Half of roast duck served topped with a sauce of delicate blend of rice wine, soy and oyster sauce and served with steamed Thai green vegetables, and baby corn
£16.95
Nua Looy fire (flamed beef in Whisky sauce)
Marinated beef in Thai herbs stir-fried in chefs own special sauce then flamed with whiskey and served with Thai baby corn, mange-touts and carrots.
£10.95
Phad Thai (Thai stir-fried noodles)
The famous pad Thai, stir-fried rice noodles with bean sprouts, egg, spring onions, preserved radish and tofu choice of chicken, pork or tiger prawns served with roasted ground peanut and chilli. (N)
£8.95
Pla Rad Phik (crispy fried whole sea-bass with chilli)
Deep-fried whole sea bass served topped with a hot and sour chilli sauce garnished with crispy fried basil and lime leaves. (Hot)
£13.50
Phad kimaw Taley (drunken fisherman stir-fried)
Fresh tiger prawns, squid, mussels and monkfish stir-fried in a very hot and spicy sauce with fresh chilli, garlic, green peppercorn and basil. (Hot)
£11.55
Gang Phed Ped Yang (Thai roast duck curry)
A classic Thai curry, slices of roast duck gently cooked in a red curry sauce with cherry tomatoes, pineapple, lime leaves and sweet basil. (Med)
£10.95
Goong Rad Waan (sweet herbal prawns)
Whole fresh large tiger prawns deep-fried and served topped with a sweet herbal sauce and sweet crispy noodles.
£10.95
Kiew Wan Pla (monkfish in green curry sauce)
Monkfish tail gently cooked in Thai green curry sauce with Thai aubergine, kaffir lime leaves and sweet basil. (Hot)
£10.95
Side orders
Thai jasmine rice, egg fried rice or sesame soft noodles to accompany your meal.
