prawns served with a Sweet Chilli sauce.

Ped Roti. Crispy Aromatic Duck served with Roti Pancakes, ready rolled with Julienne Carrot, Asparagus, Cucumber and Spring Onions. Served with Soya Sauce and Hoi Sin Sauce.

Thod Man Plaa. Deep-fried curried Fish Cakes served with a Sweet Cucumber Relish and Ground Peanuts.

Khanom Pang Naa Goong. Deep-fried minced Prawns on Toast with White Sesame seeds. Served with a sweet Chilli sauce.

Gai Satay. Chicken marinated in special Thai herbs, grilled on bamboo skewers and served with Cucumber and Peanut Sauce.

Kra Doog Moo BBQ. Ribs cooked and served with special sauce.

Saam Riam Tong Kom. Minced Prawns, Carrot, Potato, Sweet Corn and Curry Paste wrapped in pastry parcels and deep-fried.

Paw Pia Thod. Bean Noodles, Carrot, Cabbage, Bean Sprouts and Soy Sauce wrapped in pastry and served with a sweet Chilli Sauce. Vegetarian.

Pak Chuub Pang Thod. Deep-fried Tempura battered Mixed Vegetables served with a Sweet Chilli Sauce. Vegetarian.

Laab Tod. Chicken mixed with minced Shallots, Coriander, Spring Onion and seasoned with Fish Sauce. Spice level 1/4.

Keeaw Thod Krob. Chicken and Prawn finely blended with Coriander root and Garlic, wrapped in wonton pastry. Served with Chinese Plum Sauce.

Tao Hu Thod. Golden brown Beancurd cubes, deep-fried and served with Sweet Chilli Sauce and Ground Peanuts. Vegetarian.

Tod Marn Kow Poad. Corn Pan Cake with Egg and Red Pepper, served with Sweet Chilli Sauce. Vegetarian.

Kai Hoe Bi Touay. Marinated juicy Chicken wrapped in Pandan Leaf, served with Thai sweet dark Soy Sauce.

Tom Yum. Thai spicy soup with Lemongrass, Galangal, Lime juice, Chilli, Kaffir Lime leaves, Coriander and Mushrooms. Spice level 2/4.

Tom Kha. Classic traditional Thai soup with Galangal, Coconut milk, Lime juice, Kaffir Lime leaves, Coriander and Mushrooms.

Keaw Hnam. Clear soup with minced Chicken and Prawns wrapped in wonton pastry, Spring Onions and Chinese leaf.

Yum Ped Grop. Crispy Roast Duck mixed with Thai herbs and flavoured with a spicy dressing. Spice level 1/4.

Plah Kung. Peeled King Prawns with Lemongrass, Chilli, Red Onion, Kaffir Lime leaves and Lime Juice. Spice level 2/4.

Cucumber, Peppers, Onions, Spring Onions, Tomato and Pineapple smothered in a Sweet and Sour Sauce.

Spring Onions, Peppers, Straw Mushrooms and Carrots finished with an oyster sauce.

Ginger, Mushrooms, Onions, Spring Onions and Peppers.

Cashew Nuts, Dried Chilli, Onions, Peppers, Mushrooms and Spring Onions. Spice level 1/4.

Chilli paste in oil with Mushrooms, Peppers, Sweet Basil, Milk and fresh Chilli. Spice level 2/4.

Birds Eye Chilli, Garlic, Fine Green Beans, Peppers, Onions and Holy Basil. Spice level 4/4.

Green Asparagus, Broccoli, Cauliflower, Mange Tout, Carrots and Mushrooms in a light Soy and Oyster Sauce.

Broccoli and Carrots in a light Soy and Oyster Sauce.

Green Asparagus, Straw Mushroom and Carrots in a light Soy and Oyster Sauce.

Stir-fried Garlic, Coriander and Black Pepper.

Spring Onion, Ginger, Mushroom, Red and Green Peppers in a Black Bean Sauce.

Onions, Mixed Peppers, Spring Onions with Soy and Oyster Sauce in a spicy Black Pepper and Garlic Sauce.

Aubergine, Black Bean paste, Garlic, Chilli Basil and Paprika. Spice level 1/4.

Aubergine, Courgettes, Fine Green Beans, Bamboo Shoots, Kaffir Lime leaves, Basil, Chilli, Garlic, Shallots, Lemongrass and Galangal. Spice level 3/4.

Red Curry with Coconut milk, Lychee, Cherry Tomato, Fresh Pineapple and Sweet Basil leaves. Spice level 2/4.

Yellow Curry with Coconut milk, Butternut Squash, Potatoes, Onion and Crispy Shallots. Spice level 1/4.

Thick Red Curry with Coconut Milk, Peppers, Kaffir Lime leaves and Sweet Basil leaves. Spice level 2/4.

Red Curry with Coconut Milk, sliced Bamboo, Fine Green Beans, Peppers and Sweet Basil leaves. Spice level 3/4.

Green Curry with Coconut Milk, Aubergine, Peppers, Courgettes and Sweet Basil leaves. Spice level 3/4.

Rice Noodles with Tofu, Vegetables, Eggs, Spring Onions, Bean sprouts and Ground Peanuts.

Stir-fried Egg Noodles with Birds Eye Chilli, Mixed Vegetables, Peppers, Onions and Holy Basil leaves. Spice level 3/4.

Stir-fried Vermicelli Noodles with Eggs, Onion, Chinese Leaf, Tomatoes, Peppers, Fresh Ginger, Mushrooms, Baby Sweet Corn, Spring Onion and Soy Sauce.

Mixed Vegetable Fried Rice with Egg and Onions.

Steamed chunky Cod fish served with fresh lemon, chilli, garlic and coriander. Spice level 1/4.

Cod fish in a light tempura batter in a red medium-strength curry sauce. Spice level 2/4.

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. Spice level 3/4.

A mild curry sauce with potato, cashew nuts and a hint of chilli. Spice level 1/4.

Roasted sliced duck served on a bed of Pak Choi with soy and oyster sauce.

Crispy chicken with cashew nuts, dried red chilli, lime leaf and shallots in a tamarind sauce. Spice level 1/4.

Crispy chicken with a minced prawn filling, served with a tangy lemon sauce.

Special Penang curry with fine green beans, soy sauce and red chillies. Spice level 3/4.

Kao Suay. Steamed Thai fragrant jasmine rice. Veg.

Kao Phad Khai. Egg fried rice. Veg.

Kao Kati. Coconut rice. Veg.

Kao Neaw. Sticky rice. Veg.

Stir-fried yellow egg noodles with bean sprouts. Veg.

Stir-fried mixed vegetables with soy sauce. Veg.

Can 330ml.