STARTERS

• Prawn Crackers

  Spicy and hard to stop eating! Good to have while your food is being cooked.

  3.60

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• HAWKER-STYLE MOO PING

  Garlic and coriander marinated pork skewers seared over charcoal for that juicy, chargrilled texture of bbq street food. Enjoy with spicy tamarind sauce - without being jostled by the night market crowds!

  7.15

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• CHICKEN SATAY

  Chicken skewers steeped in coconut milk, lemongrass and fresh turmeric and grilled until golden. Served with A-jard pickled vegetables and peanut sauce.

  7.80

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• SPRING ROLLS

  Crispy spring rolls filled with shredded vegetables and served with homemade sweet chilli sauce!

  7.15

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• DELICIOUS THAI CHICKEN WINGS

  When Chef came up with the idea of chicken wings, I immediately said we are not Nando’s! Then I tried it and the rest is history. Full of flavour from garlic, fresh coriander, black pepper and a little chilli.

  7.15

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• SALT & PEPPER SQUID

  A bestseller! A hint of sweetness from the fresh squid and a touch of salt and pepper in the light, crispy coating.

  9.00

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• YUMMY DUCK SPRING

  An alternative treat to the usual spring rolls. Shredded duck mixed with carrot, celery and spring onion wrapped in Thai pastry.

  7.80

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• BIG FLAVOUR MUSHROOM LARB

  Juicy, exotic mushrooms tossed in a power-punch of fresh mint, dried chilli flakes, ground toasted rice and shallots. A speciality from Esan Province.

  7.15

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• MAH KWAN PEPPER PORK BELLY

  Mah Kwan is a rare pepper growing wild in Northern Thailand - the secret ingredient in our sweet, sticky pork belly. I only just discovered it, thanks to an innovative chef in a Bangkok alley eatery.

  7.80

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• SOM TAM PAPAYA SALAD

  Green papaya is white (despite the name!) with a satisfying crunch – we add fresh chilli, cherry tomatoes, dried shrimp, Thai garlic and fish sauce to the clay mortar for a simple but vibrant flavour.

  7.80

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MAINS

• BOLD KRACHAI PRAWNS

  Wow what a robust flavour! I love the boldness of sliced krachai, galangal, lime leaves, fresh peppercorn and pounded turmeric root.

  17.40

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• GIANT BUTTERFLY KING PRAWN PAD THAI

  Pad Thai with very big prawns in it! For when you deserve a little something extra.

  17.95

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• ROYAL FISHING BOAT CURRY

  A luxury of fresh mussels, prawns, squid and a whole salmon steak! Head Chef Tuan from Tunbridge Wells has created a real treat for all seafood lovers.

  19.80

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• SALMON PANEANG

  Salmon fillet in a creamy, red curry sauce with stir fried Tenderstem broccoli and pak choi. Salmon isn’t typically Thai but the flavours won me over.

  17.70

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• KHWAE RIVER CURRY & ROTI

  A blend of red and green curry with pork – and roti to mop it up. Made for me by an old friend on the Khwae River in Kanchanaburi. We toned down the heat so it doesn’t set your teeth on fire!

  12.60

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• CHUBBY CHEEK PORK

  We treat pork cheek with love. First, a long soak in ginger root, black pepper and palm sugar then slow-cooked to sweet, tender perfection. Served with veg relish for a crisp contrast.

  15.55

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• HUNGER PANG CHICKEN WITH RAINBOW SALAD

  A generous half chicken, marinated in turmeric. Rainbow Salad delivers a fresh, spicy kick with herby green leaves and sliced red chillis.

  15.55

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• DUCK CONFIT

  Lovely and crispy on the outside and served with sweet, tangy tamarind sauce. I made this for my husband after we picked fresh tamarind along the Mekong River. Very romantic!

  17.95

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• RISING STAR RED DUCK CURRY

  Our famous curry has had a make-over using duck breast and adding juicy star fruits and pea aubergines. I fell in love with it all over again! Tall Husband has admitted it’s even better than before!

  17.95

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STIR FRY

• GOLDEN BAMBOO & CHICKEN BOWL

  Health-giving fresh turmeric adds a vibrant yellow to this dish. Tender chicken with crunchy bamboo shoots, coconut tips and fresh green peppercorns.

  13.80

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• CHILLI & BASIL GRA PAO

  A popular Thai street dish using chilli and holy basil - our family go-to when we’re hungry and fresh out of ideas!

  11.40 - 14.35

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• WHOLESOME CASHEW STIR FRY

  Brimming with delicious ingredients - roasted cashew nuts, mushrooms, peppers, onions and chilli.

  11.40 - 14.35

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• STICKY CHICKEN

  A favourite amongst our regulars. It’s all in the balance – crispy but not dry, sticky without being soggy. Our chefs do love a challenge...

  13.80

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• HOME COMFORT BEEF & AUBERGINE

  Simple and satisfying minced beef stir fry, with fresh chilli, aubergine, garlic and basil.

  12.60

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CURRY

• THAI GREEN CURRY

  Old favourite of “farang” (foreigner) travelling in Thailand. Combination of delicious Thai flavours blended with silky coconut milk.

  11.95 - 14.35

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• THAI RED CURRY

  Another famous bit of Thai cooking. Lovely aromatic sauce made with coconut milk.

  11.95 - 14.35

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• MASSAMAN

  A curry with mythical origins...but all we care about is its legendary flavour! Simmered in coconut milk and perfumed with cumin, cinnamon and star anise.

  11.95 - 14.35

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• PANEANG

  Paneang is another form of red curry. Thickened with coconut milk and fragranced by finely sliced lime leaves.

  11.95 - 14.35

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• TROPICAL JUNGLE CURRY (KEANG PA)

  Refreshing, spicy and without the coconut milk usually found in Thai curries. Packed with incredibly fragrant Thai herbs – just like being in a jungle!

  11.95 - 14.35

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NOODLES & SIDES

• VEGETABLE PAD THAI

  9.55

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• PRAWN PAD THAI

  11.95

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• CHICKEN PAD THAI

  10.75

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• RUBY NOODLE PAD KIMAO

  7.15

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• CHARCOAL NOODLE PAD KIMAO

  7.15

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• STIR FRY NOODLE WITH BEANSPROUTS

  7.15

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• MORNING GLORY

  8.35

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RICE

• JASMINE RICE

  3.55

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• COCONUT RICE

  3.90

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• STICKY RICE

  3.90

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• ORGANIC RICEBERRY RICE

  3.90

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