Our Full Menu

Steamed young soybeans served with sea salt.

Light, airy prawn crackers with a crisp finish.

Deep-fried squid bites served with sweet chilli sauce.

Crisp napa cabbage with radish, spring onion, carrot, and gochugaru spice.

Classic Thai hot and sour soup with mushrooms, cherry tomatoes, lemongrass, galangal, and lime leaves.

Clear broth served with delicate wontons.

Golden-fried vegetable spring rolls with sweet chilli sauce.

Shredded duck wrapped in pastry and deep-fried with hoisin sauce.

Marinated king prawns on toast with sesame and sweet chilli.

Steamed wontons served with thick buttery sauce and spring onions.

Thai green papaya salad tossed with lime, chillies, and peanuts.

Rice noodles with mango, basil, carrots, and coriander in tamarind sauce.

Golden-fried squid rings served with garlic mayo.

Grilled beef tossed with onion, capsicum, carrot, cherry tomato, coriander, and spicy Thai dressing.

Marinated chicken skewers with homemade peanut sauce and sweet chilli.

Traditional Thai fish cakes served with sweet chilli dipping sauce.

Steamed bao buns filled with vegetables or roasted duck and hoisin sauce.

Crispy-skinned duck served with pancakes, hoisin sauce, cucumber, and leeks.

A mixed platter for sharing with a variety of house favourites.

Fresh chilli, garlic, basil leaves, green beans, onions, and peppers in a light soy sauce.

Stir-fried with mushroom, onion, mangetout, courgette, carrot, water chestnut, and spring onion.

Chang Thai sweet and sour sauce with onion, tomato, carrot, pineapple, cucumber, and peppers.

Rich, mild southern Thai curry with coconut milk, potato, onion, peanuts, and fried onions.

Spicy red curry with coconut milk, carrot, bamboo shoots, green beans, basil, courgette, and pepper.

Classic green curry with coconut milk, aubergine, bamboo shoots, green beans, basil, courgette, and pepper.

Turmeric-flavoured curry with coconut milk, potato, tomato, and onion.

Classic Thai Panang curry with coconut milk, lime leaves, mixed peppers, and onions.

Traditional jungle curry with krachai, lime leaves, lemongrass, bamboo shoots, mixed peppers, and basil.

Malaysian-style rendang with coconut milk, mixed peppers, carrots, bamboo shoots, and beans.

Stir-fried with fresh ginger, mushroom, spring onion, carrot, onion, broccoli, courgette, and mixed peppers.

Thai-style roasted chilli paste stir-fry with vegetables and fresh aromatics.

Fresh chilli, garlic, green beans, onion, and mixed peppers in a basil-packed stir-fry.

Crisp duck pieces glazed with sweet-tart tamarind sauce and crispy fried onions.

Thailand’s signature rice noodles with tamarind sauce, spring onion, bean sprouts, and egg.

Crispy breaded chicken served with sticky rice, salad, and chef’s special sauce.

Marinated beef slices grilled over open flame with bold Asian flavour.

Flavourful lamb cuts chargrilled with aromatic spices.

Flaky sea bass steamed with ginger and soy, served with chef special sauce.

Deep-fried fish steak glazed in coriander, spring onion, and sweet-sour mandarin sauce.

Stir-fried rice with assorted diced vegetables and chicken.

Sea bass topped with red curry sauce and cooked in coconut milk with Thai herbs.

Jumbo prawns cooked in Panang-style curry with coconut milk and Thai herbs.

Wok-tossed fresh chilli, garlic, basil leaves, mixed peppers, tomato, lime leaf, and fingerroot with seafood.

Spicy Chinese stir-fried chicken with peanuts, dried chillies, and bell peppers.

Stir-fried prawns in say chilli sauce with peanut and Sichuan flavour.

Crispy chicken balls tossed in sweet and sour sauce with pineapple and peppers.

Deep-fried crispy chicken tossed in sweet and sour sauce.

Chinese-style stir-fried beef with black bean sauce and vegetables.

Crispy chicken thighs tossed in spicy-sweet gochujang sauce with sesame and spring onion.

Indo-Chinese style chicken tossed in Schezwan sauce with onion and mixed peppers.

Crispy chicken tossed with snow peas, carrots, and onion in a sweet-spicy sauce.

Curry-flavoured noodles with bean sprouts, vegetables, and egg.

Wok-tossed noodles with onion, carrot, bean sprouts, green pepper, and cabbage in soy sauce.

Noodles tossed with chicken and vegetables in a spicy Szechwan-style sauce.

Soft stir-fried egg noodles with bean sprouts, carrot, and spring onion in a soy glaze.

Rice stir-fried with chicken, egg, and soy sauce.

Claypot-style rice with chicken and shiitake mushroom in fragrant Chinese five-spice.

Crisp-skinned duck served with pancakes, hoisin sauce, and cucumber.

Noodles stir-fried with onion, carrot, bean sprouts, mixed peppers, and cabbage in soy sauce.

Noodles stir-fried with vegetables in a spicy Szechwan sauce.

Fried rice with egg, spring onions, and onions, seasoned with soy sauce.

Fried rice with egg, onion, cashew nuts, raisins, and curry powder.

Indonesian fried rice with sweet and spicy sauce.

Soy sauce broth with ramen noodles, marinated beef, egg, tofu, fish cake, pak choy, and bean sprouts.

Rich miso broth with ramen noodles, marinated chicken, egg, tofu, fish cake, carrot, and bok choy.

Japanese curry ramen with snow peas, pak choy, tofu, carrot, spring onion, and garlic oil.

Creamy coconut laksa with fresh prawns, squid, fish cake, carrots, snow peas, and egg noodles.

Crispy tofu cubes tossed with salt, pepper, seasoning, spring onion, and coriander.

Tofu in a Hunan-style sauce with mixed peppers, onion, and spring onion.

Aubergine stir-fried with spicy sauce, basil leaves, fresh chilli, and garlic.

Crispy corn with spring onion and chilli, served with lemon wedges.

Steamed fragrant jasmine rice.

Fried rice with egg and spring onion.

Classic chips, served hot and crisp.

Crisp chips tossed in salt and pepper seasoning.

A shared set menu built around mixed starters, curries, stir-fries, and rice, with protein choices available.