Every dish prepared by hand using traditional recipes and the freshest ingredients. Handmade Thai cuisine, just as it should be.
Crispy hand-rolled pastry filled with glass noodles, vegetables and minced pork. Served with sweet chilli sauce.
Marinated chicken grilled over charcoal, served with peanut sauce and cucumber relish.
Thai-style fish cakes made with red curry paste, kaffir lime leaves and snake beans. Served with sweet chilli dip.
Crispy pastry parcels filled with minced chicken, water chestnuts and mushrooms. Served with plum sauce.
Sesame-coated toast topped with a smooth prawn and coriander paste, fried until golden.
Lightly battered squid rings with Thai herbs, served with a tangy nam pla dipping sauce.
Slow-marinated chicken wings in garlic, lemongrass and fish sauce, deep fried and glazed.
Light, airy prawn crackers served with a housemade sweet chilli sauce. Perfect for sharing.
Steamed edamame beans with sea salt and a hint of chilli. Light and wholesome.
Silken tofu in a light tempura batter, served with a sweet soy and ginger dipping sauce. (V)
Pan-fried dumplings filled with tiger prawns and spring onion. Served with ponzu dipping sauce.
Pan-fried dumplings with a filling of seasoned tofu, cabbage and mushrooms. (V)
Slow-braised pork ribs in a sticky tamarind and honey glaze with garlic and coriander.
Lemongrass and kaffir lime minced pork skewers, grilled and served with a nam jim sauce.
A generous selection: spring rolls, satay, fish cakes, money bags and prawn toast. Perfect for sharing.
A larger version of our signature sharing platter, perfect for the whole table.
Traditional Thai bites of toasted coconut, lime, ginger and peanuts wrapped in betel leaf, with sweet sauce.
Aromatic hot and sour soup with tiger prawns, lemongrass, galangal, kaffir lime leaves and fresh chilli.
Silky coconut milk soup with chicken, galangal, lemongrass and mushrooms. Fragrant and comforting.
Classic hot and sour broth with chicken, mushrooms, lemongrass and fresh herbs.
A rich hot and sour seafood soup with mixed fish, prawns and squid in fragrant lemongrass broth.
Coconut broth with mixed seafood, galangal, mushrooms and kaffir lime. Creamy and aromatic.
Coconut soup with tofu, mixed mushrooms and vegetables in a fragrant galangal and lemongrass broth.
Shredded green papaya with cherry tomatoes, snake beans, dried shrimp, roasted peanuts and a fiery lime dressing.
Northern Thai minced chicken with toasted rice, fresh herbs, shallots, lime juice and roasted chilli flakes.
Sliced grilled sirloin with lemongrass, shallots, tomatoes, cucumber and fresh herbs in a nam jim dressing.
Wok-fried rice noodles with egg, bean sprouts, spring onion, toasted peanuts and tamarind sauce.
Minced meat stir-fried with Thai holy basil, garlic, chilli and oyster sauce. Served with jasmine rice and a fried egg.
Wide flat rice noodles stir-fried with egg, Chinese broccoli and sweet dark soy sauce.
Wok-fried meat with fresh ginger, spring onion, mushrooms and oyster sauce.
Stir-fried with roasted cashew nuts, dried chilli, onion, spring onion and oyster sauce.
A simple, robust stir fry with crushed garlic, white pepper and fresh coriander.
Seasonal vegetables wok-tossed in garlic, oyster sauce and sesame oil.
Thai-style sweet and sour with pineapple, tomato, onion and peppers in a light tamarind sauce.
Rich coconut curry with Thai aubergine, courgette, bamboo shoots and basil in a green chilli paste.
Aromatic red curry paste simmered in coconut milk with bamboo shoots, kaffir lime and Thai basil.
Mild and fragrant southern Thai curry with potatoes, onion, roasted peanuts and warm spices.
Thick, creamy curry made with roasted spices, peanuts and kaffir lime in a rich coconut base.
Mild turmeric-based curry with potato, onion and coconut milk. Comforting and lightly spiced.
A bold, broth-style northern curry with no coconut milk — just herbs, spices and fresh vegetables. For the adventurous.
Slow-marinated sirloin, grilled and sliced, served with a fiery roasted chilli and herb dipping sauce. A chef's signature.
Whole sea bass steamed with ginger, spring onion and soy, or deep fried with three-flavour sauce.
King prawns stir-fried in a spiced seafood sauce with lemongrass, kaffir lime and fresh chilli.
Roasted duck breast in a lychee-enriched red curry with cherry tomatoes and fresh basil.
Slow-cooked lamb shoulder in a rich massaman sauce with potato, onion and toasted peanuts.
Pan-seared salmon fillet in a thick, dry panang curry sauce with kaffir lime and chilli ribbons.
Crispy fried soft shell crab with Thai herbs, dried chilli, garlic and roasted peanuts.
Crispy whole fish topped with a tangy three-flavour chilli, garlic and tamarind sauce.
Slow-braised beef cheek in a rich panang curry with roasted peanuts. Tender and deeply flavoured.
Whole seabream marinated in lemongrass and herbs, grilled over charcoal with a nam jim dressing.
Mixed seafood wok-fried with Thai wild ginger, peppercorns, chilli and Thai basil. Bold and aromatic.
Char-grilled marinated beef sirloin, sliced and presented with a roasted chilli dipping sauce and fresh salad.
A full rack of pork ribs slow-cooked in a house-spiced tamarind marinade, finished over the grill.
Half lobster in a luxurious red curry coconut sauce with baby aubergine, kaffir lime and Thai basil.
Water spinach wok-tossed with garlic, oyster sauce and fresh chilli. A Thai street food classic.
Tender-stem broccoli stir-fried with garlic, light soy and sesame oil.
Thai aubergine cooked down with oyster sauce, garlic and fresh chilli until silky and rich.
Oyster, shiitake and enoki mushrooms wok-tossed with garlic, ginger and a light sesame glaze.
Fragrant steamed Thai jasmine rice. The perfect accompaniment to any curry or stir fry.
Traditional glutinous sticky rice, steamed in a bamboo basket.
Jasmine rice wok-fried with eggs, spring onion and soy sauce.
Thai-style wok-fried rice with egg, onion, tomato and your choice of protein.
Fried rice wok-tossed with Thai holy basil, garlic and chilli. Topped with a fried egg.
Wok-fried rice with pineapple, cashew nuts, raisins and curry powder. Served in a pineapple shell.
Wok-fried rice noodles with egg, bean sprouts, spring onion, peanuts and tamarind sauce.
Wide rice noodles stir-fried with egg, Chinese broccoli and sweet dark soy.
Spicy wok-fried wide noodles with Thai basil, chilli, egg and vegetables.
Glass noodles with egg, mushrooms, spring onion and light soy. Delicate and fragrant.
Comforting Thai rice porridge in a light ginger broth, with your choice of chicken or pork.
Sweet sticky rice with fresh mango slices and warm coconut cream. A Thai classic and a must-order.
Housemade coconut ice cream served with toasted peanuts and a drizzle of sweet coconut sauce.
Battered banana fritters served hot with vanilla ice cream and a honey drizzle.
Traditional Thai dessert of red water chestnuts in jasmine-scented coconut milk with crushed ice.
Light and fragrant pandan chiffon cake served with a coconut cream sauce.
Allergen Information: Please inform your server of any allergies or dietary requirements before ordering. Some dishes contain nuts, shellfish, gluten, sesame or fish products. Dishes marked (V) are suitable for vegetarians — please ask about vegan options. We cannot guarantee that any dish is completely free from allergens due to shared kitchen equipment. Full allergen information is available on request.