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| Satay Gai and Satay Nua |
£7.50 |
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| Marinated skewered barbequed chicken and beef, served with peanut sauce and cucumber relish |
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| Thai fish cakes with aromatic curry paste, golden fried and served with sweet chilli cucumber sauce |
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| A delicate flower shapped of steamed dumplings, filled with chicken and prawns. |
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| Thai style spring roll, filled with roasted duck, vermicelli and shitake mushrooms, served with sweet plum sauce. |
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| Deep fried crab meat, chicken and Thai herbs. |
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| Choppen prawn and chicken, wrapped in a fine egg net. |
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| Finest ingredients in savoury sauce, garnished with prawns and crispy egg net. |
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| Freshly chopped Thai herbs with crispy cod in Thai betel leaf. |
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| Poo Nim Tod Kratiem |
£7.50 |
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| Soft shell crab fried with garlic and pepper, served with chilli sauce |
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| Combination Platter |
£10.95 per person |
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| Chef’s selection of 5 appetizers. (Minimum 2 persons) |
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| Chicken simmered in a lemony soup of coconut milk and seasoned with aromatic spices, galangal, chillies and lemon grass. |
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| Finest chicken with ginger, lemon grass, chillies and shallots. |
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| King tiger prawns in spicy soup with oyster mushrooms and tomatoes, flavoured og tangy lemon grass, fresh lime juice, citrus leaves and fresh chillies. |
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 Salads |
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| A very popular papaya salad which consists of carrots and peanuts flavoured with lemon and chilli served with grilled King prawns.
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| Crispy soft shell crab, mixed with green mango salad, garnished with crushed cashew nuts. |
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| Vegetarian Appetisers |
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| Potato, onion, carrot, minced herbs flavoured with curry powder, then stuffed in a pastry shell. |
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| Mixed vegetables, wrapped with a rice pastry, deep fried and served with plum sauce. |
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| The famous hot and spicy Thai soup with oyster mushroom, lemon grass, citrus leaves, lime juice and a touch of chillies. |
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| A popular Thai papaya salad which consists of carrots and peanuts
flavoured with lemon and chillies. |
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| Mixed fresh fruits and herbs spicy salad. |
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