Sweet &Sour Tofu (Pad Preal Wan Tofu)
Wok-fried sweet and sour sauce with tofu, cucumber, pineapple, onion, carrot, tomato and spring onion.

A selection of chicken stay, spring roll, Thai fish cake, crispy wonton, and prawn on toast. All served with a variety dips.

Chicken with Fresh Ginger (Gai Pad Khing)
A true ginger lover's dish, wok-fried chicken with mushrooms, wood ear mushrooms, carrots,

Prawn with Garlic-Pepper (Goong Pad Gratiem Prikthai)
Wok-fried prawns with a sauce of freshly crushed pepper and garlic, enhanced by coriander

Banana in Coconut Milk

A selection of chicken stay, spring roll, Thai fish cake, crispy wonton,

Sweet & Sour  Fish  (Pad Preal Wan Pla)

Beef with Oyster Sauce (Neua Pad Nam Mum Hoi)

Banana in Coconut Milk

Minced Chicken or Pork or Duck blended with Thai parsley, shallots, ground dried chillies, roasted ground rice and lime juice

Mixed seafood blended with lemon grass, kaffir lime leaves, chillies and lime dressing.

The red curry with its intriguing medley of flavours is highly recommended. The hot flavour of dried red chillies plays with the herbal flavours of lemongrass, galangal and lime leaves, cooked in coconut milk, bamboo shoots, vegetables and sweet basil leaves.

This is a popular southern Thailand speciality. A rich, creamy, thick curry cooked relatively dry in red panang curry paste and uses less coconut milk, long bean and garnished with Kaffir lime leaves, similar to red curry but sweeter and milder.

This is a sweetly and aromatic peanut spiciness curry with lots of character.  It combines fragrant Thai herbs, peanuts, and Indian spices like cardamom, cloves, and nutmeg.  Slowly cooked in coconut milk with potato, onion and peanuts.   With its mild and smooth taste. It is one of the most favourite dishes originated from northwest of Thailand.

This marvelous Thai curry has been heavily influenced by Indian ingredients and gets its distinctive colour from fresh turmeric and roasted spices cooked in coconut milk and potatoes.   It is the most aromatic southern Thai curry

The ultimate Thai jungle curry without coconut milk, together with bamboo shoots, green bean, holy basil, green pepper, baby corn and lesser galangal, this Thai herbal filled curry would help burning extra calories.

This is a low-fat Thai curry as it does not require coconut milk. It is sour from tamarind juice which is the main ingredient with orange curry paste, suitable with prawn or fish and vegetable.

Delicious roast duck topped with special red curry with coconut milk, tomato and Lychee.

Wok fried with chilli paste, bamboo shoots, onion and capsicum and it goes well with just about anything.

Wok fried a sharp, spicy red curry paste sauce with long bean and kaffir lime leaves.

Wok-fried with a sauce of freshly crushed pepper and garlic, enhanced by coriander and onion.

Wok-fried sweet and sour sauce with cucumber, pineapple, onion, carrot, tomato and spring onion.

Wok-fried sauteed with lemongrass, fresh chilli, capsicum and spring onion.

Very flavourful sauteed dish, wok-fried with cashew nut, spring onion, onion, capsicum, carrot.

A true ginger lover's dish, with mushrooms, wood ear mushrooms, carrots, onions and of course, Ginger!

A mild but flavourful dish that will satisfy those without a craving for chillies.

A wonderful contrast of colours and textures.  Our vegetarian oyster sauce is made from black mushrooms and is completely vegetarian.

Don't want your veggies with chilies? Try this dish that brings out plenty of flavour without a shred of chili.

Stir-Fried mixed vegetables including mushroom, Chinese leaf, bean sprouts, onions, celery and bean tread noodles in soy sauce.

Sauteed Tofu with bean sprouts, onion, spring onion and garlic.

Sauteed mixed vegetables with vegetarian oyster sauce is made from black mushrooms.

Crisp Cod fish fillets or king prawns in a delicious sauce of tamarind, chili, garlic and palm sugar, topped with deep fried basil leaves. This dish is hot, sweet, sour and salty all at once.

Grilled salmon or King prawns topped with a strongly flavoured Thai sauce with a gingery red curry coconut flavour, basil leaves, and the citrus scent of Kaffir Lime leaves.

Stir-Fried mixed vegetables including mushroom, Chinese leaf, bean sprouts, onions, celery and bean tread noodles in soy sauce.

Crispy King fish top with fish sauce and crispy garlic served with Thai home-style sauce.

A milder but very flavourful sauce made with Thai herbs and spices, touched up with the flavour of fresh turmeric (yellow powder).

Thai style grilled sirloin steak served with special home style sauce.

Grilled chicken marinated with Thai herb served with sweet chilli sauce.

Thai style omelet with minced pork or chicken with minced prawn and spring onion.

Wok-fried thick rice noodles with dark soy sauce, egg and vegetables.

The name literally means that you could become drunk with the flavour from all the spices (not alcohol). Flat rice noodles are tossed with bamboo shoots, onions, capsicum, in a fiery mix of chillies, garlic, basil and oyster sauce.

Wok-fried egg noodles with dark soy sauce and vegetables.

Wok-fried egg noodles with bean sprouts and spring onion.

Fried rice with egg and spring onion.

Roti is the traditional Indian bread, normally eaten with curries; it is made from wheat flour.

Wok-fried rice with egg and mixed vegetables.

Wok-fried rice with prawns, squid, chicken, pork, egg, pineapple, cashew nut and vegetable.

A standalone dish of juicy prawns and pineapple pieces stir-fried with, a touch of curry powder, and raisins.

Wok-fried rice with crab meat, egg, spring onion.